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This Mediterranean Stuffed Salmon is the dinner-party centerpiece that’s secretly easy to make. A whole side of salmon is butterflied and filled with feta, spinach, sun-dried tomatoes, and peas, then baked until perfectly flaky and tender.
There’s a category of dinner that looks like it required a culinary degree but is actually just one clever technique away from a regular weeknight meal. This Mediterranean stuffed salmon belongs firmly in that category. A whole side of salmon gets butterflied open, packed with a vibrant filling of feta, spinach, sun-dried tomatoes, and sweet peas, then folded back over and baked until it flakes perfectly with a fork.
Why this works as an easy centerpiece dish: Butterflying one large side of salmon and stuffing it all at once is significantly faster than stuffing individual fillets, and it presents beautifully sliced at the table — like a whole roast, but ready in under an hour. One technique, one bake, one stunning result.
You’ll need
Ask your fishmonger for a whole, skin-on side of salmon with the pin bones already removed — it saves significant prep time and ensures a clean butterfly cut. If you need to remove pin bones yourself, run your fingers along the flesh to locate them and pull each one out with clean needle-nose pliers or fish tweezers.
How to make Mediterranean Stuffed Salmon
- Make the Filling: Blend the feta, spinach, Greek yogurt, scallions, garlic, lemon juice, olive oil, oregano, and black pepper until mostly smooth.
- Stir in the sun-dried tomatoes and peas.
- Butterfly and Stuff: Cut a pocket through the center of the salmon without cutting all the way through. Spread the filling inside and fold the salmon over the top.
- Season: Place the salmon on the prepared baking sheet. Lightly spray with cooking spray, season with salt and pepper, and top with lemon slices.
- Bake: Bake for 22–28 minutes, or until the salmon flakes easily with a fork.
135–140°F gives you a moist, just-cooked-through center with a tender, flaky texture. For a more well-done result, cook to 145°F, but be aware the flesh will be noticeably firmer and drier. An instant-read thermometer inserted into the thickest part of the fish — avoiding the filling — is the most reliable way to check.
Helpful tips
- Buy pin bones removed. Ask your fishmonger to remove the pin bones for easier prep and cleaner slices.
- Don’t over-process the filling. Pulse until creamy but still slightly textured for the best flavor and appearance.
- Butterfly carefully. A shallow, even pocket helps keep the filling in place during baking.
- Use a thermometer. Salmon thickness varies, so an instant-read thermometer is the most reliable way to check doneness.
- Rest before slicing. Let the salmon rest for 5 minutes so it holds together better when served.
- Pat the peas dry. Thawed peas can release moisture, so blot them with a paper towel before adding them to the filling.
What to serve alongside
- Lemon herb couscous
- Roasted potatoes
- Greek salad
- Garlic rice
- Roasted asparagus
- Crusty bread
- Tzatziki sauce
Variations
- Swap the Cheese: Replace the feta with goat cheese for a creamier, tangier filling.
- Add Artichokes: Stir ½ cup chopped marinated artichoke hearts into the filling for extra Mediterranean flavor.
- Individual Fillets: Use 4–6 salmon fillets instead of a whole side. Cut a pocket into each fillet, stuff, and bake for 15–18 minutes.
- Add Pine Nuts: Fold ¼ cup toasted pine nuts into the filling for a subtle nutty crunch.
Storage and reheating
- 2–3 days: Store leftovers in an airtight container in the refrigerator.
- Not recommended: Freezing is not ideal, as the texture of the filling and salmon can suffer after thawing.
- Reheat at 300°F: Place the salmon in a baking dish, cover loosely with foil, and warm for 10–12 minutes or until heated through.
Reheat gently in a low oven rather than the microwave, which can dry out the salmon and make the filling rubbery. Cover loosely with foil to retain moisture while reheating. Stuffed salmon is also delicious served cold the next day, flaked over a salad.
Frequently asked questions
Yes — the filling can be made up to 2 days ahead and stored in an airtight container in the refrigerator. This is a great way to break up the prep work if you’re cooking for a dinner party. Bring it to room temperature for about 15 minutes before stuffing the salmon so it spreads more easily.
Yes — use 4 to 6 individual fillets, cut a pocket into the thickest part of each one, and stuff with a portion of the filling. Individual fillets cook faster than a whole side, so reduce the bake time to about 15–18 minutes, checking for the same 135–140°F internal temperature.
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Mediterranean Stuffed Salmon
Ingredients
Filling:
- 7 ounces block feta cheese, crumbled
- 1½ cups baby spinach
- 2 tablespoons plain Greek yogurt
- 3 scallions, roughly chopped
- 1 garlic clove
- 1 tablespoon lemon juice
- 1 tablespoon olive oil
- ½ teaspoon dried oregano
- ¼ teaspoon black pepper
- ¾ cup frozen peas, thawed
- ⅓ cup oil-packed sun-dried tomatoes, drained and finely chopped
Salmon:
- 1 (2½ to 3-pounds) side of salmon, skin on, pin bones removed
- Cooking oil spray
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 1 lemon, thinly sliced
- Fresh parsley, basil, lemon wedges, for serving
Instructions
- Preheat the oven: Preheat the oven to 400°F. Line a large baking sheet or baking dish with parchment paper.
- Make the filling: Add the feta, spinach, Greek yogurt, scallions, garlic, lemon juice, olive oil, oregano, and black pepper to a food processor. Pulse until mostly smooth but still slightly textured. Stir in the sun-dried tomatoes and peas.
- Butterfly the salmon: Place the salmon skin-side down on a cutting board. Using a sharp knife, carefully slice lengthwise through the thickest center portion, then gently cut outward to make two flaps, being careful not to cut all the way through.
- Stuff the salmon: Spread the filling evenly inside the salmon. Fold the sides over the filling, leaving some of the filling visible.
- Season: Transfer the salmon to the prepared baking sheet. Lightly spray the top with cooking spray (or brush with a little olive oil), then season with the salt and pepper. Arrange the lemon slices over the top.
- Bake for 22–28 minutes, or until the salmon flakes easily with a fork and is cooked through.
- Let the salmon rest for 5 minutes. Garnish with fresh basil or parsley.
Notes
- Ask your fishmonger to remove the pin bones, or check for any remaining bones before stuffing the salmon.
- Don’t worry if your butterfly cut isn’t perfect. Once the salmon is stuffed and folded, small imperfections won’t be noticeable.
- Use block feta rather than pre-crumbled feta for the creamiest, most flavorful filling.
- Pat the spinach dry after washing. Excess moisture can make the filling looser than intended.
- Oil-packed sun-dried tomatoes add the best flavor and texture. Drain them well before chopping.
- Leave some filling visible on top when folding the salmon. It creates a prettier presentation after baking.
- Start checking the salmon around the 22-minute mark. Thinner salmon fillets may cook faster than thicker center-cut pieces.
- Leftover filling makes an excellent spread for crackers, sandwiches, or wraps.
- Serve with rice, quinoa, roasted potatoes, or a simple green salad for a complete meal.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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