Blackened Salmon Stuffed with Spinach & Parmesan – Easy Recipe

This Blackened Salmon Stuffed with Spinach & Parmesan is a restaurant-quality dish that’s incredibly easy to make at home! Juicy salmon fillets are seasoned with bold Cajun spices, then stuffed with a creamy blend of fresh spinach and Parmesan cheese. A perfect combination of smoky, creamy, and savory flavors, this dish is perfect for date nights, dinner parties, or when you just want to elevate your weeknight meal!

Ingredients

• 4 salmon fillets (about 6 oz each), skin removed
• 2 cups fresh spinach, chopped
• ½ cup grated Parmesan cheese
• ¼ cup cream cheese, softened
• 2 cloves garlic, minced
• 1 tsp smoked paprika
• 1 tsp cayenne pepper (adjust to taste)
• ½ tsp garlic powder
• ½ tsp onion powder
• ½ tsp dried thyme
• ½ tsp salt
• ¼ tsp black pepper
• 2 tbsp olive oil

this RECIPE

Instructions

1. Preheat Oven: Preheat your oven to 375°F (190°C).
2. Prepare the Filling: In a bowl, mix together the spinach, Parmesan cheese, cream cheese, and minced garlic until well combined. Set aside.
3. Season the Salmon: In a small bowl, combine the smoked paprika, cayenne pepper, garlic powder, onion powder, dried thyme, salt, and black pepper. Pat the salmon fillets dry and rub the seasoning mixture evenly on all sides.
4. Stuff the Salmon: Using a sharp knife, carefully cut a pocket into the thickest part of each salmon fillet. Spoon the spinach-Parmesan mixture into the pockets, packing it in tightly.
5. Sear the Salmon: Heat olive oil in an oven-safe skillet over medium-high heat. Sear the salmon for 2-3 minutes on each side until golden and slightly crisp.
6. Bake the Salmon: Transfer the skillet to the oven and bake for 10-12 minutes, or until the salmon is cooked through and flakes easily with a fork.
7. Serve and Enjoy: Let the salmon rest for a few minutes before serving. Pair with your favorite sides and enjoy!

Helpful Tips

• Don’t Overstuff: Be careful not to overfill the salmon pockets, as it can make the fillets hard to seal and cook evenly.
• Perfect Sear: Make sure the skillet is hot before adding the salmon to achieve that crisp, flavorful crust.
• Check for Doneness: Salmon is done when it reaches an internal temperature of 145°F (63°C).

Substitutions and Variations

• Cheese: Substitute Parmesan with Asiago or Gruyère for a different flavor profile.
• Greens: Swap spinach for kale or arugula if preferred.
• Mild Spice: Use smoked paprika instead of cayenne for a less spicy option.
• Dairy-Free: Use a dairy-free cream cheese alternative and nutritional yeast in place of Parmesan.

Storage Instructions

• Refrigerate: Store leftover salmon in an airtight container in the refrigerator for up to 3 days.
• Reheat: Reheat in a 350°F oven for 8-10 minutes or until warmed through. Avoid microwaving, as it can dry out the fish.
• Freezing: While fresh is best, you can freeze stuffed salmon for up to 1 month. Wrap tightly in foil before freezing and thaw overnight in the fridge before reheating.

Frequently Asked Questions

Q: Can I use frozen salmon fillets?
A: Absolutely! Just be sure to thaw them completely and pat them dry before seasoning.

Q: What sides go well with this dish?
A: This salmon pairs wonderfully with garlic mashed potatoes, roasted asparagus, or a light lemon-dill salad.

Q: Can I make this ahead of time?
A: Yes! You can prepare the filling and season the salmon up to 1 day ahead. Assemble right before cooking for the best results.

Conclusion

If you’re looking for a recipe that feels fancy but is surprisingly simple, this Blackened Salmon Stuffed with Spinach & Parmesan is your answer. Its bold flavors and creamy filling are sure to impress anyone at the table. Try it for your next dinner, and don’t forget to share your creations with us on Pinterest or Instagram!