Stuffed Salmon With Spinach & Feta

Stuffed Salmon with Spinach & Feta is a rich, flavorful dish that feels like something I’d order at a restaurant—but it’s surprisingly simple to make at home. I fill thick salmon fillets with a savory mix of sautéed spinach, creamy feta cheese, and herbs, then bake them to perfection. The result is juicy, flaky salmon with a gooey, flavorful center that always impresses.

Why You’ll Love This Recipe

I love how this dish balances richness with freshness. The tangy feta pairs perfectly with earthy spinach, and the salmon stays moist thanks to the stuffing. It’s a low-carb, high-protein meal that feels elegant but comes together quickly. I can make it for a weeknight dinner or dress it up for a dinner party. It’s also a great way to get in healthy omega-3s without feeling like I’m eating “just another fish dish.”

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, center-cut)
fresh spinach
feta cheese, crumbled
garlic, minced
olive oil
lemon juice
salt
black pepper
dried oregano or Italian seasoning
optional: cream cheese or ricotta (for extra creaminess)

directions

1. I preheat the oven to 375°F (190°C) and line a baking dish with parchment or lightly oil it.

2. In a skillet, I heat olive oil over medium heat and sauté the garlic for about 30 seconds.

3. I add the spinach and cook until wilted, then remove from heat and let it cool slightly.

4. I mix the spinach with crumbled feta and a touch of lemon juice. If I want a creamier filling, I add a spoonful of cream cheese or ricotta.

5. I make a horizontal slit in each salmon fillet to create a pocket, being careful not to cut all the way through.

6. I stuff each fillet with the spinach-feta mixture and season the outside of the salmon with salt, pepper, and oregano.

7. I place the fillets in the prepared baking dish and drizzle a little olive oil or lemon juice on top.

8. I bake for 15–18 minutes, or until the salmon flakes easily with a fork and the stuffing is heated through.

Servings and timing

This recipe serves 2–4 people depending on portion size.
Preparation time: 10 minutes
Cooking time: 18 minutes
Total time: 28 minutes

Variations

• I sometimes add sun-dried tomatoes or chopped artichokes to the filling for extra flavor.

• For a Mediterranean twist, I sprinkle some chopped Kalamata olives into the stuffing.

• I use goat cheese instead of feta when I want a tangier filling.

• I grill the stuffed salmon in foil packets when I want to take it outside.

• I serve it over cauliflower rice or a bed of mixed greens for a lighter meal.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 2 days.
To reheat, I place the salmon in a baking dish and warm it in a 300°F (150°C) oven for about 10 minutes or until heated through. I avoid using the microwave since it can dry out the fish. I don’t recommend freezing stuffed salmon as the texture of the filling can change.

FAQs

Can I use frozen spinach instead of fresh?

Yes, I thaw and drain it very well before mixing it with the feta. It saves time and works just as well.

Do I need to remove the skin from the salmon?

Not necessarily. I often leave the skin on to help hold the fillet together, but I make sure to bake it skin-side down.

Can I make this ahead of time?

Yes, I prep and stuff the salmon a few hours in advance and refrigerate it. I just bake it fresh when ready to serve.

What sides go well with this dish?

I like to serve it with roasted vegetables, quinoa, or a crisp salad. Lemon-herb rice also works beautifully.

Can I cook this in an air fryer?

Yes, I set the air fryer to 375°F (190°C) and cook for 10–12 minutes. I check for doneness since air fryer times can vary.

Conclusion

Stuffed Salmon with Spinach & Feta is a flavorful, elegant dish that’s easy enough for weeknights but fancy enough for guests. I love the balance of bold, salty feta with fresh spinach and tender salmon. It’s healthy, versatile, and always a hit at my table. Whether I’m keeping it simple or adding Mediterranean flair, it’s a recipe I keep coming back to.