Mediterranean Stuffed Salmon Recipe

I love creating recipes that not only look stunning but are also loaded with vibrant flavors, and this Mediterranean Stuffed Salmon checks all the boxes. The first time I made this dish, I was craving something satisfying yet healthy—something that would bring bold flavors without requiring hours in the kitchen. The result? Perfectly baked salmon fillets, stuffed with a mixture of sautéed spinach, sun-dried tomatoes, feta, and olives, all roasted to juicy, flaky perfection. It’s the kind of dish that makes a weekday dinner feel like a special occasion, and it comes together in under 30 minutes.

This recipe has become one of my go-to meals when I want something that feels indulgent but is actually packed with nutrients and good fats. The rich flavor of salmon pairs so well with the briny, tangy, and earthy Mediterranean ingredients. Plus, it’s one of those dishes that’s as impressive on the plate as it is easy to make—ideal for dinner parties or lazy Sunday evenings when you still want to eat well.

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Why You’ll Love This Mediterranean Stuffed Salmon

If you’re a fan of Mediterranean flavors, this recipe will win your heart instantly. It’s got a delicious contrast of creamy and tangy feta, the sweetness of sun-dried tomatoes, tender baby spinach, and flaky salmon—all working in harmony. The stuffing melts into the salmon as it bakes, infusing every bite with flavor. It’s gluten-free, low-carb, and high in protein, making it perfect whether you’re eating clean or just want a satisfying, feel-good dinner.

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What Kind of Salmon Should I Use for Mediterranean Stuffed Salmon?

For this recipe, I recommend using center-cut salmon fillets with the skin on. The skin helps hold everything together during baking, and center-cut pieces are more uniform in thickness, which means they'll cook more evenly. If possible, opt for wild-caught salmon for its deeper flavor and leaner texture, but farm-raised works just as well and tends to be more affordable. The key is to choose fillets that are thick enough to cut a pocket into—around 1 to 1.5 inches thick is perfect.

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Options for Substitutions

One of the things I love about this recipe is how adaptable it is. If you don’t have all the ingredients on hand, there’s plenty of room to get creative:

• Feta Cheese: Try goat cheese or cream cheese for a milder, creamier filling.
• Sun-Dried Tomatoes: Roasted red peppers or marinated artichokes make great alternatives.
• Spinach: Kale or Swiss chard are good substitutes—just make sure to cook them down to remove excess moisture.
• Olives: Kalamata olives are traditional, but green olives or even capers can offer that salty kick.
• Salmon: Trout or steelhead can be swapped in if salmon isn’t available.

Whether you're working with what’s in your fridge or customizing it to suit your taste, this recipe is pretty forgiving—just don’t skip the garlic and lemon juice, they really brighten up the flavors.

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Ingredients for This Mediterranean Stuffed Salmon

• Salmon Fillets
  These are the star of the show. Choose thick, center-cut pieces that can hold a generous stuffing without falling apart.
• Fresh Spinach
  Spinach wilts down quickly and adds a boost of color, texture, and nutrients to the stuffing. It also balances the richness of the fish.
• Sun-Dried Tomatoes
  Their sweet, tangy depth intensifies the Mediterranean flavor and pairs beautifully with the salty feta.
• Feta Cheese
  Creamy, crumbly, and salty—feta binds the stuffing together and adds that iconic Mediterranean tang.
• Garlic
  Minced garlic adds a savory, aromatic base to the filling. Just a couple of cloves make a big difference.
• Kalamata Olives
  These briny gems bring a punch of umami and a salty contrast to the sweet tomatoes and creamy cheese.
• Olive Oil
  Used to sauté the stuffing and brush over the salmon. A good quality extra virgin olive oil enhances the dish.
• Lemon Juice
  A splash of fresh lemon juice adds brightness and helps cut through the richness of the salmon and cheese.
• Salt & Black Pepper
  Essential seasonings to enhance all the ingredients without overpowering the delicate balance of flavors.
• Paprika (optional)
  A light sprinkle on top before baking adds color and a subtle smoky warmth.

These ingredients come together to create a savory, vibrant filling that elevates the salmon into something truly special.

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Step 1: Prep the Salmon

Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it. Pat your salmon fillets dry with paper towels, then use a sharp knife to cut a horizontal slit in the thickest part of each fillet—creating a pocket for the stuffing. Be careful not to cut all the way through.

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Step 2: Make the Mediterranean Stuffing

In a skillet over medium heat, drizzle in a bit of olive oil. Add the minced garlic and sauté until fragrant, about 30 seconds. Toss in the fresh spinach and cook until wilted. Remove from heat and stir in the chopped sun-dried tomatoes, crumbled feta, chopped olives, a squeeze of lemon juice, and a pinch of salt and pepper. Mix well to combine all the flavors.

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Step 3: Stuff the Salmon

Gently spoon the stuffing mixture into the pockets of each salmon fillet. Press the filling in firmly, but don’t overstuff. If some spills out, that’s okay—it’ll just roast alongside the fish and add extra flavor.

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Step 4: Season and Bake

Brush the tops of the salmon fillets with olive oil and season lightly with salt, pepper, and paprika (if using). Arrange them on the prepared baking sheet and bake for 15–18 minutes, or until the salmon is opaque and flakes easily with a fork. If your fillets are particularly thick, you might need an extra minute or two.

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Step 5: Rest and Serve

Once done, let the salmon rest for a couple of minutes before serving. This helps the juices redistribute and makes each bite even more tender and flavorful. Serve warm, garnished with fresh herbs or lemon wedges if you like.

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How Long to Cook the Mediterranean Stuffed Salmon

For salmon fillets that are around 1 to 1.5 inches thick, bake at 400°F (200°C) for 15 to 18 minutes. The key indicator is when the salmon flakes easily with a fork and the internal temperature reaches 145°F (63°C). If you’re using thinner or thicker fillets, adjust the time accordingly—check a minute or two early to avoid overcooking.

If you're a fan of a slightly crispy top, you can broil for the last 1–2 minutes, just keep a close eye on it so the filling doesn’t burn.

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Tips for Perfect Mediterranean Stuffed Salmon

• Use Thick-Cut Fillets: This gives you enough room to stuff the salmon generously without tearing it apart.
• Don’t Overstuff: It’s tempting to pack the filling in, but overdoing it can cause the salmon to fall apart or cook unevenly.
• Pre-Wilt the Spinach: Raw spinach releases a lot of water. Sautéing it first keeps your stuffing from getting soggy.
• Let It Rest: Allowing the salmon to sit for a couple of minutes after baking ensures juicier, more tender bites.
• Use Parchment Paper: It prevents sticking and makes cleanup effortless.
• Season Strategically: The feta and olives are naturally salty, so go light on added salt in the stuffing.
• Add a Squeeze of Lemon Before Serving: It brightens up all the rich, savory flavors and gives the dish a fresh finish.

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Watch Out for These Mistakes While Cooking

• Cutting the Pocket Too Deep
  Be gentle when slicing the pocket—going too deep can cause the fillet to split or the stuffing to fall out while baking.
• Skipping the Sauté Step
  Adding raw spinach to the filling might seem like a shortcut, but it releases too much water during baking and can make the stuffing soggy.
• Overbaking the Salmon
  Salmon dries out quickly if left in the oven too long. Start checking for doneness around the 15-minute mark and aim for that perfect flake.
• Using Too Much Salt
  With salty ingredients like feta and olives, it’s easy to go overboard. Taste your filling before adding any extra seasoning.
• Forgetting to Rest the Fish
  Just a few minutes of resting after baking makes a huge difference in keeping the salmon moist and flavorful.
• Overcrowding the Baking Sheet
  Give each fillet space to cook evenly and avoid steaming the fish. A crowded pan leads to uneven results.

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What to Serve With Mediterranean Stuffed Salmon?

Greek Salad

The freshness of cucumbers, tomatoes, red onion, and feta tossed in olive oil and lemon juice is a natural complement to the rich flavors of the salmon.

Lemon Herb Rice

Fluffy rice with a hint of citrus and herbs like parsley or dill adds brightness and balances the richness of the fish.

Roasted Baby Potatoes

Crispy on the outside, soft on the inside—seasoned with garlic and rosemary for a hearty, comforting side.

Warm Pita Bread

Perfect for scooping up any leftover stuffing or juices from the plate. Serve with a side of hummus or tzatziki.

Garlic Green Beans

Lightly sautéed green beans with garlic and a squeeze of lemon for a crisp, vibrant veggie side.

Tzatziki Sauce

Cool, creamy, and cucumber-packed—this yogurt-based sauce pairs perfectly with the warm, savory salmon.

A Glass of Dry White Wine

Something like a Sauvignon Blanc or Pinot Grigio complements the dish’s Mediterranean flavors without overpowering them.

Grilled Zucchini or Eggplant

These smoky, tender veggies pair beautifully with the salmon and can be grilled while the fish bakes.

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Storage Instructions

If you have leftovers (lucky you!), store them properly to enjoy later without losing flavor or texture:

• Refrigerate: Place the cooled stuffed salmon in an airtight container and refrigerate for up to 3 days.
• Reheat: Warm it gently in the oven at 300°F (150°C) for about 10–12 minutes. You can also reheat in a covered skillet over low heat with a splash of water or lemon juice to keep it moist.
• Freezing: Not recommended. While salmon can freeze well, the filling—especially feta and spinach—can become watery and lose its texture upon thawing.

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Estimated Nutrition (Per Serving)

Based on one stuffed fillet, assuming the recipe serves 4.

• Calories: ~420
• Protein: 38g
• Fat: 26g
• Saturated Fat: 7g
• Carbohydrates: 6g
• Fiber: 2g
• Sugar: 3g
• Cholesterol: 85mg
• Sodium: 620mg

These numbers can vary based on the type of feta, olives, and sun-dried tomatoes used, but overall, this recipe is high in protein, low in carbs, and rich in healthy fats—making it a smart and satisfying option for a balanced meal.

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Frequently Asked Questions

What’s the best way to cut a pocket in the salmon?

Use a sharp, thin-bladed knife and slice horizontally into the thickest part of the fillet, creating a deep but controlled pocket. Don’t cut all the way through—leave about ½ inch on each side to hold the stuffing.

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Can I prepare Mediterranean Stuffed Salmon ahead of time?

Yes! You can make the stuffing and even assemble the stuffed fillets up to a day in advance. Keep them covered in the fridge and bake when ready to serve. Great for meal prep or entertaining.

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Can I use frozen salmon?

Absolutely. Just make sure it’s fully thawed and patted dry before slicing and stuffing. Excess moisture from frozen fillets can water down the stuffing.

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Is this recipe keto-friendly?

Yes! It’s naturally low in carbs and high in healthy fats and protein. Just skip any carb-heavy sides like potatoes or rice if you're watching your intake.

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Can I grill the stuffed salmon instead of baking?

You can, but it requires careful handling. Wrap the stuffed fillets in foil to hold everything together and grill over medium heat for about 15 minutes, flipping halfway through.

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What other cheeses work instead of feta?

Goat cheese, ricotta, or cream cheese can all work well. Goat cheese gives a similar tang, while ricotta or cream cheese offers a milder, creamier result.

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How do I know when the salmon is fully cooked?

The salmon should flake easily with a fork and be opaque in the center. An internal temperature of 145°F (63°C) is ideal for doneness.

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Can I make this dairy-free?

Yes! Simply omit the feta or use a dairy-free cheese alternative. The dish still tastes fantastic thanks to the olives, sun-dried tomatoes, and garlic.

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Conclusion

Mediterranean Stuffed Salmon is one of those dishes that feels fancy enough for guests but is simple enough for a weeknight dinner. With bold, vibrant ingredients packed into flaky, juicy salmon, it hits every note: flavor, texture, nutrition, and elegance. Whether you're looking to impress someone or just want to treat yourself to something nourishing and satisfying, this recipe delivers every time.

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