Pin It There's something about the sound of salmon sizzling in the oven that makes a Tuesday night feel almost special. I discovered this stuffed salmon recipe on an ordinary afternoon when I was staring at four fillets in the fridge and a container of spinach that needed using up, thinking I could either make something forgettable or actually try. The moment I tasted that first bite, the way the creamy feta and roasted peppers stayed tucked inside the flaky fish, I understood why this became my go-to when I want to impress without spending hours in the kitchen.
My sister watched me make this during a Sunday dinner prep, skeptical that stuffing salmon could be so simple. She sat at the counter snacking on roasted peppers while I showed her how the knife slides through the fillet and suddenly you have this little pocket waiting to be filled. By the time those fillets came out of the oven, golden and tender, she was already mentally planning to make it herself.
Ingredients
- Salmon fillets (4, about 6 oz each): Choose fillets of roughly the same thickness so they bake evenly and don't end up with dry edges and a raw center.
- Olive oil (1.5 tbsp plus 1 tbsp): Good olive oil makes a real difference here, brushing the outside and cooking the filling with the same quality stuff.
- Fresh spinach (4 cups): If using frozen, squeeze it absolutely dry or your filling becomes watery and the salmon sweats instead of roasting.
- Feta cheese (6 oz, crumbled): The crumbles should be actual chunks, not powdered feta, so you get those salty pockets in every bite.
- Parmesan cheese (1/3 cup, grated): Fresh grated tastes dramatically better than pre-shredded, and it melts into the filling instead of staying grainy.
- Roasted red peppers (1/4 cup, chopped): Jarred roasted peppers work beautifully here and save you time; just drain them well so excess liquid doesn't leak into the salmon.
- Italian seasoning (1 tsp): This keeps the filling balanced and herbaceous without needing five separate bottles of dried oregano and basil.
- Paprika and cayenne (1/2 tsp paprika, 1 pinch cayenne): These add warmth and depth without overpowering the delicate fish.
- Garlic powder (1/2 tsp): Fresh garlic would seize up during the quick cook time, so powder does the work better here.
- Salt and black pepper: Season the filling, then season the salmon again on the outside because the fish needs its own seasoning layer.
Instructions
- Prepare your workspace:
- Preheat the oven to 400°F and line a baking sheet with parchment paper or a light oil wipe. Pat your salmon fillets completely dry with paper towels, then place them skin-side down on the sheet in a single layer.
- Create the pockets:
- Using a sharp knife, carefully slice horizontally into each fillet lengthwise, working about three-quarters of the way through but stopping just before you reach the skin. You're not cutting all the way through, just creating a pocket that will cradle the filling.
- Make the filling:
- Heat 1 tablespoon of olive oil in a skillet over medium heat and add the spinach along with the Italian seasoning, paprika, cayenne, salt, and pepper. Sauté for 2 to 3 minutes until the spinach is completely wilted and any excess moisture has evaporated.
- Finish the filling:
- Remove the skillet from heat and stir in the crumbled feta, grated Parmesan, chopped roasted red peppers, and garlic powder. Let this cool slightly so the cheese doesn't start melting before it reaches the oven.
- Season and oil the salmon:
- Brush the outside of each fillet with the remaining 1.5 tablespoons of olive oil, both the top and along the sides. Season generously with salt and freshly ground black pepper on both sides.
- Stuff the fillets:
- Divide the spinach-feta mixture among the four fillets, gently spooning it into each pocket. Don't overfill or the mixture will squeeze out as the fish cooks; leave a little breathing room at the edges.
- Bake to perfection:
- Place in the oven for 12 to 17 minutes depending on how thick your fillets are, until the salmon flakes easily when tested with a fork and reaches an internal temperature of 145°F. The fish should be opaque and tender, not translucent or rubbery.
- Rest before serving:
- Remove from the oven and let the salmon rest on the baking sheet for 2 minutes. This allows the carryover cooking to finish gently and the filling to set slightly.
Pin It Last week, I made this for a quiet dinner with my partner after a long day, and he suddenly looked up from his plate and said it tasted like we were at a restaurant, which somehow meant more than all the complicated recipes I've spent hours perfecting. That's when I realized this dish had quietly become a favorite not because it's complicated, but because it tastes like you actually care.
Choosing the Right Salmon
The quality of your salmon matters more than you'd think, but not in an intimidating way. I prefer fillets with the skin still on because it holds everything together and gets a little crispy at the edges, but skinless works perfectly fine if that's what you have. Try to select fillets of similar size so they finish cooking at roughly the same time.
Variations and Substitutions
I've played around with this filling more times than I care to admit, and the beautiful part is that it's nearly impossible to mess up. Goat cheese replaces feta beautifully if you prefer something creamier and less salty, and fresh dill or lemon zest sprinkled on top right before serving adds brightness if you're feeling adventurous. Even the roasted red peppers can swap for sun-dried tomatoes or artichoke hearts without losing the Mediterranean vibe.
Serving and Storage
This salmon shines with simple sides that let it be the star: a crisp green salad with lemon vinaigrette, roasted potatoes, or even just a squeeze of fresh lemon. Leftovers keep beautifully in the refrigerator for up to 2 days and make an excellent cold lunch the next day, flaked over a salad or eaten straight from the container if no one's looking.
- Serve with lemon wedges on the side for anyone who wants an extra hit of acidity.
- A crisp white wine like Sauvignon Blanc or Pinot Grigio pairs wonderfully with the briny feta and delicate fish.
- Make the filling a few hours ahead if you're short on time, then stuff and bake when you're ready to eat.
Pin It Some recipes feel like tasks, but this one feels like cooking for someone you actually want to impress. It's one of those dishes that reminds you why feeding people well matters.
Your Questions Answered
- → What type of salmon works best for stuffing?
Fillets about 6 oz each are ideal, skin on or off based on preference. Fresh or thawed salmon ensures better texture.
- → Can I use frozen spinach for the filling?
Yes, just thaw and squeeze out excess moisture before sautéing for best results.
- → How do I know when the salmon is cooked perfectly?
Bake until the salmon flakes easily with a fork and reaches an internal temperature of 145°F (63°C).
- → What can I substitute for feta cheese?
Goat cheese works well as a creamy, tangy alternative in the filling mixture.
- → Are there recommended sides to accompany this dish?
Serve with lemon wedges, crisp salad, or roasted potatoes to complement the savory flavors.
- → How should leftovers be stored?
Refrigerate in an airtight container and consume within two days for freshness and safety.