Tender, flaky salmon fillets are filled with a creamy mixture of spinach, feta, garlic, and cream cheese, then baked and finished with a rich, tangy lemon butter sauce. This elegant, high-protein dinner is easy enough for a weeknight and special enough for guests!
Prep Time: 20 minutes
Cook Time: 18–22 minutes
Total Time: About 40 minutes
Servings: 4
Ingredients
For the Stuffed Salmon
4 thick salmon fillets, about 6 ounces each
1 tablespoon olive oil
½ teaspoon salt
½ teaspoon black pepper
1 teaspoon garlic powder
½ teaspoon paprika
For the Spinach & Feta Filling
2 cups fresh spinach, roughly chopped
¾ cup crumbled feta cheese
2 tablespoons cream cheese, softened
2 cloves garlic, minced
1 tablespoon fresh lemon juice
1 tablespoon chopped fresh parsley or dill
¼ teaspoon black pepper
For the Lemon Butter Sauce
3 tablespoons unsalted butter
2 tablespoons fresh lemon juice
1 teaspoon lemon zest
1 small garlic clove, minced
1 tablespoon chopped fresh parsley or dill
Pinch of salt
Pinch of black pepper
Instructions
1. Preheat the Oven
Preheat your oven to 400°F (200°C).
Lightly grease a baking dish or line a baking sheet with parchment paper.
2. Prepare the Spinach Filling
Heat a small skillet over medium heat with a tiny drizzle of olive oil.
Add the spinach and cook for 1–2 minutes, just until wilted. Remove from the heat and allow it to cool slightly.
In a bowl, combine the wilted spinach, feta cheese, cream cheese, minced garlic, lemon juice, fresh herbs, and black pepper.
Mix until well combined.
3. Prepare the Salmon
Pat the salmon fillets dry with paper towels.
Using a sharp knife, carefully cut a deep pocket into the side of each fillet. Do not cut all the way through.
Rub the salmon with olive oil and season with salt, black pepper, garlic powder, and paprika.
4. Stuff the Salmon
Divide the spinach and feta mixture evenly among the salmon fillets.
Gently spoon the filling into each pocket. Press lightly to secure the filling inside.
If needed, use toothpicks to help keep the salmon closed during baking.
5. Bake
Place the stuffed salmon fillets in the prepared baking dish.
Bake for 18–22 minutes, depending on the thickness of the salmon.
The salmon is ready when it flakes easily with a fork and reaches an internal temperature of 145°F (63°C) at the thickest part.
6. Make the Lemon Butter
While the salmon bakes, melt the butter in a small saucepan over medium-low heat.
Add the minced garlic and cook for about 30 seconds until fragrant.
Stir in the lemon juice, lemon zest, parsley or dill, salt, and black pepper.
Remove from the heat.
7. Serve
Let the salmon rest for 2–3 minutes.
Remove any toothpicks, then spoon the warm lemon butter sauce over each stuffed salmon fillet.
Garnish with extra feta, fresh herbs, or lemon slices if desired.
Nut Information
This recipe is naturally peanut-free and tree-nut-free as written.
For anyone with a severe nut allergy, check labels on packaged ingredients such as:
Feta cheese
Cream cheese
Butter
Seasonings
Any side dishes or garnishes
Also avoid cross-contact from utensils, cutting boards, or surfaces used with nuts.
Tips for the Best Stuffed Salmon
Choose thick, center-cut salmon fillets so there is enough room for the filling.
Don’t overstuff the salmon, as the filling may spill out.
Pat the salmon dry before seasoning for better texture.
Fresh spinach works best, but frozen spinach can be used if thawed and squeezed completely dry.
Avoid overcooking the salmon to keep it moist and tender.
Add the lemon butter just before serving for the freshest flavor.
Delicious Variations
Spicy Version
Add red pepper flakes or a pinch of cayenne to the feta filling.
Extra Creamy
Add an extra tablespoon or two of cream cheese to the filling.
Mediterranean Version
Add chopped sun-dried tomatoes, olives, and fresh oregano to the spinach and feta mixture.
Dairy-Free Option
Use dairy-free feta, cream cheese, and plant-based butter.
Garlic Lover’s Version
Add an extra garlic clove to the filling and another to the lemon butter sauce.
Q&A
Can I use frozen spinach?
Yes. Thaw it completely and squeeze out as much excess water as possible before mixing it with the feta.
Can I use frozen salmon?
Yes. Thaw the salmon completely in the refrigerator before stuffing and baking.
Can I prepare this ahead of time?
Yes! You can prepare and stuff the salmon up to 24 hours ahead. Cover and refrigerate, then bake when ready.
How do I store leftovers?
Store cooled leftover salmon in an airtight container in the refrigerator for up to 2–3 days.
Can I freeze stuffed salmon?
Yes. Wrap the cooked and cooled salmon tightly and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.
How do I reheat it?
Reheat gently in a covered baking dish at 325°F (165°C) until warmed through. Avoid overheating, which can dry out the salmon.
What should I serve with it?
This stuffed salmon pairs beautifully with:
Roasted asparagus
Garlic green beans
Mediterranean salad
Rice or quinoa
Roasted baby potatoes
Cauliflower mash
With years of experience in restaurant research and local SEO, Sara creates accurate, user-friendly guides that work for both people and search engines. Her goal is to help users go from search results to their nearest restaurant or menu choice with as few clicks as possible.
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