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This packed salmon turns regular fish into something special without much work. Mixing soft fish with Mediterranean stuffing makes an eye-catching dish that seems harder to make than it really is. The bright wilted spinach, zesty feta, and sweet roasted peppers blend inside while baking, making every bite tasty and keeping the salmon juicy. It looks fancy enough for special events but it's easy enough to whip up on weeknights when you want something better than your usual dinner options.
I came up with this when I tried to copy a pre-made stuffed salmon from Whole Foods I bought during a busy week. The store one was decent, but my homemade version turned out way better and surprisingly simple. My family couldn't believe how good it looked and tasted, thinking I'd spent forever cooking. The way the feta gets a bit melty while keeping some shape creates these amazing creamy spots throughout the fish that make eating it so much better. Even my picky kid, who usually avoids fish, finished everything and wanted to know when we'd have it again.
Top-notch Ingredients
- Fresh Salmon Fillets: Go for middle cuts around 6 ounces each with even thickness. Wild caught has stronger flavor, while farmed salmon is milder and often thicker, which works great for stuffing.
- Baby Spinach: These small tender leaves cook fast and taste milder than regular spinach. Getting the pre-washed kind saves time without losing quality in this recipe.
- Quality Feta: Pick real sheep or sheep-goat milk feta in brine instead of the pre-crumbled stuff, which often has additives that mess with how it melts and tastes.
- Roasted Red Peppers: The ones in jars work great here, adding sweet, slightly smoky flavor that goes well with both the spinach and cheese. Make sure to drain them well and pat them dry before chopping so they don't make the filling watery.
- Italian Seasoning: This mix usually has basil, oregano, rosemary, thyme, and marjoram, giving you lots of Mediterranean flavors in one sprinkle.
- Paprika: Adds mild warmth and nice color to the filling. You can swap in smoked paprika if you want a deeper taste.
- Quality Olive Oil: Use extra virgin both when cooking the filling and brushing the salmon.
Cooking Steps
- Fish Preparation:
- Start by heating your oven to 400°F, making sure it's fully hot before adding the fish. Put parchment paper on a baking sheet for easy cleanup. Dry the salmon completely with paper towels. Using a sharp knife, cut each fillet lengthwise down the middle to make a pocket, but don't cut all the way through the ends.
- Seasoning Application:
- Coat the outside and inside of each salmon piece with olive oil. Add plenty of salt and fresh black pepper everywhere, including inside the pocket.
- Filling Creation:
- Warm a tablespoon of olive oil in a pan over medium heat. Toss in the fresh spinach, Italian seasoning, paprika, and a tiny bit of cayenne. Cook until the spinach shrinks down but stays bright green, about 2 minutes.
- Filling Integration:
- Let the spinach mix cool for about 3 minutes. Mix in chopped roasted peppers, crumbled feta, and grated Parmesan. Stir gently to combine everything.
- Stuffing Technique:
- With a spoon, carefully put the spinach-feta mix into each salmon pocket, sharing it equally between all the pieces.
- Perfect Baking:
- Put the tray of stuffed salmon in the hot oven and bake for 12 to 17 minutes, depending on how thick the fish is. The salmon is done when it reaches 145°F inside.
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My Italian grandma always said fish needs gentle handling and flavors that work with it instead of heavy sauces that hide what makes it special. The first time I made this stuffed salmon, I felt like I was back in her seaside kitchen where simple, good ingredients turned into fancy meals without any complicated steps.
Rounded Meal
This fancy stuffed salmon goes great with couscous, orzo pasta, or a basic Greek salad with cucumbers, tomatoes, Kalamata olives, and red onion. Some roasted asparagus or green beans with lemon and garlic make another simple but classy side dish.
Fun Twists
Mix up this recipe by using non-dairy options, adding chopped Kalamata olives, or mixing in sun-dried tomatoes. You can also change it with the seasons—try fresh dill in spring or rosemary and thyme in winter.
Keeping Leftovers
Put any extra salmon in sealed containers and eat within three days. Warm it up in a 350°F oven for about 8 minutes. You can make the filling up to two days ahead for quicker cooking later.
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After making this dish so many times, I really love how it shows that simple cooking can look and taste amazing. This stuffed salmon has definitely earned its spot in my go-to recipes.
Frequently Asked Questions
- → Can frozen spinach work instead of fresh?
- Totally! Just fully thaw it first and press out all the water with a clean kitchen towel or paper towels. Use about 1/2 cup of squeezed frozen spinach to replace 3 cups of fresh.
- → How can I tell if the salmon’s cooked?
- The salmon’s done when it turns from clear pink to opaque and flakes easily when poked with a fork. For medium, aim for 125-130°F (52-54°C), while well-done is around 140°F (60°C).
- → Can I prep this meal in advance?
- Absolutely! You can stuff the salmon up to a day ahead. Store it covered in the fridge until you’re ready to bake. Add a few extra minutes to the cooking time if baking straight from the fridge.
- → What’s a good swap if I’m out of feta?
- Goat cheese works well for a similar tangy taste. Ricotta with a pinch of salt is milder, while cream cheese adds a rich, creamy twist.
- → Is this dish keto-friendly?
- Yes, it’s great for a keto diet with just 4g carbs per serving, plus it’s packed with protein and healthy fats.
- → Can I grill the stuffed salmon instead?
- Grilling is tricky since the filling can spill out. Try a fish grilling basket or aluminum foil packets. Preheat the grill to medium (around 375°F), and cook 12-15 minutes with the lid closed.