This Stuffed Salmon with Spinach, Feta & Garlic is a restaurant-quality dish that’s surprisingly easy to make at home. Tender salmon fillets are filled with a creamy mixture of sautéed spinach, garlic, feta cheese, and herbs, then baked until perfectly flaky. It’s a healthy, protein-rich meal that’s ideal for weeknight dinners or special occasions.

Recipe Overview

Ingredients

Salmon

• 4 salmon fillets (6 ounces/170g each), skin removed or skin-on
• 1 tablespoon olive oil
• ½ teaspoon sea salt
• ½ teaspoon freshly ground black pepper
• ½ teaspoon smoked paprika
• ½ teaspoon garlic powder
• ½ teaspoon dried oregano

Spinach & Feta Filling

• 2 cups fresh baby spinach, chopped
• 3 cloves garlic, minced
• 1 tablespoon olive oil
• 4 ounces (115g) feta cheese, crumbled
• 2 ounces (60g) cream cheese, softened
• 1 tablespoon chopped fresh parsley
• 1 teaspoon fresh dill (or ½ teaspoon dried dill)
• 1 teaspoon lemon zest
• ¼ teaspoon crushed red pepper flakes (optional)

Garnish

• Lemon wedges
• Fresh parsley
• Fresh dill
• Extra crumbled feta

Equipment Needed

• Baking dish
• Sharp knife
• Skillet
• Mixing bowl
• Toothpicks (optional)

Instructions

Step 1: Preheat the Oven

Preheat the oven to 400°F (200°C).

Lightly grease a baking dish with olive oil.

Step 2: Prepare the Filling

Heat 1 tablespoon olive oil in a skillet over medium heat.

Add the garlic and cook for 30 seconds until fragrant.

Add the spinach and cook for 2–3 minutes, until wilted.

Remove from the heat and let cool slightly.

In a bowl, combine:

• Cooked spinach and garlic
• Feta cheese
• Cream cheese
• Parsley
• Dill
• Lemon zest
• Crushed red pepper flakes (if using)

Mix until creamy.

Step 3: Prepare the Salmon

Using a sharp knife, carefully cut a pocket into the side of each salmon fillet, being careful not to cut all the way through.

Season both the outside and inside of each fillet with:

• Salt
• Black pepper
• Smoked paprika
• Garlic powder
• Oregano

Step 4: Stuff the Salmon

Divide the spinach mixture evenly among the fillets.

Fill each pocket generously.

If necessary, secure the opening with a toothpick.

Step 5: Bake

Arrange the stuffed salmon in the prepared baking dish.

Brush lightly with olive oil.

Bake for 18–22 minutes, or until:

• The salmon flakes easily with a fork.
• The thickest part reaches an internal temperature of 145°F (63°C).

Step 6: Serve

Remove any toothpicks.

Garnish with:

• Fresh parsley
• Fresh dill
• Extra feta
• Lemon wedges

Serve immediately.

Tips for Perfect Stuffed Salmon

Choose Thick Fillets

Thicker center-cut fillets are easier to stuff and stay moist during baking.

Don’t Overcook

Salmon continues to cook slightly after it’s removed from the oven. Check for doneness around the 18-minute mark.

Cool the Filling Slightly

Allow the spinach mixture to cool before stuffing to help it stay in place.

Fresh Herbs Make a Difference

Fresh parsley and dill add bright flavor and complement the rich salmon.

Flavor Variations

Mediterranean

Add chopped sun-dried tomatoes and sliced Kalamata olives to the filling.

Parmesan Spinach

Replace half the feta with grated Parmesan cheese.

Creamy Herb

Mix in 2 tablespoons of ricotta cheese for an extra creamy filling.

Spicy

Add diced jalapeños or extra crushed red pepper flakes.

Mushroom & Spinach

Sauté diced mushrooms with the spinach before mixing the filling.

What to Serve With

Vegetables

• Roasted asparagus
• Air Fryer broccoli
• Garlic green beans
• Roasted Brussels sprouts

Starches

• Garlic mashed potatoes
• Wild rice
• Quinoa
• Lemon herb couscous

Salads

• Mediterranean Greek Salad
• Caesar salad
• Cucumber tomato salad
• Spinach salad with cranberries

Storage Instructions

Refrigerator

Store leftovers in an airtight container for up to 3 days.

Freezer

Freeze cooked stuffed salmon for up to 2 months.

Thaw overnight in the refrigerator before reheating.

Reheating

Oven

Bake at 325°F (163°C) for 10–12 minutes, covered with foil.

Air Fryer

Reheat at 330°F (166°C) for 4–5 minutes.

Microwave

Heat gently in 30-second intervals until warmed through.

Nutrition Information (Per Serving)

Frequently Asked Questions

Can I use frozen salmon?

Yes. Thaw the salmon completely and pat it dry before cutting the pocket and stuffing it.

Can I grill stuffed salmon?

Yes. Secure the filling well and grill over medium heat for about 6–8 minutes per side, depending on the thickness of the fillets.

What can I substitute for feta?

Goat cheese, ricotta, or cream cheese all work well, though feta provides the classic Mediterranean flavor.

How do I know when the salmon is done?

The salmon should flake easily with a fork and reach an internal temperature of 145°F (63°C) in the thickest part.

Can I make this ahead of time?

Yes. Assemble the stuffed salmon up to 24 hours in advance, cover, and refrigerate. Bake just before serving.

Recipe Notes

✅ High in protein

✅ Low in carbohydrates

✅ Gluten-free

✅ Mediterranean diet-friendly

✅ Great for meal prep

Make-Ahead Tip

Prepare the spinach and feta filling and stuff the salmon up to one day in advance. Keep refrigerated until ready to bake.

Serving Suggestion

Serve with roasted asparagus, garlic mashed potatoes, or a fresh Greek salad. A squeeze of fresh lemon juice just before serving enhances the rich, savory flavors.

Chef’s Secret

For the juiciest salmon, let the fillets sit at room temperature for 15 minutes before baking. Don’t overfill the pockets, and bake just until the fish flakes easily. Finish with a drizzle of extra virgin olive oil, a squeeze of fresh lemon, and a sprinkle of chopped dill and feta for a fresh, Mediterranean-inspired finish.