Stuffed Salmon With Spinach & Feta (30 minutes!)
A flavorful and quick stuffed salmon recipe filled with a creamy spinach and feta mixture, perfect for weeknights or a special date night.
I make this stuffed salmon whenever I want a dinner that feels special but comes together without fuss. The spinach-and-feta filling brightens rich salmon, and the whole dish is ready in about 30 minutes — perfect for weeknights or a simple date-night meal. If you like pairing salmon with bold Mediterranean flavors, you’ll also enjoy the texture contrast between the creamy feta and flaky fish. For another spinach-and-feta pairing that’s great for brunch, try this creamy gnocchi with spinach and feta recipe as a side or alternate main.
Why you’ll love this dish
This salmon is flavorful, fast, and forgiving. The filling adds richness so a slightly underdone center of salmon still feels balanced. It’s great when you want to impress without complicated techniques — no foil packets, no skimming sauces, just a simple pan sauté and oven finish.
Practical reasons to try it:
- Quick: prep + bake in roughly 30 minutes.
- Flexible: swap or omit spices to suit kids or spice-averse eaters.
- Crowd-friendly: scale easily for 4 or more.
- Balanced: protein, veg, and a touch of healthy fat.
How this recipe comes together
Quick overview so you know what to expect:
- Prep salmon: slit each fillet lengthwise to create a pocket.
- Make filling: sauté spinach with simple spices, then mix in feta, grated parmesan, and chopped roasted red peppers.
- Stuff: spoon the spinach-feta mix into each salmon pocket.
- Bake: roast at 400°F for about 12–17 minutes, depending on thickness and desired doneness.
- Rest briefly, then serve with your favorite sides.
Gather these items
What you’ll need (serves 4):
- 4× 6-ounce salmon pieces (about 170 g each; longer fillets work best)
- 2 Tbsp olive oil, divided
- 3 cups baby spinach, packed
- 1 tsp Italian seasoning
- 1/2 tsp paprika (regular or smoked)
- A pinch of cayenne pepper (optional; use less for kids)
- Approx. 5.3 oz block of feta (about 150 g)
- 1/4 cup freshly grated parmesan (Parmigiano-Reggiano recommended)
- 1/4 cup jarred roasted red peppers, chopped into ~1/4-inch pieces
- Salt + freshly ground black pepper, to taste
Substitution notes:
- Use crumbled goat cheese if you prefer a milder tang than feta.
- Swap spinach for baby kale (sauté a minute longer until tender).
- If you don’t have roasted red peppers, sun-dried tomatoes (rehydrated) add a sweet-tart note.
Step-by-step instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Place salmon skin-side down on the lined sheet. Using a sharp knife, slice lengthwise into each fillet to form a pocket, stopping before you cut through the bottom or ends.
- Brush salmon with 1 Tbsp olive oil. Season lightly with salt and pepper. Set aside.
- Heat remaining 1 Tbsp olive oil in a large skillet over medium heat. Add spinach, Italian seasoning, paprika, cayenne, and a pinch of salt and pepper.
- Sauté for 1–2 minutes until spinach wilts but still bright green. Turn off heat.
- Add chopped roasted red peppers, the feta block (break it up and press to soften), and grated parmesan. Stir until the mixture binds together — it should be moist but scoopable.
- Spoon the filling into each salmon pocket, pressing gently so the filling stays put.
- Bake on the middle rack for 12–17 minutes. Thinner fillets cook closer to 12 minutes; thicker cuts need more time. Salmon is done when it flakes easily and reaches 125–130°F for medium-rare or 145°F for well-done.
- Remove from oven and let rest 2–3 minutes before serving.
Safety tip: If you prefer USDA-recommended doneness, cook salmon to 145°F. Use an instant-read thermometer inserted into the thickest part (avoid touching bone).
Stuffed Salmon with Spinach and Feta
- Prep
- 15 MIN
- Cook
- 15 MIN
- Total
- 30 MIN
- Serves
- 4
01Ingredients
For the Salmon
For the Filling
02Method
- Preparation
- Making the Filling
- Stuffing and Baking
Tap a step when it's done. The next one lights up.
0 OF 10 DONE03Recipe notes
- 01Serve with lemon wedges, steamed asparagus, or a Greek salad. Leftovers can be stored in an airtight container for up to 3 days. For freezing, cook salmon to 145°F and store it properly.
How did it turn out?
No ratings yet. Tap a star to be the first.
Snap a photo and tag @recipe_smoke1 so I can see how yours came out.
Best ways to enjoy it
Serving and pairing ideas:
- Light and classic: lemon wedges, steamed asparagus, and herbed new potatoes.
- Mediterranean plate: a simple Greek salad, couscous, and warm pita.
- Low-carb: serve over cauliflower rice with a drizzle of olive oil and flaky sea salt.
- Weeknight shortcut: roast baby potatoes on the same sheet for the last 20–25 minutes (start them first so timing lines up).
If you like make-ahead components, roasted red peppers and the spinach-feta mix can be prepared earlier in the day. For brunch variations featuring spinach and feta, consider pairing this with savory egg dishes like these egg muffins with spinach and feta.
Storage and reheating tips
Refrigerator: Store cooled leftovers in an airtight container for up to 3 days.
Reheat gently: Warm in a 300°F oven for 8–10 minutes or microwave covered in 20–30 second bursts to avoid drying the fish.
Freezing: Place uncooked, stuffed salmon on a tray, freeze until firm, then wrap tightly in plastic and foil. Freeze up to 2 months. Thaw overnight in the fridge and bake as directed; add a few extra minutes if still chilled.
Food safety: Don’t keep cooked fish at room temperature for more than 2 hours. Reheat to at least 165°F before serving.
Creative twists
- Mediterranean herb boost: add chopped fresh dill and lemon zest to the filling.
- Spicy version: swap smoked paprika for chipotle powder and add a teaspoon of harissa.
- Low-sodium: use low-sodium feta and skip added salt; the cheese brings enough flavor.
- Panko crust: top each stuffed fillet with a tablespoon of panko mixed with olive oil and parmesan for a crisp finish — broil 1–2 minutes at the end, watching closely.
- Vegetarian swap: replace salmon with thick portobello caps or halved eggplant for a vegetarian stuffed option.
Common questions
How long does this take from start to finish?
A: Plan on ~30 minutes total: 10–15 minutes prep (including pocketing the fish and cooking the filling), then 12–17 minutes baking depending on fillet thickness.
Can I use pre-crumbled feta instead of a block?
A: Yes, but a block is easier to “mush” into a cohesive filling. If using crumbled feta, warm it briefly in the pan and press together with a spatula to help it bind.
Is it safe to stuff fish and bake it?
A: Absolutely — stuffing and baking is safe when the fish reaches a safe internal temperature. For food safety, reheat and store leftovers promptly and adhere to the temperature guidelines in the Directions and Storage sections.
Can I make the filling ahead?
A: Yes — you can make the filling up to 24 hours ahead and refrigerate. Stuff the salmon just before baking to keep the fillets firm.
What if I don’t have roasted red peppers?
A: Substitute sun-dried tomatoes (rehydrated), diced cherry tomatoes, or omit and add extra parmesan for savory depth.
Conclusion
If you want the original inspiration and step visuals, this version is adapted from the recipe at Stuffed Salmon With Spinach & Feta (30-Minutes!) – Walder Wellness. For another idea, try my Easy Spinach Stuffed Chicken Breasts.
Crockpot & Slow Cooker
Dinner Bowls
Casseroles
