Spinach and Feta Stuffed Salmon
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- Small skillet
- Chef's knife
INGREDIENTS
- 24 ounces/680 grams salmon fillets
- ¼ cup plain breadcrumbs
- 1 teaspoon Dijon mustard
- ½ teaspoon paprika
- ½ teaspoon garlic powder
- ½ teaspoon dried parsley
- ½ teaspoon salt
- ¼ teaspoon black pepper
- Olive oil, for sautéing and drizzling
- Fresh lemon juice, for serving
Filling:
- 2 cups spinach, chopped
- 3 ounces/85 grams feta cheese
- 2 tablespoons fresh dill, chopped
- 1 teaspoon lemon zest
- ½ teaspoon garlic powder
- ¼ teaspoon salt
- ¼ teaspoon black pepper
INSTRUCTIONS
- Preheat the oven to 400°F (200°C).
- Heat a small pan over medium heat with a drizzle of olive oil. Sauté the chopped kale for about 5 minutes, or until softened. Transfer the kale to a bowl. Add the feta cheese, lemon zest, dill, garlic powder, salt, and black pepper. Mix well, using a fork to break up any clumps of feta until the mixture is creamy and well combined.
- Using a sharp knife, carefully slice an opening into one side of each salmon fillet, creating a pocket without cutting all the way through.
- Spoon the feta mixture into each pocket, filling the salmon evenly. Place the stuffed fillets skin-side down on a parchment-lined baking tray.
- Brush the tops of the salmon with a thin layer of Dijon mustard.
- In a small bowl, combine the breadcrumbs with a drizzle of olive oil, paprika, garlic powder, dried parsley, and a pinch of salt and pepper. Mix well. Spoon and gently press the breadcrumb mixture over the tops of the salmon fillets.
- Bake for 10 to 12 minutes, or until the salmon is cooked through and the topping is golden and crisp.
- Finish with a squeeze of fresh lemon juice just before serving.
MY NOTES
FAQ
What sides go well with spinach and feta stuffed salmon?
This recipe pairs well with a variety of sides that balance the rich, savory flavors of the filling and flaky fish. Roasted vegetables like carrots, asparagus, or Brussels sprouts are excellent for adding texture and color. A light grain such as couscous, quinoa, or lemon rice can help soak up the juices and complement the lemon and dill in the stuffing. If you prefer something more vibrant, a cucumber-dill yogurt sauce or a simple arugula salad with vinaigrette makes a refreshing contrast. Garlic mashed potatoes also work well if you’re leaning toward comfort food.
Can I use frozen spinach in spinach and feta stuffed salmon?
To substitute properly, thaw the frozen spinach completely, then squeeze out as much moisture as possible using a clean kitchen towel or paper towels. This step is critical, as excess moisture can make the filling watery and affect both the texture and flavor. Use about 3/4 cup of well-drained frozen spinach in place of 2 cups of fresh chopped kale or spinach. Once prepped, mix it with feta, lemon zest, dill, and seasoning as usual to create a flavorful stuffing that holds together well during baking.
How do I keep the stuffing from leaking out of the salmon?
Start by cutting the pocket in each fillet carefully—only slice deep enough to hold the filling but not so far that it breaches the other side. Avoid overstuffing; too much filling will push out as the salmon cooks and contracts. Press the filling gently into the pocket so it stays compact. You can also secure the opening with a toothpick if the fillet is very thin. Baking the salmon skin-side down on a parchment-lined tray helps hold everything together and keeps the stuffed side supported as it cooks.
Can this dish be made ahead of time?
Spinach and feta stuffed salmon can be prepared a few hours in advance and stored in the refrigerator before baking. Assemble the stuffed fillets as directed, including the mustard and breadcrumb topping, then place them on a parchment-lined tray, cover lightly with plastic wrap or foil, and refrigerate for up to 6 hours. When you’re ready to cook, remove them from the fridge about 15 minutes before baking to let them come closer to room temperature, which promotes even cooking. While this dish is best freshly baked, leftovers can also be reheated gently in the oven at 300°F (150°C) for about 10 minutes.
Can I grill spinach and feta stuffed salmon instead of baking it?
Yes, but it requires a bit more care to keep the filling intact and prevent the fish from sticking. To grill successfully, preheat the grill to medium heat and lightly oil the grates. Wrap each stuffed salmon fillet in a foil packet or use a fish basket to hold everything together. This method keeps the filling in place and avoids flare-ups. Grill for about 10 to 12 minutes, depending on the thickness of the fillets, flipping halfway through if using a basket. While baking is more forgiving, grilling adds a smoky flavor that enhances the richness of spinach and feta stuffed salmon, especially during summer months.
