Description
Delicious and elegant Spinach and Feta Stuffed Salmon featuring tender salmon fillets filled with a flavorful mixture of sautéed spinach, garlic, tangy feta cheese, lemon juice, and herbs. This recipe combines searing and baking techniques for a perfect crispy skin and moist, flaky interior, making it an impressive yet easy-to-make dish ideal for weeknight dinners or special occasions.
Ingredients
Scale
Salmon and Seasoning
- 4 salmon fillets (6 oz each), skin-on or skinless
- 1 tablespoon olive oil
- Salt and pepper to taste
- 1 tablespoon butter (optional, for extra flavor)
- Lemon wedges, for serving
Spinach and Feta Filling
- 2 cups fresh spinach, chopped
- 1/2 cup feta cheese, crumbled
- 2 garlic cloves, minced
- 1 tablespoon fresh lemon juice
- 1 teaspoon dried oregano
- 1 teaspoon fresh dill or parsley (optional)
Instructions
- Prepare the Filling: In a skillet, heat 1 tablespoon of olive oil over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant. Add the chopped spinach and cook for 3-4 minutes, or until wilted. Remove from heat and let cool slightly. Once cooled, stir in the crumbled feta cheese, lemon juice, oregano, and fresh dill or parsley if using. Season with salt and pepper to taste.
- Prepare the Salmon: Preheat the oven to 375°F (190°C). Place the salmon fillets on a cutting board, skin-side down. Use a sharp knife to carefully cut a slit along the side of each fillet, creating a pocket for the stuffing without cutting all the way through.
- Stuff the Salmon: Spoon the spinach and feta mixture into the pocket of each salmon fillet. Press gently to ensure the filling is evenly distributed inside the fillets.
- Cook the Salmon: Heat 1 tablespoon of olive oil in an oven-safe skillet over medium-high heat. Once hot, add the stuffed salmon fillets, skin-side down, and cook for 2-3 minutes until the skin becomes crispy. Flip the fillets carefully and transfer the skillet to the preheated oven. Bake for 12-15 minutes, or until the salmon is cooked through and flakes easily with a fork.
- Finish and Serve: Optional: For added richness, melt 1 tablespoon of butter in the skillet after removing the salmon from the oven and drizzle it over the fillets. Serve immediately with lemon wedges and your favorite side vegetables or salad.
Notes
- Ensure not to cut all the way through the salmon when making the pocket to keep the filling secure during cooking.
- The skin-on fillets provide a nice crispy texture but you can use skinless if preferred.
- Fresh herbs add more brightness but dried oregano works well and is convenient.
- Use an oven-safe skillet to easily transfer from stovetop searing to oven baking without extra dishes.
- For a dairy-free option, omit the feta and butter or substitute with a vegan cheese alternative.
- Adjust the baking time according to the thickness of the salmon to avoid overcooking.
