Mediterranean Stuffed Salmon Recipe
Succulent, savory, and exploding with color, Mediterranean Stuffed Salmon is a show-stopping entrée that’s surprisingly simple to make. Each fillet is overflowing with a sun-soaked medley of spinach, sun-dried tomatoes, and tangy feta, delivering the fresh, vibrant flavors of the Mediterranean straight to your dinner table. This dish feels both luxurious and comforting, making it just as perfect for lively gatherings as it is for a weeknight treat. If you’ve been searching for an easy way to bring a little sunshine to your kitchen, Mediterranean Stuffed Salmon will definitely become a new favorite.
Ingredients You’ll Need
One of the joys of Mediterranean Stuffed Salmon is that you can assemble it with a handful of everyday ingredients, each thoughtfully chosen for its flavor, texture, or visual appeal. Together, they create a harmonious balance in every bite.
- Sun-dried tomatoes: These pack a punch of umami and bright, concentrated flavor—make sure to drain them well so your stuffing isn’t soggy.
- Baby spinach: Tender and mild, spinach wilts beautifully and brings a pop of emerald green to every slice.
- Feta cheese: Its creamy, crumbly texture and briny tang is the soul of this Mediterranean stuffing.
- Italian seasoning: A savory blend of herbs like oregano, basil, and thyme adds layered, aromatic notes.
- Sea salt: Essential for highlighting the natural flavors of every ingredient—don’t skip it.
- Sockeye salmon fillet: Opt for fresh, high-quality sockeye for its firm texture and rich, reddish hue—it stands up beautifully to stuffing.
- Cooking spray: Keeps the salmon juicy and prevents sticking, giving your baked fish a gentle golden finish.
- Extra sea salt (to taste): A final sprinkle to enliven the whole dish before baking.
How to Make Mediterranean Stuffed Salmon
Step 1: Prep Your Oven and Baking Sheet
Begin by preheating your oven to 350℉. Line a sturdy baking sheet with parchment paper for easy cleanup and to prevent your delicate salmon from sticking. This little bit of prep goes a long way toward achieving perfect results.
Step 2: Sauté the Sun-dried Tomatoes and Spinach
Set a small saucepan over medium-high heat, then toss in your sun-dried tomatoes. Let them sizzle for a moment; this brings out their robust, sweet flavor. Add the baby spinach and use a spatula to move everything around until the spinach wilts and turns deep green—just a couple of minutes is plenty.
Step 3: Make the Mediterranean Stuffing
Take the pan off the heat and stir in the feta, Italian seasoning, and sea salt. Mix it all together so the creamy cheese starts to soften, infusing the stuffing with all those Mediterranean flavors. The aroma at this stage is nothing short of heavenly!
Step 4: Prep the Salmon Fillets
Lay your sockeye salmon fillet on a cutting board and pat it dry with paper towels. Using a sharp knife, cut the fillet into four equal pieces. Gently slice each fillet lengthwise, but don’t cut all the way through—leave about a half inch attached, creating a pocket ready for all that delicious filling.
Step 5: Season and Arrange
Lightly spray the salmon fillets with cooking spray to keep them moist and encourage that golden exterior. Sprinkle each with a pinch of sea salt, then arrange them on your parchment-lined baking sheet, pocket side up.
Step 6: Stuff the Salmon
Spoon the fragrant stuffing into the pocket of each fillet, packing it in gently so nothing escapes during baking. Don’t worry if some filling peeks out—that just adds to the rustic charm of Mediterranean Stuffed Salmon.
Step 7: Bake to Perfection
Slide the baking sheet into your preheated oven and bake for 25 to 30 minutes. The salmon should flake easily with a fork, and the stuffing will look beautifully golden and slightly bubbly. Serve your Mediterranean Stuffed Salmon warm and enjoy every bite.
How to Serve Mediterranean Stuffed Salmon
Garnishes
Brighten your Mediterranean Stuffed Salmon with a squeeze of fresh lemon juice and a sprinkle of chopped fresh herbs, like dill, parsley, or basil. A drizzle of extra virgin olive oil or a few scattered capers also makes for an elegant finish that your guests will absolutely adore.
Side Dishes
Pair this dish with simple sides that complement its sun-drenched flavors. Fluffy couscous, roasted potatoes, or a classic Greek salad all make fantastic partners. Steamed asparagus or blistered cherry tomatoes add extra color and nutrition, while warm pita bread can help scoop up every last bit of stuffing.
Creative Ways to Present
Try slicing the stuffed salmon on a dramatic wooden board and garnishing around it with vibrant roasted veggies and wedges of lemon for a shared platter feel. Or, place individual filets atop a bed of couscous on each plate for an elegant restaurant-style presentation. However you serve it, Mediterranean Stuffed Salmon always looks—and tastes—spectacular.
Make Ahead and Storage
Storing Leftovers
Allow any leftover Mediterranean Stuffed Salmon to cool completely before placing it in an airtight container. Store in the refrigerator for up to three days, making sure the stuffing doesn’t dry out by sealing it well.
Freezing
If you want to freeze your salmon, wrap each stuffed fillet tightly in plastic wrap and then foil to prevent freezer burn. Frozen Mediterranean Stuffed Salmon can be stored for up to two months—just thaw overnight in the fridge before reheating.
Reheating
To reheat, place the salmon in a baking dish, cover lightly with foil, and warm in a 300℉ oven until heated through, about 10–15 minutes. Microwaving works in a pinch, but gentle oven heating keeps both the fish and its savory stuffing tender and moist.
FAQs
Can I substitute a different fish for the salmon?
Absolutely! While Mediterranean Stuffed Salmon is the classic, other sturdy, thick fish like arctic char or steelhead trout work beautifully—just watch your baking time, as fillet thickness may vary.
Is there a dairy-free alternative to feta cheese?
Yes! You can use a dairy-free feta alternative from the store, or substitute with marinated artichoke hearts for a briny bite and a similar creamy effect in the stuffing.
Can I make the filling ahead of time?
Definitely. You can sauté and mix your Mediterranean stuffing up to two days in advance. Store it in an airtight container in the fridge, and just fill and bake the salmon when you’re ready for dinner.
How do I know when the salmon is cooked through?
The salmon should flake easily with a fork and reach an internal temperature of 145℉ at its thickest part. The color should transition from translucent to a lovely opaque pink.
What wine pairs best with Mediterranean Stuffed Salmon?
A crisp, citrusy white like Sauvignon Blanc or a dry rosé balances the richness of the salmon and the tangy feta. If you prefer red, a light-bodied Pinot Noir is an excellent choice.
Final Thoughts
Bringing the sunlit flavors of the Mediterranean straight to your kitchen, Mediterranean Stuffed Salmon promises to impress in taste and in looks. If you’re looking to add a little wow-factor to your next dinner, I can’t recommend this recipe enough—go ahead and give it a try, and watch it become a new staple at your table!
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Mediterranean Stuffed Salmon Recipe
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Gluten Free
Description
Delicious and healthy Mediterranean Stuffed Salmon recipe that is easy to prepare and bursting with flavorful ingredients like sun-dried tomatoes, spinach, and feta cheese.
Ingredients
For the Stuffing:
- 1/2 cup sun-dried tomatoes (drained and roughly chopped)
- 3 cups baby spinach
- 1/2 cup feta cheese (crumbled)
- 2 tsp Italian seasoning
- 1/2 tsp sea salt
For the Salmon:
- 1 lb sockeye salmon fillet
- Cooking spray
- Sea salt (to taste)
Instructions
- Preheat the oven: Preheat the oven to 350F and line a baking sheet with parchment paper.
- Saute the stuffing: In a saucepan, sizzle the sun-dried tomatoes, add baby spinach, cook until wilted. Remove from heat, add feta, Italian seasoning, and salt.
- Prepare the salmon: Pat dry the salmon fillet, cut into 4 equal-sized fillets, then cut each lengthwise without fully cutting through.
- Stuff the salmon: Spray fillets with cooking spray, sprinkle with sea salt, stuff with the mixture.
- Bake: Bake for 25-30 minutes until cooked through. Serve warm.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 fillet
- Calories: 320
- Sugar: 4g
- Sodium: 580mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 2g
- Protein: 33g
- Cholesterol: 95mg
Keywords: Mediterranean, Stuffed Salmon, Healthy, Seafood, Easy Recipe
