Description
Restaurant-quality baked stuffed salmon filled with creamy spinach, tangy feta, and sun-dried tomatoes. This elegant yet simple recipe delivers perfectly moist, flaky fish with a golden exterior and vibrant filling that impresses every time.
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
Instructions
1. Preheat oven to 400°F and line a baking sheet with parchment paper.
2. Pat salmon fillets completely dry with paper towels and bring to room temperature for 15 minutes.
3. Butterfly each salmon fillet by slicing horizontally through the center, stopping before cutting completely through, then open like a book.
4. In a medium bowl, combine chopped spinach, feta cheese, cream cheese, minced garlic, sun-dried tomatoes, dill, lemon zest, red pepper flakes, salt, and pepper. Mix until well combined.
5. Season the inside and outside of each butterflied salmon fillet with salt, pepper, and garlic powder.
6. Divide the spinach-feta mixture evenly among the four fillets, spreading about ⅓ cup over one half of each opened fillet.
7. Fold the other half of each fillet over the filling, pressing edges gently to seal.
8. Place stuffed salmon on the prepared baking sheet, brush tops with olive oil, and squeeze fresh lemon juice over each piece.
9. Bake for 18-22 minutes until salmon reaches an internal temperature of 145°F and flakes easily with a fork.
10. Optional: Broil for the final 2-3 minutes for extra golden color, watching carefully.
11. Remove from oven and let rest for 3-5 minutes before serving.
Notes
Use an instant-read thermometer for perfectly cooked salmon—145°F is the target temperature.
Wild-caught salmon offers richer flavor, while farm-raised is more budget-friendly and milder.
Stuff salmon up to 4 hours ahead and refrigerate; bring to room temperature before baking.
Secure stuffing with toothpicks if your fillets are particularly thick or the filling is loose.
Store leftovers in an airtight container for up to 3 days; reheat gently at 275°F covered with foil.
Substitute goat cheese for feta, or use kale instead of spinach for variation.
Don’t overcrowd the baking sheet—leave 2 inches between fillets for even cooking.
For paleo/keto adherence, use ghee instead of olive oil and ensure quality feta cheese.
- Prep Time: 15
- Cook Time: 20
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1
- Calories: 420
- Sugar: 2g
- Sodium: 680mg
- Fat: 26g
- Saturated Fat: 10g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 42g
- Cholesterol: 125mg
Keywords: baked stuffed salmon, spinach feta salmon, stuffed salmon recipe, easy salmon dinner, healthy fish recipe