Stuffed Salmon
Stuffed Salmon
There’s something comforting about a salmon fillet overflowing with a creamy, tangy filling — it feels like a celebration tucked into a simple weeknight dinner. This version pairs flaky salmon with spinach, feta, parmesan, and roasted red peppers for a bright, Mediterranean-inspired bite that’s elegant enough for guests yet easy enough for any night. If you enjoy stuffed dishes with bold flavors and straightforward technique, you might also like this air-fryer stuffed pickles recipe which celebrates crunchy, cheesy fillings in a different way.
Why make this recipe
If you’re tired of dry, overcooked salmon, this dish is perfect because the stuffing adds moisture and flavor that keep the fillets juicy and interesting. The filling also introduces salty feta and nutty parmesan alongside sweet roasted peppers, transforming a basic salmon fillet into a restaurant-worthy main without complicated prep. Finally, it’s a versatile, family-friendly recipe that travels well to dinner parties or becomes a weeknight staple when you want something healthy and satisfying.
Step-by-Step Guide to Making Stuffed Salmon
This stuffed salmon recipe is approachable and reliable. Below is a stepwise breakdown to ensure your fillets come out perfectly every time, along with the ingredient and direction lists from the original recipe.
Ingredients:
- 4 pieces salmon (6 oz each)
- 2 Tbsp olive oil (divided)
- 3 cups baby spinach (packed)
- 1 tsp Italian seasoning
- 1/2 tsp paprika
- A pinch of cayenne pepper
- 5.3 oz feta cheese (approx. 150 grams)
- 1/4 cup parmesan (freshly grated)
- 1/4 cup jarred roasted red peppers (chopped)
- Salt + pepper to taste
Directions:
- Preheat oven to 375°F (190°C).
- In a skillet, heat 1 Tbsp olive oil over medium heat. Add spinach, Italian seasoning, paprika, and cayenne. Sauté until spinach is wilted. Remove from heat.
- In a bowl, mix sautéed spinach, feta, parmesan, and roasted red peppers. Season with salt and pepper.
- Slice pockets into salmon fillets. Stuff each pocket with the filling mixture.
- Drizzle remaining olive oil over stuffed salmon, season with salt and pepper.
- Place salmon in a baking dish and bake for 20-25 minutes until cooked through.
Detailed Step-by-Step Notes and Timing
- Prep (10–15 minutes): Gather ingredients, grate parmesan, chop roasted peppers if needed, and rinse spinach. Removing excess moisture from spinach by letting it sit in a colander for a minute helps prevent a soggy filling.
- Sauté (3–5 minutes): Heat 1 Tbsp olive oil over medium heat. Add spinach, sprinkle Italian seasoning, paprika, and a pinch of cayenne for warmth. Sauté just until wilted — overcooking will make the filling too wet.
- Mix filling (2–3 minutes): Let the spinach cool slightly so it doesn’t melt the cheeses. Crumble in feta, add grated parmesan and chopped roasted red peppers, then season lightly with salt and pepper (feta can be salty, so taste as you go).
- Make pockets (2–4 minutes per fillet): Pat salmon dry. Use a sharp knife to make a horizontal slit through the thickest part of each fillet, creating a pocket without cutting all the way through. If your fillets are thin, you can butterfly them and fold the top over the stuffing.
- Stuffing and finishing (5 minutes): Spoon the filling into each pocket (about 2–3 tablespoons depending on fillet size). Drizzle remaining olive oil over the top and season with salt and pepper.
- Baking (20–25 minutes): Bake at 375°F (190°C) until salmon flakes easily with a fork — timing depends on thickness. A digital thermometer should read about 125–130°F (52–54°C) for medium-rare to medium; if you prefer fully cooked salmon, aim for 140°F (60°C).
- Rest (5 minutes): Let salmon rest 3–5 minutes after baking to redistribute juices and make slicing neater.
Cooking Tips for Perfect Texture
- If using thicker fillets, check after 18 minutes and adjust; thinner fillets will be done sooner.
- Avoid overfilling pockets; excess filling can spill and burn on the baking dish.
- If you like a slightly crisp top, broil for 1–2 minutes at the end — watch closely to prevent burning, especially because of the cheese.
Why these ingredients work
- Feta: Provides tang and salt that cut through the richness of salmon.
- Parmesan: Adds umami and a nutty finish that helps bind the filling.
- Spinach: Offers a leafy, tender base that cooks down and blends with cheeses without overpowering.
- Roasted red peppers: Introduce sweetness and a roasted note that pairs beautifully with fish.
- Paprika and cayenne: Give mild smokiness and a hint of heat to balance the creamy filling.
Storage Tips for Stuffed Salmon
- Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 3–4 days at 40°F (4°C) or below.
- Freeze: For longer storage, wrap individual pieces tightly in plastic wrap and place in a freezer-safe container or bag for up to 2–3 months at 0°F (-18°C).
- Reheat: Thaw frozen portions overnight in the refrigerator. Reheat in a 325°F (160°C) oven for 10–15 minutes (covered) until warmed through, or microwave on medium power for short bursts to avoid drying.
Serving Suggestions for Stuffed Salmon
- Starches: Serve over lemony couscous, herbed quinoa, or creamy mashed potatoes to soak up any juices.
- Vegetables: Pair with roasted asparagus, garlic green beans, or a crisp mixed greens salad with a vinaigrette to balance the richness.
- Sauces: A light drizzle of lemon-butter sauce, tzatziki, or a yogurt-dill dressing complements the feta and roasted peppers nicely.
- Garnish: Finish with a squeeze of fresh lemon, chopped parsley, or extra grated parmesan for brightness and color.
- Wine pairing: A crisp Sauvignon Blanc or an unoaked Chardonnay will cut through the richness of the cheeses and fish.
tips to make Stuffed Salmon
Q: How do I keep it moist?
A: Add a small pat of butter inside the pocket with the filling or drizzle a little olive oil over the fillets before baking to lock in moisture.
Q: What if I don’t have feta?
A: Substitute with goat cheese for tang, or cream cheese for extra creaminess (adjust salt accordingly).
Q: Can I make this ahead?
A: Yes — assemble filled fillets and refrigerate (covered) for up to 24 hours before baking. This is great for entertaining.
variations
- Mediterranean Twist: Swap roasted red peppers for sun-dried tomatoes, add chopped Kalamata olives, and finish with a sprinkle of oregano for a Greek-inspired riff.
- Seafood Upgrade: Mix in 1/2 cup cooked, chopped crab or shrimp to the filling for a luxurious surf-and-turf vibe — use more parmesan to help bind the extra moisture.
FAQs
Q: Can I use frozen salmon?
A: Yes, but thaw fully in the refrigerator before slicing pockets and stuffing; attempting to cut frozen fillets is unsafe and will tear the flesh.
Q: What temperature is safe for salmon?
A: The USDA recommends 145°F (63°C) for fish, but many chefs prefer 125–135°F (52–57°C) for moist, tender salmon. Adjust to your comfort level.
Q: My filling turned watery — what happened?
A: Likely the spinach released too much water because it wasn’t sufficiently cooked down or drained. Squeeze excess moisture with a towel or cook the spinach a little longer and let it cool before mixing with cheese.
What to do if something goes wrong
- Overcooked salmon: Flake it and use the pieces in a salad, pasta, or a fish cake to repurpose the texture.
- Undercooked center: Return to the oven for a few more minutes or finish in a skillet over medium-low heat with a lid to bring it up to temperature without drying the edges.
Flavor boosters and small adjustments
- Add fresh herbs like dill or basil to the filling for extra aromatics.
- Swap Italian seasoning for za’atar for a different spice profile.
- A few drops of lemon zest in the filling will brighten the overall dish.
Presentation tips
- Serve each fillet on a bed of greens or a smear of lemon-garlic yogurt for contrast.
- Drizzle a thin ribbon of extra virgin olive oil and scatter microgreens or chopped parsley for a restaurant-style finish.
- For a shareable platter, place fillets on a large board with roasted vegetables, lemon wedges, and a small bowl of herbed yogurt for guests to help themselves.
Pairing and menu ideas
- Appetizers: Begin with a light bruschetta or a simple cucumber salad to keep the menu fresh.
- Sides: A warm grain salad or oven-roasted baby potatoes pairs well, and a chilled white wine ties the meal together.
- Dessert: Finish with a lemon tart or fresh berries to echo the citrus notes and round out the meal.
Kitchen equipment that helps
- Sharp boning or filleting knife: Makes clean pockets without shredding the fillet.
- Instant-read thermometer: Ensures precise doneness without overcooking.
- Nonstick skillet: Useful for sautéing spinach without losing small bits of cheese or peppers.
Troubleshooting quick guide
- Filling too dry: Add a tablespoon of olive oil or a splash of plain yogurt to bind.
- Filling falling out: Use toothpicks temporarily to hold pockets closed while baking (remove before serving).
- Burnt edges: Reduce oven temperature by 10–15°F and cover loosely with foil.
Final plating ideas
- Slice each stuffed fillet in half to display the colorful interior and serve two halves per person for an elegant presentation.
- Add contrasting textures by scattering toasted pine nuts or sliced almonds over the top.
- For a family-style meal, place all fillets on a warm serving dish and let guests spoon pan juices over their portions.
FAQs (additional formats)
- How long can I keep leftovers? Store in the fridge for up to 3–4 days in an airtight container. Freeze for up to 2–3 months.
- Can I use kale instead of spinach? Yes — blanch or sauté kale longer to soften, and chop finely before mixing with the cheeses.
- Is this kid-friendly? Generally yes; reduce or omit cayenne for little ones and use a milder cheese if they dislike feta.
Q: Can I prepare the filling ahead?
A: Absolutely — make the filling up to 24 hours in advance and keep refrigerated. Combine with salmon shortly before baking.
Q: Do I need to remove the skin?
A: You can leave the skin on for baking stability and remove after cooking when serving, or remove it before stuffing if you prefer.
Conclusion
Stuffed salmon is an easy, elegant way to elevate a simple fillet into a special meal with minimal fuss; the spinach-feta-parmesan-roasted pepper combination is vibrant, satisfying, and versatile for many occasions. For more stuffed seafood inspiration and variations that explore creamy fillings and different techniques, see this stuffed salmon take on a creamy spinach base at Stuffed Salmon with Spinach and Cream Cheese – Well Plated, and if you’re curious about a crab-filled alternative, the Crab Stuffed Salmon recipe offers another delicious direction at Crab Stuffed Salmon – Foxes Love Lemons.
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Stuffed Salmon
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Gluten-free
Description
A delightful salmon fillet stuffed with creamy spinach, feta, and roasted red peppers for a Mediterranean-inspired dish that’s perfect for any occasion.
Ingredients
- 4 pieces salmon (6 oz each)
- 2 Tbsp olive oil (divided)
- 3 cups baby spinach (packed)
- 1 tsp Italian seasoning
- 1/2 tsp paprika
- A pinch of cayenne pepper
- 5.3 oz feta cheese (approx. 150 grams)
- 1/4 cup parmesan (freshly grated)
- 1/4 cup jarred roasted red peppers (chopped)
- Salt + pepper to taste
Instructions
- Preheat oven to 375°F (190°C).
- In a skillet, heat 1 Tbsp olive oil over medium heat. Add spinach, Italian seasoning, paprika, and cayenne. Sauté until spinach is wilted. Remove from heat.
- In a bowl, mix sautéed spinach, feta, parmesan, and roasted red peppers. Season with salt and pepper.
- Slice pockets into salmon fillets. Stuff each pocket with the filling mixture.
- Drizzle remaining olive oil over stuffed salmon, season with salt and pepper.
- Place salmon in a baking dish and bake for 20-25 minutes until cooked through.
Notes
For moist salmon, consider adding a pat of butter inside the pocket of the filling. You can also make the filling ahead and refrigerate for up to 24 hours before baking.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 450mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 60mg
Keywords: Stuffed Salmon, Mediterranean Fish, Healthy Dinner, Feta Stuffed Salmon, Salmon Recipes
