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- 4 salmon fillets (6 oz each) - 2 cups fresh spinach, chopped - 1 cup feta cheese, crumbled - 1/4 cup cream cheese, softened - 2 cloves garlic, minced - 1 tablespoon lemon juice - 1 teaspoon dried oregano - Salt and pepper to taste - 2 tablespoons olive oil - Lemon wedges for garnish You can swap feta cheese with goat cheese for a creamier taste. Greek yogurt can replace cream cheese for a lighter option. Use fresh herbs like basil or parsley instead of dried oregano for a fresh flavor. If you need a dairy-free option, try a vegan cheese or omit the cheese entirely. You will need a sharp knife for cutting the salmon fillets. A mixing bowl is great for combining your stuffing ingredients. Use a skillet to sauté the spinach and garlic before mixing. An oven-safe skillet will help you cook the salmon properly. Lastly, have a baking dish ready for transferring the skillet to the oven. {{ingredient_image_1}} Start by heating a skillet on medium heat. Add 1 tablespoon of olive oil. Next, toss in 2 cloves of minced garlic. Sauté the garlic for about 1 minute. It should smell great! Now, add 2 cups of chopped fresh spinach. Cook until the spinach wilts, which takes about 2-3 minutes. Take the skillet off the heat. In a mixing bowl, combine the sautéed spinach, 1 cup of crumbled feta cheese, and 1/4 cup of softened cream cheese. Add 1 tablespoon of lemon juice, 1 teaspoon of dried oregano, salt, and pepper to taste. Mix everything well. This filling is rich and tasty! Grab 4 salmon fillets, each about 6 oz. Place them skin-side down on a clean cutting board. Use a sharp knife to carefully cut a pocket in each fillet. Make sure not to cut all the way through. This pocket holds the filling. Now, generously stuff each salmon pocket with your spinach and feta mixture. Press down gently to pack it in. Your salmon is now ready for cooking! Heat a large oven-safe skillet over medium-high heat. Add the remaining 1 tablespoon of olive oil. Once the oil is hot, place the stuffed salmon fillets in the skillet. Sear them for 3-4 minutes on each side until they turn golden brown. This step gives the salmon a nice crust. Then, transfer the skillet to your preheated oven at 375°F (190°C). Bake the salmon for an additional 10-12 minutes. It should be cooked through and flake easily with a fork. Remove the skillet from the oven and let the salmon rest for 2 minutes before serving. Enjoy this flavorful delight! To stuff salmon just right, you need to cut a pocket in each fillet. Use a sharp knife for this step. Be careful not to cut all the way through. Aim for a deep pocket to hold the filling. I usually place the fillet skin-side down to make it easier. Once you cut the pocket, fill it generously with the spinach and feta mix. Press the filling in gently to avoid spilling. Cooking salmon well is key to great taste. Preheat your oven to 375°F (190°C). Searing the salmon first helps lock in the juices. I sear each fillet for 3 to 4 minutes on each side until golden brown. After searing, transfer the skillet to the oven. Bake the salmon for an additional 10 to 12 minutes. It's done when it flakes easily with a fork. Always check the center; it should be opaque. To serve, plate each stuffed salmon fillet on a bed of sautéed veggies or rice. Drizzle with olive oil for extra flavor. Fresh lemon wedges add a nice touch and brighten the dish. You can also sprinkle fresh herbs on top for added color and taste. This dish pairs well with a crisp salad or roasted potatoes. Enjoy the delightful mix of flavors! Pro Tips Use Fresh Ingredients: Always opt for fresh spinach and high-quality feta cheese to enhance the flavor of your stuffed salmon. Don't Overcook: Keep an eye on the salmon while baking. It should be flakey but still moist; overcooking can lead to a dry texture. Experiment with Herbs: Feel free to add other herbs like dill or parsley for a different flavor profile that complements the salmon. Rest Before Serving: Let the stuffed salmon rest for a couple of minutes post-baking to allow the juices to redistribute for better flavor. {{image_2}} You can change the cheese for your stuffed salmon. If you want a creamier taste, try using goat cheese. It adds a tangy flavor that pairs well with fish. For a sharper taste, use aged cheddar or gouda. These cheeses melt nicely and add depth. You can even mix different cheeses. This way, you create a unique flavor each time. You can boost nutrition by adding more vegetables. Consider diced bell peppers, mushrooms, or sun-dried tomatoes. These veggies add color and taste to your dish. Simply sauté them with the spinach before mixing in the cheese. You can even use artichoke hearts for a Mediterranean flair. This adds texture and makes your dish more filling. While baking is great, you can try other methods too. Grilling gives a smoky flavor that enhances the salmon. Just make sure to keep the salmon in a grill basket to avoid sticking. You can also pan-sear your stuffed salmon on the stovetop. Finish it in the oven for a crispy exterior. Each method changes the taste, so have fun experimenting! After enjoying your stuffed salmon, let it cool. Place leftovers in an airtight container. Store in the fridge for up to three days. This keeps the salmon fresh and safe to eat. If you notice any strong smells or changes in color, it’s best to throw it away. To reheat, preheat your oven to 350°F (175°C). Place the salmon fillets on a baking tray. Cover them with foil to keep them moist. Heat for about 10-15 minutes or until warm. You can also use a microwave. Place the salmon on a microwave-safe plate. Heat it in 30-second intervals until warm. Avoid overcooking, as it may dry out. You can freeze stuffed salmon. Wrap each fillet tightly in plastic wrap. Then, place them in a freezer-safe bag. Remove as much air as possible before sealing. Label the bag with the date. This helps you know how long it has been in the freezer. Freeze for up to three months. To cook from frozen, thaw in the fridge overnight before reheating. The best way to stuff salmon is by creating a pocket. Start with a sharp knife. Carefully cut into the thickest part of the fillet. Make sure not to cut all the way through. This keeps the filling inside. Once you have the pocket, stuff it generously. Use a mixture of spinach, feta, and cream cheese. Press the filling gently to secure it in place. This method helps the flavors blend well. Yes, you can use frozen salmon. Just thaw it completely before cooking. Place it in the fridge overnight or use cold water. After thawing, pat the salmon dry with paper towels. This helps the seasoning stick better. Keep in mind that the texture might change a bit. Fresh salmon has a firmer bite, while thawed salmon can be softer. You can tell salmon is fully cooked when it flakes easily with a fork. The meat should look opaque and have a light pink color. A food thermometer is also helpful. Insert it into the thickest part of the salmon. It should read 145°F (63°C) for safe eating. If you don't have a thermometer, check for that flaky texture and opaque color. Let it rest for a couple of minutes before serving. This helps the juices settle. You have learned how to make delicious stuffed salmon with spinach and feta. We covered key ingredients, step-by-step cooking, and useful tips. You can also try variations, store leftovers properly, and find answers to common questions. Remember, experimenting with flavors makes cooking fun. Enjoy your stuffed salmon, and feel free to share your results!

Stuffed Salmon with Spinach & Feta

Delicious salmon fillets stuffed with a savory mixture of spinach and feta cheese.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Main Course
Cuisine Mediterranean
Servings 4
Calories 350 kcal

Ingredients
  

  • 4 fillets salmon (6 oz each)
  • 2 cups fresh spinach, chopped
  • 1 cup feta cheese, crumbled
  • 1/4 cup cream cheese, softened
  • 2 cloves garlic, minced
  • 1 tablespoon lemon juice
  • 1 teaspoon dried oregano
  • to taste salt and pepper
  • 2 tablespoons olive oil
  • for garnish lemon wedges

Instructions
 

  • Preheat your oven to 375°F (190°C).
  • In a skillet over medium heat, add 1 tablespoon of olive oil. Sauté the minced garlic for about 1 minute until fragrant.
  • Add the chopped spinach to the skillet and cook for 2-3 minutes until wilted. Remove from heat.
  • In a mixing bowl, combine the sautéed spinach, feta cheese, cream cheese, lemon juice, dried oregano, salt, and pepper. Mix until well combined.
  • Place the salmon fillets skin-side down on a clean cutting board. Use a sharp knife to cut a pocket in each fillet, being careful not to cut all the way through.
  • Generously stuff each salmon pocket with the spinach and feta mixture.
  • In a large oven-safe skillet, heat the remaining tablespoon of olive oil over medium-high heat. Add the stuffed salmon fillets and sear for 3-4 minutes on each side until golden brown.
  • Transfer the skillet to the preheated oven and bake for an additional 10-12 minutes or until the salmon is cooked through and easily flakes with a fork.
  • Remove from the oven and let them rest for 2 minutes before serving.

Notes

Plate each fillet on a bed of sautéed vegetables or rice, drizzle with a little olive oil, and garnish with fresh lemon wedges for added brightness.
Keyword feta, healthy, salmon, spinach, stuffed