If you’re looking for a show-stopping seafood dinner that’s as easy as it is impressive, you’re going to fall in love with this Feta Stuffed Salmon. Juicy salmon fillets are packed with a zesty, creamy feta and kale filling, then finished with a crisp, golden breadcrumb crust. It all comes together in about 30 minutes for a meal that feels straight out of a restaurant—but so much simpler and fresher!
Why You’ll Love This Recipe
- Restaurant-Worthy Results: The flavors and presentation rival your favorite bistro, but you’ll make this right in your own kitchen with minimal fuss.
- Creamy, Tangy, and Crisp: The combination of rich salmon, creamy feta, herby greens, and that toasty breadcrumb top is an absolute texture and flavor party.
- Quick and Simple: You only need about 30 minutes start-to-finish, making this Feta Stuffed Salmon perfect for weeknights or dinner parties.
- Easily Customizable: You can swap in your favorite greens or even flavor the filling to match your mood—this recipe is endlessly flexible.
Ingredients You’ll Need
The beauty of Feta Stuffed Salmon is that every ingredient truly matters! Each component—from the vibrant greens to the tangy feta—brings something special, building layers of flavor, color, and crunch that really make this dish shine.
- Salmon Fillets (3-4, 4-6 oz each): Choose fresh, center-cut fillets for easy stuffing and the juiciest flavor.
- Bread Crumbs (1/4 cup): These crisp up beautifully on top, giving your salmon a satisfying golden crunch.
- Dijon Mustard (1 tsp): This brings a subtle tang and helps the breadcrumb topping stick like a dream.
- Paprika (1/2 tsp): Adds a gentle warmth and a lovely hint of color to the crispy top.
- Garlic Powder (1/2 tsp, plus 1/2 tsp for filling): For deep, savory aroma in both the salmon and the filling.
- Dried Parsley (1/2 tsp): Delivers an extra dose of herby flavor and a fresh green fleck.
- Salt & Pepper: Vital for seasoning every layer, so don’t skimp!
- Olive Oil: Used for sautéing the greens and adding richness to the breadcrumbs—choose extra-virgin if you can.
- Lemon Juice & Zest: Fresh lemon brightens everything, both inside and as a finishing touch.
- Kale or Spinach (2 cups, chopped): Both work well—kale gives a hearty texture, while spinach melts silkily into the filling.
- Feta Cheese (3 oz): The tangy, creamy star of the stuffing—go for a good-quality block for the best texture.
- Chopped Dill (2 tbsp): Dill adds a fresh, aromatic lift that pairs perfectly with both feta and salmon.
- Black Pepper (1/4 tsp): A little extra to highlight the filling’s flavors.
Variations
This is one of those staple recipes that’s endlessly customizable—so feel free to make this Feta Stuffed Salmon your own! Whether you’re working with different greens, skipping gluten, or just jazzing up flavors, there are tons of delicious ways to riff on this recipe.
- Try Different Greens: Swap kale for spinach, Swiss chard, or even arugula for a punchy twist in the filling.
- Low-Carb Option: Leave off the breadcrumb crust or use crushed nuts (like pistachios or almonds) for a crunchy, gluten-free finish.
- Add Sun-Dried Tomatoes: For a burst of sweet-savory flavor, finely chop a few sun-dried tomatoes and mix them into your feta filling.
- Make It Spicy: Sprinkle in a pinch of chili flakes or a dash of hot paprika into the filling if you like a little heat.
- Cheese Swap: Not a feta fan? Goat cheese or ricotta both work wonders and add a lovely creamy texture.
How to Make Feta Stuffed Salmon
Step 1: Prepare the Feta-Kale Filling
Start by adding a splash of olive oil to a skillet and sautéing your chopped kale (or spinach) for about five minutes, just until soft and wilted. Once it’s tender and vibrantly green, transfer the greens to a mixing bowl. Add the crumbled feta, lemon zest, chopped dill, garlic powder, salt, and pepper. Use a fork to mash and mix everything together until it’s creamy and flecked with herbs—the filling should hold together nicely.
Step 2: Butterfly and Stuff the Salmon
Place your salmon fillets on a cutting board. With a sharp knife, carefully slice a pocket into the thickest side of each fillet, being careful not to cut all the way through. Scoop generous spoonfuls of the feta filling into each pocket, gently pressing to ensure the fillet is plump but not bursting. Arrange the stuffed fillets skin-side down on a parchment-lined baking sheet.
Step 3: Top with Mustard and Crumb Coating
Brush a light layer of Dijon mustard over the tops of each stuffed fillet—it adds subtle flavor and acts as the perfect “glue” for your crispy topping. Next, combine your breadcrumbs with olive oil, paprika, dried parsley, garlic powder, and a pinch of salt and pepper. Sprinkle and gently pat this mixture evenly over the salmon fillets so each gets a golden, flavorful crust.
Step 4: Bake to Perfection
Pop your salmon into a preheated 400°F oven. Bake for about 10-12 minutes, just until the salmon is cooked through and the breadcrumb topping is deliciously golden. Right before serving, give each fillet a quick squeeze of fresh lemon juice for extra zing!
Pro Tips for Making Feta Stuffed Salmon
- Fillet Prep Matters: For even cooking and easier stuffing, choose salmon fillets that are roughly the same thickness—center cuts are your best friend here.
- Don’t Overfill the Pockets: Generously stuff the salmon, but don’t pack it too tightly or the filling might spill out as it bakes—aim for about 2 tablespoons per fillet.
- Bread Crumb Hack: Mix your bread crumbs with just enough olive oil to get them damp, not soggy—this ensures a perfectly crisp, non-greasy crust every time.
- Fresh Finishing Touch: The fresh lemon juice at the end isn’t optional—it truly brightens and balances the richness of the Feta Stuffed Salmon.
How to Serve Feta Stuffed Salmon
Garnishes
Give your Feta Stuffed Salmon a bright, beautiful finish with a sprinkle of fresh chopped dill and a final shower of lemon zest. For a little color, thinly sliced scallions or even a few pomegranate seeds look gorgeous and add a lively pop to your plate.
Side Dishes
For a complete meal, serve this salmon alongside fluffy lemon rice, garlicky roasted potatoes, or a crisp green salad. Steamed green beans or asparagus also pair deliciously, soaking up the tangy juices from the feta filling.
Creative Ways to Present
If you want to wow your guests, serve individual fillets on a bed of sauteed greens or creamy mashed potatoes, and spoon a little extra filling on the side. You can also slice the Feta Stuffed Salmon fillets in half to reveal the beautiful filling for an extra-special presentation.
Make Ahead and Storage
Storing Leftovers
Store leftover Feta Stuffed Salmon in an airtight container in the fridge for up to 2 days. The filling keeps its flavor well, and the salmon stays moist—just be gentle when transferring so the stuffing doesn’t spill out.
Freezing
While you can freeze cooked salmon, the texture of both the fish and the creamy filling can change when reheated. If you do freeze, wrap portions tightly in foil and then in a freezer bag. Thaw overnight in the fridge before reheating gently.
Reheating
To reheat, place the salmon on a parchment-lined tray and warm in a 300°F oven for about 10 minutes, or just until heated through. A quick squeeze of fresh lemon after reheating will refresh the flavors wonderfully!
FAQs
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Can I use frozen salmon fillets for Feta Stuffed Salmon?
Absolutely! Just be sure to thaw the fillets completely in the refrigerator before starting, and pat them very dry to help prevent excess moisture from making the stuffing soggy.
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What can I use instead of breadcrumbs for a gluten-free Feta Stuffed Salmon?
Nut crumbs like chopped pistachios, almonds, or even gluten-free panko make a deliciously crunchy substitute—just mix with olive oil and seasonings as you would the breadcrumbs.
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Can I prep Feta Stuffed Salmon ahead of time?
Yes! You can assemble the stuffed salmon fillets a few hours in advance and refrigerate them, covered. When you’re ready, simply add the breadcrumb topping and bake fresh for best results.
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How do I know when the salmon is fully cooked?
The fish should be opaque and flake easily with a fork. If you have a thermometer, aim for an internal temperature of 145°F in the thickest part of the salmon.
Final Thoughts
This Feta Stuffed Salmon is all about bringing a little gourmet magic right to your dinner table, without the stress. I can’t wait for you to see just how flavorful, beautiful, and easy this recipe is—give it a try and watch it become one of your go-to favorites!
Print
Feta Stuffed Salmon Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 3 servings 1x
- Category: Main Dish
- Method: Baking
- Cuisine: International
- Diet: Gluten Free
Description
This Feta Stuffed Salmon recipe is a delicious and nutritious dish that combines tender salmon fillets with a flavorful feta kale filling. Perfect for a weeknight dinner or special occasion.
Ingredients
Salmon Fillets:
- 3–4 salmon fillets, 4-6 oz each
- 1/4 cup bread crumbs
- 1 tsp dijon mustard
- 1/2 tsp paprika
- 1/2 tsp garlic powder
- 1/2 tsp dry parsley
- Salt & pepper
- Olive oil
- Lemon juice, to top
Feta Kale Filling:
- 2 cups chopped kale or spinach
- 3 oz feta cheese
- 2 tbsp chopped dill
- 1 tsp lemon zest
- 1/2 tsp garlic powder
- 1/4 tsp salt
- 1/4 tsp black pepper
Instructions
- Preheat the oven to 400°F: Heat a small pan over medium heat with a little olive oil and saute the kale for about 5 minutes until soft.
- Prepare the Feta Kale Filling: Transfer the kale to a bowl and combine with the feta cheese, lemon zest, dill, garlic powder, salt, and pepper. Mix well to form a creamy filling.
- Prepare the Salmon: Slice an opening into one side of each salmon fillet. Fill the fillets with the feta kale mixture.
- Season and Bake: Brush the fish with dijon mustard, coat with seasoned breadcrumbs, and bake for 10-12 minutes.
- Finish and Serve: Top with fresh lemon juice before serving.
Nutrition
- Serving Size: 1 fillet
- Calories: Approximately 350 kcal
- Sugar: 2g
- Sodium: 550mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 90mg
