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An overhead shot of four baked stuffed salmon fillets on a baking sheet, showcasing the golden tops and creamy spinach filling.

Baked Stuffed Salmon with Spinach and Feta

This Baked Stuffed Salmon recipe features tender salmon fillets filled with a creamy spinach and feta mixture. It's an elegant, easy, and flavorful main course perfect for any occasion.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 people
Course: Dinner, Main Course
Cuisine: American, Mediterranean
Calories: 485
Ingredients Equipment Method Notes

Ingredients
  

  • 4 6-ounce salmon fillets about 1-1.5 inches thick
  • 1 tbsp olive oil
  • 1/2 tsp salt to taste
  • 1/4 tsp black pepper freshly ground
  • 4 oz cream cheese softened, block-style
  • 1/2 cup feta cheese crumbled
  • 5 oz frozen chopped spinach thawed and squeezed completely dry
  • 2 cloves garlic minced
  • 1/4 cup Parmesan cheese grated
  • 1 tsp lemon juice freshly squeezed

Equipment

  • 1 Baking Sheet
  • 1 Mixing Bowl
  • 1 Sharp knife

Method
 

  1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper. Pat salmon fillets dry with a paper towel.
  2. In a medium bowl, combine softened cream cheese, crumbled feta, grated Parmesan, minced garlic, and lemon juice. Add the thoroughly squeezed-dry spinach and mix until well combined. Season with a pinch of salt and pepper.
  3. Using a sharp knife, carefully cut a horizontal pocket into the thickest side of each salmon fillet, stopping about ½ inch from the other side and ends.
  4. Season the inside and outside of the salmon with salt and pepper. Divide the spinach mixture evenly among the fillets, stuffing it into the pockets.
  5. Place the stuffed salmon on the prepared baking sheet. Brush the tops with olive oil. Bake for 15-20 minutes, or until the salmon is cooked through and flakes easily with a fork (internal temperature reaches 135-140°F).

Notes

Tip 1: The most crucial step for a great filling is to ensure your spinach is completely dry. Squeeze out all excess moisture to prevent the filling from becoming watery.
Tip 2: Use thick, center-cut salmon fillets. They are much easier to slice a pocket into for the stuffing.
Tip 3: Don't overbake! Salmon cooks quickly, and a minute too long can dry it out. Use a meat thermometer for perfect results.