Spinach and Mushroom Stuffed Salmon with feta, onion, and garlic makes is an easy recipe for an absolutely show-stopping delicious main dish! This seemingly fancy dinner is ideal for entertaining guests but is also easy enough to make on any busy weeknight! Serve it up with your favorite side dishes for an unforgettable meal.
This easy mushroom and spinach stuffed salmon recipe is a riff off of my 4-Ingredient Mediterranean Salmon, which continues to be one of my most popular salmon recipes to date.
It turns out, stuffing salmon takes an already beautiful experience up several notches!
There’s just something about that tantalizing stuffing paired with the perfectly tender fish that makes the whole thing just melt in your mouth.
In fact, I typically follow my Broiled Salmon Recipe when I make King Salmon or Atlantic Salmon, but when it comes to sockeye salmon, I prefer the stuffing method.
Because sockeye salmon is so lean, it can be easy to overcook and end up dry. In my humble opinion, sockeye needs a little love in order for it to be objectively delicious.
For this reason, stuffing it with goodies like caramelized onions, garlic, spinach, and feta cheese is an instant win.
I also love slathering sockeye salmon with a creamy sauce, as seen in my Creamy Turmeric Ginger Sockeye Salmon.
Nevertheless, whether you’re going with sockeye salmon or any other type of salmon or trout, this magically flavorful flaky salmon recipe is so dreamy.
This delicious meal is even better than an entrée you would get at a fancy seafood restaurant!
Let’s discuss the ingredients! The best part about this recipe is you can find all of the ingredients easily at any grocery store.
Ingredients for Spinach and Mushroom Stuffed Salmon:
Fresh Salmon: Regardless of the type of salmon you use, I recommend using a thinner salmon filet, such as a tail piece of Atlantic salmon or King salmon or sockeye salmon filets or coho salmon filets.
This way the salmon bakes evenly, doesn’t bow out during the baking process, and is not too thick. Thicker salmon fillets require slightly longer bake time but will still work.
I use sockeye wild-caught salmon that comes individually portioned out in small filets in the freezer section of the grocery store.
Salmon is a fabulous source of omega 3 fatty acids and protein, making for a powerhouse healthy meal with benefits!
Onion & Garlic: Fresh onion and garlic cloves bring big bold flavor to the meal so effortlessly. Use shallots if you prefer!
Mushrooms: Adding that nutty earthy flavor, baby bella mushrooms bring a rustic vibe.
Spinach: Leveling up the Vitamins in the meal, baby spinach brings fiber and bulk to the spinach stuffed salmon for a big nutrient bang for your buck.
Feta Cheese: Possibly the yummiest part about this recipe, a good deal of feta cheese brings tangy flavor and creamy texture for an absolute dreamboat of a main dish. If you’re super into cheese, you can grate mozzarella or parmesan over the fish as well.
Avocado Oil: Avocado oil is used to cook all of the vegetables for the stuffing and is also used to coat the salmon to ensure it stays nice and moist during the baking process. Use olive oil if it’s what you have on hand.
Salt: Salt enhances the flavors of each ingredient so that they really shine.
Feel like taking this idea and changing it up in different ways? Here are some options for customizing your stuffed salmon fillets.
Optional Additions:
- Add roasted red peppers or one raw bell pepper to the stuffing mixture.
- If you like cream cheese, make a cream cheese mixture by adding 4 to 6 ounces of cream cheese to the stuffing.
- Use your favorite seasonings on the salmon, such as old bay seasoning, garlic powder, or lemon pepper.
- If you have access to fresh crab meat, feel free to stir it into the stuffing mixture to make a crab stuffing! 6 to 8 ounces will work great.
- Add 2 to 3 teaspoons of lemon zest to the stuffing for some citrus flavor.
Now that we’ve covered the simple ingredients list, let’s make it for dinner!
How to Make Spinach and Mushroom Stuffed Sockeye Salmon:
Bring the salmon out of the refrigerator and allow it to sit on the counter to come to room temperature.
Heat one tablespoon of avocado oil in a large nonstick skillet over medium-high heat. Add the onion and sauté for 2 to 3 minutes, until very fragrant.
Stir in the mushrooms and ½ teaspoon of sea salt. Cover the skillet and cook for 3 minutes, stirring occasionally, or until much liquid is seeping out of the mushrooms. Stir in the garlic and continue cooking until most of the liquid has evaporated.
Add in the baby spinach, cover the skillet and cook, stirring occasionally, until the spinach has wilted.
Stir in the feta cheese and stir for another 1 to 2 minutes, until the cheese is well incorporated.
Preheat the oven to 350 degrees F.
Line a large rimmed baking sheet with parchment paper. Place the salmon on a cutting board and pat salmon fillets dry with a paper towel and transfer them to the prepared baking sheet.
Slice the salmon through the center carefully using a sharp knife, leaving about ¼ to ½ inch at the end, creating a flap. A regular chef’s knife or a paring knife works here.
Stuff the salmon filets with the spinach and mushroom stuffing mixture.
Coat the flesh of the salmon with avocado oil using a silicone brush.
Sprinkle with sea salt and black pepper.
Bake on the center rack of the preheated oven for 25 to 30 minutes, or until the salmon is cooked through. Salmon is considered fully cooked once it has reached an internal temperature of 145 degrees Fahrenheit. Insert an instant-read thermometer into the thickest part of the salmon in order to get an accurate temperature read.
Garnish the stuffed salmon filets with fresh parsley or chopped green onion if desired. Serve with fresh grated parmesan cheese and fresh lemon wedges for an amazing weeknight meal.
Serve stuffed sockeye salmon with your choice of favorite sides and enjoy!
Serving Suggestions:
I like pairing this feta stuffed salmon recipe with my Crowd-Pleasing Roasted Vegetables, Pesto Smashed Potatoes, Roasted Brussel Sprouts with Garlic and Lemon, Roasted Green Beans, or my Roasted Asparagus with Parmesan and Lemon.
Store any leftover salmon in an airtight container in the refrigerator for up to 5 days.
And that’s it! This spinach stuffed sockeye salmon is the perfect dish to spruce up your salmon dinner for an easy impressive meal every time! Make it for a special occasion, your next dinner party, or any time you’re looking for a unique dining experience or a restaurant-worthy meal.
If you’re a big salmon fan like me, also try these delicious salmon recipes:
More Healthy Salmon Recipes:
- Baked Garlic Butter Salmon
- Soy Honey Salmon
- Salmon Tacos with Slaw and Chipotle Lime Sauce
- Sheet Pan Salmon and Vegetables
- Creamy Tuscan Salmon
Stuff thy salmon!
Mushroom and Spinach Stuffed Salmon
Ingredients
- 2 lbs sockeye salmon cut into individual filets
- 2 Tbsp avocado oil divided
- ½ red onion finely chopped
- 8 ounces mushrooms chopped
- 5 cloves garlic minced
- 5 ounces baby spinach
- 6 ounces feta cheese crumbles
- 1 tsp sea salt to taste, divided
Instructions
- Heat one tablespoon of avocado oil in a large nonstick skillet over medium-high heat. Add the onion and sauté for 2 to 3 minutes, until very fragrant.
- Stir in the mushrooms and ½ teaspoon of sea salt. Cover the skillet and cook for 3 minutes, stirring occasionally, or until much liquid is seeping out of the mushrooms. Add in the garlic and continue cooking until most of the liquid has evaporated.
- Add in the baby spinach, cover the skillet and cook, stirring occasionally, until the spinach has wilted.
- Stir in the feta cheese and stir for another 1 to 2 minutes, until the cheese is well incorporated.
- Preheat the oven to 350 degrees F.
- Line a large rimmed baking sheet with parchment paper. Place the salmon on a cutting board and pat salmon fillets dry with a paper towel and transfer them to the prepared baking sheet.
- Slice the salmon through the center carefully using a sharp knife, leaving about ¼ to ½ inch at the end, creating a flap.
- Stuff the salmon filets with the spinach and mushroom stuffing mixture.
- Coat the flesh of the salmon with avocado oil using a silicon brush and sprinkle with sea salt and black pepper.
- Bake on the center rack of the preheated oven for 25 to 30 minutes, or until the salmon is cooked through. Salmon is considered fully cooked once it has reached an internal temperature of 145 degrees Fahrenheit. Insert an instant-read thermometer into the thickest part of the salmon in order to get an accurate temperature read.
- Garnish the stuffed salmon filets with fresh parsley or chopped green onion if desired. Serve stuffed sockeye salmon with your choice of favorite sides and enjoy!
Nutrition
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This is Delicious! I’m surprised there are no other comments. I’ve been following this sight for a few years now and this is one of my favorites. Thank you!
Hi Mandi! Thanks so much for the sweet note! I’m thrilled you enjoy the recipe and am happy to hear you’ve been a long time follower! I appreciate the support! xoxo