Baked Stuffed Salmon Spinach Feta

There's a moment when you're standing at the fishmonger's counter, watching the light catch the salmon's silvery skin, and you suddenly know exactly what dinner should be. That was me on a Thursday afternoon, thinking about how to turn something simple into something that felt special without spending hours in the kitchen. The spinach and feta filling came to me like a whisper from a Mediterranean vacation I'd taken years before, and I realized right then that this combination belonged inside that beautiful piece of fish.

I made this for my sister when she came to visit, and she took one bite and actually closed her eyes in that way that means you've done something right. She asked for the recipe immediately, which made me laugh because she doesn't usually cook, but something about watching the spinach and feta peek out from inside that tender salmon flake had converted her on the spot. It became our thing after that, the dish she requests every time she's in town.

Ingredients

• Salmon fillets (6 oz each, 4 total): Pat them bone-dry before cooking so they develop a slight caramelization rather than steaming in their own moisture, and check that the skin is smooth without scales.
• Olive oil (1.5 tbsp for salmon, 1 tbsp for filling): The good stuff matters here because it's a building block of flavor, not just a cooking medium, so don't reach for the cheapest bottle.
• Fresh spinach (4 cups): If using frozen, squeeze it absolutely dry in a clean kitchen towel until your hands ache a little, because excess water will make the filling soggy and underwhelming.
• Feta cheese (6 oz, crumbled): Buy a block and crumble it yourself rather than pre-crumbled if you can, because the texture stays better and it'll taste fresher.
• Parmesan cheese (1/3 cup, grated): Freshly grated from a wedge makes a real difference in how it melts and distributes throughout the filling.
• Roasted red peppers (1/4 cup, chopped): Jarred ones work beautifully and save you the work of roasting, but drain them well and chop them small so they integrate seamlessly.
• Italian seasoning (1 tsp): This is the secret to making the filling taste intentional and balanced without needing to juggle five different dried herbs.
• Paprika (1/2 tsp) and cayenne pepper (1 pinch): Paprika brings warmth and a hint of smokiness, while just a whisper of cayenne adds a subtle heat that makes people wonder what the secret ingredient is.
• Garlic powder (1/2 tsp): Fresh garlic would overwhelm the delicate filling, so the powder version blends in perfectly without any harsh edges.
• Salt and freshly ground black pepper: Don't skip the grinding step because pre-ground pepper tastes tired and flat compared to what you'll get from a mill.

Instructions

Get your oven ready and prep your workspace:

Preheat to 400°F and line a baking sheet with parchment paper, which makes cleanup effortless and prevents sticking. This gives you time to gather everything while the heat builds.

Dry and position your salmon:

Pat each fillet thoroughly with paper towels until they feel almost crispy on the surface, then place them skin-side down on your prepared sheet. You want them as dry as possible so they cook properly instead of releasing too much moisture.

Create the pocket:

Using a sharp knife, slice horizontally into the thickest part of each fillet, cutting about three-quarters of the way through but stopping before you reach the skin. Work slowly and let your knife do the work, and if you accidentally cut through the skin, don't panic because a little tape keeps things together beautifully.

Make the filling magic:

Heat 1 tbsp olive oil in a skillet over medium heat, then add the spinach with Italian seasoning, paprika, and cayenne, cooking for 2-3 minutes until it releases its moisture and becomes tender. The spinach should look almost shrunken and completely dry when you're done, which tells you the water has evaporated rather than staying trapped in the filling.

Combine the filling ingredients:

Remove the pan from heat, then stir in the feta, Parmesan, roasted red peppers, garlic powder, and a taste of salt and black pepper. Let it cool for a minute so the heat doesn't make the cheese separate or become greasy.

Season and oil the salmon:

Brush each fillet inside the pocket and all over the outside with the remaining 1.5 tbsp olive oil, then season generously with salt and pepper. This might seem like a lot of seasoning, but remember you're seasoning the inside of the fish and its exterior, so it's more distributed than it appears.

Fill with care:

Using a spoon, divide the spinach-feta mixture evenly among the four fillets, gently spooning it into each pocket without overloading or trying to cram in every last bite. Leave a tiny bit of space at the edges so the filling doesn't spill out during cooking, which would leave you with less flavor in each bite.

Bake until just cooked through:

Slide the sheet into the oven and bake for 12-17 minutes depending on how thick your fillets are, watching for the moment when the flesh flakes easily with a fork and reaches 145°F. Every oven runs a bit differently, so check at 12 minutes and don't let it go longer than 17 or the salmon will dry out and lose its tender quality.

Rest and serve:

Remove from the oven and let the fillets sit undisturbed for exactly 2 minutes, which allows the residual heat to finish cooking the very center while the exterior stays moist. This small pause is what separates salmon that's just cooked from salmon that's absolutely perfect.

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What surprised me most about this recipe was how it turned out to be the dish my daughter requested for her birthday dinner, which meant something about it had quietly worked its way into our family's story. Now whenever someone mentions baked salmon, three people at my table light up and start remembering that evening, which is exactly how food should work in a home.

The Secret Behind the Seasoning

The Italian seasoning and paprika combination is what makes this filling feel intentional and balanced rather than like a scattered collection of ingredients thrown together. I learned this the hard way by overseasoning my first attempt, which tasted like I'd dumped every spice cabinet into one small fillet, and now I approach seasoning like it's a conversation rather than a declaration. A pinch of cayenne at the very end is what makes people ask what the mystery ingredient is, and that small moment of discovery is worth its weight in gold.

Cooking for Different Preferences

This recipe adapts beautifully if someone at your table is particular about their fish or cheese, which I've learned through years of feeding people with strong opinions. Goat cheese can replace the feta if that's what someone prefers, and fresh dill sprinkled over the finished fish transforms it into something entirely different without changing the core of what makes it special. Serve it with whatever makes your person happy, whether that's lemon wedges, roasted potatoes, or a crisp salad, because the salmon itself is already doing the heavy lifting.

Making Ahead and Storage

You can prepare the filling hours before cooking and store it covered in the refrigerator, then stuff and bake right before dinner without any real extra effort on your part. The baked salmon keeps in an airtight container for up to 2 days and reheats gently in a 300°F oven, though honestly it's equally good cold straight from the fridge if you're looking for lunch the next day.

• Stuff the salmon no more than 30 minutes before baking so the filling stays cold and the texture stays right.
• If you're making this for a crowd, you can prep all four fillets with their pockets cut ahead of time, then stuff them moments before the oven is ready.
• Leftover salmon pairs beautifully with a simple green salad for lunch, so don't hesitate to make a little extra on purpose.

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This is the kind of dinner that feels like you've been cooking all day even though you've barely worked at all, and that's the whole point of making it. Serve it with confidence because you've done something genuinely beautiful in your kitchen.

Recipe FAQs

→ How do I make the spinach filling for the salmon?

Sauté fresh or thawed spinach with Italian seasoning, paprika, cayenne, salt, and pepper. Once wilted, remove from heat and stir in crumbled feta, grated Parmesan, roasted red peppers, and garlic powder.

→ What temperature should I bake the salmon at?

Preheat your oven to 400°F (200°C) and bake the stuffed salmon fillets for 12-17 minutes, or until the salmon flakes easily and reaches an internal temperature of 145°F (63°C).

→ Can the salmon fillets be baked with skin on or off?

Yes, you can prepare the salmon fillets with skin on or off based on your preference without affecting the cooking process.

→ What are good side dishes to serve with this salmon?

Serving suggestions include lemon wedges, crisp green salads, or roasted potatoes to complement the flavors and texture of the baked salmon.

→ Are there variations for the cheese used in the filling?

You can substitute the feta cheese with goat cheese if preferred, maintaining a creamy and tangy flavor in the filling.