I love how a simple green-and-cheese stuffing transforms a plain salmon fillet into something elegant and weeknight-friendly. This Spinach and Feta Stuffed Salmon is bright with lemon, salty feta, and a tender, flaky fish exterior — a dish I’ve made dozens of times for family dinners and small dinner parties. If you enjoy spinach-and-feta pairings, you’ll also like this baked sweet potatoes with spinach and feta that uses many of the same flavors.
Why Make This Recipe
- Flavor: The tangy feta and lemon balance the rich salmon for a fresh, layered taste.
- Nutrition: High in protein and omega-3s, plus iron and fiber from the spinach.
- Convenience: Assemble in 15 minutes and bake in about 12–18 minutes for a fast weeknight meal.
- Impression: It looks restaurant-level on the plate but uses simple techniques.
- Personal insight: I love this recipe because the filling keeps the salmon moist — even when I’m short on time it still feels special and never dries out. Also, if you like stuffed dishes, try these savory black bean and corn stuffed peppers for another crowd-pleaser.
Recipe Overview
- Prep time: 15 minutes (plus optional 10 minutes sauté time)
- Cook time: 12–18 minutes at 400°F (200°C)
- Total time: 27–33 minutes
- Servings: 4 (6-ounce fillets)
- Difficulty: Easy–Medium (requires knife skills to make a pocket)
- Method: Oven-baked stuffed salmon — optionally seared first for color, then finished in the oven.
My Experience Making This Recipe
I tested this recipe several times to get the filling moisture right so the salmon stays juicy without making the cavity soggy. Searing the skin-side briefly (if skin-on) improved texture, and a light chill of the filling made stuffing easier. While testing I borrowed a technique I use in butternut squash lasagna with mushrooms and spinach — sautéing spinach down thoroughly removes excess liquid and concentrates flavor.
How to Make Spinach and Feta Stuffed Salmon
Start by wilting spinach with garlic and shallot, then cool and combine with crumbled feta, 2 oz (60 g) cream cheese, 1 tbsp lemon zest, 1 tbsp chopped fresh dill, 1 tbsp olive oil, and salt and pepper. Cut a 1–1½ inch pocket into the thickest part of each 6 oz (170 g) salmon fillet and stuff with about 3–4 tbsp of filling. Optionally sear skin-side down in a hot skillet for 1–2 minutes to crisp the skin, then bake on a rimmed sheet at 400°F (200°C) for 12–18 minutes until the internal temperature reaches 125–130°F (52–55°C) for medium-rare to medium. Let rest 3–4 minutes before serving so carryover heat finishes cooking and juices redistribute. For more spinach-forward ideas and layering tips, I sometimes lean on techniques from this cheesy spinach and artichoke pull-apart sourdough bread recipe when prepping fillings.
Expert Tips for Success
- Dry the spinach: After wilting, squeeze spinach in a clean kitchen towel or use a fine-mesh sieve to remove excess water so the filling doesn’t dilute or steam the salmon.
- Use an instant-read thermometer: Aim for 125–130°F (52–55°C) internal temperature for tender, flaky salmon; over 145°F (63°C) will be noticeably drier.
- Chill the filling briefly: Cooling the filling 10 minutes makes it firmer and easier to stuff without falling out.
- Sear for texture: If using skin-on fillets, sear skin-side down in a hot, lightly oiled skillet 1–2 minutes before baking to crisp the skin.
- Choose the right feta: A block feta (not pre-crumbled) has better texture; press it with a fork to combine smoothly with the cream cheese.
How to Serve Spinach and Feta Stuffed Salmon
- Light sides: Serve with lemon-garlic roasted asparagus or steamed green beans and new potatoes for a balanced plate.
- Grain bowls: Flake leftover salmon over quinoa or farro with a squeeze of lemon and extra dill.
- Presentation: Plate the fillet slightly off-center and spoon any pan juices or a quick lemon-butter sauce around it for a restaurant look.
- Occasion: Great for weeknight dinners, date nights, or a dinner party main when you want something impressive but not fussy — and pairs nicely with a crisp white wine.
Storage and Reheating Guide
- Refrigerator: Store cooled leftovers in an airtight container for up to 3 days. Separate sauce or lemon wedges to preserve texture.
- Freezing: Wrap stuffed fillets individually in plastic wrap and place in a freezer bag for up to 2 months; thaw overnight in the fridge before reheating.
- Reheating: Reheat in a 300°F (150°C) oven for 10–15 minutes until warmed through, or use a covered skillet over low heat for about 6–8 minutes. Avoid microwaving if possible — it dries the fish and softens the feta texture.
- Tip: Add a squeeze of lemon and a teaspoon of olive oil before reheating to help maintain moisture.
Recipe Variations
- Gluten-free: This recipe is naturally gluten-free if you skip any breadcrumb topping.
- Dairy-free: Replace cream cheese and feta with a dairy-free spread and crumbled tofu seasoned with lemon and salt; expect a different texture but similar tang.
- Mediterranean: Add chopped sun-dried tomatoes and kalamata olives to the filling for briny depth.
- Herby and zesty: Swap dill for parsley and add 1 tsp chopped capers for brightness.
Nutritional Highlights
- Key benefits: High-quality protein and omega-3 fatty acids from salmon support heart and brain health; spinach adds vitamins A, C, K, and iron.
- Allergens: Contains fish and dairy (feta, cream cheese). Use dairy-free substitutes if needed and confirm cross-contact if serving someone with severe allergies.
- Portion guidance: A 6-ounce fillet provides a satisfying main course portion; pair with vegetables or whole grains for a balanced plate.
Troubleshooting Common Issues
- Filling leaks out while baking: Don’t overstuff; use 3–4 tablespoons per fillet and press the flesh together gently after stuffing. Chill filling before stuffing to firm it up.
- Fish dries out: Use an instant-read thermometer and remove salmon at 125–130°F (52–55°C). Let it rest; carryover heat will finish the cook.
- Soggy filling: Thoroughly squeeze wilted spinach to remove moisture and use a little cream cheese as a binder to keep the filling cohesive.
Frequently Asked Questions
Q: Can I use frozen salmon for this recipe?
A: Yes — thaw fully in the refrigerator, pat dry, and proceed. Frozen/thawed salmon can be slightly wetter, so be extra careful to dry the fillet and the spinach filling to prevent sogginess.
Q: Can I make the filling ahead?
A: Absolutely. Make the filling up to 24 hours ahead, keep it chilled in an airtight container, and stuff the salmon just before cooking. Chilled filling is easier to work with and reduces mess.
Q: What if I don’t want to cut a pocket?
A: You can top each fillet with the filling instead of making a pocket. Press it gently onto the top and bake; cooking times are similar, but the topping will brown slightly more.
Q: How do I adjust for thicker/smaller fillets?
A: Thinner fillets need less time (8–12 minutes); thicker ones may need 18–20 minutes. Always rely on an instant-read thermometer and check for 125–130°F (52–55°C) internal temperature for ideal doneness.
Conclusion
For another take on stuffed salmon techniques and a quick 30-minute variation, I recommend this useful external reference from Walder Wellness: Walder Wellness stuffed salmon recipe. For complementary dishes that pair well with spinach and feta flavors, consider this chicken alfredo casserole with spinach and pesto when planning a full menu.
Spinach and Feta Stuffed Salmon
- Total Time: 33 minutes
- Yield: 4 servings 1x
- Diet: Gluten-Free
Description
A delicious baked salmon fillet stuffed with a blend of spinach, feta, and cream cheese, offering a fresh and healthy meal perfect for weeknights or dinner parties.
Ingredients
- 4 (6 oz) salmon fillets
- 4 cups fresh spinach
- 1 oz crumbled feta cheese
- 2 oz cream cheese
- 1 tbsp lemon zest
- 1 tbsp fresh dill, chopped
- 1 tbsp olive oil
- Salt and pepper to taste
- 1 garlic clove, minced
- 1 shallot, minced
Instructions
- Preheat the oven to 400°F (200°C).
- Wilt the spinach in a skillet with garlic and shallot until soft. Remove and cool.
- In a bowl, mix wilted spinach with feta, cream cheese, lemon zest, dill, olive oil, salt, and pepper.
- Cut a 1–1½ inch pocket into each salmon fillet.
- Stuff each fillet with 3–4 tbsp of the filling.
- Optionally, sear the salmon skin-side down in a hot skillet for 1–2 minutes to crisp the skin.
- Bake on a rimmed sheet for 12–18 minutes until internal temperature reaches 125–130°F (52–55°C).
- Let rest for 3–4 minutes before serving.
Notes
Squeeze excess moisture from spinach to prevent soggy filling. Use an instant-read thermometer for perfect salmon doneness.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 fillet
- Calories: 400
- Sugar: 2g
- Sodium: 450mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 40g
- Cholesterol: 70mg