Stuffed Salmon

Yumna Jawad

4.80 from 10 votes

This stuffed salmon is filled with Greek yogurt, olives, sun-dried tomatoes, and other Mediterranean flavors. So good!

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Stuffed salmon is one of those dishes that sounds fancy but is actually pretty straightforward to make at home, and it’s so good! In this spinach-stuffed salmon recipe, I’m keeping things on the lighter side by swapping out cream cheese with Stonyfield’s organic Greek yogurt in the filling. Greek yogurt adds a creamy texture and a tangy kick that blends with the rich flavors of salmon, sun-dried tomatoes, and Kalamata olives. It might not be your idea of a traditional stuffed salmon, but… it’s even better! 

This Stuffed Salmon recipe post is sponsored by Stonyfield, although the content represents my own personal opinion and experience using the product.

Stuffed salmon fillets with Stonyfield Greek yogurt in a baking dish with fresh lemon slices.
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Table of Contents

What sets this stuffed salmon recipe apart is the flavor. If you’re looking for a new way to serve salmon instead of just baking it, I highly recommend stuffing it.  This is a Mediterranean-style stuffed salmon full of so much texture and flavor!  I love using Greek yogurt as a substitute for cream cheese without sacrificing texture or that creamy element we all love.

Recipe At a Glance

Cuisine Inspiration: Mediterranean Fusion
Primary Cooking Method: Oven
Dietary Info: Low-Carb, Gluten-Free
Key Flavor: Tangy and Rich
Skill Level: Easy

Summary

  • Simple Swap: I’m using Greek yogurt instead of cream cheese for a touch of creaminess that pairs perfectly with the savory salmon. 
  • Quick and Satisfying: This recipe is a lifesaver for busy weeknights. It only takes about 20 minutes total to get on the table, which is a great option during the month or Ramadan.
  • Oven-baked: Throwing “something” in the oven is pretty much my weeknight go-to, and having yet another option for dinner rotation that takes me minutes to prep makes this recipe one of my favorites!
  • Fun to make: Stuffing the salmon is actually pretty fun! I like to see how much filling I can get in without it overflowing!
  • Meal-Prep Salmon Recipe: This stuffed salmon dish is not only a fantastic dinner but also keeps well, which means you can look forward to an amazing lunch that’s ready to go when you are.

Ingredients to Make Stuffed Salmon

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: Start with four 6-ounce pieces, the center cut to ensure even thickness. This cut is perfect for stuffing.
  • Salt & Pepper: A sprinkle of each enhances and deepens the natural flavors of the salmon.
  • Olive Oil: Provides a good base for cooking, adding subtle flavor and helping to keep the salmon moist.
  • Stonyfield Greek Yogurt: A quarter cup brings creaminess and a tangy punch to the stuffing, complementing the fish, with the added benefit of being organic and from pasture-raised cows.
  • Sun-dried tomatoes: These add a sweet, tart, and umami-rich taste that intensifies the flavor of your stuffing. Their chewy texture is great.
  • Frozen Chopped Spinach: Once thawed and drained, it’s an easy way to sneak in some greens. Spinach adds earthiness and a touch of color without overpowering the other flavors.
  • Kalamata Olives: Their rich, fruity flavor deepens the Mediterranean flair of the dish, bringing in a savory note to balance the creaminess.
  • Green Onions: These provide a mild oniony bite that complements the stuffing, adding  freshness to the mix.
  • Garlic Cloves: Is it Mediterranean without garlic? Minced garlic cloves infuse the stuffing and the fish with a depth of flavor that’s hard to beat.
  • Dried Dill: Just half a teaspoon is needed for its slightly sweet and citrusy flavor that pairs really well with salmon.
  • Lemon: The zest adds a bright, aromatic touch to the filling, while the juice squeezed over the cooked salmon brings all the flavors together with its zesty spark.
  • Swap Spinach for Kale: If you’re a fan of heartier greens, kale makes a great substitute that holds up well in the bake.
  • Make It Spicy: Stir in some red pepper flakes or a dash of cayenne to your stuffing mix.
  • Add Some Feta: Crumble in some feta cheese for a more pronounced Mediterranean vibe and a salty tang.
  • Throw in Capers: For an extra burst of briny flavor, a tablespoon or two of capers can be a fantastic addition.
  • Mix in Fresh Herbs: If you have them on hand, fresh dill, parsley, or basil can really brighten up the filling.

How to Make Stuffed Salmon In the Oven

Stuffing salmon is really as simple as 1, 2, 3! All you have to do is make a pocket with a knife, add your filling, and bake!

Make the Greek Yogurt & Spinach Stuffing

  1. In a small bowl, combine the Greek yogurt, sun-dried tomatoes, spinach, Kalamata olives, green onions, garlic, dill, and lemon zest.
  2. Gently fold all the ingredients together until combined. 
2-image collage: 1 - Greek yogurt, sun-dried tomatoes, spinach, olives, garlic, dill, and zest in a bowl before mixing; 2 - After mixing.

Prepare the Salmon and Bake

  1. Pat the salmon dry with a paper towel.
  2. 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.
  3. Stuff the mixture evenly inside the salmon.
  4. Use a couple of toothpicks to close each pocket.
  5. Carefully place the salmon, presentation side up, in the prepared baking dish and cook uncovered until it turns light pink.
  6. Broil for a light sear, then immediately add the reserved lemon juice on top and serve.
4-image collage of preparing salmon: 1 - Patting salmon fillets dry on a cutting board; 2 - After slicing a pocket and seasoning fillets with salt and pepper; 3 - After stuffing with yogurt filling; 4 - After closing the fillets with a toothpick.

Tips for Making the Best Stuffed Baked Salmon

  1. Choose Quality Salmon: Opt for fresh, high-quality salmon. The freshness of the fish does make a difference in overall flavor.
  2. Even Thickness: When buying salmon, look for fillets that are even in thickness to promote even cooking. Center-cut pieces are typically the most uniform.
  3. Use Full-Fat Greek Yogurt: Stonyfield’s full-fat Greek yogurt brings richness to your salmon stuffing without overpowering it. Its creamy texture and fat content help to keep the salmon moist as it bakes. Plus, it’s made with high-quality ingredients and without the use of toxic, persistent pesticides!
  4. Don’t Skimp on the Seasoning: Even if you’re keeping the seasoning simple with just salt and pepper, make sure you season the inside of your stuffing pocket as well. This ensures every bite is flavorful.
  5. 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.

What to Serve With Spinach Stuffed Salmon

How to Store & Reheat Stuffed Salmon

Place any uneaten salmon in an airtight container, seal it with a lid, and store it in the fridge.

When it’s time to reheat, the oven is your best bet to maintain the quality of the fish. Preheat the oven to 275°F, place the salmon on a baking sheet, and cover loosely with foil. Reheat for about 15 minutes or until just warmed through. Overheating can dry out the salmon, so keep a close eye on it.

How Long Will Stuffed Salmon Last in the Fridge?

Stuffed salmon will last for about three days when properly stored in the fridge. Remember that the fresher the fish is when you bake it, the better it will taste, even after a day or two. It’s always a good idea to mark your container with the date it was cooked so you can keep track.

Can I Freeze Stuffed Salmon?

Freezing your stuffed salmon is possible, but keep in mind that the texture of the fish and the filling may change upon defrosting. In general, I would not recommend freezing.

Frequently Asked Questions

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

To prevent stuffing from falling out, ensure that you’re not overfilling your salmon. Additionally, you can secure the stuffed pockets with toothpicks and remove them after baking.

Can I use low-fat Greek yogurt instead of full-fat in the stuffing?

Yes, you can use low-fat Greek yogurt, though full-fat provides a richer flavor and creamier texture. If you’re using Stonyfield full-fat will give the best results for a luxurious stuffing.

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

To keep your salmon moist, don’t overbake 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 is also important.

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

So, you’ve got all the secrets and the know-how for making stuffed salmon. Remember, the key is to keep it simple and let the ingredients pop. When you bring this salmon to the dinner table, get ready for the “oohs” and “ahhs”!

More Salmon Recipes:

If you try this feel good Stuffed Salmon recipe or any other recipe on Feel Good Foodie, then don’t forget to rate the recipe and leave a comment below! It helps others who are thinking of making the recipe. We would love to hear about your experience making it. And if you snapped some shots, share it on Instagram so we can repost on Stories!

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Stuffed baked salmon in a white baking dish garnished with lemon slices.
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Review

Stuffed Salmon

This stuffed salmon is filled with Greek yogurt, olives, sun-dried tomatoes, and other Mediterranean flavors. So good!
4.8 from 10 votes
Author Yumna Jawad
Servings 4 servings
Course Entree
Calories 84
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes

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: 84kcal, Carbohydrates: 7g, Protein: 4g, Fat: 6g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Cholesterol: 1mg, Sodium: 550mg, Potassium: 322mg, Fiber: 3g, Sugar: 1g, Vitamin A: 4335IU, Vitamin C: 25mg, Calcium: 83mg, Iron: 1mg

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

Diet: Gluten Free, Low Calorie
Cuisine Mediterranean
Course: Entree

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Comments

  1. 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. 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