This stuffed salmon recipe looks fancy, but it’s surprisingly simple to make. You’ll love it for a dinner party or a fancy, healthy dinner during the week. Salmon is stuffed with a Mediterranean-inspired mixture of spinach, feta, and roasted red peppers. Oven-baked and ready in just 30 minutes!.
Friends, you are going to want to add this stuffed salmon to your go-to dinner party recipes. It looks fancy and one-of-a-kind how the salmon is cooked and served, but it’s SO easy to do. Your guests (or family) will be so impressed, with not *too* much work on your end .
I got the idea for the “filling” from a ready-made stuffed salmon I saw at Whole Foods. I simplified it and made it again so you can make it at home! I love how the feta melts in the oven and how each bite tastes like the stuffing mixture.
As always, this post has both a step-by-step picture guide and a video recipe. I hope you find them useful. You will also find some serving ideas for this stuffed salmon recipe below. Enjoy!!.
Salmon stuffed with herbs and spices tastes great and looks fancy, but it’s surprisingly easy to make. The important thing is to start with good salmon and stuffing ingredients, which are easy to find at Whole Foods Market. Their wide range of seafood, fresh produce, and artisanal cheeses gives you everything you need to make stuffed salmon at home that tastes like it came from a restaurant.
In this step-by-step guide, you’ll learn how to cook stuffed salmon using ingredients sourced from Whole Foods Market You’ll also find tips on selecting salmon, creating flavorful stuffings, and serving ideas to complete the meal Let’s get started!
Benefits of Shopping at Whole Foods Market
Whole Foods Market is a prime destination for sourcing stuffed salmon ingredients including:
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Sustainable wild salmon: Their seafood team buys wild Alaskan salmon, which is known for its bright orange color, firm texture, and rich flavor. They follow strict sustainability standards when doing this.
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Freshest produce – The produce department offers a huge variety of fresh greens, vegetables and herbs perfect for savory salmon stuffings.
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Artisanal cheeses – Browse an array of specialty cheeses like feta, goat, and buffalo to mix into creative stuffings.
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Helpful seafood staff – Seafood team members can assist with salmon selection and answer any cooking questions.
With everything under one roof, Whole Foods Market makes shopping for stuffed salmon fuss-free. You can feel good knowing their products meet quality standards too.
Step-by-Step Guide to Cooking Stuffed Salmon from Whole Foods
Follow these simple steps for flawless stuffed salmon using ingredients from Whole Foods Market:
Step 1: Select the Salmon
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Look for 2 evenly-sized salmon fillets around 1 lb. each, preferably wild-caught.
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Fillets that are thick and wide work best to contain the stuffing.
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Ask the seafood staff to cut the fillets in half lengthwise, leaving the bottom end attached.
Step 2: Make the Stuffing
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Sauté spinach, artichokes, and garlic in olive oil.
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Remove from heat and mix in cheeses, breadcrumbs, and herbs.
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Cool completely before using.
Step 3: Prepare the Salmon
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Season fillets inside and out with salt, pepper, and lemon juice.
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Lay one fillet open and top with desired amount of cooled stuffing.
Step 4: Roll, Tie, and Bake
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Carefully roll up the stuffed fillet. Use twine to tie at 1-inch intervals.
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Place seam-side down on an oiled baking sheet and brush with olive oil or butter.
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Bake at 400°F for 18-22 minutes until opaque throughout.
Step 5: Finish and Serve
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Cool for 5 minutes before removing twine.
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Garnish with fresh dill and lemon wedges.
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Pair with roasted potatoes or quinoa pilaf and sautéed greens.
Creative Stuffing Combinations
The stuffing is what makes stuffed salmon extra special. Take your pick of these delicious stuffing ideas using Whole Foods ingredients:
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Spinach, roasted red peppers, and goat cheese
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Sun-dried tomatoes, kalamata olives, and feta
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Caramelized onions, mushrooms, and gruyère
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Butternut squash, walnuts, and gorgonzola
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Artichoke hearts, fire-roasted peppers, and manchego
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Sausage, cornbread crumbs, and cheddar
Mix and match flavors to create your own signature salmon stuffing.
Tips for Choosing Salmon
Keep these tips in mind when selecting salmon fillets for the best stuffed salmon:
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Look for firm, bright flesh without discoloration.
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Smell the salmon – it should not have any “fishy” odor.
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Size matters – pick wide, thick fillets that can hold plenty of stuffing.
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Have fillets sliced partially through the middle for easy rolling.
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Wild-caught salmon has superior flavor and texture over farmed.
Step-by-Step Visual Guide
Follow this visual tutorial for how to stuff, roll, tie, and bake the salmon:
![Salmon sliced partially through middle][]
Have seafood counter partially slice fillets![Salmon seasoned with stuffing added][]
Season and add cooled stuffing![Salmon rolled up and tied][]
Carefully roll up stuffed fillet and tie with twine![Salmon baked in oven][]
Bake until cooked through and flaky
Serving Suggestions
Complete your stuffed salmon meal with these easy Whole Foods side dishes:
- Quinoa or brown rice – toss with fresh herbs and lemon juice
- Roasted vegetables – potatoes, Brussels sprouts, or asparagus
- Sautéed greens like spinach or kale
- Mixed green salad with balsamic vinaigrette
- Crusty whole grain bread or rolls
Keep sides simple to let the stuffed salmon shine as the star of the plate.
Safety Tips for Raw Salmon
Practice food safety when handling raw salmon to avoid any illness:
- Store salmon on ice at the bottom of your cart and check out last.
- Refrigerate salmon right away and use within 2 days.
- Wash hands, cutting boards, knives immediately after use.
- Cook to an internal temperature of at least 145°F.
Which Whole Foods Brands to Buy
Check out these top Whole Foods Brands for stuffed salmon ingredients:
- 365 Everyday Value spices – Italian seasoning, fennel, paprika
- Allegro cheeses – feta, mozzarella, goat cheese
- Whole Foods spinach, vegetables, greens – fresh produce
- Whole Foods 365 breadcrumbs – panko or Italian-style
Using Whole Foods brands balances quality and value.
Ready-to-Eat Options for Shortcuts
For quicker meals, opt for these ready-made items sold at Whole Foods:
- Pre-stuffed salmon fillets or salmon cakes
- Smoked salmon slices to fill crackers or flatbreads
- Salmon dip or pâté with crackers or veggies
- Canned wild salmon to flake into homemade stuffings
Head to the prepared foods section or freezer aisles to find handy stuffed salmon shortcuts.
Whole Foods Meat and Seafood Department
Tap into the expertise at the Whole Foods meat and seafood department when shopping for your stuffed salmon ingredients.
Their pros can:
- Recommend the freshest, highest quality salmon fillets for stuffing
- Cut fillets to the ideal size and slice partially through the middle
- Share cooking tips and pairing ideas for the stuffed salmon
- Answer any questions you have about preparing or serving the stuffed salmon
Don’t be shy to ask for help selecting products or advice for your recipe. Their passion is seafood!
Frequently Asked Questions
What size salmon should I buy for stuffing?
Look for evenly-sized fillets around 1 lb. each and at least 1-inch thick. Longer fillets are easier to stuff.
How long does it bake for?
About 18-22 minutes at 400°F until salmon is opaque and flakes easily with a fork.
Can I freeze extra stuffing?
Yes, cook extra stuffing and freeze it for up to 3 months. Thaw before using to re-stuff salmon.
What herbs go well in the stuffing?
Dill, parsley, basil, oregano, and thyme all pair wonderfully with salmon.
How do I reheat leftovers?
Place salmon slices on a baking sheet, cover with foil, and reheat at 325°F until warmed through, 15-20 minutes.
Final Thoughts
Stuffed salmon impresses guests but is surprisingly uncomplicated to make when you have access to quality ingredients. shop Whole Foods Market for the freshest salmon, produce, and specialty cheeses to create restaurant-worthy stuffed salmon fillets. Tap into their meat and seafood expertise while you’re there too. Follow the simple steps for baking success. Then complete the meal with nutritious sides using their array of wholesome products. Elevate your next dinner party or weeknight with spectacular stuffed salmon made easy with help from Whole Foods Market.
Get the Recipe:Stuffed Salmon With Spinach & Feta (30 minutes!)
- 4x 6-ounce pieces of salmon (approx. 170 grams each; I like salmon that is cut into longer pieces best.
- 2 Tbsp olive oil (divided)
- 3 cups baby spinach, packed
- 1 tsp Italian seasoning
- 1/2 tsp paprika (regular or smoked)
- A pinch of cayenne pepper
- Approx. 5.3 ounce block of feta cheese (Approx. 150 grams)
- 1/4 cup parmesan, freshly grated (I recommend parmigiano-reggiano)
- 1/4 cup roasted red peppers from a jar, cut into 1/4-inch pieces
- Salt + pepper, to taste
- Preheat oven to 400F. Line a baking sheet with parchment paper. Place salmon pieces onto lined baking sheet, skin-side down.
- Make a long cut down the middle of each piece of salmon with a sharp knife. Make sure your knife doesn’t go all the way through the salmon. The meat should still be attached at the very end and at the very bottom.
- Add salt and pepper to the salmon and brush it with 1 tablespoon of olive oil. Set aside.
- In a large pan over medium-low heat, heat the last tablespoon of olive oil. Put in the spinach, Italian seasoning, paprika, cayenne, salt, and pepper once the pan is hot. Sauté for a couple minutes, until wilted.
- Take it off the heat and then add the feta cheese, parmesan cheese, and chopped roasted red peppers. Press down on the feta to soften it (mush it) and mix the ingredients well until they all stick together.
- Put the spinach-feta mix into the salmon that has been cut open. Repeat until all the mixture is gone and all the salmon pieces are filled.
- Put salmon in the oven and bake for 12 to 17 minutes, depending on how done you want it and how thick the fish is. Remove from oven and serve hot!.
- I like to use fresh salmon instead of salmon that has already been frozen if I can. For this recipe, you can ask the people behind the fish counter to cut you 4 nice, even-shaped pieces of salmon. I would aim for about 6 ounces (170 grams) of salmon per piece. Long pieces of salmon work best for stuffing, at least for me.
- It’s easy to tell if your fish is done by cutting through the thickest part of it. The color should no longer be see-through pink; it should be opaque and whitish pink instead!
- For the best taste, I used a good block of sheep’s feta that had been kept in brine.
- You can use sun-dried tomatoes instead of the roasted red peppers if you’d like.
- You can use oregano, basil, and thyme in equal amounts instead of Italian seasoning if you don’t have any on hand!!
- For step-by-step pictures on how to make this recipe, please see the blog post and the recipe video.
- cooked whole grains like farro, quinoa, or brown rice
- Toss some pasta, couscous, or orzo with garlic, chopped herbs, and freshly grated Parmesan. This is a simple way to eat it.
- mashed, steamed, or roasted potatoes OR sweet potatoes
As a dietitian, I create recipes with whole food ingredients that provide the nutrients needed for optimal health. My nutrition philosophy does not focus on numbers; however, I understand that this information can be helpful.
Please keep in mind that the nutrition information given is just a guess, and I can’t promise that it is correct. These numbers will differ depending on brands used, recipe modifications, and amount eaten. If you require specific nutrition information due to medical reasons, please consult with your dietitian or physician.
About the ingredients + possible substitutions
- Salmon: Whenever possible, I like to use fresh salmon instead of salmon that has already been frozen. I like it SO much better! For this recipe, you can ask the people behind the fish counter to cut you 4 nice, even-shaped pieces of salmon. I would aim for about 6 ounces (170 grams) of salmon per piece. Long pieces of salmon work best for stuffing, at least for me.
- Spinach: Baby spinach is wilted on the stove before it is mixed with the peppers, cheese, and spices. This makes it easier to stuff into the salmon.
- Feta cheese: For the best taste, I used a good block of sheep’s feta that had been kept in brine.
- Adding some freshly grated parmigiano-reggianno to this recipe gives it a lovely, strong flavor. I tried this recipe without the parmesan at first, and it did work, but I liked it better with it!!
- Roasted red peppers: I put some roasted red peppers from a jar in the stuffing because they go so well with it. You can leave them out if you want to. You could also try swapping them with sun-dried tomatoes instead.
- Italian seasoning: This season gets added to the spinach-feta mix. Because oregano, basil, and thyme are all equal parts, you can use them instead if you don’t have Italian seasoning!!
- Paprika: Added to the spinach-feta mixture as well. Regular paprika worked for me, but smoked paprika will also do.
- Cayenne: A little cayenne pepper is added to add a little spice. It’s very subtle though – not “spicy. If you don’t have it, you can leave it out.
- Olive oil: A little olive oil is used to cook the spinach and brush it on the salmon before putting it in the oven to bake.
The printable recipe card at the end of this post has all the measurements for the ingredients and full instructions.