If you’re craving a seafood dish that bursts with flavor, texture, and vibrant colors, the Blackened Salmon Stuffed with Spinach and Parmesan Recipe is exactly what you need. This dish masterfully combines the smoky, spicy crust of blackened seasoning with a rich, creamy filling of fresh spinach and tangy Parmesan cheese, tucked inside tender salmon fillets. It’s an impressive yet approachable recipe that will delight your taste buds and impress anyone lucky enough to share your table.
Ingredients You’ll Need
The magic behind the Blackened Salmon Stuffed with Spinach and Parmesan Recipe lies in its simple but essential ingredients. Each one adds a unique character—whether it’s the bold spices for that signature blackened crust, or the creamy, cheesy spinach stuffing that balances the heat with a smooth finish.
- Salmon fillets (4, skinless, about 6 oz each): Choose fresh, high-quality salmon for the best flavor and texture.
- Olive oil (2 tablespoons): Helps to create the perfect sear and adds a subtle fruity flavor.
- Paprika (1 tablespoon): Provides smokiness and vibrant color to the blackened seasoning.
- Garlic powder (1 teaspoon): Enhances the seasoning with a savory depth.
- Onion powder (1 teaspoon): Adds mild sweetness and complexity.
- Dried thyme (1 teaspoon): Gives a slight earthy herbiness that complements the salmon.
- Dried oregano (1 teaspoon): Adds a touch of Mediterranean flavor.
- Cayenne pepper (1/2 teaspoon): Brings the all-important heat for blackening.
- Salt and pepper: Essential for seasoning and enhancing all other flavors.
- Fresh spinach (2 cups, chopped): Provides a fresh, vibrant filling that’s also packed with nutrients.
- Parmesan cheese (1/2 cup, grated): Offers a savory, nutty touch that melts beautifully.
- Cream cheese (1/4 cup, softened): Adds creaminess and binds the stuffing together.
- Garlic clove (1, minced): Fresh garlic for a fragrant punch inside the stuffing.
- Lemon juice (1 tablespoon): Brightens the stuffing with a fresh, zesty lift.
How to Make Blackened Salmon Stuffed with Spinach and Parmesan Recipe
Step 1: Prepare the Stuffing
Start by mixing the chopped fresh spinach, grated Parmesan cheese, softened cream cheese, minced garlic, and lemon juice in a bowl. Stir until you have a creamy, well-incorporated filling full of flavor and texture that will perfectly complement the salmon.
Step 2: Prepare the Salmon
Pat each salmon fillet dry with paper towels to ensure the seasoning sticks well and the salmon sears nicely. Then, carefully slice a horizontal pocket into the side of each fillet, large enough to hold the stuffing without breaking the fish apart.
Step 3: Season the Salmon
Mix together paprika, garlic powder, onion powder, dried thyme, dried oregano, cayenne pepper, salt, and pepper in a small bowl. Rub this flavorful blackening spice blend generously over the entire surface of each salmon fillet, making sure to season inside and out of the pocket for maximum taste.
Step 4: Stuff the Salmon
Fill each salmon pocket with the spinach and Parmesan mixture, pressing gently so the stuffing stays in place. If needed, secure the opening with toothpicks to prevent the filling from spilling out during cooking.
Step 5: Blacken the Salmon
Heat olive oil in a cast iron skillet over medium-high heat until shimmering. Place the salmon fillets skin side up in the hot skillet and cook for about 2 to 3 minutes, allowing a dark, flavorful crust to form. Flip the fillets carefully and cook the other side for an additional 2 minutes.
Step 6: Bake the Salmon
Preheat your oven to 375°F (190°C). Transfer the skillet with the salmon into the oven and bake for 10 to 12 minutes until the salmon is cooked through and the stuffing is hot and bubbling. Use a food thermometer to check that the internal temperature has reached 145°F (63°C) for perfectly cooked fish.
Step 7: Serve
Remove the skillet from the oven and let the salmon rest for a few minutes, allowing the juices to redistribute. This step ensures a moist and tender bite every time.
How to Serve Blackened Salmon Stuffed with Spinach and Parmesan Recipe
Garnishes
Finish your beautiful salmon dish with fresh lemon wedges to squeeze over the top, brightening every bite with just the right amount of acidity. Sprinkle chopped fresh parsley or dill for a pop of green color and herbal aroma that complements the richness.
Side Dishes
This Blackened Salmon Stuffed with Spinach and Parmesan Recipe pairs wonderfully with light, refreshing sides like a crisp mixed green salad or steamed asparagus. For something heartier, try buttery mashed potatoes or fluffy couscous to soak up the flavorful juices.
Creative Ways to Present
Plate each stuffed fillet on a bed of wilted greens or a smear of lemon-garlic aioli for an elegant presentation. Serve family-style with lemon halves and sprinkle extra Parmesan around the plate to make the meal look as inviting as it tastes.
Make Ahead and Storage
Storing Leftovers
Leftover stuffed salmon keeps well in an airtight container in the refrigerator for up to 2 days. To preserve the best texture, store the fillets separately from any fresh garnishes or citrus wedges.
Freezing
While best enjoyed fresh, this dish can be frozen after cooking. Wrap each stuffed fillet tightly in plastic wrap and aluminum foil, then place in a freezer-safe container or bag. Frozen salmon can be kept for up to 1 month, though texture may slightly change.
Reheating
Reheat leftovers in a low-heat oven (around 300°F or 150°C) wrapped loosely in foil to gently warm the fish without drying it out. Avoid microwaving, as that can make the salmon tough and the stuffing unevenly heated.
FAQs
Can I use frozen spinach for the stuffing?
Yes, but be sure to thaw and thoroughly drain the spinach to avoid extra moisture that might make the stuffing too soggy. Fresh spinach is preferred for its texture and flavor.
Is it necessary to use a cast iron skillet?
While cast iron gives the best sear and helps develop that lovely blackened crust, a heavy-bottomed nonstick skillet can work in a pinch. Just be careful not to overcrowd the pan.
Can I substitute the Parmesan cheese?
Grated Pecorino Romano or Asiago cheese can be used for a similar salty, nutty flavor. Avoid milder cheeses that won’t add much depth.
How spicy is this recipe?
The cayenne pepper adds a gentle heat that can be adjusted by using less or omitting it entirely if you prefer a milder dish.
What do I do if the stuffing falls out during cooking?
Using toothpicks to secure the pocket and pressing the filling firmly inside helps keep it in place. Also, avoid overfilling the fillets to prevent leaks.
Final Thoughts
This Blackened Salmon Stuffed with Spinach and Parmesan Recipe is truly one of my favorite ways to enjoy salmon because it feels both special and comforting at the same time. Whether you’re cooking for family, friends, or just treating yourself, it’s a dish that brings together bold spices, fresh greens, and creamy cheese in a way that’s destined to become a classic on your dinner table. Give it a try—you’re going to love every bite!
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Blackened Salmon Stuffed with Spinach and Parmesan Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop and Baking
- Cuisine: American
- Diet: Low Fat
Description
This Blackened Salmon Stuffed with Spinach and Parmesan Cheese is a flavorful and elegant dish featuring tender salmon fillets filled with a creamy spinach and cheese mixture. The fillets are seasoned with a bold blackening spice blend, seared to develop a delicious crust in a cast iron skillet, and finished in the oven for a perfectly cooked, juicy finish. Ideal for a nutritious dinner, this recipe balances rich cheese with fresh greens and vibrant spices.
Ingredients
Salmon and Seasoning
- 4 salmon fillets (skinless, about 6 oz each)
- 2 tablespoons olive oil
- 1 tablespoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1/2 teaspoon cayenne pepper
- Salt and pepper to taste
Stuffing
- 2 cups fresh spinach, chopped
- 1/2 cup Parmesan cheese, grated
- 1/4 cup cream cheese, softened
- 1 garlic clove, minced
- 1 tablespoon lemon juice
Instructions
- Prepare the Stuffing: In a mixing bowl, combine the chopped spinach, grated Parmesan cheese, softened cream cheese, minced garlic, and lemon juice. Mix until well incorporated and creamy. Set aside.
- Prepare the Salmon: Pat salmon fillets dry with paper towels. Using a sharp knife, make a horizontal slit along the side of each fillet to create a pocket for the stuffing.
- Season the Salmon: In a small bowl, mix together paprika, garlic powder, onion powder, dried thyme, dried oregano, cayenne pepper, salt, and pepper. Rub the seasoning evenly over the salmon fillets, both inside and outside the pockets.
- Stuff the Salmon: Spoon the spinach-Parmesan mixture into the pocket of each fillet. Press gently to secure the filling inside the salmon. Use toothpicks if needed to keep the stuffing in place.
- Blacken the Salmon: Heat olive oil in a cast iron skillet over medium-high heat. Once hot, place salmon fillets in the skillet, skin side up, and cook for 2-3 minutes until a dark crust forms. Flip the fillets and cook for another 2 minutes.
- Bake the Salmon: Preheat oven to 375°F (190°C). Transfer the skillet to the oven and bake for 10-12 minutes, or until the salmon is cooked through and the stuffing is hot and bubbly. Ensure the internal temperature reaches 145°F (63°C).
- Serve: Remove the salmon from the oven and let rest for a few minutes before serving. Garnish with lemon wedges or fresh herbs if desired.
Notes
- Use a sharp knife to carefully create the pocket in the salmon to avoid tearing the fillet.
- To keep the stuffing securely inside, toothpicks can be used but remember to remove them before serving.
- Cast iron skillets work best for blackening due to their heat retention but a heavy-bottomed skillet will also work.
- Make sure not to overcook the salmon to keep it moist and tender.
- Leftover stuffed salmon can be refrigerated for up to 2 days and reheated gently.
