Here is my favorite baked stuffed salmon recipe, with tender salmon fillets butterflied and filled with a simple mixture of spinach, feta cheese, Parmesan, and roasted red peppers.
This stuffed salmon is one of those recipes that looks fancy but comes together pretty quickly on a weeknight. My family loves it because it feels special, and I love it because most of the prep can be done ahead of time. Plus, leftovers are great cold the next day!
Why You’ll Love This Baked Stuffed Salmon
- Ready in under 35 minutes – This elegant salmon dish comes together quickly, making it perfect for busy weeknights when you want something special without spending hours in the kitchen.
- Restaurant-quality at home – The creamy spinach and feta filling makes this feel like a fancy dinner out, but you can make it in your own kitchen for a fraction of the cost.
- High-protein and nutritious – Packed with omega-3s from the salmon and nutrients from the spinach, this is a wholesome meal that actually tastes indulgent.
- Simple ingredients – You probably have most of these staples on hand already, and the ingredient list is short enough that you won’t need a special grocery run.
- Impressive presentation – The stuffed salmon looks beautiful on the plate, making it ideal for date nights or when you want to impress dinner guests without the stress.
What Kind of Salmon Should I Use?
You can choose farm-raised or wild for this recipe, both will work just fine. If all you have access to is frozen salmon, don’t worry – it’ll still turn out great. Most fresh salmon at the supermarket has actually been previously frozen right off the boat anyway, so just check that it was handled properly by looking for any ice crystals or signs of freezer burn. For this stuffed salmon recipe, you’ll want fillets that are about an inch thick so they can hold the filling without falling apart. Skin-on or skinless both work here, though skinless makes it a bit easier to cut and serve once it’s baked.
Options for Substitutions
This stuffed salmon recipe works well with a few simple swaps if you need them:
- Salmon: If salmon isn’t available or you prefer something else, try thick fillets of trout, arctic char, or even chicken breasts. For chicken, you’ll need to adjust the cooking time and make sure it reaches 165°F internally.
- Spinach: Fresh spinach works best here, but you can use frozen spinach in a pinch. Just make sure to thaw it completely and squeeze out all the excess water before mixing it with the other filling ingredients.
- Feta cheese: Not a fan of feta? Goat cheese or ricotta make great substitutes and give you that same creamy texture. You could also use cream cheese for a milder flavor.
- Red peppers: Roasted red peppers from a jar work perfectly, but you can also use fresh diced bell peppers or sun-dried tomatoes for a different twist.
- Italian seasoning: If you don’t have Italian seasoning, mix together equal parts dried basil, oregano, and thyme. Fresh herbs work too – just use three times the amount.
Watch Out for These Mistakes While Cooking
The biggest mistake when making stuffed salmon is cutting the pocket too deep, which can cause the fish to fall apart during cooking – aim to slice about three-quarters of the way through so the salmon stays intact and holds the filling securely.
Overcooking is another common issue since salmon continues to cook after you remove it from the oven, so take it out when the thickest part reaches 140°F on an instant-read thermometer rather than waiting for 145°F.
Make sure to squeeze out excess moisture from the cooked spinach before mixing it with the cheese, otherwise you’ll end up with a watery filling that leaks out during baking.
For even better results, let the salmon sit at room temperature for 15 minutes before baking, which helps it cook more evenly and prevents the outside from drying out while the center finishes.
What to Serve With Baked Stuffed Salmon?
This stuffed salmon is pretty filling on its own, so I like to keep the sides simple and fresh. A batch of roasted vegetables like asparagus, green beans, or zucchini works perfectly alongside the rich, cheesy filling, and you can toss them in the oven at the same time as the salmon. For something more substantial, try serving it over a bed of fluffy rice pilaf, creamy mashed potatoes, or even some buttery orzo pasta that soaks up all the good flavors. A light cucumber and tomato salad with lemon dressing is another great option if you want something crisp and refreshing to balance out the meal.
Storage Instructions
Store: Keep any leftover stuffed salmon in an airtight container in the fridge for up to 3 days. The salmon stays moist and the filling holds together really well, making it great for easy lunches throughout the week.
Freeze: You can freeze the baked salmon for up to 2 months in a freezer-safe container. I recommend wrapping each piece individually in plastic wrap first, then placing them all in a container or freezer bag so you can grab just what you need.
Reheat: Warm it up gently in the oven at 300°F for about 10-15 minutes, covered with foil so it doesn’t dry out. You can also use the microwave on medium power, but the oven keeps the texture better and the filling stays nice and creamy.
| Preparation Time | 15-20 minutes |
| Cooking Time | 10-15 minutes |
| Total Time | 25-35 minutes |
| Level of Difficulty | Medium |
| Servings | 4 servings |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 1200-1350
- Protein: 140-155 g
- Fat: 75-85 g
- Carbohydrates: 15-20 g
Ingredients
For the salmon:
- 4 salmon fillets
- 1.5 tbsp olive oil
- salt
- black pepper
For the spinach-feta filling:
- 1 tbsp olive oil
- 4 cups spinach (fresh or frozen, thawed and squeezed dry)
- 1 tsp Italian seasoning
- 1/2 tsp paprika
- 1 pinch cayenne pepper
- 6 oz feta cheese (crumbled)
- 1/3 cup Parmesan cheese (grated)
- 1/4 cup roasted red peppers (chopped)
- 1/2 tsp garlic powder
- salt
- black pepper
Step 1: Prepare the Oven and Salmon
- 4 salmon fillets
Preheat your oven to 400°F and line a baking sheet with parchment paper or lightly oil it.
Pat the salmon fillets dry with paper towels—this helps them cook more evenly.
Lay the fillets skin-side down on the prepared baking sheet.
Using a sharp knife, carefully cut a pocket into each fillet by slicing lengthwise about three-quarters of the way through, being careful not to cut all the way through to the skin.
This creates a pocket for your filling without separating the fillet into two pieces.
Step 2: Build the Spinach and Feta Filling
- 1 tbsp olive oil
- 4 cups spinach
- 1 tsp Italian seasoning
- 1/2 tsp paprika
- 1 pinch cayenne pepper
- 6 oz feta cheese
- 1/3 cup Parmesan cheese
- 1/4 cup roasted red peppers
- 1/2 tsp garlic powder
- salt
- black pepper
Heat 1 tablespoon of olive oil in a large skillet over medium heat.
Add the thawed spinach (make sure it’s squeezed very dry to avoid a watery filling) along with the Italian seasoning, paprika, cayenne, salt, and pepper.
Cook for 2-3 minutes, stirring occasionally, until the spinach is heated through and any remaining moisture has evaporated.
Remove from heat and stir in the crumbled feta, grated Parmesan, chopped roasted red peppers, and garlic powder until well combined.
I like to let this mixture cool slightly before stuffing so it’s easier to work with and won’t wilt the raw salmon.
Step 3: Season and Stuff the Salmon
- 1.5 tbsp olive oil
- salt
- black pepper
- spinach-feta mixture from Step 2
Brush the inside and outside of each salmon fillet with the remaining 1.5 tablespoons of olive oil, then season generously with salt and pepper.
Divide the spinach-feta mixture evenly among the four fillets, spooning it into the pocket you created in Step 1.
Don’t overstuff—you want the filling to stay inside during baking, so pack it gently and leave a little space at the edges.
Step 4: Bake Until Cooked Through
Place the baking sheet in the preheated 400°F oven and bake for 12-17 minutes, depending on the thickness of your fillets.
The salmon is done when it flakes easily with a fork and reaches an internal temperature of 145°F.
I check the thickest part of the fillet by gently pressing it—it should feel firm but still have a slight give.
Avoid overcooking, as salmon can dry out quickly.
Simple Baked Stuffed Salmon with Spinach and Feta
Ingredients
For the salmon::
- 4 salmon fillets
- 1.5 tbsp olive oil
- salt
- black pepper
For the spinach-feta filling::
- 1 tbsp olive oil
- 4 cups spinach (fresh or frozen, thawed and squeezed dry)
- 1 tsp Italian seasoning
- 1/2 tsp paprika
- 1 pinch cayenne pepper
- 6 oz feta cheese (crumbled)
- 1/3 cup Parmesan cheese (grated)
- 1/4 cup roasted red peppers (chopped)
- 1/2 tsp garlic powder
- salt
- black pepper
Instructions
- Preheat your oven to 400°F and line a baking sheet with parchment paper or lightly oil it. Pat the salmon fillets dry with paper towels—this helps them cook more evenly. Lay the fillets skin-side down on the prepared baking sheet. Using a sharp knife, carefully cut a pocket into each fillet by slicing lengthwise about three-quarters of the way through, being careful not to cut all the way through to the skin. This creates a pocket for your filling without separating the fillet into two pieces.
- Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the thawed spinach (make sure it's squeezed very dry to avoid a watery filling) along with the Italian seasoning, paprika, cayenne, salt, and pepper. Cook for 2-3 minutes, stirring occasionally, until the spinach is heated through and any remaining moisture has evaporated. Remove from heat and stir in the crumbled feta, grated Parmesan, chopped roasted red peppers, and garlic powder until well combined. I like to let this mixture cool slightly before stuffing so it's easier to work with and won't wilt the raw salmon.
- Brush the inside and outside of each salmon fillet with the remaining 1.5 tablespoons of olive oil, then season generously with salt and pepper. Divide the spinach-feta mixture evenly among the four fillets, spooning it into the pocket you created in Step 1. Don't overstuff—you want the filling to stay inside during baking, so pack it gently and leave a little space at the edges.
- Place the baking sheet in the preheated 400°F oven and bake for 12-17 minutes, depending on the thickness of your fillets. The salmon is done when it flakes easily with a fork and reaches an internal temperature of 145°F. I check the thickest part of the fillet by gently pressing it—it should feel firm but still have a slight give. Avoid overcooking, as salmon can dry out quickly.
