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Spinach and Feta Stuffed Salmon recipe

Spinach and Feta Stuffed Salmon recipe

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Prep Time 15 minutes
Cook Time 9 minutes
Servings: 4
Course: Main Course
Cuisine: Mediterranean
Calories: 385
Ingredients Method Notes

Ingredients
  

  • 4 6-oz Salmon Fillets
  • 2 cups Fresh Baby Spinach
  • 1/2 cup Feta Cheese crumbled
  • 2 cloves Garlic minced
  • 1 tbsp Extra Virgin Olive Oil
  • 1 tsp Lemon Zest
  • 1 tbsp Fresh Parsley chopped
  • Salt and Pepper to taste
  • 1/2 tsp Paprika

Method
 

  1. Preheat oven to 400°F (200°C).
  2. In a skillet over medium heat, sauté garlic in olive oil for 30 seconds. Add spinach and cook until wilted.
  3. Remove spinach and squeeze out all excess liquid. Chop coarsely.
  4. In a bowl, combine spinach, feta, lemon zest, and parsley.
  5. Cut a pocket into the side of each salmon fillet.
  6. Stuff each fillet with the spinach mixture evenly.
  7. Season the exterior with salt, pepper, and paprika.
  8. Place on a baking sheet and bake for 12–15 minutes until the salmon is opaque and flakes easily.

Notes

  • Dry the Spinach: After sautéing, squeeze the spinach in a kitchen towel or fine-mesh sieve. Excess moisture will cause the filling to leak and the salmon to steam rather than sear.
  • Don’t Slice Through: When cutting the pocket, stop about ½ inch from the back and sides. This "pita pocket" style holds the cheese in much better than a butterfly cut.
  • Temperature Check: For optimal juiciness, pull the salmon at an internal temperature of 135°F (57°C). It will rise to the food-safe 145°F (63°C) while resting.
  • Feta Selection: Use sheep’s milk feta in brine if possible. It has a higher melting point than cow’s milk feta, ensuring the filling stays creamy rather than turning oily.
  • Skin On or Off: You can use either, but skin-on fillets help hold the fish together during the stuffing process and provide a sturdier base on the baking sheet.