Baked Stuffed Salmon Spinach

I discovered this stuffed salmon on a Tuesday evening when my partner mentioned wanting something that felt restaurant-quality but wouldn't trap me in the kitchen for hours. The combination of spinach, feta, and roasted peppers tucked inside a salmon fillet seemed both impressive and oddly simple. Twenty minutes later, I pulled it from the oven and realized I'd accidentally created one of those dishes that tastes like you spent way more effort than you actually did.

The first time I made this for my sister's visit, she watched me stuff the salmon with visible skepticism until that first bite, then asked for the recipe before dessert arrived. That moment taught me that sometimes the most satisfying meals are the ones that break your own expectations of what's possible on a weeknight.

Ingredients

• Salmon fillets (4 pieces, about 6 oz each): Look for fillets that are roughly the same thickness so they cook evenly; skin-on actually helps them stay moist and gives you something to hold onto while stuffing.
• Olive oil (3 tbsp total): Use a decent quality oil since it's doing real flavor work here, not just acting as a cooking medium.
• Fresh spinach (4 cups): Frozen works perfectly fine and honestly saves you the wilting step, just squeeze it dry or your filling will turn watery.
• Feta cheese (6 oz, crumbled): The salt content in feta is why this filling tastes so good without needing much seasoning; don't skip the crumbling step or you'll end up with chunks.
• Parmesan cheese (1/3 cup, grated): This adds a salty, umami depth that makes people ask what your secret ingredient is.
• Roasted red peppers (1/4 cup, chopped): Jarred ones are fine and honestly more convenient than roasting your own; drain them well so they don't make the filling soggy.
• Italian seasoning (1 tsp): This blend of dried herbs ties everything together and prevents the filling from tasting flat.
• Paprika and cayenne pepper: These work together to add warmth and color without making the dish spicy, but adjust cayenne to your heat preference.
• Garlic powder (1/2 tsp): Fresh garlic would burn in the filling, so powder is actually the better choice here.
• Salt and black pepper: Use freshly ground pepper; pre-ground loses its punch quickly and this dish deserves better.

Instructions

Set your oven and prep your workspace:

Preheat to 400°F and line your baking sheet with parchment paper if you have it; this prevents sticking and makes cleanup almost nonexistent. Lining takes literally thirty seconds and changes everything about how the salmon releases.

Dry your salmon properly:

Pat each fillet dry with paper towels; moisture is the enemy of a nice sear and good seasoning adhesion. This small step makes a real difference in texture.

Create pockets for the filling:

Using a sharp knife, carefully slice lengthwise into each fillet about three-quarters of the way through, staying parallel to the cutting board and leaving the skin intact as your barrier. Go slowly here; rushing this step can split your fillet, and you want a pocket that can actually hold filling without it spilling out during baking.

Cook and season the spinach:

Heat 1 tbsp olive oil in a skillet over medium heat, then add spinach with Italian seasoning, paprika, cayenne, salt, and pepper, stirring for 2 to 3 minutes until completely wilted or heated through. You'll smell the herbs blooming in the heat; that's when you know it's working.

Build the filling:

Turn off the heat, then stir in crumbled feta, grated Parmesan, roasted red peppers, and garlic powder until everything is evenly combined. Let it cool for a minute so you don't burn your fingers stuffing the salmon, and so the cheese doesn't melt completely before baking.

Season and oil the salmon:

Brush each fillet inside and out with the remaining 1.5 tbsp olive oil, then season generously with salt and freshly ground black pepper on both sides. Don't be shy with seasoning; salmon is rich and can take it.

Stuff carefully:

Divide the filling among the four fillets, spooning it gently into each pocket without overfilling; you want some space at the edges so the filling stays inside during baking instead of spilling onto your pan. Use a spoon, not your fingers, to avoid tearing the delicate flesh.

Bake until just cooked through:

Place in the preheated oven for 12 to 17 minutes depending on how thick your fillets are; the salmon is done when it flakes easily with a fork and reaches an internal temperature of 145°F. Overbaking salmon turns it from tender to chalky, so check it at the 12-minute mark if your fillets are on the thinner side.

Rest before serving:

Remove from the oven and let the salmon rest for 2 minutes; this keeps all the juices inside instead of running onto your plate.

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There's something about pulling a stuffed salmon from the oven that makes you feel like you've actually accomplished something in the kitchen, even though the whole process is faster than getting takeout delivered. That feeling of efficiency mixed with genuine flavor is why this recipe keeps getting made in my house.

The Feta Factor

Feta brings something special to this dish that you can't replicate with milder cheeses. The salty, tangy bite cuts through the richness of the salmon and prevents the whole thing from feeling heavy, which is why goat cheese substitutions never quite hit the same way. I've tried it both ways, and the feta version is always the one people ask about.

Why This Works as Weeknight Dinner

The beauty of this recipe is that you can prep the filling while the oven preheats, stuff the salmon, and have dinner on the table in about thirty minutes total. I've made this on nights when I had zero energy to cook but needed something better than toast, and it always feels like you're giving yourself something special without the stress of complicated techniques.

Serving and Pairing Ideas

This salmon pairs beautifully with acidic sides that complement the salty filling. A crisp salad with lemon vinaigrette, roasted potatoes with fresh herbs, or even just lemon wedges on the side all work wonderfully to balance the richness. I've also served it with a simple arugula salad dressed in olive oil and lemon, and that combination feels almost restaurant-level without any extra effort.

• Lemon zest or fresh dill sprinkled on top right after baking adds brightness that makes people notice the extra care.
• Serve with lemon wedges so guests can add as much acidity as they want to their own plate.
• Leftover salmon makes an incredible cold salad the next day if you're lucky enough to have any left.

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This stuffed salmon has become my go-to when I want to feel accomplished without spending hours in the kitchen. It's the kind of dish that reminds you why cooking for yourself or others is worth doing in the first place.

Recipe FAQs

→ How do I prepare the spinach and feta filling?

Sauté fresh or thawed spinach with Italian seasoning, paprika, cayenne, salt, and pepper. Remove from heat and stir in crumbled feta, Parmesan, roasted red peppers, and garlic powder. Let cool slightly before stuffing the salmon.

→ What’s the best way to stuff the salmon fillets?

Cut a pocket lengthwise into each fillet without slicing through completely. Gently spoon the cooled spinach and cheese mixture inside, making sure not to overfill to prevent spilling during baking.

→ At what temperature and for how long should I bake the salmon?

Bake in a preheated oven at 400°F (200°C) for 12 to 17 minutes, depending on fillet thickness, until the salmon flakes easily with a fork.

→ Can I substitute any ingredients in the filling?

Yes, goat cheese can replace feta for a different flavor profile, and fresh herbs like dill or lemon zest can be added after baking for extra freshness.

→ How should I serve the baked salmon fillets?

Serve alongside lemon wedges, a crisp salad, or roasted potatoes for a balanced, wholesome meal.