Baked Stuffed Salmon With Spinach & Feta – Elegant, Juicy, and Surprisingly Easy
This Baked Stuffed Salmon With Spinach & Feta is a restaurant-quality dish that’s simple enough for a weeknight and impressive enough for guests. Tender salmon fillets are filled with a creamy spinach and feta mixture, then baked to perfection — creating a dish that’s rich, flavorful, and perfectly balanced.
The combination of flaky salmon, tangy feta cheese, and garlicky sautéed spinach makes every bite satisfying yet light. You’ll love how easily it comes together with fresh ingredients and minimal prep time.
It’s a wholesome, protein-packed dinner that feels luxurious but requires only a few basic steps — no fancy equipment or cooking skills needed.
Why You’ll Love This Baked Stuffed Salmon
1. Elegant yet easy:
Looks gourmet but can be made in 30 minutes from start to finish.
2. Perfectly balanced flavors:
Creamy spinach, salty feta, and juicy salmon come together beautifully.
3. Healthy and filling:
Packed with protein, omega-3s, and nutrient-rich greens.
4. Customizable:
Swap fillings or add herbs to match your taste preferences.
5. Great for entertaining:
Makes a stunning centerpiece for dinner parties or special occasions.
6. Naturally low-carb and gluten-free:
Ideal for a variety of diets, with no breading or heavy sauces.
What You’ll Need
You’ll only need a handful of simple, fresh ingredients to make this flavorful salmon dish.
For the Salmon:
- 4 salmon fillets (6 oz each), skin on or off
- 1 tablespoon olive oil
- Salt and black pepper, to taste
- 1 teaspoon lemon juice
For the Spinach & Feta Filling:
- 2 cups fresh spinach (or 1 cup frozen, thawed and drained)
- 1 tablespoon olive oil or butter
- 2 cloves garlic, minced
- 1/3 cup crumbled feta cheese
- 2 tablespoons cream cheese, softened
- 1 tablespoon grated Parmesan cheese
- 1 tablespoon fresh lemon juice
- 1 teaspoon lemon zest
- Salt and pepper, to taste
Optional Garnish:
- Fresh dill or parsley
- Lemon wedges for serving
Step-by-Step Instructions
Step 1: Prepare the Filling
In a medium skillet, heat 1 tablespoon olive oil or butter over medium heat. Add the minced garlic and sauté for 30 seconds, just until fragrant.
Add the spinach and cook until wilted, about 2–3 minutes. If using frozen spinach, ensure it’s fully thawed and squeezed dry before adding.
Transfer the cooked spinach mixture to a bowl and let it cool slightly. Add feta, cream cheese, Parmesan, lemon juice, and zest. Mix well until creamy and well combined. Season lightly with salt and pepper.
Tip: Taste your filling before stuffing — feta can be salty, so adjust the seasoning accordingly.
Step 2: Prepare the Salmon
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease a baking dish.
Pat the salmon fillets dry with paper towels. Use a sharp knife to make a horizontal slit along the side of each fillet — about halfway through — creating a pocket for the filling. Be careful not to cut all the way through.
Brush each fillet with olive oil and sprinkle with salt, pepper, and a drizzle of lemon juice.
Step 3: Stuff the Salmon
Spoon about 2 tablespoons of the spinach-feta filling into each pocket, gently pressing it in with the back of the spoon. Don’t overfill — the fish should still close slightly around the stuffing.
If needed, secure with toothpicks to help keep the filling in place during baking.
Step 4: Bake the Salmon
Place the stuffed fillets on the prepared baking sheet.
Bake in the preheated oven for 15–18 minutes, depending on thickness, until the salmon flakes easily with a fork and the filling is hot and creamy.
For extra color, you can broil for 1–2 minutes at the end until the tops are lightly golden.
Step 5: Serve
Transfer the baked stuffed salmon to serving plates. Garnish with fresh dill or parsley and serve with lemon wedges for a bright finish.
Serve warm and enjoy the rich, creamy filling paired with juicy, tender salmon.
Tips for Perfect Stuffed Salmon
- Use fresh, thick fillets.
Thicker salmon holds the filling better and stays moist during baking. - Don’t overbake.
Salmon is best when slightly pink in the center. Overcooking can make it dry. - Pat the salmon dry.
This helps the seasonings stick and ensures better browning. - Squeeze spinach well.
If it’s watery, your filling will be runny. Always drain thoroughly. - Balance the flavors.
Feta is salty, so use a light hand with added salt. - Finish with lemon.
A squeeze of fresh lemon juice right before serving enhances the dish’s freshness.
Flavor Variations
Once you’ve tried the classic spinach and feta version, experiment with these creative twists:
Mediterranean Style:
Add chopped sun-dried tomatoes, kalamata olives, and a sprinkle of oregano to the filling.
Creamy Ricotta & Spinach:
Replace feta with ricotta for a milder, creamier flavor.
Garlic Herb:
Mix in fresh herbs like dill, basil, or chives with the cheese mixture.
Mushroom & Feta:
Sauté diced mushrooms with spinach before combining with the cheese filling.
Spicy Kick:
Add a pinch of crushed red pepper flakes or a bit of cayenne for heat.
Serving Suggestions
This stuffed salmon pairs beautifully with a variety of sides. Here are a few delicious combinations:
- Roasted vegetables: Asparagus, zucchini, or bell peppers.
- Grain sides: Quinoa, couscous, or wild rice for a hearty base.
- Fresh salads: Cucumber-dill salad or a simple Greek salad with olives and tomatoes.
- Mashed potatoes or cauliflower mash: Creamy and comforting.
- Garlic lemon green beans: Add brightness to the plate.
For a complete dinner, drizzle the salmon with a little extra lemon butter sauce or a light yogurt-dill dressing.
How to Store and Reheat
Refrigerator:
Store leftovers in an airtight container for up to 3 days.
Reheat gently in the oven at 325°F (160°C) for about 10 minutes, or until warmed through.
Freezer:
You can freeze baked salmon, but note that the filling may lose a bit of its creamy texture.
Wrap each cooled fillet tightly in foil and freeze for up to 2 months.
Thaw in the fridge overnight before reheating.
Make-Ahead Option
You can prepare the filling and stuff the salmon up to one day ahead.
Cover and refrigerate until ready to bake.
When you’re ready, just bake as directed — adding 2–3 extra minutes if the salmon is cold from the fridge.
This makes it an excellent option for hosting — simply assemble earlier and bake fresh before serving.
Troubleshooting
Filling leaking out:
Use slightly less filling or secure the fillets with toothpicks. Thick fillets help prevent overflow.
Dry salmon:
Reduce baking time slightly or cover loosely with foil halfway through.
Filling too salty:
Cut back on feta or mix in extra cream cheese to balance it out.
Undercooked spinach:
Always sauté spinach briefly to soften before stuffing.
Filling too loose:
Add an extra tablespoon of cream cheese or Parmesan for thickness.
Frequently Asked Questions
Can I use frozen salmon fillets?
Yes, just make sure they’re fully thawed and patted dry before stuffing and baking.
Can I make this dairy-free?
Yes. Substitute feta and cream cheese with dairy-free alternatives made from almond or cashew bases.
What’s the best type of salmon for stuffing?
Center-cut fillets are ideal — they’re thicker and easier to fill without breaking apart.
Can I use other greens instead of spinach?
Definitely. Kale, Swiss chard, or even arugula work well.
Can I grill the salmon instead of baking?
Yes. Wrap each stuffed fillet in foil and grill over medium heat for 10–12 minutes.
Do I need to remove the skin?
You can leave it on if you prefer. It helps hold the fish together and adds moisture during baking.
Nutrition Information (Approximate per serving)
- Calories: 350
- Protein: 35g
- Fat: 22g
- Carbohydrates: 3g
- Fiber: 1g
(Nutrition values vary based on salmon type and filling ingredients.)
Why This Recipe Works
This baked stuffed salmon recipe combines two elements that naturally complement each other: the rich, buttery texture of salmon and the tangy, creamy contrast of a cheese and spinach filling. Baking allows the flavors to meld gently without drying the fish, while the feta and cream cheese keep the filling luscious and flavorful.
The lemon and garlic balance out the richness, giving each bite a fresh and vibrant finish. It’s a beautiful blend of texture, nutrition, and flavor — elegant enough for special occasions but easy enough for everyday meals.
Tips for Customizing Your Salmon Routine
- Make it a meal prep favorite:
Cook multiple fillets and pair them with different sides throughout the week. - Create a salmon platter:
Serve with roasted vegetables, quinoa, and lemon wedges for a stunning presentation. - Add sauce options:
Try serving with a light lemon-dill yogurt sauce or garlic butter drizzle. - Serve with wine:
Pair with crisp white wines like Sauvignon Blanc or Chardonnay for a restaurant-style experience. - Turn leftovers into wraps:
Flake the leftover salmon and filling into gluten-free wraps with fresh greens for a quick lunch.
Final Thoughts
This Baked Stuffed Salmon With Spinach & Feta is everything you want in a dinner — quick to prepare, full of flavor, and impressive enough for any occasion. The creamy, garlicky spinach filling melts into the tender salmon as it bakes, creating a perfect balance of richness and freshness.
It’s a foolproof way to elevate a simple salmon fillet into a restaurant-worthy dish — all while keeping it healthy, satisfying, and naturally gluten-free.
From weeknight dinners to weekend gatherings, this stuffed salmon recipe will become one of your go-to favorites — simple, elegant, and unforgettable.