Go Back
Close up shot of two baked salmon fillets generously filled with spinach and cheese mixture.

Baked Stuffed Salmon: A Flaky, Creamy Feta and Spinach Delight

This easy, visually stunning Baked Stuffed Salmon features perfectly cooked, flaky fillets loaded with a creamy mixture of wilted spinach, crumbled feta, and bright red chili. Topped with breadcrumbs and broiled to a slightly charred perfection.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 2 people
Course: Dinner, Main Course
Cuisine: American, Mediterranean
Calories: 410
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 2 fillets Center-cut salmon About 6 oz (170g) each, thick-cut
  • 2 cups Fresh baby spinach 60g
  • 1/4 cup Crumbled feta cheese 35g
  • 2 tbsp Full-fat cream cheese 30g, softened
  • 1 small Red chili Finely chopped, about 1 tbsp (10g)
  • 1 tbsp Extra virgin olive oil 15ml, divided
  • 1 tsp Freshly cracked black pepper 2g
  • 1/2 tsp Kosher salt 3g
  • 1 tbsp Panko breadcrumbs 5g

Equipment

  • 1 Sharp Paring Knife Essential for carving a deep slit into the fish without cutting through the bottom.
  • 1 Medium Non-Stick Skillet Used for quickly wilting the fresh baby spinach.
  • 1 Rimmed Baking Sheet Ensures even heat distribution during the roasting process.

Method
 

Instructions
  1. Heat half of the olive oil in a skillet over medium heat. Add the fresh spinach and sauté for 1 to 2 minutes until just wilted. Remove from heat.
  2. Transfer the wilted spinach to a bowl. Fold in the crumbled feta cheese, cream cheese, and chopped red chili until a thick, creamy consistency is formed.
  3. Place the fish on a cutting board and cut a deep slit down the center of each fillet, stopping half an inch from the ends and the bottom.
  4. Season the inside and outside of the fillets with salt and freshly cracked black pepper. Generously fill each pocket with the spinach and feta mixture.
  5. Sprinkle the panko breadcrumbs over the filling and drizzle with the remaining olive oil. Bake at 400°F (200°C) for 12 to 15 minutes.
  6. Switch the oven to broil for the final 2 minutes until the filling is browned and slightly charred on top, and the fish flakes easily with a fork.

Notes

Room Temperature Starts: Pull your fish from the fridge 15 minutes before baking.
Rest Before Serving: Let the dish rest for 3 minutes before cutting into it to ensure a moist interior.