Spinach and Feta Stuffed Salmon: Perfect Every Time (30-Min Recipe)

Spinach and feta stuffed salmon creates an epic flavor combination that will have your taste buds doing a happy dance! This delicious pairing brings together heart-healthy omega-3s from the salmon with the rich, tangy taste of feta cheese and nutrient-packed spinach. With just a 3-ounce serving of salmon providing 17 grams of protein, this dish offers both nutrition and satisfaction.

I love how this stuffed salmon with spinach and feta is versatile enough for any occasion. Indeed, it’s an easy 30-minute recipe perfect for busy weeknights, however, it’s also elegant enough for special dinners. The spinach stuffed salmon recipe not only delivers on flavor but also packs impressive nutritional benefits. Additionally, you’re getting calcium from the feta, vitamins from the spinach, and those essential omega-3 fatty acids that make salmon such a nutritional powerhouse.

In this guide, I’ll show you exactly how to prepare this delicious dish, from selecting the perfect ingredients to mastering the stuffing technique. Let’s create a meal that’s both impressive and surprisingly simple!

Choosing the Right Ingredients for Spinach and Feta Stuffed Salmon

The secret to spectacular spinach and feta stuffed salmon starts with selecting quality ingredients. Getting each component right creates that perfect balance of flavors and textures that makes this dish shine.

Fresh vs. frozen salmon: what works best

Contrary to popular belief, high-quality frozen salmon often beats “fresh” salmon at grocery stores. This happens because flash-freezing preserves the texture, taste, and freshness of just-caught salmon. What you see as “fresh” at the fish counter is frequently previously-frozen fish that’s been thawed for display, potentially losing quality each day.

For stuffed salmon recipes, thicker filets work best since they provide more room for creating a pocket for the filling. Center-cut salmon pieces are ideal as they tend to be more uniform in thickness. Once thawed, treat previously frozen salmon exactly like fresh—just pat the filets dry before cooking to remove any excess moisture.

Best type of feta for flavor and texture

For the most authentic flavor, choose a high-quality block of sheep’s feta stored in brine. This type delivers the tangy, salty punch that pairs perfectly with salmon’s rich flavor. Block feta generally offers better texture and taste than pre-crumbled varieties, which often contain anti-caking agents that affect both flavor and meltability.

When measuring, approximately 3-4 ounces of crumbled feta creates the perfect balance with the spinach filling. Furthermore, feta’s distinctive saltiness means you’ll need less added salt in your recipe.

Optional add-ins: red peppers, dill, or cream cheese

Enhance your spinach-feta mixture with these flavor-boosting ingredients:

Roasted red peppers: Add smoky depth and color; jarred fire-roasted varieties work perfectly
Fresh herbs: Dill pairs wonderfully with both salmon and feta, while parsley or chives offer milder alternatives
Cream cheese: Creates a creamier filling—about 4 ounces makes the perfect consistency
Lemon zest: Brightens the entire dish (1 teaspoon is usually sufficient)
Alliums: Shallots provide sweetness milder than onions, while garlic adds depth

Ingredient swaps for dietary needs

Making this dish work for various dietary requirements is straightforward. For dairy-free versions, skip the Greek yogurt and substitute with 1 tablespoon of tahini or 2 tablespoons of unsweetened plant-based sour cream.

Concerning greens, though baby spinach offers milder flavor and faster cooking time, you can substitute Swiss chard, rainbow chard, beet greens, or even kale. When it comes to cheese alternatives, try goat cheese or fontina for a creamier, more intense flavor profile instead of feta.

For those seeking different flavor profiles, sundried tomatoes make an excellent substitute for roasted red peppers, while capers can be replaced with green or black olives. Essentially, this recipe welcomes customization while maintaining its Mediterranean-inspired character.

Step-by-Step Guide to Making Stuffed Salmon with Spinach and Feta

Creating perfectly stuffed salmon is easier than you might think with these systematic steps. Follow this straightforward guide to prepare a restaurant-quality spinach and feta stuffed salmon in your own kitchen.

1. Prepping the salmon filets

First, preheat your oven to 350-400°F, depending on your preferred doneness. Pat the salmon filets dry with paper towels for better seasoning adhesion. Using a sharp knife, carefully cut a pocket in each filet by making a horizontal slit along the thickest part. Make sure not to cut all the way through – leave about an inch uncut at each end to create a proper pocket. Subsequently, season the salmon (including inside the pocket) with salt, pepper, and optional Cajun seasoning or paprika. Brush with olive oil on both sides to lock in moisture.

2. Making the spinach-feta filling

Heat a skillet over medium heat with a teaspoon of olive oil. Add garlic or scallions and cook until fragrant (about 1 minute). Toss in fresh spinach and sauté until wilted – this typically takes 2-3 minutes. Once wilted, transfer the spinach mixture to a bowl and let it cool for 5 minutes. Afterward, add crumbled feta cheese and mix thoroughly. For a creamier texture, incorporate 4 ounces of softened cream cheese. Massage the ingredients together until they form a thick paste-like consistency.

3. Stuffing the salmon properly

Divide the spinach-feta mixture evenly among your salmon filets. Use a small spoon to carefully pack the filling into the pocket you created, pressing gently to distribute it throughout the cavity. Once filled, ensure the salmon stays closed by carefully arranging it on a parchment-lined baking sheet. If desired, secure with toothpicks for baking.

4. Baking time and temperature tips

Bake at 350°F for 20-30 minutes or at 400°F for 15-20 minutes, depending on the thickness of your filets. For perfectly cooked salmon, check doneness after about 15 minutes by cutting into the thickest part. Properly cooked salmon should flake easily with a fork yet still maintain some moisture. The internal temperature should reach 145°F for food safety, although many chefs prefer 125-130°F for medium doneness with a slightly translucent center.

Serving Suggestions to Complete the Meal

To elevate your spinach and feta stuffed salmon into a complete dining experience, the right accompaniments make all the difference. Thoughtfully selected sides not only complement the rich flavors of your main dish but create a nutritionally balanced meal as well.

Whole grains: quinoa, farro, or brown rice

Pairing your spinach and feta stuffed salmon with complex carbohydrates creates a satisfying, balanced meal. Quinoa offers a protein boost that works beautifully with the omega-rich salmon. For a heartier option, farro provides a delightful chewiness and nutty flavor—especially when prepared with lemon, sliced almonds, and pecorino romano. Brown rice serves as a simple yet versatile base; try it tossed with olive oil, garlic, and fresh herbs for an elevated touch.

Vegetable sides: roasted carrots or zucchini

Roasted vegetables provide a perfect counterpoint to the richness of stuffed salmon. Oven-roasted carrots caramelized with honey create a naturally sweet complement. Sautéed zucchini comes together in minutes yet delivers fresh, light flavors that balance the robust salmon. Moreover, asparagus—whether steamed or roasted—pairs exceptionally well with salmon and can be ready in under 10 minutes.

Light salads to balance the richness

Fresh, vibrant salads offer a refreshing contrast to spinach and feta stuffed salmon:

Mediterranean salmon salad with romaine, quinoa, tomatoes, red onion and feta dressed in lemon vinaigrette
Strawberry goat cheese salad featuring spinach, walnuts, pine nuts, and balsamic dressing
Cucumber and onion salad with feta, avocado, and grape tomatoes for a light, refreshing option

Simple sauces or garnishes

Finishing touches can transform your baked stuffed salmon with spinach and feta into a restaurant-worthy dish. A dollop of tzatziki sauce adds cooling contrast. Alternatively, a simple squeeze of fresh lemon brightens the entire dish. For those seeking Mediterranean flair, try drizzling high-quality olive oil and sprinkling fresh herbs like dill or parsley just before serving.

Nutrition and Storage Tips

Beyond delicious flavor, this spinach and feta stuffed salmon dish packs impressive nutritional benefits alongside practical storage solutions for enjoying leftovers at their best.

Health benefits of salmon and spinach

This delightful pairing brings together two nutritional powerhouses. Salmon delivers exceptional omega-3 fatty acids that support brain function, reduce inflammation, and contribute to heart health. One serving provides approximately 483 micrograms of vitamin K (402% of daily value) and 469 micrograms of vitamin A (52% of daily value). Notably, the pink color in salmon comes from astaxanthin, an antioxidant linked to lowering heart disease risk.

Spinach, meanwhile, brings an impressive nutrient profile despite its low calorie content. A two-thirds cup serving contains just 23 calories yet delivers 3 grams of protein. This leafy green supports gut health with nearly 2 grams of insoluble fiber per serving, consequently helping you feel full longer. Furthermore, its high potassium content (558mg per serving) works alongside salmon’s nutrients to help manage blood pressure effectively.

How to store leftovers safely

For maximum freshness, transfer cooled spinach feta stuffed salmon to an airtight container and refrigerate for up to 3 days. Always check for spoilage signs before reheating—any strong fishy odor or ammonia smell indicates the fish should be discarded.

For longer storage, freezing works remarkably well. Wrap the completely cooled salmon in cling film, then place in a freezer-safe container for up to 3 months. When ready to enjoy, thaw overnight in the refrigerator rather than at room temperature.

Reheating without drying out the fish

The primary rule for reheating salmon: low and slow is best. For oven reheating, preheat to 275°F, cover loosely with foil, and warm until reaching 125-130°F internally. On stovetop, add a small amount of neutral oil to a nonstick pan, place salmon in, cover and heat on low.

Air fryer enthusiasts can line the basket with foil, set temperature to 300°F, and heat in 4-5 minute intervals until warmed through. Remember that covering the salmon during reheating helps maintain moisture—a crucial step for preserving its delicate texture.

Conclusion

Spinach and feta stuffed salmon truly stands as a culinary masterpiece that combines simplicity with sophisticated flavor. This dish proves you don’t need complicated techniques or obscure ingredients to create something special at your dinner table. The marriage of heart-healthy salmon with tangy feta and nutrient-dense spinach creates a meal that satisfies both nutritional needs and taste buds alike.

After trying this recipe, you’ll likely find it becomes a staple in your cooking repertoire. The versatility amazes me – perfect for both hurried weeknight dinners and elegant entertaining. Additionally, the customization options allow you to make this dish your own, whether adjusting for dietary needs or simply playing with different flavor profiles.

The preparation process remains straightforward yet rewarding. Anyone can master the technique of creating a perfect pocket in salmon filets and stuffing them with that delicious spinach-feta mixture. Furthermore, pairing options abound – from wholesome grains like quinoa to bright, crisp salads that balance the richness of the fish.

Best of all, leftovers store well when properly handled, giving you another opportunity to enjoy this delectable creation. Therefore, next time you’re seeking a meal that impresses without excessive effort, remember this spinach and feta stuffed salmon. Your dinner guests will surely appreciate the thoughtful combination of flavors, while you’ll appreciate how effortlessly it comes together in just 30 minutes!

FAQs

Q1. How long does it take to cook spinach and feta stuffed salmon? This delicious dish can be prepared in about 30 minutes, making it perfect for both busy weeknights and special occasions. Baking time typically ranges from 15-30 minutes, depending on the thickness of your salmon filets and your preferred oven temperature.

Q2. Can I use frozen salmon for this recipe? Yes, high-quality frozen salmon often works well for this recipe. In fact, flash-frozen salmon can sometimes be fresher than “fresh” salmon at the grocery store. Just make sure to thaw it properly and pat it dry before stuffing and cooking.

Q3. What are some good side dishes to serve with spinach and feta stuffed salmon? Great options include whole grains like quinoa or brown rice, roasted vegetables such as carrots or zucchini, and light salads. These sides complement the rich flavors of the stuffed salmon and create a balanced meal.

Q4. How do I store and reheat leftover stuffed salmon? Store cooled leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, use low heat to prevent drying out the fish. You can reheat in the oven at 275°F, covered with foil, or on the stovetop over low heat in a covered pan.

Q5. Can I make this recipe dairy-free? Yes, you can adapt this recipe for dietary needs. For a dairy-free version, skip the feta and substitute with tahini or unsweetened plant-based sour cream. You can also experiment with different greens like Swiss chard or kale instead of spinach.