Stuffed Salmon With Spinach & Feta Recipe

There’s just something about stuffed salmon that elevates your average weeknight dinner into something a little more special. It’s a dish that looks restaurant-quality, but is actually quite simple to make at home. The combination of tender salmon, fresh spinach, salty feta, and roasted red peppers creates a flavor explosion that’s satisfying, yet light. This is one of those recipes I turn to when I want something delicious and impressive, but don’t have a ton of time to spend in the kitchen. I mean, stuffed anything always sounds fancy, right? But trust me, this one is actually easy to pull off, and the results are stunning.

I remember the first time I tried this recipe—honestly, it was kind of an accident. I had some leftover feta and roasted red peppers sitting in the fridge and a couple of salmon fillets I needed to use up. I figured, why not stuff them? Turns out, it was a brilliant move. The creaminess of the feta and the slight sweetness from the peppers, combined with the rich, flaky salmon, made for an unforgettable meal. And the best part? It all came together in less than 30 minutes. Now it’s one of my go-to dishes whenever I want to impress, whether it’s for a dinner date or just treating myself on a quiet night in.

this RECIPE

Why stuffed salmon is a must-try! 🎣

If you’re looking for a way to jazz up your usual salmon fillets, this stuffed version will be your new favorite. The richness of the salmon pairs perfectly with the salty, tangy feta, while the spinach adds a nice earthy note. Roasted red peppers bring a hint of sweetness and a pop of color, making the whole dish feel a little more vibrant. What I love most is that it’s a healthy option that doesn’t sacrifice flavor—plus, the stuffing adds some extra veggies and protein, making this a well-rounded meal in itself.

The origin story of stuffed salmon

While stuffing meats and fish is a technique used in many different cuisines, stuffed salmon, in particular, has become a modern favorite due to its versatility. Salmon is a staple in many diets worldwide, from Scandinavian to Mediterranean cuisine. Stuffing it with ingredients like spinach and cheese feels like a natural progression of combining flavors that complement the richness of the fish. Over time, variations have popped up, using everything from cream cheese and garlic to Mediterranean-inspired mixes like the one in this recipe. It’s a dish that can easily be personalized depending on what you have on hand or what flavors you’re craving, and that’s exactly why I love it!

Let’s talk ingredients: the essentials and easy swaps

• Salmon: The star of the show. Salmon’s naturally rich flavor and flaky texture hold up well to being stuffed. Look for longer, thicker pieces for easier stuffing. If you can’t find fresh salmon, frozen is totally fine—just make sure to thaw it completely before cooking. If you don’t have salmon, trout or even cod could work, though they may be a bit more delicate.
• Spinach: Adds a lovely, fresh element to balance the richness of the cheese and salmon. I prefer baby spinach because it wilts quickly and evenly. Kale could be a good substitute if you want something with a bit more texture, but it will take a little longer to cook down.
• Feta Cheese: Salty and crumbly, feta provides the perfect contrast to the tender fish. If you’re not a fan of feta, goat cheese could work as an alternative, though it will be creamier and a bit tangier. You can also use ricotta for a milder, smoother filling.
• Roasted Red Peppers: These peppers add a subtle sweetness that complements the saltiness of the feta and the richness of the salmon. If you’re in a pinch, you could use fresh bell peppers, but they won’t have quite the same depth of flavor.
• Parmesan Cheese: A little extra parmesan helps bind the filling together and adds a savory, nutty flavor. Parmigiano-Reggiano is my favorite, but if you’re out, Pecorino Romano is a good substitute.
• Olive Oil and Seasonings: Olive oil helps sauté the spinach and also gives the salmon a nice finish before baking. Italian seasoning, paprika, and cayenne bring warmth and a little spice. Smoked paprika is a great option if you want more depth. You can adjust the seasoning to your taste or switch things up with a sprinkle of lemon zest for a citrusy kick.

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

For this recipe, you don’t need any fancy kitchen tools, but there are a few basics that will make your life easier:

• Sharp Knife: You’ll need a sharp knife to carefully slice the salmon down the middle without cutting all the way through. A filet knife or a chef’s knife would work best.
• Baking Sheet: You’ll bake the salmon on a parchment-lined baking sheet. Parchment helps prevent sticking and makes cleanup a breeze.
• Sauté Pan: A medium-sized sauté pan works well for wilting the spinach and mixing the stuffing. If you’re really in a pinch, you could use a regular skillet, but make sure it’s large enough for the spinach to cook down evenly.

Step-by-step: My foolproof method for stuffed salmon

Alright, let’s get cooking! Here’s how to make this stuffed salmon in just a few simple steps:

1. Prep the salmon: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper. Lay your salmon fillets skin-side down. Using a sharp knife, slice down the middle of each fillet lengthwise, creating a pocket for the stuffing. Be careful not to cut all the way through—you want the salmon to hold together at the bottom.
2. Season the salmon: Brush each fillet with olive oil and season with salt and pepper. Set aside while you prepare the stuffing.
3. Make the stuffing: Heat the remaining olive oil in a pan over medium heat. Add the spinach, Italian seasoning, paprika, cayenne, and a pinch of salt and pepper. Sauté for about 2-3 minutes, until the spinach is wilted.
4. Add the cheese and peppers: Once the spinach is cooked, turn off the heat and stir in the chopped roasted red peppers, feta, and parmesan. Mash the feta with your spoon to help it melt slightly and bind the mixture together. This should form a sticky, flavorful filling.
5. Stuff the salmon: Spoon the stuffing mixture into the pockets you made in the salmon. You might need to press down gently to pack the mixture in evenly.
6. Bake the salmon: Pop the stuffed fillets into the oven and bake for 12-17 minutes, depending on the thickness of your salmon. You’re aiming for a juicy, tender texture. If your salmon is very thick, it might take closer to 17 minutes; thinner fillets will need less time.
7. Serve and enjoy: Once the salmon is done, remove it from the oven and serve hot. The stuffing should be golden and bubbling, and the salmon should flake easily with a fork.

Variations and adaptations

This recipe is super adaptable, and you can tweak it based on what you have in the fridge or your dietary preferences:

• Vegan: You could easily make this dish vegan by swapping the salmon for large portobello mushrooms or zucchini boats. For the filling, use a vegan feta alternative or a tofu ricotta, and load up on veggies like sautéed mushrooms and onions.
• Low-carb: The recipe is naturally low in carbs, but if you’re looking to cut back even more, you could replace the roasted red peppers with a few tablespoons of sun-dried tomatoes, which are lower in sugars.
• Add more veggies: You can bulk up the filling with additional veggies like sautéed mushrooms or finely chopped artichokes. These add extra texture and flavor.
• Spicy twist: If you’re someone who loves heat, feel free to amp up the cayenne pepper or even add a few dashes of hot sauce to the filling mixture.

How to serve your stuffed salmon

For a simple yet elegant presentation, serve each salmon fillet with a fresh lemon wedge and a sprinkle of fresh herbs, like parsley or dill. The bright acidity of the lemon helps cut through the richness of the dish. You can plate the salmon with a light side salad or roasted vegetables to keep things on the healthier side. If you’re feeling indulgent, a creamy risotto or mashed potatoes would make for a more comforting meal.

drink pairings

When it comes to drinks, you don’t need alcohol to complement the flavors in this dish. Here are a few options that work beautifully:

• Sparkling water with lemon or cucumber: The bubbles and citrus help cleanse the palate, and cucumber adds a refreshing twist.
• Iced green tea: The slight bitterness of green tea pairs well with the richness of the salmon and the tangy feta.
• Ginger lemonade: A little zing from the ginger balances the fattiness of the salmon, and the lemon ties the flavors together.

Storage and reheating tips

If you have leftovers (which, let’s be honest, is rare with this dish), you can store the stuffed salmon in an airtight container in the fridge for up to 2 days. To reheat, place it in a 350°F oven for about 10 minutes, or until warmed through. I don’t recommend microwaving it, as the texture of the salmon can become tough, and the stuffing may dry out. For food safety, make sure the salmon reaches an internal temperature of 145°F when reheating.

Adjusting for different serving sizes

This recipe serves four, but you can easily scale it up or down. If you’re cooking for two, simply halve the ingredients. One thing I’ve noticed is that when making this for a larger crowd, you’ll need to adjust the baking time slightly. If the salmon pieces are packed tightly on the baking sheet, it might take a few extra minutes for them to cook through evenly. Just keep an eye on them and check for doneness with a fork.

Final thoughts: Give it a try!

This stuffed salmon recipe is one of those dishes that’s sure to impress, whether you’re cooking for yourself or serving guests. It’s simple, flavorful, and adaptable, making it a great addition to your recipe rotation. I hope you give it a try and feel free to experiment with the filling to make it your own!

FAQ

1. Can I use frozen salmon for this recipe?
Yes! Just make sure to fully thaw the salmon before cooking, and pat it dry to remove any excess moisture.

2. How can I tell when the salmon is done?
The salmon should flake easily with a fork, and the internal temperature should reach 145°F. If it looks opaque and feels firm, it’s ready!

3. Can I make this recipe ahead of time?
You can prep the stuffing and slice the salmon ahead of time, but I recommend stuffing and baking it right before serving for the best texture.

4. What other cheeses can I use instead of feta?
Goat cheese, ricotta, or even cream cheese can work, though each will give a slightly different texture and flavor.

5. How do I prevent the salmon from drying out?
Be careful not to overbake it! Start checking for doneness around the 12-minute mark, especially if your fillets are on the thinner side.

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