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Feta Stuffed Salmon

Suzette’s Recipe:

 

Salmon has always been one of my weeken dinner heros. It cooks quickly, feels fancy without the fuss, and pairs beautifully with so many flavors and side dishes. But this Feta Stuffed Salmon takes things to the next level.

 

These perfectly flaky salmon fillets, are stuffed with a tangy feta, spinach, and roasted red peppers. It’s bold, savory, and feels like something you’d order at a restraunt, but you can easily make at home in under 30 minutes.

 

The dish is elegant enough for a date night but simple enough for a weekend night dinner. Serve it with a fresh salad, roasted veggies, or even some lemony rice, and you’ve got a complete meal that everyone will love.

Feta Stuffed Salmon

Serves: 4 | Prep Time: 10 Minutes | Cook Time: 15-20 Minutes

Ingredients

  • 4 (6-oz) pieces of salmon

  • 2 Tbsp olive oil

  • 3 cups baby spinach

  • 1 tsp Italian seasoning

  • ½ tsp paprika

  • A pinch of cayenne pepper

  • Juice of one lemon

  • 5 oz block of feta cheese

  • ¼ cup parmesan, freshly grated

  • ¼ cup roasted red peppers, chopped

  • Salt & pepper, to taste

Directions

  1. Prepare the filling: In a skillet over medium heat, warm 1 Tbsp olive oil. Add spinach and cook until wilted (2–3 minutes). Remove from heat and let cool slightly.

  2. Mix the stuffing: In a bowl, combine the cooked spinach, feta cheese, parmesan, roasted red peppers, lemon juice, Italian seasoning, paprika, and cayenne. Stir until well mixed.

  3. Prepare the salmon: Pat salmon fillets dry with a paper towel. Using a sharp knife, carefully cut a slit in the side of each fillet to create a pocket (without slicing all the way through). Season lightly with salt and pepper.

  4. Stuff the salmon: Spoon the feta-spinach mixture into each pocket, pressing gently to pack it in.

  5. Cook the salmon: Heat the remaining olive oil in a skillet over medium-high heat. Add the salmon fillets, skin-side down, and cook for 4–5 minutes. Flip carefully and cook another 4–6 minutes, until the salmon is cooked through and flakes easily with a fork.
    Alternative method: Bake at 400°F for 15–18 minutes.

  6. Serve: Plate the salmon with your favorite side dish and garnish with a squeeze of fresh lemon juice for brightness.

Serving Ideas

  • Lighten it up: Use part-skim feta or reduce the parmesan for a lighter version.

  • Pairings: This goes beautifully with garlic roasted potatoes, couscous, or a fresh Greek salad.

  • Make it spicy: Add extra cayenne or a drizzle of hot honey on top before serving.

Common Q&As

Can I use frozen salmon?
Yes! Just thaw completely in the fridge overnight before cooking.

 

What if I don’t like feta?
Try goat cheese or ricotta for a milder, creamier filling.

 

Can I meal prep this?
Absolutely. You can stuff the salmon a day ahead, refrigerate, and then cook just before serving.

 

How do I know when salmon is done?
The salmon should flake easily with a fork, and the internal temperature should reach 145°F.