Stuffed Salmon Recipe

Sauté aromatics and spinach

Heat 1 tablespoon butter in a medium skillet over medium heat. Add the chopped shallot and cook 2–3 minutes until softened. Add the minced garlic and cook 30 seconds until fragrant. Add the fresh spinach in batches, stirring until wilted, about 2–3 minutes total. Remove skillet from heat and let spinach cool slightly.

Drain and chop

Place wilted spinach in a fine-mesh sieve or clean kitchen towel. Press or squeeze firmly to remove as much liquid as possible. Chop the drained spinach roughly and transfer to a mixing bowl.

Mix stuffing

To the bowl with chopped spinach add softened cream cheese, crumbled feta, panko breadcrumbs, chopped fresh dill, lemon zest, 1/2 tsp salt, and 1/4 tsp black pepper. Stir until evenly combined. Taste and adjust seasoning if needed. The mixture should be moist but hold together; if too wet, add an additional tablespoon of panko.

Preheat and prep fillets

Preheat oven to 400°F (200°C). Pat salmon fillets dry with paper towels. Using a sharp paring knife, carefully create a pocket: insert the tip into the thickest side of each fillet and slice horizontally to leave about 1/2 inch intact at top and bottom, forming a pocket for stuffing. Do not cut all the way through.

Season

Rub each fillet lightly with olive oil (about 1/2 teaspoon per fillet), then season inside and out with salt and black pepper. Squeeze a little lemon juice over the fillets and rub gently.

Stuff fillets

Divide the spinach-cheese stuffing evenly among the four salmon fillets. Use a spoon to gently press the mixture into each pocket, leaving a small mound on top if there's extra. Wipe any stray filling from the skin side so it lays flat on the baking sheet.

Optional glaze

If using, whisk together 1 tablespoon honey (or maple syrup) and 1 teaspoon Dijon mustard. Brush lightly over the tops of the stuffed salmon fillets—this adds a subtle sweet-savory finish and helps browning.

Bake

Line a baking sheet with parchment or lightly oil an oven-safe baking dish. Place stuffed salmon on the sheet skin-side down. Bake in the preheated 400°F (200°C) oven for 12–16 minutes, depending on thickness (about 12 minutes for 1-inch thick fillets, up to 16 minutes for 1 1/2-inch). Salmon is done when the flesh is opaque and flakes easily with a fork and internal temperature at the thickest part reaches 125–130°F for medium; 140°F for well done.

Rest and serve

Remove salmon from oven and let rest 3–4 minutes. Spoon any pan juices over the fillets and garnish with extra chopped dill and lemon wedges. Serve immediately.