Mediterranean Stuffed Salmon

A vibrant and satisfying entrée featuring salmon fillets filled with a savory spinach mixture brightened by roasted red peppers, capers, preserved lemon, and Greek yogurt. This gluten-free dish delivers bold Mediterranean flavors and comes together in just over half an hour.

Why You’ll Love This Recipe

• Effortless Weeknight Meal: With just over 30 minutes from start to finish, this recipe fits seamlessly into a busy schedule.

• Bright, Balanced Flavors: The combination of briny capers, smoky red peppers, tangy preserved lemon, and creamy Greek yogurt creates a dynamic filling that complements rich salmon.

• Nutritious and Gluten-Free: Packed with omega-3s, protein, and vitamins from spinach, this dish aligns with healthy eating without sacrificing taste.

• Versatile and Customizable: Swap ingredients to suit your pantry or dietary preferences (see Variations below).

ingredients

• 2 teaspoons extra-virgin olive oil (plus more for greasing the pan)

• 1 shallot, finely diced

• 3 garlic cloves, minced

• 5 ounces baby spinach

• 2 fire-roasted red peppers (homemade or jarred), diced

• 2 tablespoons capers, drained and roughly chopped

• 1 small preserved lemon (pith, peel, and flesh finely chopped)

• 2 tablespoons Greek yogurt

• ½ teaspoon Aleppo pepper (plus extra for seasoning)

• ¼ teaspoon kosher salt (plus more for seasoning)

• Freshly ground black pepper, to taste

• 1½ pounds salmon fillet (at least 1-inch thick), sliced into 4 portions

• 1 lemon (half sliced into wedges; half reserved for juice)

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

directions

1. Preheat and prepare. Preheat the oven to 400°F. Grease a rimmed baking sheet with a thin layer of olive oil (about 2 teaspoons).

2. Sauté aromatics and spinach. In a nonstick pan over medium heat, warm the olive oil. Add the shallot and cook until translucent (2–3 minutes). Stir in the garlic and baby spinach; cook until wilted (about 3 minutes).

3. Drain and combine filling. Transfer the spinach mixture to a fine-mesh strainer; press gently to remove excess moisture. Chop the drained mixture and place it in a bowl. Add red peppers, capers, preserved lemon, Greek yogurt, Aleppo pepper, salt, and black pepper; stir to combine.

4. Season the salmon. Pat the salmon dry. Use a sharp knife to cut a slit (pocket) along one side of each fillet without cutting through. Season all over—inside and out—with salt, pepper, and additional Aleppo pepper if desired.

5. Stuff and bake. Arrange fillets skin-side down on the prepared sheet. Squeeze lemon juice over the fish. Divide the filling equally, spooning it into each pocket. Bake until salmon flakes easily with a fork, 12–14 minutes.

6. Serve. Remove from oven and present immediately with lemon wedges for squeezing.

Servings and timing

• Servings: 4

• Prep time: 20 minutes

• Cook time: 14 minutes

• Total time: 34 minutes

Variations

• Dairy-free: Replace Greek yogurt with 1 tablespoon tahini or 2 tablespoons unsweetened plant-based sour cream.

• No preserved lemon: Substitute 1 teaspoon lemon zest for brightness.

• Alternative greens: Swap baby spinach for Swiss chard, rainbow chard, beet greens, or kale.

• Replace capers: Use chopped green or black olives for a briny element.

• Extra herbs and spices: Rub the salmon with paprika, sumac, harissa paste, dill, or tarragon before baking.

storage/reheating

Store any leftovers in an airtight container in the refrigerator for up to 2 days or freeze for up to 2 months. To reheat, thaw (if frozen) overnight, then warm in a 350°F oven for about 10 minutes, or until heated through.

FAQs

What thickness of salmon fillet is best?

A fillet at least 1 inch thick holds the stuffing well and prevents overcooking. Thicker portions allow more filling without risking a dry interior.

Can I prepare the spinach filling ahead of time?

Yes. You can cook, drain, and mix the filling up to one day in advance. Store it refrigerated in an airtight container and stuff the salmon just before baking.

Are there alternative proteins for this stuffing?

Absolutely. Use the same filling in chicken breasts or pork chops, adjusting baking time to ensure the protein reaches a safe internal temperature.

How can I tell when the salmon is fully cooked?

The salmon is done when it flakes easily with a fork and reaches an internal temperature of 145°F.

Can I use fresh lemon instead of preserved lemon?

Yes; substitute 1 teaspoon of finely grated lemon zest for the preserved lemon to maintain brightness, though you’ll lose some umami depth.

Is it possible to grill this stuffed salmon?

Grilling stuffed salmon is challenging due to the filling. Instead, grill the fish and serve the warm filling alongside as a topping.

How spicy is Aleppo pepper?

Aleppo pepper has a mild heat with fruity, earthy notes. If unavailable, red pepper flakes can be used sparingly.

What side dishes pair well?

Saffron rice, Greek green bean salad, roasted fennel, or Greek-style potatoes all complement this dish.

Can I make this gluten-free?

Yes. All ingredients are naturally gluten-free, but verify that your preserved lemon and spices have no added wheat or barley.

How do I adjust seasoning for dietary preferences?

Reduce salt or omit capers for lower sodium. Increase herbs like dill or parsley for a fresher profile without adding salt.

Conclusion

Mediterranean Stuffed Salmon elevates a simple fish fillet into a show-stopping, flavor-packed main course. With its easy preparation, bright Mediterranean ingredients, and flexible variations, it’s perfect for both weeknight dinners and special occasions. Enjoy the harmonious balance of creamy filling, tender salmon, and vibrant accents—all in under 35 minutes.