If you’re craving a restaurant-quality seafood dish that’s impressive yet quick enough for a weeknight, this Stuffed Salmon with Spinach and Feta is your answer. In just 30 minutes, you’ll have a juicy, oven-baked salmon with a savory spinach and feta cheese filling bursting with flavor. This recipe uses simple ingredients and packs a punch with Mediterranean-inspired herbs and creamy roasted red peppers. Whether you’re hosting or simply craving something special, this stuffed salmon recipe will make dinnertime extraordinary!
A Taste of Home: My Stuffed Salmon with Spinach and Feta Story
Ever since my first bite of stuffed salmon with spinach at a seaside bistro, I dreamed of recreating that unforgettable mix of flavors at home. Growing up near the coast, salmon has always held a place of honor on my family’s dinner table. Years of experimenting led me to this ultimate stuffed salmon with spinach and feta—a dish that feels elevated but comes together with just a handful of pantry ingredients.
The beauty of this recipe is its versatility. I’ve made it on special occasions, but it’s just as perfect for a quick weeknight meal after a long day. The combination of tangy feta, earthy spinach, and smoky roasted red peppers transforms the humble salmon into something truly memorable. Not to mention, the simplicity of the recipe means you can have dinner on the table in half an hour, with just one pan and a baking sheet to clean.
If you’re a fan of meals that deliver maximum flavor with minimal fuss, stuffed salmon with spinach and feta will quickly become a staple in your rotation. Each time I make it, I’m reminded of family gatherings, shared laughs, and the feeling that home-cooked meals can be both easy and extraordinary. Don’t be surprised if your guests ask for seconds—and the recipe!
Why Everyone Loves Stuffed Salmon with Spinach and Feta
This dish truly stands out because it strikes the perfect balance between creamy, mildly salty feta and tender, flaky salmon. The natural richness of the fish pairs so well with the earthy spinach and the subtle smoky kick from paprika and roasted red peppers. While some stuffed salmon recipes feel heavy, this version remains light and satisfying, thanks to the fresh greens and a touch of spice.
Another reason this stuffed salmon with spinach is a household favorite is its flexible approach. You can swap in other greens or add sun-dried tomatoes for more sweetness. If you like a bit of heat, increase the cayenne pepper. For an extra layer of flavor, sprinkle fresh herbs—even dill or parsley—right before serving.
Chef’s Tips and Creative Twists
Looking for ways to tailor this stuffed salmon to your preferences? These tips will help you master this recipe and make it your own:
- For a lightly crisped exterior, use the broiler for the last 2-3 minutes of baking. Watch closely to avoid overcooking.
- If you don’t have roasted red peppers, sun-dried tomatoes or artichoke hearts work beautifully in the filling.
- Fresh salmon fillets offer the best flavor and texture, but thawed frozen fillets will also work. Pat them dry for best results.
If you prefer a dairy-free version, substitute vegan feta and nutritional yeast for the cheese. You can even play with spices—add a bit of lemon zest or dill for a brighter flavor profile. No matter how you customize it, this stuffed salmon with spinach and feta turns out delicious every time.
How to Make Stuffed Salmon with Spinach and Feta
This main course is all about simple technique and bold, wholesome flavors. Here’s exactly how to make perfectly stuffed, oven-baked salmon every time.
Ingredients
- 4 pieces of salmon (6 ounces each, about 170 grams)
- 2 tablespoons olive oil
- 3 cups baby spinach, packed
- 1 teaspoon Italian seasoning
- 1/2 teaspoon paprika (regular or smoked)
- A pinch of cayenne pepper
- 5.3-ounce block of feta cheese (about 150 grams)
- 1/4 cup freshly grated Parmesan cheese (Parmigiano-Reggiano recommended)
- 1/4 cup jarred roasted red peppers, chopped into small pieces
- Salt and pepper, to taste
Directions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Place the salmon pieces on the lined baking sheet, skin-side down.
- Using a sharp knife, make a lengthwise cut down the middle of each piece, being careful not to slice all the way through—leave the bottom and ends intact for stuffing.
- Brush the salmon with 1 tablespoon of olive oil and season with salt and pepper. Set aside.
- In a large pan over medium heat, add the remaining 1 tablespoon olive oil. Once hot, toss in the spinach, Italian seasoning, paprika, cayenne, salt, and pepper. Sauté until the spinach wilts.
- Remove the pan from the heat and stir in the chopped roasted red peppers, feta, and Parmesan. Mix well, mashing gently to combine and soften the feta.
- Stuff the salmon: Spoon the spinach-feta mixture generously into the slit in each fillet.
- Bake in the preheated oven for 12–17 minutes, depending on salmon thickness and desired doneness.
- Optional: For a golden top, broil for the last 2–3 minutes.
- Remove from the oven and serve immediately.
Serving Suggestions and Wine Pairings for Stuffed Salmon With Spinach
Stuffed salmon with spinach and feta pairs well with simple sides that let the flavors shine. Try it with roasted potatoes, garlic green beans, or a crisp lemony salad for a balanced meal. If you’re pouring wine, a dry white like Sauvignon Blanc or a light Pinot Noir makes an excellent match, cutting through the richness of the feta and complementing the salmon beautifully.
This dish is also sensational with a squeeze of fresh lemon or a sprinkle of herby gremolata. If you want to serve bread, a warm whole-grain baguette is perfect for mopping up any flavorful juices left on the plate.
Expert Prep Tips for Perfect Stuffed Salmon Every Time
- Allow salmon fillets to reach room temperature for 10-15 minutes before baking to promote even cooking.
- Choose fillets with even thickness so that all pieces cook at the same rate.
- Don’t overfill the salmon; this helps the fillets hold together and cook evenly.
- Use pre-washed baby spinach to save time and simplify cleanup.
- Leftovers? Store in an airtight container in the fridge for up to two days. Gently reheat in the oven to preserve the filling’s texture.
Stuffed salmon with spinach and feta isn’t just delicious; it’s a protein-packed, nutrient-rich centerpiece for any meal that keeps your cooking stress-free and satisfying.
Health Benefits of Salmon and Spinach
Besides sheer flavor, this meal is a nutrition powerhouse. Salmon is packed with omega-3 fatty acids, essential for heart, brain, and joint health. It’s also a top source of lean protein, vitamin D, and selenium. Spinach brings fiber, antioxidants, and iron to your plate, while feta and Parmesan add calcium and bold, tangy notes.
The inclusion of roasted red peppers boosts your vitamin C intake and infuses just the right sweetness to balance the dish. With a total prep and cook time of only 30 minutes, you can enjoy a wholesome, balanced meal that supports a healthy lifestyle—without spending hours in the kitchen.
A Memorable Meal, Every Time
Stuffed salmon with spinach and feta stands out as both a crowd-pleaser and a personal favorite. It’s proof that gourmet flavors can be achieved any night of the week without a complicated process. Simple, vibrant, and ready in under 30 minutes, this stuffed salmon recipe bridges comfort food and culinary adventure beautifully.
From its savory filling to the moist, flaky fish, every bite promises a delightful harmony of taste and texture. Serve it to family or friends, and you’ll soon find it’s a dinner everyone requests again and again. So, next time you crave something extra special, remember—stuffed salmon with spinach and feta delivers restaurant-worthy results in your own kitchen.
Stuffed salmon with spinach and feta stands out as a weeknight winner and an entertaining showstopper. But why stop there? If you’re craving more ways to enjoy bold, savory flavors, try our one-skillet salmon with lemon orzo—a bright, zesty twist on seafood that’s ready in minutes.
Not into fish? No problem. Our creamy mushroom and spinach stuffed chicken offers a similar indulgent filling wrapped in juicy chicken breasts.
And if you’re leaning more plant-forward, the Mediterranean quinoa power bowl brings together many of the same wholesome ingredients with a lighter, refreshing vibe.
Whichever path you choose, these recipes prove that with a few simple ingredients and a bit of creativity, you can enjoy nourishing meals that never sacrifice flavor—or convenience.
Stuffed Salmon with Spinach and Feta
Ingredients
- 4 pieces of salmon 6 ounces each, about 170 grams
- 2 tablespoons olive oil
- 3 cups baby spinach packed
- 1 teaspoon Italian seasoning
- 1/2 teaspoon paprika regular or smoked
- A pinch of cayenne pepper
- 5.3- ounce block of feta cheese about 150 grams
- 1/4 cup freshly grated Parmesan cheese Parmigiano-Reggiano recommended
- 1/4 cup jarred roasted red peppers chopped into small pieces
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Place the salmon pieces on the lined baking sheet, skin-side down.
- Using a sharp knife, make a lengthwise cut down the middle of each piece of salmon, ensuring not to cut through completely, leaving the bottom and ends attached.
- Brush the salmon with 1 tablespoon of olive oil and season with salt and pepper. Set aside.
- In a large pan over medium heat, add the remaining 1 tablespoon of olive oil. Once hot, add the spinach, Italian seasoning, paprika, cayenne, salt, and pepper. Sauté until the spinach is wilted.
- Remove the pan from heat and mix in the chopped roasted red peppers, feta cheese, and Parmesan. Stir well to combine, pressing down on the feta to soften and blend all ingredients.
- Spoon the spinach-feta mixture into the cut part of the salmon pieces until evenly filled.
- Bake the salmon in the oven for 12-17 minutes, depending on desired doneness and thickness of the fish.
- Remove from the oven and serve hot!
Notes
For a crispy top, broil the salmon for the last 2-3 minutes of baking.
Frequently Asked Questions: Stuffed Salmon with Spinach and Feta
Can I prepare the stuffing ahead of time?
Absolutely! The spinach-feta filling can be made up to a day in advance. Store it in an airtight container in the refrigerator and simply stuff your salmon right before baking.
What can I use instead of feta cheese?
If feta isn’t your preference, try goat cheese, ricotta, or cream cheese. Each brings a unique creamy texture and flavor profile to the finished dish.
Is this recipe suitable for meal prep?
Yes! Prepare and stuff the salmon, then store the fillets in an airtight container in the refrigerator for up to one day before baking. Cook just before serving for best texture and taste.
How do I know when the stuffed salmon is cooked through?
The salmon is perfect when it flakes easily with a fork and turns opaque throughout. An internal temperature of 145°F (63°C) signals doneness.
