Stuffed Salmon With Spinach & Feta Recipe

There’s something truly special about a perfectly baked piece of salmon, and when you take it up a notch by stuffing it with a savory mixture of spinach, feta, and roasted red peppers, it becomes a dish that’s hard to beat. I’ve been a fan of simple salmon recipes for years, but this stuffed salmon has become a favorite when I want to make something that feels just a bit more elegant but still weeknight-friendly. The combination of the tender, flaky fish with the creamy, slightly salty filling makes it an irresistible main course. Plus, it’s surprisingly easy to prepare—perfect for impressing guests without spending hours in the kitchen.

One evening, I had some extra salmon and a random assortment of ingredients in the fridge—spinach, feta, and some roasted red peppers from a jar I’d forgotten about. I decided to experiment a little, and that’s how this stuffed salmon recipe was born. It was one of those lucky moments when everything just came together. As soon as I took the first bite, I knew I had stumbled onto something special. The creaminess of the feta, the slight tang from the red peppers, and the subtle earthiness of the spinach meld so well with the salmon that it feels like they were meant to be together all along. It’s one of those dishes that looks fancy but is super easy to pull off, and it’s been a hit at the dinner table ever since.

this RECIPE

🍳 Why this stuffed salmon is a game-changer

There are so many reasons to love this stuffed salmon recipe. First, it’s the perfect balance of flavors. The richness of the salmon pairs beautifully with the tangy feta and the freshness of the spinach. The roasted red peppers add a subtle sweetness, while a hint of cayenne gives the dish just enough heat to keep things interesting. Plus, the filling stays nice and creamy, thanks to the feta and parmesan, making each bite satisfying and full of flavor.

Another reason I adore this recipe is that it’s so versatile. You can easily switch up the ingredients in the stuffing depending on what you have on hand, or make adjustments for dietary preferences (more on that later). Plus, it’s a one-pan wonder, which means less cleanup—always a win in my book!

My first time making this recipe

I remember the first time I made stuffed salmon like it was yesterday. It was a Friday evening, and I wanted to make something special without too much effort. After a long week, I wasn’t in the mood for a big kitchen project, but I still wanted to cook something that felt special. I spotted some salmon fillets in the fridge and thought, “What can I do to make this more exciting?” A quick look in the pantry and my inspiration struck. I had spinach, feta, and a jar of roasted red peppers—ingredients I often use in salads but had never thought to combine with salmon.

As I sautéed the spinach and mashed the feta into the mixture, the kitchen filled with a deliciously savory aroma. When I pulled the salmon out of the oven, golden and perfectly cooked, I couldn’t wait to dig in. The first bite was a revelation—flaky, flavorful salmon with a rich, creamy filling that had just the right amount of tang and spice. I knew immediately this was going to be a staple in my kitchen.

The origin story (or, how this dish has evolved)

Stuffed salmon isn’t a new concept by any means. Variations of it can be found in different cuisines, often featuring rich fillings like cream cheese or seafood. But what I love about this spinach-and-feta version is how it combines Mediterranean flavors with the classic appeal of salmon. Feta, a staple in Greek cuisine, pairs so well with fish, and the roasted red peppers and spinach give the dish a bright, fresh taste. Over time, I’ve tweaked the seasoning to get the perfect balance of spice and tang, but the heart of the dish remains the same—a simple yet impressive meal that brings big flavor with minimal fuss.

Let’s talk ingredients: the good, the better, and the “oops I’m out of that”

• Salmon: This is the star of the show, so go for fresh, high-quality fillets. Wild-caught salmon has a more intense flavor, but farmed salmon works great too. If you can’t find longer fillets, don’t worry—just make a deeper cut to stuff them. If you’re in a pinch, steelhead trout could work as a substitute.
• Spinach: Baby spinach is perfect here, as it wilts quickly and has a mild flavor. If you don’t have fresh spinach, you can use frozen spinach—just be sure to thaw and drain it well to avoid extra moisture in the filling.
• Feta cheese: Feta gives this dish its tangy, creamy base. If you’re not a fan of feta or don’t have any on hand, you could try goat cheese for a slightly milder flavor, or even cream cheese for a richer filling.
• Roasted red peppers: These add sweetness and a pop of color. If you’re out, sun-dried tomatoes or even fresh cherry tomatoes (lightly sautéed) can give a similar flavor boost.
• Parmesan: Parmesan adds a nutty, savory depth to the filling. I highly recommend using freshly grated Parmigiano-Reggiano if you can, but if you’re out, Pecorino Romano or even a bit of sharp cheddar could work in a pinch.

Kitchen gear: What you need (and what you can totally skip)

You don’t need a ton of equipment to make this dish, which is one of the reasons I love it so much. Here’s what you’ll want to have on hand:

• A sharp knife: You’ll need a good knife to slice the salmon for stuffing. Be careful not to cut all the way through—leave a little “pocket” for the filling.
• A large skillet: For wilting the spinach and mixing up the filling. Non-stick or cast iron both work well here.
• A baking sheet: I line mine with parchment paper for easy cleanup. If you don’t have parchment, foil works just as well.
• A spatula or spoon: You’ll need this for mixing the filling and stuffing the salmon. Nothing fancy—just something sturdy enough to handle the job.

Step-by-step: My foolproof method (and a few hard-learned lessons)

1. Preheat your oven: First things first—preheat your oven to 400°F (200°C). This ensures it’s ready to go once your salmon is prepped.
2. Prep the salmon: Place your salmon fillets skin-side down on a parchment-lined baking sheet. Using a sharp knife, carefully slice down the center of each fillet lengthwise, but don’t go all the way through. You’re creating a little pocket for the filling. Brush the fillets with olive oil and season with salt and pepper. Set them aside.
3. Make the filling: In a large skillet, heat the remaining olive oil over medium heat. Add the spinach, Italian seasoning, paprika, cayenne, and a pinch of salt and pepper. Sauté until the spinach wilts, which should take about 2-3 minutes. Remove from heat, and stir in the roasted red peppers, feta, and parmesan. Mash the feta as you mix, so the filling sticks together nicely.
4. Stuff the salmon: Spoon the spinach-feta mixture into the slit you made in the salmon fillets. It’s okay if the filling is heaped a little on top—it’s all going to melt and meld together beautifully in the oven.
5. Bake: Pop the salmon into the oven and bake for 12-17 minutes, depending on how thick your fillets are and how well-done you like your salmon. The fish should flake easily with a fork when it’s ready.

Variations and adaptations I’ve tried (some better than others)

• Low-carb or keto: This recipe is naturally low-carb, but if you want to up the fat content for a keto-friendly meal, try adding some cream cheese or mascarpone to the filling. It makes the dish even creamier and richer.
• Vegan or dairy-free: Swap the salmon for tofu (slice and stuff the same way) and use a dairy-free feta substitute or a cashew-based “cheese” in the filling. I’ve done this for a vegan friend, and it turned out delicious!
• Seasonal twists: In the summer, I sometimes swap out the spinach for arugula or kale, which adds a peppery bite. In the fall, I’ve even thrown in some sautéed mushrooms for a heartier filling.
• Spice it up: If you like a little more heat, add extra cayenne or a pinch of red pepper flakes to the filling. I’ve also tried adding chopped olives for a briny kick, which was a fun Mediterranean twist.

How to serve this dish in style

For a lovely presentation, I like to serve this stuffed salmon with a sprinkle of fresh herbs on top—dill or parsley both work well. A side of roasted vegetables or a light, lemony couscous salad complements the richness of the salmon perfectly. If you want to go all out, plate the salmon on top of a bed of sautéed greens or creamy mashed potatoes. Trust me, it’s a show-stopper!

drink pairings

I recommend something light and refreshing to balance the richness of the dish. Sparkling water with a squeeze of lemon or lime is always a great choice. If you’re in the mood for something more flavorful, try a chilled cucumber-mint lemonade or a citrusy iced tea with a splash of pomegranate juice. Both options are bright and fresh, making them perfect companions for the salmon.

Leftovers and reheating tips

If you happen to have any leftovers (though that’s rare in my house), store the salmon in an airtight container in the fridge for up to two days. When reheating, I recommend doing so gently in the oven at a low temperature (around 275°F) to keep the fish from drying out. You can also reheat it in the microwave in short bursts, but be careful not to overdo it.

Scaling the recipe for more (or fewer) servings

This recipe is easy to adjust for different serving sizes. If you’re cooking for a crowd, you can simply double or triple the ingredients. Just make sure you have enough space on your baking sheet to fit all the fillets without overcrowding. If you’re cooking for one or two, halve the recipe. The cooking time will stay about the same, but keep an eye on the salmon to avoid overcooking smaller fillets.

FAQs

Can I use frozen salmon?
Yes, just make sure to thaw it completely and pat it dry before cooking.

What’s the best way to thaw frozen spinach?
If you’re using frozen spinach, thaw it in the fridge or microwave, then squeeze out as much moisture as possible before using it in the filling.

Can I make the filling ahead of time?
Absolutely! You can prepare the spinach-feta filling up to a day in advance and store it in the fridge until you’re ready to stuff the salmon.

Can I grill the stuffed salmon instead of baking it?
Yes, just be sure to use a grill-safe pan and cook the salmon over medium heat for about 12-15 minutes.

What sides go well with this dish?
Roasted veggies, a light salad, or even a side of couscous or quinoa are perfect companions for this stuffed salmon.

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