Stuffed Salmon With Mediterranean Filling

This stuffed salmon recipe has transformed my dinner parties from stressful to impressive without the fuss. The Mediterranean-inspired filling brings vibrant flavors to perfectly cooked salmon, creating a dish that looks like you spent hours in the kitchen when it actually comes together in just 30 minutes.

I first made this stuffed salmon when unexpected dinner guests announced they were coming over. The combination was such a hit that it's become my go-to impressive dinner that doesn't require extensive prep time.

Ingredients

• Salmon fillets: Look for longer pieces that can be easily stuffed. Fresh is preferable to frozen for the best texture.
• Olive oil: Use a good quality extra virgin olive oil for maximum flavor.
• Baby spinach: Provides a nutrient-rich base for the filling that wilts down perfectly.
• Italian seasoning: This herb blend saves time instead of measuring multiple herbs individually.
• Paprika: Regular or smoked both work well. Smoked adds an extra dimension of flavor.
• Cayenne pepper: Just a pinch adds a gentle warmth without overwhelming heat.
• Feta cheese: Choose a high-quality sheep's milk feta stored in brine for the creamiest texture.
• Parmesan cheese: Freshly grated Parmigiano-Reggiano provides the most authentic flavor profile.
• Roasted red peppers: Jarred versions work perfectly and add a sweet flavor and pop of color.
• Salt and pepper: Always essential for bringing out the natural flavors of seafood.

Step-by-Step Instructions

Prepare the Oven and Salmon:

Preheat your oven to 400°F and line a baking sheet with parchment paper. Place the salmon fillets skin-side down on the prepared sheet. Using a sharp knife, carefully create a pocket by slicing down the middle lengthwise without cutting all the way through. Leave the bottom and ends intact to hold the filling. Brush the salmon with olive oil and season with salt and pepper.

Create the Mediterranean Filling:

Heat the remaining olive oil in a large pan over medium heat. Add the spinach along with the Italian seasoning, paprika, cayenne, salt, and pepper. Sauté until the spinach is completely wilted, about 2 minutes. This creates the flavorful base for your filling. Remove from heat and stir in the chopped roasted red peppers, feta, and parmesan. Press down on the feta to soften it and help everything stick together into a cohesive mixture.

Stuff and Bake the Salmon:

Carefully spoon the spinach and feta mixture into the prepared pocket of each salmon fillet. Fill each piece evenly, gently pressing the filling into the cuts. Transfer to the preheated oven and bake for 12 to 17 minutes, depending on the thickness of your fillets and your preferred doneness. The salmon should be opaque and flake easily when done.

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The roasted red peppers in this recipe bring me back to my first trip to Mediterranean coastal towns where seafood is often paired with sweet peppers. Their bright flavor cuts through the richness of the salmon and feta perfectly, creating that authentic Mediterranean flavor profile that makes this dish so special.

Perfect Pairings

This stuffed salmon shines brightest when paired with simple sides that complement without competing. A bed of lemon-scented quinoa or brown rice absorbs the delicious juices while adding texture. Alternatively, orzo tossed with a little olive oil, fresh herbs, and lemon zest makes a quick and elegant accompaniment that echoes the Mediterranean theme.

Ingredient Substitutions

If you cannot find fresh salmon, thawed frozen fillets will work but may release more moisture during cooking. Pat them very dry before stuffing. No feta on hand? Goat cheese makes an excellent substitute with a similar tangy profile. For a dairy-free version, substitute nutritional yeast for the cheeses and add finely chopped olives for saltiness. Spinach can be swapped with other quick-cooking greens like Swiss chard or kale.

Signs of Perfectly Cooked Salmon

Learning to recognize perfectly cooked salmon is key to this recipe. The fish should change from translucent to opaque but still retain moisture. When gently pressed with a fork, it should flake but not fall apart completely. For medium-rare salmon, cook to an internal temperature of 120°F. For medium, aim for 125°F, and for well-done, 130°F is appropriate. Remember that salmon will continue cooking slightly after removing from the oven.

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Recipe FAQs

→ What's the best type of salmon to use for this dish?

Fresh rather than previously frozen salmon works best for optimal texture. Look for evenly shaped, longer pieces that are about 6 ounces (170 grams) each, as these work better for stuffing. You can ask at the fish counter to cut pieces to these specifications.

→ How do I know when the stuffed salmon is fully cooked?

Check by carefully cutting through the thickest part of the fish. Properly cooked salmon should no longer have a translucent-pink color but instead be opaque with a whitish-pink appearance. Depending on thickness, it typically takes 12-17 minutes at 400°F.

→ Can I substitute any ingredients in the filling?

Yes! The roasted red peppers can be swapped with sun-dried tomatoes. If you don't have Italian seasoning, use equal parts oregano, basil, and thyme instead. For the best flavor, use a high-quality block of sheep's feta stored in brine.

→ What are the best side dishes to serve with this stuffed salmon?

This protein-rich dish pairs wonderfully with cooked whole grains like farro, quinoa, or brown rice. Alternatively, serve with pasta, couscous, or orzo tossed with olive oil, garlic, herbs, and parmesan. Mashed, steamed, or roasted potatoes or sweet potatoes also make excellent accompaniments.

→ Can I prepare this dish ahead of time?

While best enjoyed fresh, you can prepare the spinach-feta filling up to a day in advance and refrigerate it. Stuff the salmon just before baking. Alternatively, leftover cooked salmon will keep for up to 3 days in an airtight container in the refrigerator, though the texture is optimal when freshly made.

→ What makes this dish Mediterranean-inspired?

The combination of ingredients reflects Mediterranean cuisine's flavor profile: olive oil, feta cheese, spinach, roasted red peppers, and Italian herbs. These ingredients are staples in countries bordering the Mediterranean Sea and create a light yet satisfying flavor combination.