Name: Stuffed Salmon with Spinach & Feta
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 4 salmon fillets (skinless, boneless); 1 tablespoon olive oil; 2 cups fresh spinach, chopped; 1/2 cup feta cheese, crumbled; 1/4 cup cream cheese, softened; 1/4 teaspoon garlic powder; 1/4 teaspoon onion powder; Salt and pepper to taste; 1 tablespoon lemon juice; 1 teaspoon fresh dill, chopped (optional)

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Stuffed Salmon with Spinach & Feta a tender, flaky salmon fillet filled with a creamy mixture of spinach, feta, and cream cheese, this dish is both comforting and nutritious. I love how the tanginess of feta pairs perfectly with the rich flavor of salmon, while the spinach adds freshness and color to every bite.

Stuffed Salmon with Spinach & Feta

Ingredients

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)

4 salmon fillets (skinless, boneless)

1 tablespoon olive oil

2 cups fresh spinach, chopped

½ cup feta cheese, crumbled

¼ cup cream cheese, softened

¼ teaspoon garlic powder

¼ teaspoon onion powder

Salt and pepper to taste

1 tablespoon lemon juice

1 teaspoon fresh dill, chopped (optional)

Directions

I preheat the oven to 375°F (190°C).

I heat olive oil in a large skillet over medium heat, then add chopped spinach and sauté for 2–3 minutes until wilted.

I remove the skillet from the heat and let the spinach cool slightly before stirring in feta cheese, cream cheese, garlic powder, onion powder, salt, and pepper.

I carefully slice a pocket into each salmon fillet, making sure not to cut all the way through.

I fill each pocket with the spinach and feta mixture, pressing it in gently.

I place the stuffed salmon fillets on a baking sheet lined with parchment paper.

I drizzle them with lemon juice and sprinkle with fresh dill, if I’m using it.

I bake for 15–20 minutes, until the salmon is cooked through and flakes easily with a fork.

Servings and timing

Servings: 4

Prep Time: 10 minutes

Cooking Time: 20 minutes

Total Time: 30 minutes

Calories: About 350 kcal per serving

Variations

I sometimes swap feta for goat cheese for a creamier filling.

For extra flavor, I add a handful of sun-dried tomatoes to the spinach mixture.

If I want a hint of crunch, I top the salmon with crushed almonds before baking.

I’ve also made this with trout or cod when I didn’t have salmon, and it turned out great.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, I prefer to use the oven at 300°F (150°C) for about 10 minutes to keep the salmon moist. If I’m short on time, I reheat gently in the microwave, but I cover it with a damp paper towel to avoid drying it out.

FAQs

Can I use frozen salmon fillets?

Yes, but I make sure to thaw them completely and pat them dry before stuffing to avoid excess moisture.

Can I make the stuffing ahead of time?

I often prepare the spinach and cheese mixture a day in advance and store it in the fridge until I’m ready to stuff the salmon.

What can I serve with stuffed salmon?

I like pairing it with roasted vegetables, a fresh side salad, or a light rice pilaf.

How do I know when the salmon is done?

I check if it flakes easily with a fork and reaches an internal temperature of 145°F (63°C).

Can I cook this in an air fryer?

Yes, I set the air fryer to 375°F (190°C) and cook for about 12–15 minutes, checking for doneness.

Conclusion

This stuffed salmon with spinach and feta is one of my go-to recipes when I want something healthy, flavorful, and easy to make. I love how it combines creamy, tangy, and savory flavors in every bite, making it a dish I keep coming back to again and again.

Recipe:

Stuffed Salmon with Spinach & Feta

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Author: Cheryl
Total Time: 30 minutes
Yield: 4 servings

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Description

Tender, flaky salmon fillets stuffed with a creamy spinach, feta, and cream cheese mixture, offering a perfect balance of tangy, savory, and fresh flavors in an easy-to-make, restaurant-quality dish.

Instructions

Preheat oven to 375°F (190°C).
Heat olive oil in a large skillet over medium heat, add chopped spinach, and sauté for 2–3 minutes until wilted.
Remove from heat and let the spinach cool slightly before mixing in feta cheese, cream cheese, garlic powder, onion powder, salt, and pepper.
Carefully slice a pocket into each salmon fillet without cutting all the way through.
Fill each pocket with the spinach and feta mixture, pressing gently.
Place stuffed salmon fillets on a baking sheet lined with parchment paper.
Drizzle with lemon juice and sprinkle with fresh dill, if using.
Bake for 15–20 minutes, until salmon is cooked through and flakes easily with a fork.