This Spinach Feta Stuffed Salmon is one of those meals that feels fancy but couldn’t be easier. Juicy salmon fillets are filled with creamy spinach, garlic, and feta cheese, then baked until flaky and golden. The result is a dish that’s rich, flavorful, and satisfying — all with a prep time of under 20 minutes.
The first time I made this, it was a Friday night “let’s skip takeout” dinner. I had a couple of salmon fillets in the fridge and a half-empty bag of spinach. I tossed in some feta, garlic, and cream cheese — and the first bite made me forget every restaurant salmon I’d ever had. Now this sits right beside my Cajun Seafood Alfredo and Creamy Lemon Garlic Shrimp Orzo as one of my favorite seafood dinners.
Spinach Feta Stuffed Salmon
Ingredients
Equipment
Method
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper. Slice a pocket into each salmon fillet using a sharp knife.
- Heat olive oil in a skillet over medium. Add garlic and cook for 30 seconds. Stir in chopped spinach and cook until wilted (2 minutes). Stir in cream cheese and feta until creamy. Remove from heat.
- Spoon the spinach mixture evenly into each salmon pocket. Sprinkle fillets with salt, pepper, and paprika.
- Place fillets on the baking sheet and bake for 15–18 minutes, or until the salmon flakes easily with a fork.
- Squeeze fresh lemon over the baked salmon. Serve hot with your favorite sides.
Nutrition
Notes
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Let us know how it was!Why You’ll Love Spinach Feta Stuffed Salmon
It’s creamy, flavorful, and full of healthy ingredients — but still feels indulgent. The feta adds a tangy bite that pairs perfectly with the mild, buttery salmon. Plus, it’s ready in 30 minutes or less, with almost no cleanup.
If you love flavorful, comforting seafood dinners like my Cajun Potato Soup or Cajun Seafood Alfredo, this stuffed salmon fits right in your recipe rotation.
Ingredients You’ll Need
For the Salmon:
- 4 salmon fillets (about 6 oz each)
- 1 tablespoon olive oil
- Salt and pepper to taste
- ½ teaspoon paprika
- ½ lemon (for squeezing before serving)
For the Filling:
- 2 cups fresh spinach, chopped
- ½ cup crumbled feta cheese
- 2 tablespoons cream cheese (softened)
- 1 clove garlic, minced
- 1 tablespoon olive oil
- ¼ teaspoon red pepper flakes (optional)
If you love Mediterranean flavors, this will remind you of my Cranberry Apple Coleslaw — light, bright, and full of fresh ingredients that play well together.
How to Make Spinach Feta Stuffed Salmon
Step 1: Prep the Salmon
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper. Use a sharp knife to carefully cut a pocket in the side of each salmon fillet.
Step 2: Make the Filling
In a skillet, heat olive oil over medium heat. Add garlic and cook for 30 seconds until fragrant. Add spinach and cook until wilted, about 2 minutes. Stir in feta and cream cheese until creamy. Remove from heat and let cool slightly.
Step 3: Stuff the Salmon
Spoon the spinach mixture evenly into each salmon pocket. Season the tops with salt, pepper, and paprika.
Step 4: Bake the Salmon
Place the fillets on the prepared baking sheet and bake for 15–18 minutes, or until the salmon flakes easily with a fork.
Step 5: Serve and Enjoy
Squeeze fresh lemon juice over the salmon before serving. Serve alongside rice, potatoes, or a light salad.
If you love creamy seafood dishes, this one’s every bit as satisfying as my Creamy Cheesy Potato Soup.
Tips for Perfect Stuffed Salmon
- Use thicker fillets: They’re easier to stuff and stay juicy.
- Don’t overbake: Salmon cooks fast — keep an eye on it.
- Cool the filling slightly: It’s easier to stuff without melting.
- Add herbs: A sprinkle of dill or parsley brightens the flavor.
Those same little details are why my Loaded Cornbread Casserole always comes out perfectly every time — timing and balance matter.
How to Store and Reheat
Storage: Refrigerate leftovers in an airtight container for up to 3 days.
Reheat: Warm gently in the oven at 325°F or in a skillet over low heat. Avoid microwaving for too long to prevent drying.
Freezing: You can freeze before baking — just wrap tightly and thaw in the fridge before cooking.
Like my Cabbage Detox Soup, this dish is easy to make ahead and just as delicious reheated.
Flavor Variations
- Greek Style: Add chopped olives and sun-dried tomatoes to the filling.
- Creamier Texture: Use ricotta or goat cheese instead of cream cheese.
- Spicy Kick: Sprinkle cayenne pepper or add diced jalapeños.
- Herb Lovers: Mix in fresh dill, basil, or parsley.
If you love playing with flavors, this recipe is as flexible as my Hearty Pasta Fagioli Soup.
Frequently Asked Questions
1. Can I use frozen salmon?
Yes, just thaw completely and pat dry before stuffing.
2. Can I grill it instead of baking?
Definitely — wrap in foil and grill over medium heat for about 10–12 minutes.
3. Can I use canned spinach?
Fresh is best, but thawed frozen spinach (squeezed dry) works too.
4. What side dishes go best?
Roasted vegetables, rice pilaf, or a crisp Cranberry Apple Coleslaw.
The Final Bite
This Spinach Feta Stuffed Salmon is rich, creamy, and full of bright Mediterranean flavor. It’s the kind of dish that looks elegant enough for guests but comes together faster than takeout. The creamy spinach filling and tender salmon are a match made in dinner heaven.
Serve it with a side of Christmas Bread Recipe for a complete meal that’s cozy, flavorful, and impossible to forget.