I make this stuffed salmon with spinach and feta when I want something elegant but still simple to cook. I fill tender salmon fillets with a savory mix of sautéed spinach, creamy feta, and garlic, then bake everything until perfectly flaky and flavorful.
Why You’ll Love This Recipe
I like this recipe because it feels like a restaurant-style dish without requiring complicated steps. I enjoy how the salty feta balances the richness of the salmon. I also appreciate that I can prepare it in under an hour while still ending up with something impressive. It works well for both weeknight dinners and special occasions.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
- Salmon fillets (skin-on or skinless)
- Fresh spinach
- Feta cheese, crumbled
- Garlic, minced
- Olive oil
- Lemon juice
- Salt
- Black pepper
- Paprika (optional)
- Cream cheese (optional for extra creaminess)
- Fresh dill or parsley (optional)
Directions
I start by preheating the oven to 375°F (190°C) and lightly greasing a baking dish.
I heat olive oil in a pan over medium heat and sauté garlic until fragrant. Then I add spinach and cook it until wilted. I let it cool slightly before mixing it with crumbled feta (and cream cheese if I want it extra creamy).
I pat the salmon fillets dry and carefully slice a pocket into the side of each one without cutting all the way through.
I fill each salmon pocket with the spinach and feta mixture, pressing it gently so it stays inside.
I place the stuffed salmon in the baking dish and season the outside with salt, pepper, paprika, and a drizzle of olive oil and lemon juice.
I bake the salmon for about 18–22 minutes, depending on thickness, until it flakes easily with a fork and reaches full doneness.
I let it rest for a couple of minutes before serving so the filling stays intact.
Servings and timing
I usually get about 4 servings from this recipe.
Preparation time: 15–20 minutes
Cooking time: 18–22 minutes
Total time: 35–45 minutes
Variations
I sometimes add sun-dried tomatoes for a slightly tangy flavor.
I also mix in cream cheese to make the filling richer and more stable.
I occasionally use kale instead of spinach for a heartier texture.
I like adding a pinch of chili flakes when I want a little heat.
I sometimes top the salmon with a light garlic butter drizzle before baking.
storage/reheating
I store leftovers in an airtight container in the fridge for up to 2 days.
When reheating, I warm it gently in the oven at 300°F (150°C) for about 10–12 minutes to avoid drying it out.
I avoid microwaving when possible because it can change the texture of the salmon.
I sometimes add a squeeze of lemon after reheating to refresh the flavor.
FAQs
Can I use frozen salmon?
Yes, I use frozen salmon as long as I fully thaw and pat it dry before stuffing.
What can I use instead of feta cheese?
I sometimes use goat cheese or ricotta for a milder flavor.
Can I cook this in an air fryer?
Yes, I cook it at about 350°F (175°C) for 12–15 minutes depending on thickness.
How do I know the salmon is done?
I check that it flakes easily with a fork and is opaque in the center.
Can I prepare it ahead of time?
Yes, I often assemble the stuffed salmon a few hours ahead and bake it just before serving.
Conclusion
I like this stuffed salmon with spinach and feta because it delivers rich flavor with minimal effort. I find it a reliable dish when I want something healthy, satisfying, and a little more special than my usual meals.
