Blackened Salmon Stuffed with Spinach & Parmesan Recipe
If you’re searching for a show-stopping, flavor-packed dinner that feels like a celebration on a plate, you have to try Blackened Salmon Stuffed with Spinach & Parmesan. This dish is an irresistible balance of flaky salmon, smoky-spiced crust, and a rich, creamy filling of sautéed spinach and tangy Parmesan, all coming together to make any meal feel special. It’s fast enough for a weeknight and impressive enough for guests — a true kitchen gem!
Ingredients You’ll Need
Gathering your ingredients is wonderfully simple, but each one is essential for hitting that perfect balance of savory, spicy, and creamy. Every bite is layered with taste and color thanks to these kitchen staples, so don’t skip a thing!
- Salmon fillets: Choose skinless, even-sized fillets—these are the blank canvas that let all the big flavors shine through.
- Olive oil: A brush of olive oil helps crisp up the salmon’s surface while carrying all that zesty blackened spice into every nook and cranny.
- Paprika: This brings color and gentle warmth to our signature blackened crust.
- Garlic powder: For a deep, mellow garlic flavor that seeps into the salmon without overpowering the filling.
- Onion powder: Adds sweet, savory nuance to the seasoning blend.
- Dried thyme: Earthy and aromatic, thyme lends a classic herby note to the crust.
- Dried oregano: The Mediterranean touch! Oregano’s peppery profile brightens the spice mix.
- Cayenne pepper: Just enough punch to keep things lively, but not so much it overwhelms the dish.
- Salt: Balances the seasoning and enhances every other flavor on the plate.
- Black pepper: A bit of bite to round out the spices—freshly ground is best.
- Butter: Adds lusciousness to the spinach and helps meld all the flavors in the filling.
- Fresh spinach: Bright, vibrant, and wonderfully nutritious—it melts down into a flavorful, delicate layer inside the salmon.
- Garlic: Just two cloves, freshly minced, wake up the filling with fragrance and savoriness.
- Cream cheese: The creamy base of the filling, making everything rich and decadent while helping it stay inside the fillets.
- Parmesan cheese: For salty, nutty flavor and irresistible melty texture.
- Greek yogurt or sour cream: Adds tangy brightness and helps keep the filling light without sacrificing creaminess.
- Extra salt and pepper: To taste, ensuring every bite is perfectly seasoned.
How to Make Blackened Salmon Stuffed with Spinach & Parmesan
Step 1: Preheat and Prep the Blackened Seasoning
Let’s get your kitchen warm and toasty by preheating the oven to 400°F (200°C). Meanwhile, measure out the paprika, garlic powder, onion powder, thyme, oregano, cayenne, salt, and black pepper into a small bowl. Give it a quick mix—you’re building the bold, savory backbone of the Blackened Salmon Stuffed with Spinach & Parmesan right here. This iconic coating is what brings the “blackened” magic.
Step 2: Slice Salmon Fillet Pockets
Now, grab your salmon fillets and a sharp knife. Being careful not to slice all the way through, cut a deep pocket into the side of each fillet. This creates the perfect space for that luscious spinach-Parmesan filling. If the fillets are thick, you’ll have ample room—just take your time for even, tidy pockets.
Step 3: Sauté the Spinach Filling
Heat the butter over medium heat in a skillet and toss in your minced garlic, just until fragrance fills the kitchen—about 30 seconds. Next, add the chopped spinach. Stir for a couple of minutes until the spinach wilts and deepens in color. Take it off the heat and stir in the cream cheese, grated Parmesan, and Greek yogurt. Season with salt and pepper. This step transforms simple ingredients into a silky, savory filling that seriously upgrades your Blackened Salmon Stuffed with Spinach & Parmesan.
Step 4: Stuff the Salmon Fillets
It’s time to bring things together! Spoon the spinach-Parmesan mixture into each salmon pocket, pressing gently to distribute the filling evenly. Don’t be afraid to pack it full—that creamy goodness is the star beneath those blackened spices. The richness of the filling will offset the bold flavors of the blackened crust beautifully.
Step 5: Season and Bake
Brush each stuffed salmon fillet lightly with olive oil; this helps the seasoning adhere and crisps up the exterior in the oven. Liberally rub your blackened seasoning over every surface—top, bottom, and sides! Set the prepared fillets on a parchment-lined baking sheet or use an oven-safe skillet if you like the idea of those crispy edges. Bake for 12-15 minutes. You’ll know your Blackened Salmon Stuffed with Spinach & Parmesan is perfect when the fish flakes easily with a fork and the filling is bubbling hot.
How to Serve Blackened Salmon Stuffed with Spinach & Parmesan
Garnishes
The finishing touch matters! A squeeze of fresh lemon over each fillet instantly brightens the flavors, while a sprinkle of chopped parsley or dill adds a splash of green and a hint of freshness. For that dreamy restaurant vibe, try an extra dusting of Parmesan on top before serving.
Side Dishes
This dish pairs beautifully with simple sides that let the salmon shine. Consider roasted asparagus, garlicky green beans, or a crisp garden salad for freshness. A mound of buttery cauliflower mash or even herbed rice will soak up the juices from the Blackened Salmon Stuffed with Spinach & Parmesan—all comfort, zero fuss.
Creative Ways to Present
If you’re feeding a crowd, slice each stuffed fillet into thick “medallions” and arrange artfully on a platter. Or, nestle the salmon on a bed of sautéed spinach or spiralized zucchini for a low-carb feast. Individual ramekins are another elegant touch for a plated dinner—your guests won’t forget it!
Make Ahead and Storage
Storing Leftovers
If you happen to have any of this Blackened Salmon Stuffed with Spinach & Parmesan left (and that’s a big if), wrap each fillet tightly in foil or place in an airtight container. Refrigerate for up to 2 days. The flavors blend even more as they rest, making leftovers especially delicious for lunch the next day.
Freezing
This recipe holds up pretty well in the freezer. To freeze, cool completely, wrap the stuffed fillets individually in plastic wrap and then foil, and place in a freezer-safe bag. They’ll keep up to two months. Thaw in the fridge overnight before reheating for the freshest texture.
Reheating
For best results, reheat Blackened Salmon Stuffed with Spinach & Parmesan in the oven at 350°F until hot, around 10–12 minutes. This helps the fish stay moist and keeps the creamy filling from separating. The microwave works in a pinch, but go slow and use 50 percent power to avoid toughening the salmon.
FAQs
Can I use frozen salmon for this recipe?
Yes, you can use frozen salmon—just make sure it’s completely thawed and gently patted dry before stuffing and seasoning. Excess moisture can affect the texture, so thorough drying is key!
What other cheeses work well in the filling?
If you’d like to experiment, try blending in a bit of crumbled feta or shredded mozzarella along with the Parmesan. Each brings a unique twist while still keeping the filling creamy and rich.
Is there a dairy-free alternative for the filling?
Absolutely! Substitute the cream cheese and Greek yogurt with dairy-free versions, and use nutritional yeast in place of Parmesan. You’ll still get a luscious, tangy filling that pairs perfectly with the blackened salmon.
How spicy is the blackened seasoning?
The heat is mild to moderate, courtesy of the cayenne pepper. If you love extra spice, increase the cayenne a bit; if you prefer it mild, cut back or leave it out altogether.
Can I prep the filling ahead of time?
Yes—make the spinach and Parmesan mixture a day in advance and refrigerate. This makes assembling your Blackened Salmon Stuffed with Spinach & Parmesan even quicker when you’re ready to cook.
Final Thoughts
When you need a dinner that looks as good as it tastes, Blackened Salmon Stuffed with Spinach & Parmesan never disappoints. It’s quick, nourishing, and downright gourmet—so go ahead, give it a try and treat yourself to something truly special!
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Blackened Salmon Stuffed with Spinach & Parmesan Recipe
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
Indulge in this flavorful and nutritious Blackened Salmon Stuffed with Spinach & Parmesan for a satisfying meal that’s perfect for any occasion. Tender salmon fillets are filled with a creamy spinach and Parmesan mixture, seasoned with a blend of spices, and baked to perfection. This dish is sure to impress with its vibrant colors and delicious flavors.
Ingredients
Salmon:
- 4 salmon fillets (6 oz each), skinless
- 1 tablespoon olive oil
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- 1/4 teaspoon cayenne pepper
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the filling:
- 1 tablespoon butter
- 2 cups fresh spinach, chopped
- 2 cloves garlic, minced
- 1/3 cup cream cheese, softened
- 1/4 cup grated Parmesan cheese
- 1 tablespoon plain Greek yogurt or sour cream
- Salt and pepper to taste
Instructions
- Preheat the oven: Preheat oven to 400°F (200°C).
- Prepare the blackened seasoning: In a small bowl, combine paprika, garlic powder, onion powder, thyme, oregano, cayenne, salt, and black pepper.
- Prepare the filling: In a skillet, melt butter and sauté garlic. Add spinach and cook until wilted. Remove from heat, stir in cream cheese, Parmesan, and Greek yogurt. Season with salt and pepper.
- Stuff the salmon: Carefully cut a pocket into each salmon fillet. Fill with spinach-Parmesan mixture.
- Season the salmon: Brush fillets with olive oil and rub with the blackened seasoning.
- Bake: Place fillets on a baking sheet. Bake for 12-15 minutes until cooked through.
- Serve: Serve hot and enjoy!
Notes
- Serve with lemon wedges, roasted vegetables, or a light side salad.
- You can prep the filling a day ahead to save time.
- For extra richness, top with a spoonful of garlic butter before serving.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed fillet
- Calories: 410
- Sugar: 1g
- Sodium: 520mg
- Fat: 26g
- Saturated Fat: 10g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 38g
- Cholesterol: 110mg
