If you’re craving a dinner that feels both elegant and comforting, I’ve got just the thing for you: my Stuffed Salmon with Spinach and Feta Recipe. I absolutely love how the creamy feta and tender spinach blend inside the juicy salmon to create something truly special. When I first tried this recipe, it quickly became a family favorite, and I’m confident you’ll find it just as irresistible. Trust me, this recipe makes a perfect weeknight meal or a show-stopping dish for guests!

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Why You’ll Love This Recipe

Fresh, Flavorful Filling: The combination of spinach, roasted red peppers, and tangy feta creates a delicious, light stuffing that complements the salmon perfectly.
Simple and Quick: You can have this meal ready in about 30 minutes, making it perfect even on busy weeknights.
Perfect Texture: Juicy salmon wrapped around a cheesy, slightly spiced filling — every bite is a delightful surprise.
Impressive Yet Easy: This dish looks fancy but uses straightforward ingredients and techniques anyone can master.

Four cooked salmon fillets lie side by side on a sheet of baking paper over a white marbled surface. Each fillet has a pink-orange base color with light grill marks and a slightly glossy texture. On top of each fillet, there is a layer of creamy white cheese mixed with dark green spinach leaves and small bright red roasted pepper chunks, slightly browned from cooking. The fillets are seasoned with small black pepper specks visible across the flesh. Photo taken with an iphone --ar 2:3 --v 7 - Stuffed Salmon with Spinach and Feta, healthy salmon dinner, quick salmon recipes, elegant salmon main dish, spinach and feta stuffed salmon

Ingredients You’ll Need

These ingredients work in harmony to bring out the best in each other: fresh salmon for richness, spinach for earthiness, and feta for salty creaminess. Shopping tip: try to find a good-quality block of feta stored in brine for the most vibrant flavor.

Flat lay of four long, fresh pieces of raw salmon fillet with bright pink flesh, a small white ceramic bowl of golden olive oil, a pile of fresh green baby spinach leaves, a block of crumbly white feta cheese, a small white bowl filled with chopped roasted red peppers, a small white bowl holding finely grated pale yellow parmesan cheese, and a white ceramic bowl with a fragrant mix of dried Italian herbs and bright reddish paprika powder, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997 - Stuffed Salmon with Spinach and Feta, healthy salmon dinner, quick salmon recipes, elegant salmon main dish, spinach and feta stuffed salmon

Salmon: I recommend longer pieces, around 6 ounces each, so you have enough room for stuffing without it falling apart.
Olive oil: Divided use helps both the salmon and the sautéed filling get the right amount of richness.
Baby spinach: Fresh is best here; it wilts quickly and gives a nice pop of color and nutrition.
Italian seasoning: A convenient way to add aromatic herbs without chopping fresh ones.
Paprika: I love smoky paprika here—it adds a gentle warmth that balances the feta.
Cayenne pepper: Just a pinch to lift the overall flavor and add subtle heat.
Feta cheese: The star of the stuffing that brings tang and creaminess; sheep’s milk feta adds extra richness.
Parmesan cheese: Freshly grated for a nutty depth that blends beautifully into the filling.
Roasted red peppers: Chop into small pieces to evenly distribute their slightly sweet flavor throughout.
Salt and pepper: Essential seasoning to bring out all the other flavors.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love experimenting with this Stuffed Salmon with Spinach and Feta Recipe depending on what’s in season or my mood. Don’t be afraid to swap a few ingredients or tweak the seasonings to make it your own.

Sun-dried tomatoes instead of roasted peppers: I tried this once and loved the concentrated flavor and chewy texture it added to the filling.
Fresh herbs over Italian seasoning: When I have fresh basil and oregano on hand, chopping those into the spinach makes the dish taste ultra-bright.
Swap feta with goat cheese: My family enjoyed the creamier texture and subtle tang, though feta’s saltiness is hard to beat.
Make it spicier: Add a pinch more cayenne or some crushed red pepper flakes if you like a bit more kick.

How to Make Stuffed Salmon with Spinach and Feta Recipe

Step 1: Preparing Your Salmon for Stuffing

Start by preheating your oven to 400°F (205°C) and lining a baking sheet with parchment paper — always saves on cleanup! Lay the salmon pieces skin-side down; I find the skin acts like a natural barrier holding the filling inside during baking. Using a sharp knife, carefully slice lengthwise down the center of each fish piece — but don’t cut all the way through. You want a pocket for your filling without the sides separating. This step took me a couple of tries until I found the right depth, so take your time here.

Step 2: Season and Sauté the Filling

Brush the salmon with half the olive oil and season with salt and pepper to enhance the natural flavors. Now, heat the remaining oil in a pan over medium heat and toss in your baby spinach along with Italian seasoning, paprika, cayenne, salt, and pepper. Give it a couple of minutes until the spinach wilts and gets soft. Turning off the heat, stir in the chopped roasted red peppers, crumbled feta, and freshly grated parmesan. Pressing down on the feta with your spatula helps everything meld into a creamy, cohesive filling that’s packed with flavor.

Step 3: Stuff, Bake, and Enjoy!

Carefully spoon the filling into the salmon pockets, dividing it evenly between the pieces. I find using a small spoon makes it easier to stuff without making a mess. Pop the baking sheet in your preheated oven and bake for 12 to 17 minutes, depending on the thickness of your salmon and your preferred doneness. You know it’s done when the salmon is opaque, and the filling is bubbling slightly. Remove it from the oven and serve immediately for the best taste and texture.

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Pro Tips for Making Stuffed Salmon with Spinach and Feta Recipe

Use Fresh Salmon When Possible: Fresh salmon has the best texture and flavor here. If you have to use frozen, thaw completely and pat dry before stuffing.
Don’t Overstuff the Salmon: Filling the pockets too full can cause the filling to spill out during baking — trust me, a modest amount works best.
Watch Your Baking Time: Salmon thickness varies, so start checking at 12 minutes to prevent overcooking and keep it moist.
Use a Sharp Knife for Stuffing Pockets: A clean, precise cut makes stuffing easier and keeps the salmon intact during cooking.

How to Serve Stuffed Salmon with Spinach and Feta Recipe

Stuffed Salmon with Spinach and Feta Recipe - Serving

Garnishes

I like to keep garnishes simple to let the salmon shine. A wedge of fresh lemon squeezes on top right before serving to brighten everything up and add a lovely contrast to the rich filling. Sometimes I sprinkle a few chopped fresh parsley leaves for a fresh herbal note and a pop of green color.

Side Dishes

My go-to sides with this Stuffed Salmon with Spinach and Feta Recipe are roasted baby potatoes with thyme—crispy edges and soft interiors are perfect balance—and a simple cucumber and dill salad to add crunch and coolness. You’ll find the richness of salmon paired with those fresh sides feels just right.

Creative Ways to Present

For dinner parties, I like plating each filled salmon piece on a bed of creamy risotto or lemony quinoa. Drizzling a bit of extra virgin olive oil and sprinkling toasted pine nuts elevates the dish visually and texturally. Adding colorful heirloom cherry tomatoes on the side provides a vibrant contrast that always wows my guests.

Make Ahead and Storage

Storing Leftovers

If you’re lucky enough to have leftovers, store them tightly covered in an airtight container in the fridge. I find the flavors actually meld a bit overnight, but the salmon is best enjoyed within 3 days to keep it fresh and moist.

Freezing

I generally don’t freeze this recipe because the texture of the cooked salmon stuffed with feta can change and become crumbly after thawing. However, if you want to freeze, do so before baking and make sure it’s well-wrapped. Bake straight from frozen, adding a few extra minutes of cook time.

Reheating

Reheat leftovers gently in a low oven at around 300°F (150°C) for 10–15 minutes to prevent drying out. Cover loosely with foil to keep moisture in. I avoid microwaving to maintain the delicate texture of the salmon and filling.

FAQs

Can I use frozen salmon for this recipe?

Yes, you can use frozen salmon, but it’s important to thaw it completely and pat it dry before preparing. Fresh salmon tends to give a better texture and flavor, though, so if you have the option, I recommend choosing fresh.
What can I substitute for feta cheese?

Goat cheese or ricotta salata can be good substitutes if you want a similar creamy, tangy vibe. Keep in mind that feta’s saltiness is unique, so adjust seasoning accordingly if you swap the cheese.
How can I tell when the stuffed salmon is fully cooked?

Check the salmon by gently cutting into the thickest part; it should have an opaque whitish-pink color instead of a translucent pink. The internal temperature should reach 145°F (63°C) if you prefer to be precise.
Can I prepare the filling ahead of time?

Absolutely! You can make the spinach and feta mixture a few hours ahead and keep it refrigerated. When you’re ready, stuff the salmon and bake as directed. Just bring the filling to room temperature before stuffing for easier spreading.

Final Thoughts

This Stuffed Salmon with Spinach and Feta Recipe holds a special place in my kitchen because it feels fancy yet is incredibly easy to pull off. It’s a dish that’s made me fall in love with salmon all over again thanks to its rich filling and bright flavors. I hope you give this recipe a try and enjoy it as much as my family and I do—it’s perfect for treating yourself on any day of the week!