Blackened Salmon Stuffed with Spinach & Parmesan

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Rich, spicy, and decadently creamy, this Blackened Salmon Stuffed with Spinach & Parmesan is a dish that never fails to impress. The exterior of the salmon is seared to a dark, flavorful crust with a robust blackening spice blend, while the interior is moist and flaky. What truly elevates this recipe is the creamy spinach and Parmesan cheese stuffing, which melts into the fish as it bakes, delivering a luscious bite in every forkful.

Ideal for a romantic dinner, family meal, or special occasion, this dish strikes the perfect balance between indulgence and nutrition. Packed with healthy fats, protein, and leafy greens, it’s a meal that tastes as good as it looks. Serve it alongside roasted vegetables or a simple salad to let the star of the show shine.

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Ingredients for this Blackened Salmon Stuffed with Spinach & Parmesan

• 4 salmon fillets (skin-on or skinless, about 6 oz each)
• 2 tablespoons olive oil
• 1 tablespoon blackening seasoning (paprika, garlic powder, onion powder, cayenne, dried thyme, salt, and pepper)
• 3 cups fresh spinach leaves
• 1 tablespoon butter
• 2 cloves garlic, minced
• 1/2 cup cream cheese (softened)
• 1/3 cup grated Parmesan cheese
• 1/4 teaspoon crushed red pepper flakes (optional)
• Salt and pepper to taste
• Fresh lemon wedges, for serving

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Step 1: Prepare the Spinach Filling

In a large skillet over medium heat, melt the butter and sauté the garlic until fragrant (about 30 seconds). Add the spinach and cook until wilted, about 2-3 minutes. Remove from heat and let it cool slightly.

Once cooled, stir in the cream cheese, Parmesan cheese, red pepper flakes (if using), and a pinch of salt and pepper. Mix until smooth and creamy. Set aside.

Step 2: Prepare the Salmon Fillets

Using a sharp knife, make a horizontal slit in each salmon fillet to create a pocket for stuffing. Be careful not to cut all the way through.

Rub each fillet with olive oil and season generously with the blackening seasoning on both sides.

Step 3: Stuff the Salmon

Carefully spoon the spinach and cheese filling into each salmon pocket, pressing gently to secure. Don’t overfill to prevent spilling during cooking.

Step 4: Cook the Salmon

Heat a large oven-safe skillet over medium-high heat. Add a little oil and sear the salmon fillets for about 3-4 minutes per side until a dark crust forms.

Transfer the skillet to a preheated oven at 375°F (190°C) and bake for 8-10 minutes, or until the salmon is cooked through and flakes easily with a fork.

Step 5: Serve

Serve hot with a squeeze of fresh lemon juice. Pair with a side of roasted potatoes, seasonal vegetables, or a light green salad for a complete meal.

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Storage Instructions

Store any leftover salmon in an airtight container in the refrigerator for up to 3 days. To reheat, place in a 300°F (150°C) oven for 10-12 minutes or until warmed through. Avoid microwaving to preserve the texture of the fish and stuffing.

For longer storage, freeze individual portions in freezer-safe containers for up to 1 month. Thaw overnight in the refrigerator before reheating.

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Estimated Nutrition

Per serving (based on 4 servings):

• Calories: 430
• Protein: 36g
• Fat: 28g
• Saturated Fat: 10g
• Carbohydrates: 4g
• Fiber: 1g
• Sugar: 1g
• Sodium: 470mg

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Frequently Asked Questions

Can I use frozen spinach instead of fresh?

Yes, just be sure to thaw and squeeze out all the excess moisture before mixing it with the cream cheese and Parmesan.

What can I substitute for cream cheese?

Ricotta or mascarpone cheese are great alternatives for a lighter or richer texture respectively.

Is it necessary to use an oven-safe skillet?

No, you can transfer the seared salmon to a baking dish to finish cooking in the oven.

Can I grill the stuffed salmon instead of baking?

Yes, but use a grill pan or foil packet to prevent the stuffing from spilling out.

What sides go well with this dish?

Roasted potatoes, steamed vegetables, rice pilaf, or a simple green salad make excellent accompaniments.

How do I know when the salmon is fully cooked?

The flesh should be opaque and flake easily with a fork. An internal temperature of 145°F (63°C) is ideal.

Can I make this dish dairy-free?

You can try dairy-free cream cheese and nutritional yeast in place of Parmesan, though results may vary.

Is this recipe keto-friendly?

Yes, it’s low in carbs and high in healthy fats and protein, making it suitable for a keto diet.

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