Name: Baked Stuffed Salmon 7 Secrets to Perfect Restaurant-Quality Fish at Home
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Cuisine: Mediterranean
Ingredients: 4 salmon fillets (6 oz each, skin-on or skinless); 3 cups fresh spinach, roughly chopped; 1 cup crumbled feta cheese; 4 oz cream cheese, softened to room temperature; 3 cloves garlic, minced; ¼ cup sun-dried tomatoes, chopped; 2 tablespoons fresh dill, finely chopped; 1 tablespoon lemon zest; 2 tablespoons olive oil; 1 teaspoon sea salt; ½ teaspoon black pepper; 1 teaspoon garlic powder; ½ teaspoon red pepper flakes; Juice of 1 fresh lemon

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Baked Stuffed Salmon with spinach and feta transforms an ordinary weeknight into a restaurant-quality dining experience right in your home kitchen.

Tired of serving the same bland fish dinners? This elegant yet surprisingly simple recipe promises tender, flaky salmon filled with a creamy spinach and feta mixture that melts beautifully as it bakes.

Hi, I’m Jack welcome to my kitchen! As the recipe developer behind Cooks Foody, I’ve spent years perfecting dishes that feel special without requiring culinary school training.

This baked stuffed salmon recipe came about during a dinner party where I wanted to impress guests but had limited time. The result? A dish so flavorful and beautiful that it’s become my go-to for both busy Tuesdays and weekend celebrations.

In this guide, you’ll discover expert tips for selecting the freshest salmon, mastering the stuffing technique, achieving perfect doneness, and creating impressive flavor variations that’ll have everyone asking for seconds.

Why This Baked Stuffed Salmon Recipe Works

This recipe delivers restaurant elegance with home-cook simplicity, making gourmet accessible for everyone.

Uses affordable, easy-to-find ingredients Fresh spinach, quality feta cheese, and salmon fillets are available at any grocery store
Ready in just 35 minutes From prep to plate, this dish comes together faster than ordering takeout
Perfect for any occasion Elegant enough for dinner parties yet simple enough for weeknight meals
Naturally nutritious Packed with omega-3 fatty acids, protein, vitamins, and minerals in every bite
Impressive presentation The golden-baked exterior and vibrant green filling create a stunning plate

Choosing the Right Baked Stuffed Salmon

Selecting quality salmon makes the difference between good and extraordinary results.

Best Salmon Types for This Recipe

Wild-Caught vs Farm-Raised: Wild-caught salmon offers richer flavor and firmer texture, ideal for stuffing. Farm-raised salmon works beautifully too and tends to be more budget-friendly with a milder, buttery taste.

Top Cuts for Baked Stuffed Salmon:

Salmon Fillets (6-8 oz each): The most versatile option, easy to butterfly and stuff
Salmon Steaks: Create a pocket by cutting horizontally for a different presentation
Whole Side of Salmon: Perfect for feeding a crowd, stuff and roll for an elegant spiral

Buying Tips

Look for salmon with bright, translucent flesh whether deep orange-red for wild or pale pink for farmed. The fish should smell fresh like the ocean, never fishy or ammonia-like. Press gently; the flesh should spring back immediately. Ask your fishmonger to butterfly the fillets if you’re short on time or new to fish prep.

Substitutions

Swap salmon for arctic char for a similar texture with slightly sweeter notes. Rainbow trout works wonderfully for a more delicate option. For those avoiding fish, try this stuffing technique with boneless chicken breasts, pounded thin and rolled.

Ingredients & Prep for Baked Stuffed Salmon

Salmon Prep Essentials

For the Salmon:

4 salmon fillets (6 oz each, skin-on or skinless)
2 tablespoons olive oil
1 teaspoon sea salt
½ teaspoon black pepper
1 teaspoon garlic powder
Juice of 1 lemon

Preparation Steps: Pat salmon completely dry with paper towels to ensure proper browning. If using skin-on fillets, score the skin lightly to prevent curling. Bring salmon to room temperature for 15 minutes before cooking for even doneness. Butterfly each fillet by slicing horizontally through the center, stopping just before cutting through completely, then open like a book.

The Spinach & Feta Stuffing

3 cups fresh spinach, roughly chopped
1 cup crumbled feta cheese
4 oz cream cheese, softened
3 cloves garlic, minced
¼ cup sun-dried tomatoes, chopped
2 tablespoons fresh dill, chopped
1 tablespoon lemon zest
½ teaspoon red pepper flakes
Salt and pepper to taste

Marinating Time: While this recipe doesn’t require traditional marinating, letting the seasoned salmon rest for 10-15 minutes allows the flavors to penetrate deeper into the flesh.

Pantry Staples

Keep these essentials on hand for perfect baked stuffed salmon every time: extra virgin olive oil for moisture and flavor, fresh citrus for brightness, quality sea salt to enhance natural flavors, and fresh herbs like dill, parsley, or thyme to elevate the dish.

Step-by-Step Cooking Instructions for Baked Stuffed Salmon

Pre-Cooking Prep for Baked Stuffed Salmon

Preheat your oven to 400°F and line a baking sheet with parchment paper or lightly oil a baking dish. Pat salmon fillets completely dry and butterfly each one carefully. Season the inside and outside with salt, pepper, and garlic powder.

In a medium bowl, combine chopped spinach, feta, cream cheese, minced garlic, sun-dried tomatoes, dill, lemon zest, and red pepper flakes. Mix until well incorporated but still slightly chunky. The cream cheese should bind everything together while the feta adds salty tang.

Cooking Method for Baked Stuffed Salmon

Lay butterflied salmon fillets flat on your work surface, opened like a book. Divide the spinach-feta mixture evenly among the four fillets, spreading it over one half of each opened fillet. Fold the other half over the filling, pressing edges gently to seal.

Place stuffed salmon on the prepared baking sheet. Brush tops with olive oil and squeeze fresh lemon juice over each fillet. Bake in the preheated oven for 18-22 minutes, depending on thickness. The salmon should reach an internal temperature of 145°F and flake easily with a fork.

For extra golden color, broil for the final 2-3 minutes, watching carefully to prevent burning.

Doneness Check for Baked Stuffed Salmon

Insert an instant-read thermometer into the thickest part of the salmon, avoiding the stuffing. The USDA recommends 145°F for safely cooked fish. At this temperature, the salmon will be opaque with a slightly translucent center perfectly moist and tender.

Visual cues include: flesh that flakes easily when tested with a fork, opaque pink color throughout, and filling that’s heated through and slightly bubbly at the edges.

Resting Your Baked Stuffed Salmon

Remove salmon from the oven and let rest for 3-5 minutes before serving. This brief resting period allows juices to redistribute throughout the fish, ensuring every bite is moist and flavorful. The residual heat will also finish cooking the salmon gently, bringing it to perfect doneness.

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Pro Tips for Perfect Baked Stuffed Salmon

Avoiding Dry or Overcooked Baked Stuffed Salmon

Temperature Control: Use an oven thermometer to verify your oven’s accuracy. Even 25 degrees can mean the difference between moist and dry salmon.

Don’t Overcrowd: Give each stuffed fillet at least 2 inches of space on the baking sheet for even heat circulation and proper browning.

Baste for Moisture: Halfway through baking, spoon pan juices or melted butter over the salmon to keep the surface moist and add extra richness.

Watch the Clock: Start checking for doneness 2 minutes before the minimum cooking time. Salmon continues cooking after removal from the oven.

Tool Recommendations for Baked Stuffed Salmon

Essential Equipment:

Instant-Read Thermometer: The single most important tool for perfect salmon every time
Sharp Fillet Knife: Makes butterflying salmon effortless and precise
Rimmed Baking Sheet: Catches any drips and ensures even cooking
Kitchen Twine or Toothpicks: Helps secure the stuffing if your fillets are particularly thick

Storage & Reheating

Refrigeration: Store leftover baked stuffed salmon in an airtight container for up to 3 days. Separate layers with parchment paper to prevent sticking.

Freezing: While best enjoyed fresh, you can freeze cooked stuffed salmon for up to 2 months. Wrap individual portions tightly in plastic wrap, then aluminum foil. Thaw overnight in the refrigerator.

Reheating: Warm gently in a 275°F oven for 10-12 minutes until heated through. Cover with foil to prevent drying. Alternatively, enjoy cold over salad greens for a delicious lunch.

Flavor Variations for Baked Stuffed Salmon

Mediterranean Baked Stuffed Salmon

Replace feta with goat cheese and add kalamata olives, roasted red peppers, and fresh oregano to the stuffing. Finish with a drizzle of balsamic glaze after baking for authentic Mediterranean flair.

Asian-Inspired Twist

Create a ginger-scallion stuffing using cream cheese mixed with fresh ginger, sliced scallions, sesame oil, and a touch of soy sauce. Top with sesame seeds before baking and serve with a side of stir-fried vegetables.

Keto and Paleo-Friendly Options

This recipe is naturally keto and paleo-friendly! Simply ensure your feta is made from quality sources and use ghee instead of olive oil for strict paleo adherence. The high protein and healthy fat content make this perfect for low-carb lifestyles.

Flavor Variation Comparison Table

Variation	Key Ingredients	Flavor Profile	Best Paired With
Classic Spinach & Feta	Feta, spinach, dill, lemon	Tangy, fresh, herbaceous	Roasted potatoes, Greek salad
Mediterranean	Goat cheese, olives, peppers	Rich, savory, bold	Quinoa pilaf, tzatziki sauce
Asian-Inspired	Ginger, scallions, sesame	Aromatic, umami-forward	Jasmine rice, bok choy
Creamy Herb	Boursin, basil, parsley	Smooth, garlicky, buttery	Asparagus, wild rice
Tuscan Style	Mascarpone, sun-dried tomato	Creamy, sweet, tangy	Polenta, sautéed zucchini

Serving Suggestions for Baked Stuffed Salmon

Perfect Side Dishes: Pair your baked stuffed salmon with creamy garlic mashed potatoes for comfort food elegance, or choose roasted Brussels sprouts with balsamic for a lighter option. Lemon herb quinoa adds protein and complements the Mediterranean flavors, while sautéed green beans almondine brings classic steakhouse sophistication.

Vegetable Pairings: Grilled asparagus with lemon zest echoes the citrus notes in the salmon. Roasted cherry tomatoes burst with sweetness that balances the salty feta. A simple arugula salad with shaved parmesan and lemon vinaigrette adds peppery freshness to cut through the richness.

Beverage Pairings: A crisp Sauvignon Blanc or unoaked Chardonnay highlights the fish’s delicate flavor without overwhelming it. For rosé lovers, a dry Provence-style rosé offers beautiful balance. Non-drinkers will enjoy sparkling water with lemon and fresh mint or a chilled herbal tea blend.

FAQs About Baked Stuffed Salmon

Can I use frozen salmon for this recipe? Yes! Thaw frozen salmon completely in the refrigerator overnight, then pat very dry before stuffing. Frozen salmon may release more moisture during cooking, so extend baking time by 3-5 minutes if needed.

How do I prevent the stuffing from falling out? Butterfly carefully without cutting all the way through, creating a natural hinge. Don’t overstuff about ⅓ cup of filling per fillet is ideal. Secure with toothpicks if needed, or place stuffed side up in a baking dish for support.

Can I make baked stuffed salmon ahead of time? Absolutely! Stuff the salmon up to 4 hours in advance and refrigerate covered. Bring to room temperature for 15 minutes before baking and add 2-3 minutes to the cooking time since it’s starting cold.

What if my salmon is overcooked? Serve with a flavorful sauce like lemon butter, dill cream sauce, or tzatziki to add moisture. Flake the salmon and toss with pasta, olive oil, and fresh herbs to create a new dish that masks any dryness.

Is baked stuffed salmon safe during pregnancy? Yes, when cooked to 145°F internal temperature. Salmon is an excellent source of omega-3 fatty acids beneficial during pregnancy. Ensure you’re using pasteurized feta cheese and thoroughly cooked spinach for food safety.

How do I know when my baked stuffed salmon is done? The most reliable method is using an instant-read thermometer 145°F is the target. Visually, the salmon should be opaque throughout and flake easily. The stuffing should be hot and bubbly at the edges.

Can I substitute the spinach or feta? Definitely! Swap spinach for kale, Swiss chard, or arugula. Replace feta with goat cheese, ricotta, or shredded mozzarella. Each variation brings unique flavor while maintaining the creamy, savory profile.

What size salmon fillets work best for stuffing? Six to eight ounce fillets are ideal thick enough to butterfly without tearing, yet cook evenly. Thinner fillets (under 4 oz) can tear easily, while very thick ones (over 10 oz) may cook unevenly.

Conclusion

Fire up your oven and experience restaurant-quality dining at home tonight! This baked stuffed salmon with spinach and feta proves that gourmet cooking doesn’t require complicated techniques or expensive ingredients just quality fish, a flavorful filling, and confidence in the kitchen.

Baked Stuffed Salmon 7 Secrets to Perfect Restaurant-Quality Fish at Home