Spinach and Feta Stuffed Salmon

This elegant spinach and feta stuffed salmon transforms dinner into a special occasion without complicated techniques. The creamy, tangy cheese and earthy spinach create perfect pockets of flavor inside tender salmon fillets for a restaurant-quality dish that's actually simple to prepare at home.

I discovered this recipe when hosting my first dinner party in my new home. Everyone asked for seconds, and now it's my go-to impressive dish that never fails to wow guests while keeping my stress level low.

Ingredients

• Salmon fillets: Choose center cut pieces about 1.5 inches thick for best results when stuffing
• Olive oil: Use a good quality extra virgin olive oil for the best flavor profile
• Scallions: Their mild onion flavor provides a perfect aromatic base
• Garlic: Fresh cloves add essential depth to the filling
• Baby spinach: Tender leaves wilt perfectly and pair beautifully with the salmon
• Fresh dill: Brightens the entire dish with its distinctive flavor that complements seafood
• Feta cheese: Authentic Greek feta provides the perfect tangy creaminess
• Paprika: Creates beautiful color and adds a subtle warmth to the finished dish
• Salt and pepper: Diamond Crystal kosher salt and freshly ground black pepper allow you to control seasoning

Step-by-Step Instructions

Prepare Salmon:

Take the salmon out of refrigeration 30 minutes before cooking. This crucial step ensures even cooking and better texture. Rinse each fillet under cold water and thoroughly pat dry with paper towels. Using a sharp knife, carefully cut a deep pocket into the side of each fillet, being careful not to slice completely through.

Create Filling:

Heat olive oil in a skillet over medium high heat until it shimmers. Add chopped scallions and cook until they just begin to soften, about 1–2 minutes. Add minced garlic and cook briefly until fragrant, about 15 seconds being careful not to burn it. Quickly add spinach and dill, seasoning with salt and pepper. Cook just until the spinach begins to wilt but still has some structure. Transfer to a bowl immediately to prevent overcooking.

Finish Filling:

Allow the spinach mixture to cool for about 5 minutes. This prevents the feta from melting prematurely. Gently fold the crumbled feta cheese into the spinach mixture until evenly incorporated but still chunky.

Stuff and Season:

Carefully open the pocket in each salmon fillet and generously stuff with the spinach feta mixture. Some filling may spill out which is fine. Brush the entire exterior of each salmon fillet with olive oil which helps with browning and prevents sticking. Season the fillets with salt and pepper, then dust with paprika which creates beautiful color during roasting.

Bake to Perfection:

Place the stuffed fillets on a parchment lined baking sheet and bake in the preheated 420°F oven for approximately 17 minutes. The exact time will vary depending on the thickness of your fillets, but you want the salmon to be just cooked through while remaining moist in the center.

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Feta cheese is what makes this recipe truly special in my home. My grandmother, who lived on a small Greek island, always said that quality feta should crumble easily but still maintain some creaminess. When I make this dish, I can almost hear her telling me to handle the cheese gently as I fold it into the spinach mixture.

Perfect Pairing Ideas

This stuffed salmon works beautifully with simple side dishes that complement without competing. A classic lemon rice pilaf provides the perfect canvas for the flavorful salmon, soaking up any delicious juices that escape during cooking. For a complete Mediterranean inspired meal, serve alongside roasted cherry tomatoes tossed with olive oil and oregano, which provide a sweet acidic balance to the rich fish and creamy filling.

Make Ahead Options

While salmon is best enjoyed freshly cooked, you can prepare components ahead of time to streamline dinner. The spinach and feta filling can be made up to 24 hours in advance and stored in an airtight container in the refrigerator. You can even prepare the salmon pockets and refrigerate the fish, covered with plastic wrap. About 45 minutes before cooking, remove everything from the refrigerator to come to room temperature, then stuff and bake according to the recipe.

Flavor Variations

This stuffed salmon provides a perfect template for creative variations. For a Greek inspired twist, add chopped Kalamata olives and a sprinkle of oregano to the filling. If you prefer a creamier texture, mix in 2 tablespoons of cream cheese with the feta. For extra brightness, add lemon zest to both the filling and a squeeze of fresh lemon juice just before serving. These simple adjustments allow you to customize the dish based on your preferences or what ingredients you have available.

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This dish truly exemplifies how simple ingredients can create something unforgettable. Impress your guests and enjoy every bite!

Frequently Asked Questions

→ How do I cut the salmon for stuffing?

Make a deep slit into the thickest part of the salmon fillet using a sharp knife, taking care not to slice through the other side.

→ Can I use frozen spinach for the stuffing?

Yes, frozen spinach can be used. Thaw it completely and squeeze out excess water before sautéing with the other ingredients.

→ What can I substitute for feta cheese?

Goat cheese, ricotta, or cream cheese are great alternatives that can provide a similar creamy texture and flavor.

→ How do I know when the salmon is cooked?

The salmon is ready when it flakes easily with a fork and the internal temperature reaches 145°F (63°C).

→ Can I prepare the filling in advance?

Yes, you can prepare the spinach and feta filling up to 24 hours ahead of time. Store it in an airtight container in the refrigerator until you're ready to stuff the salmon.