Mediterranean Stuffed Salmon

This Mediterranean-inspired stuffed salmon recipe transforms an everyday fish dinner into an impressive meal that looks like it took hours to prepare, but actually comes together in just 30 minutes! The combination of succulent salmon filled with creamy feta, vibrant spinach, and sweet roasted red peppers creates a protein-packed dinner that's both elegant and satisfying.

The first time I made this for a last-minute dinner party, my guests thought I'd spent the entire day in the kitchen. Now it's my secret weapon recipe for when I want to impress without the stress!

Ingredients

• Wild salmon fillets: preferably fresh rather than frozen for the best texture and flavor
• Baby spinach: packed with iron and vitamins that wilts perfectly into the stuffing
• Feta cheese: a high-quality sheep's milk variety stored in brine offers the creamiest texture and most authentic flavor
• Roasted red peppers: add subtle sweetness and beautiful color contrast to the filling
• Italian seasoning: a time-saving blend that delivers complex herbal notes in one addition
• Parmesan cheese: freshly grated for that nutty depth that elevates the entire dish
• Olive oil: choose a good quality extra virgin variety to enhance the Mediterranean flavors

Step-by-Step Instructions

Prepare the salmon:

Cut a deep pocket lengthwise down each salmon fillet without slicing all the way through, creating a perfect hiding spot for the filling. The key is keeping the bottom and ends intact to prevent the delicious filling from escaping during baking. Season and oil the fish to create a flavor foundation.

Create the filling:

Quickly sauté spinach with aromatic herbs and spices until just wilted, about 2 minutes. The spinach should retain some structure rather than becoming completely mushy. Once off heat, incorporate the cheeses and roasted peppers, pressing everything together until you have a cohesive, flavor-packed mixture.

Stuff and bake:

Carefully spoon the spinach-feta mixture into each salmon pocket, distributing evenly among all pieces. The filling should be generous but not overflowing. Bake just until the salmon turns opaque and flakes easily with a fork, about 12-17 minutes depending on thickness. Overcooking will dry out your beautiful creation!

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The filling in this recipe reminds me of Greek spanakopita, which my grandmother used to make. The first time I served this to my family, my dad immediately recognized those beloved flavors and asked for seconds before he'd even finished his first serving!

Testing for Doneness

Perfectly cooked salmon makes all the difference in this recipe. Look for a color change from translucent pink to an opaque whitish-pink throughout. The fish should flake easily with a fork but still remain moist. If you're using a meat thermometer, aim for 125°F for medium-rare or 135°F for medium doneness. Remember that the salmon will continue cooking slightly after you remove it from the oven.

Simple Substitutions

Don't worry if you don't have all the exact ingredients on hand. Sun-dried tomatoes make an excellent substitute for roasted red peppers, offering a more intense, concentrated flavor. No Italian seasoning? Simply mix equal parts dried oregano, basil, and thyme. For the cheeses, goat cheese can replace feta for a tangier profile, while Romano can stand in for Parmesan. The filling is incredibly versatile and forgiving.

Serving Suggestions

Transform this salmon into a complete meal by pairing it with complementary sides. For a Mediterranean-inspired feast, serve alongside lemon-herb orzo or garlic roasted potatoes. A simple arugula salad with lemon vinaigrette adds brightness that cuts through the richness of the fish. For a lighter option, try steamed asparagus or roasted Brussels sprouts. The salmon already contains vegetables in the filling, making it a nearly complete meal on its own.

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Frequently Asked Questions About Recipes

→ How do I know when the stuffed salmon is fully cooked?

Check that your salmon is cooked by carefully cutting through the thickest part. The fish should no longer have a translucent-pink color and should instead be opaque with a whitish-pink appearance. For most 6-ounce fillets, baking at 400°F for 12-17 minutes should be sufficient, depending on your desired doneness.

→ What can I serve with stuffed salmon?

This salmon pairs beautifully with several sides: cooked whole grains like farro, quinoa, or brown rice; simple pasta tossed with olive oil, garlic and herbs; couscous or orzo; or mashed, steamed, or roasted potatoes. The dish already contains protein, healthy fats, and vegetables, so any starchy side creates a complete meal.

→ Can I make substitutions for the feta or roasted red peppers?

Yes! While a high-quality block of sheep's feta stored in brine provides the best flavor, you could substitute with goat cheese for a different tang. The roasted red peppers can be replaced with sun-dried tomatoes for a similar sweet-savory element. You could also experiment with different herb blends if you don't have Italian seasoning.

→ How do I properly cut the salmon for stuffing?

Use a sharp knife to slice down the middle of each salmon piece lengthwise, creating a pocket. Be careful not to cut all the way through—leave the salmon flesh still attached at the very bottom and on either ends. Longer pieces of salmon typically work best for stuffing.

→ Can I prepare this dish ahead of time?

While this dish is best enjoyed fresh, you can prepare the spinach-feta filling up to a day ahead and store it in the refrigerator. You can also stuff the salmon a few hours before cooking and keep it refrigerated until ready to bake. Leftovers will keep for up to 3 days in an airtight container in the fridge.

→ Is this stuffed salmon suitable for special diets?

This dish is naturally gluten-free and high in protein and healthy omega-3 fatty acids. It's suitable for pescatarians and those following Mediterranean-style eating patterns. If you're watching sodium, you might use less feta or a lower-sodium variety.