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
Scale
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.
