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Irresistibly Delicious Stuffed Salmon with Spinach & Feta Best Baked Salmon Recipe

Irresistibly Delicious Stuffed Salmon with Spinach & Feta | Best Baked Salmon Recipe

Juicy salmon fillets stuffed with creamy spinach & feta.
A healthy recipe with omega-3s, protein, and antioxidants.
Easy step-by-step method, perfect for beginners.
Great for family dinners, date nights, or festive gatherings.
Make-ahead friendly and customizable with endless variations.
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Prep Time 15 minutes
Cook Time 18 minutes
Total Time 33 minutes
Servings: 4
Course: Dinner, Seafood Recipes
Cuisine: American, Mediterranean
Ingredients Method Notes

Ingredients
  

  • For the Salmon:
  • 4 salmon fillets about 6 oz / 170 g each, skin-on preferred
  • 2 tbsp olive oil or avocado oil
  • 1 tsp salt or to taste
  • ½ tsp freshly ground black pepper
  • ½ tsp paprika optional, for color
  • For the Stuffing:
  • 2 cups 60 g fresh spinach, chopped
  • ½ cup 75 g feta cheese, crumbled
  • ¼ cup 60 g cream cheese (or ricotta for lighter version)
  • 2 garlic cloves minced
  • 1 tbsp fresh dill or parsley chopped
  • ½ tsp lemon zest
  • Optional Add-ins:
  • ¼ cup sun-dried tomatoes chopped
  • 2 tbsp toasted pine nuts for crunch

Method
 

  1. Follow these step-by-step directions to master your homemade stuffed salmon with spinach & feta.
  2. Preheat the Oven
  3. Set oven to 190°C (375°F).
  4. Line a baking sheet with parchment paper or lightly grease with oil.
  5. Prepare the Salmon Fillets
  6. Place salmon fillets on a cutting board, skin side down.
  7. Using a sharp knife, make a deep slit down the center of each fillet (do not cut through).
  8. Season fillets with salt, pepper, and paprika.
  9. Make the Spinach Mixture
  10. Heat a skillet (12-inch) on medium.
  11. Add a drizzle of olive oil, then sauté garlic for 30 seconds until fragrant.
  12. Stir in spinach and cook until just wilted (1-2 minutes).
  13. Mix the Stuffing
  14. In a bowl, combine sautéed spinach, feta, cream cheese, dill, and lemon zest.
  15. Stir until creamy and well-blended.
  16. Stuff the Salmon
  17. Carefully open each slit and spoon in about 2-3 tbsp filling.
  18. Press gently to keep stuffing in place.
  19. Arrange on Baking Sheet
  20. Lay stuffed fillets evenly spaced.
  21. Brush tops with remaining olive oil.
  22. Bake the Salmon
  23. Place in preheated oven and bake for 15-18 minutes.
  24. Salmon should turn opaque and flake easily with a fork.
  25. Check Doneness
  26. Use a thermometer internal temperature should reach 63°C (145°F).
  27. Optional: Broil for Color
  28. For a golden top, broil on high for 1-2 minutes. Watch closely.
  29. Rest the Salmon
  30. Remove from oven and let rest 3-4 minutes. This keeps juices intact.
  31. Plating Suggestion
  32. Serve over garlic mashed potatoes, herbed rice, or a crisp green salad.
  33. Make-Ahead Option
  34. Prepare the stuffing up to 2 days ahead, store in the fridge, and stuff/bake salmon when ready.

Notes

Variations

  • Spicy kick: Add chili flakes to stuffing.
  • Gluten-free: Already naturally gluten-free.
  • Vegan option: Use tofu instead of salmon, vegan cream cheese, and dairy-free feta.

Substitutions

  • Oil: Use avocado or grapeseed oil.
  • Dairy-free: Swap feta with almond ricotta.
  • Herbs: Try basil, cilantro, or oregano.

Make-Ahead & Storage

  • Fridge: Store leftovers in airtight container up to 2 days.
  • Freezer: Freeze baked salmon for up to 1 month. Reheat in oven at 180°C (350°F) for 10 minutes.

Troubleshooting & Common Mistakes

  • Dry salmon: Avoid overbaking; check at 15 minutes.
  • Stuffing leaks: Don’t overfill; press gently.
  • Bland taste: Always season both fish and filling.

Tools & Equipment

  • 12-inch skillet
  • Sharp chef’s knife
  • Oven thermometer
  • Baking sheet with parchment paper

Serving Ideas

  • Garlic bread + Caesar salad
  • Quinoa pilaf or roasted veggies
  • Pair with white wine (Sauvignon Blanc or Chardonnay)