Stuffed Salmon

Yumna Jawad

Updated Jul 26, 2025

4.80 from 10 reviews

This stuffed salmon is filled with olives, sun-dried tomatoes, and other Mediterranean flavors. Bakes in a 9x13 dish in under 15 minutes.

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Prep Time 15 minutes
Servings 4 servings
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Stuffed salmon with mediterranean flavors!

Stuffed salmon is one of my favorite ways to make salmon, especially when I want something that’s not just a plain fillet. No surprise, my version leans Mediterranean with sun-dried tomatoes, spinach, olives, lemon, and a little Greek yogurt mixed in to make the stuffed salmon filling.

I’ve made this stuffed salmon more times than I can count. The filling comes together fast, and once it’s in the oven, I don’t have to think about it.

Happy Cooking!
– Yumna

Stuffed Salmon Ingredients

Ingredients for recipe: Salmon fillets, Stonyfield organic whole milk Greek yogurt, olive oil, sun-dried tomatoes, spinach, Kalamata olives, garlic, green onions, dried dill, salt, and black pepper.
  • Salmon Fillets: Try to find four 6-ounce salmon fillets. Center cuts are best for even thickness!
  • Seasoning: You’ll need salt & pepper for the fish; and dried dill, lemon zest, and minced fresh garlic for the stuffing. Feel free to add in fresh herbs like basil or parsley as well!
  • Olive Oil: I prefer the taste of olive oil, but any cooking oil will do.
  • Stonyfield Greek Yogurt: Any plain Greek yogurt will work, but I love Stonyfield for its richness and tartness (plus it’s organic and made from pasture-raised cows).
  • Vegetables: This recipe calls for sun-dried tomatoes, Kalamata olives, green onions, and frozen chopped spinach. Kale will work as well, if you prefer it!

How to Make Stuffed Salmon

Step 1: In a small bowl, combine the Greek yogurt, sun-dried tomatoes, spinach, Kalamata olives, green onions, garlic, dill, and lemon zest.
Step 2: Gently fold all the ingredients together until combined. 
Step 3: Pat the salmon dry with a paper towel.
Step 4: Make a horizontal slit in the thickest part of the salmon fillet to create a pocket, making sure not to cut all the way through. Season the salmon with the salt and pepper.
Step 5: Stuff the mixture evenly inside the salmon.
Step 6: Use a couple of toothpicks to close each pocket.
Step 7: Carefully place the salmon, presentation side up, in the prepared baking dish and cook uncovered until it turns light pink.
Step 8: Broil for a light sear, then immediately add the reserved lemon juice on top and serve.
Stuffed baked salmon in a white baking dish garnished with lemon slices.

Stuffed Salmon Recipe

Author: Yumna Jawad
4.80 from 10 reviews
This stuffed salmon is filled with olives, sun-dried tomatoes, and other Mediterranean flavors. Bakes in a 9×13 dish in under 15 minutes.
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Prep Time15 minutes
Cook Time12 minutes
Total Time27 minutes
Servings4 servings
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Ingredients
  

  • 1 tablespoon olive oil
  • 4 (6-ounce) salmon fillets center cut
  • ¾ teaspoon salt
  • ½ teaspoon black pepper
  • ¼ cup Stonyfield Greek yogurt
  • ¼ cup julienned sun-dried tomatoes drained and chopped
  • 5 ounces frozen chopped spinach thawed and drained
  • 2 tablespoons Kalamata olives pitted
  • 2 green onions chopped
  • 2 garlic cloves minced
  • ½ teaspoon dried dill
  • 1 lemon zest and juice

Instructions

  • Preheat the oven to 400°F. Spray a 9×13 baking dish with olive oil.
  • Pat the salmon dry with a paper towel. Make a horizontal slit in the thickest part of the salmon fillet to create a pocket, making sure not to cut all the way through. Season the salmon with the salt and pepper and use your hands to rub the seasoning on both sides of the salmon and inside the pockets.
  • In a small bowl, combine the Greek yogurt, sun-dried tomatoes, spinach, Kalamata olives, green onions, garlic, dill, and lemon zest.
  • Stuff the mixture evenly inside the salmon, then use a couple toothpicks to close each pocket.
  • Carefully place the salmon, presentation side up, on the prepared baking dish and cook uncovered until the salmon turns light pink, about 10 minutes. Broil for an additional 2 minutes, then immediately add the reserved lemon juice on top and serve.

Equipment

Nutrition

Serving: 1fillet, Calories: 324kcal, Carbohydrates: 7g, Protein: 37g, Fat: 16g, Saturated Fat: 2g, Polyunsaturated Fat: 5g, Monounsaturated Fat: 7g, Cholesterol: 94mg, Sodium: 624mg, Potassium: 1150mg, Fiber: 3g, Sugar: 1g, Vitamin A: 4403IU, Vitamin C: 25mg, Calcium: 103mg, Iron: 3mg

Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.

Did You Make This Recipe?
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Recipe Tips

  1. Choose quality salmon: The freshness of the fish makes a noticeable difference in the overall flavor of the dish!
  2. Use full-fat Greek yogurt: I love Stonyfield because the creamy fat content helps to keep the salmon moist as it bakes.
  3. Use a meat thermometer: The FDA recommends cooking salmon to an internal temperature of 145°F. For a slightly more tender and moist result, some chefs recommend pulling it out of the oven at 125°F and allowing it to rest, covered, for a few minutes!
Baked stuffed salmon fillets in a white baking dish with lemon slices with a spatula and a carton of Stonyfield yogurt nearby.

Serving Ideas

FAQs

How do I store and reheat my stuffed salmon?

Place any leftover salmon in an airtight container, and store it in the fridge for up to three days. When it’s time to reheat, the oven is the best way to maintain the quality of the fish! Preheat to 275°F, place your salmon on a baking sheet, and cover it loosely with foil for about 15 minutes or until just warmed through. Overheating can dry out the salmon, so keep a close eye on it!

Can I freeze my stuffed salmon?

While you can freeze this dish, the texture of the fish and the filling will likely change quite a bit upon defrosting, so I wouldn’t recommend it.

My stuffing seems to fall out during baking. How can I prevent this?

To prevent stuffing from falling out, be sure that you’re not overfilling your salmon. You can also try securing the stuffed pockets with toothpicks and remove them after baking.

What’s the best way to make sure my salmon stays moist while baking?

To keep your salmon moist, take care not to over-bake it. Start checking for doneness a few minutes before the recipe’s suggested time. Using a meat thermometer to check for an internal temperature of 125°F-145°F will also help!

Stuffed salmon on a white plate with a side salad, lemon slice, and a fork.

More Salmon Recipes

4.80 from 10 votes (10 ratings without comment)

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Comments

  1. Pam the Rockstar says:

    Hi Yumna- thank you so much for your great recipes. I have a quick question on this one. Can the salmon be stuffed ahead of time to cook a couple of hours later? Thank you.

    Reply
    1. Yumna says:

      Sure, that should work out well! Just place it in the fridge before cooking. I would probably only do it about 3 to 4 hours in advance.

      Reply
      1. Pam the Rockstar says:

        Thank you for your quick reply!

        Reply