I love this stuffed salmon recipe because it feels elegant but is still very simple to prepare. I enjoy how the salmon stays juicy while the spinach and feta filling adds a creamy, savory contrast. I also like that it works well for both everyday dinners and special meals without requiring complicated steps.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
Salmon fillets (thick cuts, skin on or off)
Fresh spinach
Feta cheese, crumbled
Cream cheese (optional for creaminess)
Garlic, minced
Olive oil
Lemon juice
Salt
Black pepper
Dried dill or parsley (optional)
Onion or shallot (optional, finely chopped)
Directions
I start by preheating the oven to 400°F (200°C) and lightly greasing a baking dish or lining a tray with parchment paper.
I heat a little olive oil in a pan and sauté garlic and onion until soft and fragrant. Then I add the spinach and cook it just until wilted. I let it cool slightly before mixing it with feta and cream cheese until I get a thick, creamy filling.
I carefully cut a pocket into each salmon fillet without slicing all the way through. I season the salmon with salt, pepper, and a little lemon juice.
I stuff each fillet generously with the spinach and feta mixture, pressing it in gently so it stays inside.
I place the stuffed salmon on the baking tray and drizzle a little olive oil on top. I bake until the salmon is cooked through and flakes easily with a fork.
Once done, I let it rest for a few minutes before serving.
Servings and timing
I usually get about 4 servings from this recipe.
Prep time: 15–20 minutes
Cook time: 20–25 minutes
Total time: 40–45 minutes
Variations
I like switching up the filling depending on what I have. Sometimes I add sun-dried tomatoes for a deeper flavor, or I mix in a bit of mozzarella for extra meltiness. I also enjoy adding chili flakes when I want a slight kick. If I want a lighter version, I skip the cream cheese and keep only feta and spinach.
storage/reheating
I store leftovers in an airtight container in the refrigerator for up to 2–3 days. When I reheat, I prefer using the oven at a low temperature so the salmon stays moist. I sometimes add a small splash of lemon juice before reheating to brighten the flavor. I avoid overheating because it can dry out the fish quickly.
FAQs
Can I use frozen salmon for this recipe?
I can use frozen salmon, but I always thaw it completely first so the filling stays inside and the texture cooks evenly.
Do I have to use cream cheese in the filling?
I don’t have to use cream cheese. I sometimes skip it and rely only on feta and spinach for a lighter, more traditional flavor.
How do I keep the filling from falling out?
I make sure not to overstuff the salmon and press the filling gently into the pocket before baking.
What temperature is salmon fully cooked?
I know salmon is done when it flakes easily and reaches an internal temperature of about 145°F (63°C).
Can I prepare stuffed salmon ahead of time?
I sometimes prepare the stuffing and fill the salmon a few hours ahead, then bake it right before serving for the best texture.
Conclusion
I enjoy making stuffed salmon with spinach and feta because it feels both comforting and a little special at the same time. I like how the flavors stay balanced, and I appreciate that it delivers a satisfying meal with simple ingredients and minimal effort.
