Mediterranean Stuffed Salmon

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This Mediterranean Stuffed Salmon is a restaurant-worthy dish that’s shockingly easy to make at home. Juicy, flaky salmon fillets are filled with a medley of warm, briny, and creamy ingredients—think sun-dried tomatoes, wilted spinach, tangy feta cheese, and kalamata olives. The whole thing bakes to perfection in under 30 minutes for a dinner that’s elegant enough for guests but simple enough for a weeknight.

Every bite of this stuffed salmon brings layers of flavor. The rich fattiness of the salmon pairs beautifully with the bold Mediterranean stuffing, and a quick honey-garlic glaze caramelizes into a golden crust. It’s a healthy, protein-packed main dish that doesn’t skimp on taste or texture.

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What Kind of Salmon Should I Use?

For this recipe, fresh center-cut salmon fillets with skin-on are ideal. They’re easier to stuff because they’re thicker and hold their shape better during baking. Look for bright pink flesh with a firm texture. Wild-caught is preferred for better flavor and sustainability, but farm-raised will work if that’s what you have on hand.

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Ingredients for the Mediterranean Stuffed Salmon

Salmon fillets: The star of the show, offering a buttery base that soaks up all the Mediterranean flavors.

Fresh spinach: Lightly wilted, it adds earthy freshness and balances the richness of the salmon and cheese.

Feta cheese: Its salty, tangy bite melts into the stuffing for bold flavor.

Sun-dried tomatoes: These add chewy sweetness and intense tomato flavor that contrasts beautifully with the fish.

Kalamata olives: Briny and bold, they cut through the fattiness and add a layer of depth.

Garlic: Used both in the stuffing and glaze, it sharpens and elevates the entire dish.

Olive oil: For sautéing and drizzling—choose extra virgin for the best taste.

Honey: Helps create a caramelized glaze on top of the salmon.

Paprika & chili flakes: A touch of smokiness and heat to balance the sweetness of the honey.

Salt & pepper: Essential for seasoning throughout.

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How To Make the Mediterranean Stuffed Salmon

Step 1: Preheat and Prep

Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper. Pat the salmon fillets dry and use a sharp knife to cut a deep slit in the center of each—be careful not to cut all the way through.

Step 2: Make the Stuffing

In a skillet, heat olive oil over medium heat. Add minced garlic and sauté until fragrant. Toss in fresh spinach and cook until wilted. Remove from heat and stir in chopped sun-dried tomatoes, crumbled feta cheese, and sliced kalamata olives. Season with salt and pepper.

Step 3: Stuff the Salmon

Spoon the stuffing mixture into each salmon fillet slit. Don’t worry if it overflows a little—it only adds to the presentation and flavor.

Step 4: Glaze and Season

Mix olive oil, honey, paprika, chili flakes, and minced garlic in a small bowl. Brush this mixture generously over the tops of the stuffed salmon fillets.

Step 5: Bake to Perfection

Bake for 16–18 minutes or until the salmon is cooked through and flakes easily with a fork. The glaze should be golden and slightly caramelized.

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How to Serve and Store This Salmon

Serve this salmon hot from the oven, drizzled with any extra pan juices. It’s perfect with lemon-herb couscous, roasted potatoes, or a chilled cucumber-dill salad.

If you have leftovers, store them in an airtight container in the fridge for up to 2 days. Reheat in the oven at 300°F until just warmed through—avoid microwaving, as it can dry out the fish. You can also flake leftovers into a salad or grain bowl for a Mediterranean lunch.

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Frequently Asked Questions

How do I keep the salmon from drying out?

Use thicker fillets and avoid overbaking. A little drizzle of olive oil and honey glaze helps retain moisture.

Can I make this dairy-free?

Yes! Substitute the feta with a dairy-free cheese alternative or omit it entirely. The olives and tomatoes still bring plenty of flavor.

Can I prep it ahead?

You can prep the stuffing a day in advance and store it in the fridge. Stuff and bake the salmon just before serving.

What if I don’t have sun-dried tomatoes?

You can use roasted red peppers or cherry tomatoes as an alternative.

Can I grill instead of bake?

Yes! Wrap each fillet in foil and grill over medium heat for 12–14 minutes.

Is this recipe keto-friendly?

Yes, just omit the honey glaze or use a sugar-free honey substitute.

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Want More Dinner Ideas with a Mediterranean Twist?

If this Mediterranean Stuffed Salmon speaks to your soul, try these other savory hits:

• Healthy Mediterranean Salmon Dinner Recipe
• Mediterranean Ground Beef Stir Fry
• Easy Thai Red Curry Dumpling Soup
• Creamy Garlic Parmesan Tortellini with Sausage and Broccoli
• Cheesesteak Tortellini in Rich Provolone Sauce

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📌 Save this recipe to your Pinterest dinner board so you can come back to it any time.

And let me know in the comments how yours turned out. Did you swap the olives? Try it with goat cheese instead? Maybe added fresh herbs?

I love seeing your twists! Questions are always welcome too—let’s inspire each other with every meal. For more daily recipes, check out my Pinterest board at Life with Jam.

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