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Baked Stuffed Salmon with Spinach Feta

Baked Stuffed Salmon with Spinach Feta

Baked Stuffed Salmon with Spinach Feta is a show-stopping yet surprisingly simple recipe that elevates weeknight dinners and special occasions alike, offering a healthy and flavorful protein option you’ll want to make again and again. This dish is incredibly useful for busy home cooks seeking a culinary experience that looks gourmet but requires minimal effort and time in the kitchen.
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Prep Time 15 minutes
Cook Time 18 minutes
Resting Time 2 minutes
Total Time 50 minutes
Servings: 2 fillets
Course: Main Course
Cuisine: Mediterranean
Ingredients Equipment Method Notes

Ingredients
  

  • 2 Salmon fillets about 6-8 ounces each, skin on or off, as preferred
  • 1 tablespoon olive oil plus more for drizzling
  • 1/4 cup yellow onion finely chopped
  • 2 cloves garlic minced
  • 5 ounces fresh spinach roughly chopped
  • 4 ounces crumbled feta cheese
  • 2 tablespoons plain Greek yogurt or cream cheese for creaminess
  • 1 tablespoon fresh lemon juice
  • 1/4 teaspoon dried dill
  • to taste Salt and freshly ground black pepper
  • 1/4 cup panko breadcrumbs Optional: for topping
  • Fresh parsley Optional: for garnish

Equipment

  • Oven
  • Baking Sheet
  • Parchment paper
  • Skillet
  • Medium Bowl
  • Sharp Knife
  • Fork

Method
 

  1. Preheat your oven to 400°F (200°C). If your salmon fillets have skin on and you prefer to remove it, carefully slide a thin knife between the skin and the flesh. Pat the salmon fillets completely dry with paper towels; this helps create a better texture. Place the salmon fillets on a baking sheet lined with parchment paper or lightly greased.
    2 Salmon fillets
  2. Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the finely chopped yellow onion and cook until softened and translucent, about 3-5 minutes. Add the minced garlic and cook for another minute until fragrant, being careful not to burn it. Add the roughly chopped fresh spinach to the skillet in batches, stirring until it wilts down significantly. Cook for an additional 1-2 minutes to allow any excess moisture to evaporate. Remove the skillet from the heat.
    1 tablespoon olive oil, 1/4 cup yellow onion, 2 cloves garlic, 5 ounces fresh spinach
  3. In a medium bowl, combine the cooked spinach and onion mixture, crumbled feta cheese, plain Greek yogurt (or cream cheese), fresh lemon juice, dried dill, salt, and freshly ground black pepper. Stir everything together until well combined and creamy. Taste and adjust seasonings as needed; feta can be quite salty, so add salt judiciously.
    4 ounces crumbled feta cheese, 2 tablespoons plain Greek yogurt or cream cheese, 1 tablespoon fresh lemon juice, 1/4 teaspoon dried dill, to taste Salt and freshly ground black pepper
  4. Using a sharp knife, carefully cut a pocket into the thickest part of each salmon fillet. You want to create a space for the stuffing without cutting all the way through to the other side. Be gentle, as salmon can be delicate. Spoon the prepared spinach and feta mixture generously into the pockets you’ve created in each salmon fillet. If you have any extra filling, you can dollop it on top of the salmon.
    2 Salmon fillets
  5. Drizzle a little extra olive oil over the top of the stuffed salmon fillets. If you’re using panko breadcrumbs for an extra crispy topping, sprinkle them evenly over the stuffed portion before baking. This adds a lovely textural contrast.
    1 tablespoon olive oil, 1/4 cup panko breadcrumbs
  6. Place the baking sheet with the stuffed salmon into the preheated oven. Bake for 12-18 minutes, depending on the thickness of your salmon fillets and your desired level of doneness. The salmon is cooked when it flakes easily with a fork and the internal temperature reaches 145°F (63°C).
    2 Salmon fillets
  7. Once baked, carefully remove the salmon from the oven. Let it rest for 2-3 minutes before serving. This allows the juices to redistribute, ensuring moist and tender fish. Garnish with fresh parsley, if desired. Serve immediately.
    Fresh parsley

Notes

Properly storing and reheating your Baked Stuffed Salmon with Spinach Feta will ensure it remains delicious for future enjoyment. Refrigerate leftovers in an airtight container for up to 3-4 days. Reheat gently in a preheated oven at 300°F (150°C) for 10-15 minutes, or in a skillet over low heat with a splash of water or broth. Avoid microwaving. Freezing is not ideal for texture but possible for up to 1-2 months.