If you’re looking for a dinner that feels impressive but doesn’t require hours in the kitchen, Baked Stuffed Salmon with Spinach and Feta is exactly the kind of recipe you want in your back pocket. Tender salmon fillets are filled with a creamy, savory mixture of sautéed spinach, tangy feta, and garlic, then baked until perfectly flaky. The result is rich, fresh, and deeply satisfying without being heavy.

The flavors work beautifully together. The salmon is buttery and mild, the spinach adds earthiness, and the feta brings a salty, slightly tangy punch that cuts through the richness. As it bakes, the filling turns warm and creamy, while the salmon stays juicy and delicate. A squeeze of lemon at the end brightens everything and ties the dish together.

This is one of those meals that feels restaurant worthy but is completely achievable on a busy weeknight. It’s elegant enough for date night or entertaining, yet simple enough to make when you just want a healthy, comforting dinner that still feels special.

Easy Stuffed Salmon

What Is Baked Stuffed Salmon with Spinach and Feta?

Baked Stuffed Salmon with Spinach and Feta is a dish made by cutting a pocket into salmon fillets and filling them with a savory mixture—most commonly spinach, feta cheese, garlic, and herbs before baking. The salmon cooks gently in the oven, allowing the filling to heat through and infuse flavor into the fish.

This style of preparation draws inspiration from Mediterranean cooking, where seafood is often paired with greens, briny cheeses, olive oil, and fresh herbs. The combination of spinach and feta is a classic for good reason: it’s flavorful, balanced, and complements fish without overpowering it.

What makes this recipe stand out is how approachable it is. There’s no complicated sauce, no pan-searing required, and no need for fancy equipment. Everything comes together in one pan, making it a practical option for both everyday meals and special occasions.

Why You’ll Love This Recipe

Looks impressive, but easy to make, even for beginners
Healthy and protein-packed, with nourishing ingredients
Bold Mediterranean flavors that feel fresh and satisfying
Bakes in under 25 minutes, perfect for weeknights
Naturally low-carb and gluten-free

How This Recipe Works

Cutting a pocket allows the salmon to hold the filling without drying out
Sautéing the spinach first removes excess moisture and concentrates flavor
Feta melts slightly but keeps texture, adding creaminess without heaviness
Gentle oven baking keeps the salmon tender and flaky instead of dry

Ingredients

For the Salmon

4 salmon fillets (6–7 ounces each, skin-on or skinless)
Choose center-cut fillets for even cooking.
1 tablespoon olive oil
½ teaspoon salt
¼ teaspoon black pepper
½ teaspoon paprika (optional, for color)

For the Spinach and Feta Filling

2 cups fresh spinach, chopped
1 tablespoon olive oil
2 cloves garlic, minced
½ cup crumbled feta cheese
2 tablespoons cream cheese (optional, for extra creaminess)
¼ teaspoon dried oregano
¼ teaspoon red pepper flakes (optional)

For Finishing

Fresh lemon wedges
Chopped fresh parsley or dill

Substitutions & Notes

Swap feta for goat cheese for a milder flavor
Use frozen spinach, thawed and squeezed dry
Add sun-dried tomatoes for extra Mediterranean flair

baked stuffed salmon spinach feta close up — That flaky salmon and creamy feta filling

Step-by-Step Instructions

1. Preheat the Oven

Preheat your oven to 400°F (200°C). Lightly grease a baking dish or line it with parchment paper.

2. Prepare the Spinach Filling

Heat olive oil in a skillet over medium heat. Add the minced garlic and cook for about 30 seconds, just until fragrant.

Add the chopped spinach and cook for 2–3 minutes, stirring, until wilted. Remove from heat and let cool slightly.

Stir in the feta, cream cheese (if using), oregano, and red pepper flakes. Mix until well combined. Set aside.

3. Prep the Salmon

Place salmon fillets on a cutting board. Using a sharp knife, carefully cut a deep slit lengthwise into each fillet to create a pocket. Be careful not to cut all the way through.

Brush the salmon with olive oil and season with salt, pepper, and paprika.

4. Stuff the Salmon

Spoon the spinach and feta mixture evenly into each salmon pocket, gently pressing it in so it stays put.

5. Bake

Arrange the stuffed salmon fillets in the prepared baking dish. Bake for 18–22 minutes, depending on thickness, until the salmon flakes easily with a fork and reaches an internal temperature of 145°F (63°C).

6. Finish and Serve

Remove from the oven and let rest for a couple of minutes. Squeeze fresh lemon juice over the top and garnish with herbs before serving.

Tips & Tricks / Flavor Variations

Extra crispy top: Broil for 1–2 minutes at the end
Greek-inspired: Add chopped olives to the filling
Herb-forward: Mix in fresh dill or basil
Dairy-light: Skip cream cheese and use feta only
Garlic lovers: Roast whole garlic cloves and mash into the filling

If you enjoy simple but elegant seafood dinners, this pairs beautifully with recipes like Baked Lemon Butter Cod or Creamy Tuscan Chicken for a well-rounded meal plan.

Make-Ahead, Storage & Freezing Instructions

Make-Ahead:
Prepare the spinach and feta filling up to 24 hours in advance and store it in the refrigerator.

Storage:
Store leftover cooked salmon in an airtight container in the fridge for up to 3 days.

Reheating:
Reheat gently in the oven at 325°F or in a covered skillet over low heat to avoid drying out.

Freezing:
Freezing is not recommended once baked, as the texture of the salmon and filling can change. However, you can freeze the uncooked filling separately for up to 2 months.

baked stuffed salmon with spinach and feta served — Perfect for a weeknight dinner or special occasion

Serving Suggestions

Serve with roasted potatoes or sweet potatoes
Pair with lemon rice or quinoa
Add a simple cucumber tomato salad
Serve alongside steamed asparagus or green beans
Enjoy with a slice of crusty bread to soak up juices

Nutritional Notes (Approximate Per Serving)

Calories: 420–460
Protein: 38–42g
Fat: 28–32g
Carbohydrates: 6–8g

Values vary depending on salmon size and cheese used.

Common Mistakes to Avoid

Overcooking the salmon, which makes it dry
Skipping spinach sautéing, leading to watery filling
Overstuffing the fillets, causing filling to spill out
Under-seasoning, especially the salmon itself

FAQs About Baked Stuffed Salmon with Spinach and Feta

Can I use frozen salmon?
Yes, just thaw it completely and pat it dry before stuffing.

Do I need to remove the skin?
No, the skin helps hold the salmon together and can be removed after cooking if desired.

Can I make this dairy-free?
Yes, use a dairy-free feta alternative or skip cheese and add herbs and lemon zest.

What’s the best way to tell salmon is done?
It should flake easily with a fork and look opaque throughout.

Can I grill this instead of baking?
Yes, wrap the stuffed salmon in foil and grill over medium heat.

Conclusion

Baked Stuffed Salmon with Spinach and Feta is the perfect example of a meal that feels luxurious without being complicated. With tender salmon, a savory filling, and bold yet balanced flavors, it’s a recipe you’ll turn to again and again—whether you’re cooking for guests or just elevating a regular weeknight dinner.

If you love easy dinners like Lemon Dill Salmon or Lemon Herb Baked Salmon Recipe, this recipe belongs in your regular rotation.

Flaky salmon + creamy spinach feta filling 🐟✨ Save this Baked Stuffed Salmon recipe for an easy dinner that feels restaurant-worthy at home!

Baked Stuffed Salmon with Spinach and Feta

This Baked Stuffed Salmon with Spinach and Feta is an elegant yet easy dish featuring tender, flaky salmon filled with a creamy, savory spinach and feta mixture. The rich, briny feta pairs beautifully with the fresh greens and buttery fish, creating a perfectly balanced bite. Ideal for weeknight dinners or special occasions, it’s healthy, flavorful, and effortlessly impressive.

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Prep Time 15

Cook Time 20

Total Time 35

Course Dinner, Sea Food

Cuisine American

Servings 4

Calories 390 kcal