If you’re looking for a dinner that tastes like it came straight from the coast of Santorini, look no further than this stunning Mediterranean Style Stuffed Salmon. It’s quick to prepare, rich in flavor, and packed with vibrant, wholesome ingredients that will make any weeknight meal feel like a luxurious occasion. Perfect for health-conscious eaters, seafood lovers, or anyone craving a nourishing, elegant entrée, this stuffed salmon dish brings together the best of Mediterranean cooking in under an hour.

Whether you’re hosting a small dinner party or simply treating yourself to something indulgent but healthy, this recipe is a go-to. The tangy sun-dried tomatoes, creamy feta, and fresh spinach blend beautifully with tender sockeye salmon to create a dish that’s as nutritious as it is delicious.

Why You’ll Love This Mediterranean Stuffed Salmon

Quick & Easy: Ready in under 45 minutes, including prep time.
Nutrient-Rich: High in omega-3 fatty acids, protein, and essential vitamins.
One-Pan Meal: Minimal cleanup means more time to relax.
Customizable: Offers endless room for variation and flavor upgrades.
Great for Entertaining: It looks impressive, but it’s secretly super easy!

This recipe is ideal for pescatarians, fans of Mediterranean cuisine, and anyone looking to diversify their weeknight meal lineup without sacrificing flavor or nutrition.

Ingredients You’ll Need

For the Stuffed Salmon:

1 pound sockeye salmon fillet (cut into four 1/4-pound fillets)
1/2 cup sun-dried tomatoes, drained and roughly chopped
3 cups baby spinach
1/2 cup feta cheese, crumbled
Sea salt, to taste
1 cup fresh basil (optional)
2 teaspoons Italian seasoning (optional)
Avocado oil (for brushing)

Step-by-Step Instructions

1. Preheat & Prep

Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to ensure the salmon doesn’t stick and cleanup is a breeze.

2. Prepare the Filling

Chop the sun-dried tomatoes and place them in a small saucepan over medium heat. Once they begin to sizzle, toss in the spinach and stir until it wilts — this will only take a couple of minutes. Remove the mixture from heat and mix in crumbled feta and a pinch of sea salt. Optionally, stir in chopped fresh basil and Italian seasoning for added flavor depth.

3. Slice the Salmon

Place your salmon fillets on a cutting board. Carefully slice each one horizontally across the middle, creating a pocket. Be sure to leave about 1/4 to 1/2 inch of the fillet attached so it holds together.

4. Assemble the Fillets

Brush the fillets lightly with avocado oil and sprinkle with sea salt. Place them on the prepared baking sheet. Stuff each pocket generously with the spinach-tomato-feta mixture.

5. Bake to Perfection

Place the baking sheet in the preheated oven and bake for 25–30 minutes, or until the salmon flakes easily with a fork and is cooked through.

6. Serve & Enjoy

Remove from the oven, let rest for a couple of minutes, and serve warm. Garnish with a sprig of basil or a wedge of lemon for an extra touch.

Kitchen Equipment Needed

Sharp chef’s knife
Cutting board
Small saucepan
Wooden spoon or spatula
Baking sheet
Parchment paper
Measuring cups and spoons
Basting brush (for oil)

Tips for Success

Choose Fresh Salmon: Wild-caught sockeye salmon has a firm texture and rich flavor perfect for stuffing.
Drain Your Tomatoes Well: Excess oil from sun-dried tomatoes can make the filling greasy if not drained properly.
Don’t Overcook: Salmon dries out quickly; remove from the oven as soon as it’s opaque and flakes easily.
Optional Add-ins: Chopped olives, artichoke hearts, or pine nuts can add texture and Mediterranean flair.

Recipe Variations & Swaps

Dairy-Free Option: Use a plant-based feta alternative or simply omit the cheese for a lighter take.
Herb Substitutes: No basil? Try parsley or dill for a fresh twist.
Add a Grain: Serve the stuffed salmon over a bed of couscous or quinoa for a more filling meal.
Low-Sodium Version: Reduce or omit added salt, and use unsalted sun-dried tomatoes.

Storing Leftovers

If you happen to have leftovers (which is rare with this dish!), here’s how to store them properly:

Refrigerator: Place in an airtight container and refrigerate for up to 3 days.
Reheat: Gently reheat in a preheated 300°F (150°C) oven for 10–12 minutes, or until warm.
Freezer: Not recommended, as the texture of spinach and feta can change after thawing.

What to Serve With Mediterranean Stuffed Salmon

This salmon entrée pairs beautifully with a variety of sides:

Wine Pairing:

White: Try a chilled Sauvignon Blanc or Pinot Grigio.
Red: A light-bodied red like Pinot Noir also works surprisingly well.

Side Dishes:

Lemon orzo with parsley
Roasted Mediterranean vegetables (zucchini, eggplant, bell peppers)
Garlic mashed cauliflower
Greek salad with olives and cucumbers

Frequently Asked Questions (FAQ)

Can I use frozen salmon?

Yes, just be sure to thaw it completely and pat it dry before slicing and stuffing.

Is this recipe gluten-free?

Yes! This dish is naturally gluten-free if you ensure all your ingredients (like the sun-dried tomatoes and seasoning) are certified gluten-free.

Can I grill the stuffed salmon instead of baking?

While baking is the easiest and most stable method, grilling can work if you place the salmon in a foil packet to prevent the stuffing from falling out.

Can I make this ahead of time?

Absolutely. You can prep the filling and stuff the fillets a few hours in advance. Keep them in the fridge until you’re ready to bake.

Final Thoughts

This Mediterranean Style Stuffed Salmon is more than just a recipe — it’s an experience. With bold, fresh flavors and elegant presentation, it’s the kind of dish that transforms an ordinary meal into something special. Plus, it’s incredibly easy to adapt to dietary needs and pantry availability.

Whether you’re cooking for yourself, your family, or guests, this salmon is sure to impress. Light yet satisfying, it offers a vibrant take on healthy eating that you’ll come back to again and again.

Mediterranean Style Stuffed Salmon

Mediterranean Style Stuffed Salmon: A Simple, Elegant Weeknight Favorite