Mediterranean Stuffed Salmon Recipe
Looking for the best Mediterranean Stuffed Salmon recipe? This elegant yet easy dish features flaky salmon fillets stuffed with a creamy mixture of spinach, feta cheese, sun-dried tomatoes, garlic, and fresh herbs. Baked to perfection and finished with a squeeze of fresh lemon, this healthy, protein-packed dinner is perfect for weeknight meals or special occasions.
❤️ Why You’ll Love This Recipe
Rich, flaky, and juicy salmon
Creamy Mediterranean-inspired filling
High in protein and healthy omega-3 fats
Ready in just 40 minutes
Perfect for family dinners or entertaining
Low-carb and gluten-free
⏱️ Prep Time
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 4
🛒 Ingredients
For the Salmon
4 salmon fillets (6 oz / 170 g each), skin on or off
2 tablespoons olive oil
1 teaspoon paprika
1 teaspoon garlic powder
½ teaspoon dried oregano
Salt and freshly ground black pepper, to taste
Mediterranean Filling
2 cups fresh spinach, chopped
4 oz (115 g) cream cheese, softened
½ cup crumbled feta cheese
¼ cup chopped sun-dried tomatoes (drained if packed in oil)
2 garlic cloves, minced
1 tablespoon chopped fresh parsley
1 teaspoon lemon zest
½ teaspoon dried basil
¼ teaspoon crushed red pepper flakes (optional)
Garnish
Lemon wedges
Fresh parsley
Extra crumbled feta
👨🍳 Instructions
Step 1: Preheat the Oven
Preheat your oven to 400°F (200°C).
Line a baking tray or baking dish with parchment paper or lightly grease it.
Step 2: Prepare the Filling
In a bowl, combine:
Cream cheese
Feta cheese
Chopped spinach
Sun-dried tomatoes
Garlic
Parsley
Lemon zest
Basil
Crushed red pepper flakes (if using)
Mix until well combined.
Step 3: Prepare the Salmon
Pat the salmon fillets dry.
Using a sharp knife, cut a pocket into the side of each fillet, being careful not to cut all the way through.
Season the salmon with olive oil, paprika, garlic powder, oregano, salt, and black pepper.
Step 4: Stuff the Salmon
Spoon the Mediterranean filling evenly into each salmon pocket.
Press gently to keep the filling inside.
Step 5: Bake
Place the stuffed salmon on the prepared baking tray.
Bake for 18–22 minutes, or until the salmon flakes easily with a fork and reaches an internal temperature of 145°F (63°C).
Step 6: Serve
Garnish with fresh parsley, extra feta, and lemon wedges.
Serve with:
Roasted asparagus
Garlic roasted potatoes
Lemon rice
Couscous
Greek salad
Steamed green beans
💡 Chef’s Tips
Use fresh salmon fillets of similar thickness for even cooking.
Don’t overfill the pockets to prevent the filling from spilling out.
Fresh dill or basil can be added for extra Mediterranean flavor.
Finish with a drizzle of extra virgin olive oil before serving.
🧊 Storage
Refrigerator: Store in an airtight container for up to 3 days.
Freezer: Freeze cooked salmon for up to 2 months.
Reheat gently in a 325°F (165°C) oven until warmed through.
🥗 Nutrition (Per Serving)
Calories: 470
Protein: 40g
Carbohydrates: 6g
Fat: 31g
Saturated Fat: 9g
Fiber: 1g
Sugar: 2g
Sodium: 520mg
❓ Frequently Asked Questions
Can I use frozen salmon?
Yes! Thaw the salmon completely and pat it dry before stuffing and baking.
Can I substitute feta cheese?
Absolutely. Goat cheese or ricotta are excellent alternatives if you prefer a milder flavor.
How do I know when the salmon is done?
The salmon is ready when it flakes easily with a fork and reaches an internal temperature of 145°F (63°C).
What side dishes pair well with stuffed salmon?
Roasted vegetables, rice pilaf, couscous, mashed potatoes, quinoa, or a fresh Greek salad are all delicious choices.
