There is something truly special about the combination of smoky, spicy blackened seasoning with the creamy, cheesy filling hiding inside fresh salmon. It’s why I’m so excited to share the Blackened Salmon Stuffed with Spinach and Parmesan Recipe with you today. This dish turns a simple salmon fillet into a stunning, flavor-packed meal that’s perfect for an impressive weeknight dinner or a casual dinner party. The vibrant green spinach balances the richness of Parmesan and cream cheese, while the blackened crust adds a bold kick that keeps every bite exciting. Once you try this recipe, you’ll see why it’s become one of my all-time favorite seafood dishes.
Ingredients You’ll Need
The ingredients to make this Blackened Salmon Stuffed with Spinach and Parmesan Recipe are wonderfully straightforward but each one plays an essential role. From seasoning to the creamy filling, every item contributes to a perfect blend of texture, taste, and color that will make your meal truly unforgettable.
- Salmon fillets: Choose skinless, about 6-ounce pieces for easy stuffing and even cooking.
- Fresh spinach: Brings vibrant color and a nutritious, slightly earthy flavor to the filling.
- Cream cheese: Softened and creamy, it gives that luscious texture inside the salmon pocket.
- Grated Parmesan cheese: Adds a salty, nutty depth that melts beautifully into the spinach.
- Garlic clove: Minced to infuse the filling with aromatic warmth and complexity.
- Olive oil: Used both to sauté spinach and to coat the salmon for a crispy, flavorful finish.
- Blackened seasoning: The star spice blend that covers the salmon with a smoky, slightly spicy crust.
- Salt and pepper: Simple but necessary to enhance the overall taste.
- Lemon wedges: A fresh squeeze brightens every bite when served alongside the salmon.
How to Make Blackened Salmon Stuffed with Spinach and Parmesan Recipe
Step 1: Prepare the Spinach and Cheese Filling
Start by heating a drizzle of olive oil in a skillet over medium heat. Toss in the minced garlic and sauté for just 30 seconds until fragrant. Then add the chopped spinach, cooking it until it wilts nice and soft, roughly 2 to 3 minutes. Remove the skillet from heat and stir in the softened cream cheese and grated Parmesan until they melt together into a creamy, savory stuffing. Season with a pinch of salt and pepper to bring out all the flavors.
Step 2: Stuff the Salmon
Using a sharp knife, carefully cut a pocket along the side of each salmon fillet, making sure not to slice all the way through. This little pocket is where your creamy spinach and Parmesan mixture will go. Spoon the prepared filling evenly into each salmon pocket, ensuring it’s well packed but not spilling out.
Step 3: Season and Prepare for Baking
Brush the outside of each stuffed salmon fillet with olive oil, then generously rub all sides with the blackened seasoning. This seasoning is what gives the salmon that irresistible smoky spice that contrasts beautifully with the creamy stuffing. Place the stuffed and seasoned fillets onto a parchment-lined baking sheet or a lightly greased oven-safe skillet, ready to go into the oven.
Step 4: Bake to Perfection
Preheat your oven to 400°F (200°C) and bake the salmon for 12 to 15 minutes. You’ll know it’s done when the salmon flakes easily with a fork and the stuffing inside is hot and bubbly. The blackened crust will be slightly crisp, providing a delicious texture contrast to the tender fish and creamy filling inside.
How to Serve Blackened Salmon Stuffed with Spinach and Parmesan Recipe
Garnishes
Fresh lemon wedges are my favorite garnish here—just a quick squeeze adds a zesty brightness that perfectly cuts through the richness of the salmon and cheese. You can also sprinkle a bit of fresh chopped parsley or chives for a pop of color and fresh herby aroma.
Side Dishes
This dish pairs beautifully with simple sides that don’t compete for attention. A fluffy bed of rice, roasted vegetables like asparagus or Brussels sprouts, or even a crisp, light salad all complement the bold flavors without overwhelming the delicate salmon.
Creative Ways to Present
For a dinner party, you can plate these beautiful salmon fillets on a large serving platter surrounded by lemon wedges and garnished greens. Another fun idea is to serve the fillets over a creamy polenta or alongside garlic mashed potatoes — the creamy bases echo the luscious filling and soak up any delicious juices from the salmon.
Make Ahead and Storage
Storing Leftovers
If you have any leftover Blackened Salmon Stuffed with Spinach and Parmesan Recipe, store them in an airtight container in the refrigerator. They’ll keep well for up to two days and make a fantastic next-day lunch or light dinner.
Freezing
Freezing stuffed salmon is possible but best done before baking. Wrap each stuffed fillet tightly in plastic wrap and aluminum foil, then place in a freezer-safe bag or container. Frozen salmon fillets can be kept for up to two months. Just thaw in the refrigerator overnight before baking.
Reheating
To reheat, gently warm the salmon in a low oven (about 300°F or 150°C) for 10 to 15 minutes or until heated through, to avoid drying out the fish. Microwaving is possible but can sometimes make the salmon lose moisture and the crispy blackened crust less appealing.
FAQs
Can I use frozen spinach instead of fresh?
While fresh spinach works best for the texture and flavor, you can use frozen spinach as long as you thaw and thoroughly drain it before mixing it into the cheese filling. Otherwise, the stuffing may get too watery.
What if I’m not a fan of strong blackened seasoning?
Feel free to adjust the amount or try a milder spice blend. You can reduce the seasoning or substitute with a simple mix of paprika, garlic powder, and a pinch of cayenne for a gentler heat.
Is this recipe gluten-free?
Yes! The Blackened Salmon Stuffed with Spinach and Parmesan Recipe is naturally gluten-free, making it ideal for anyone avoiding gluten without compromising flavor or texture.
Can I swap out Parmesan for another cheese?
Absolutely. Mozzarella adds a mild creaminess, while Pecorino Romano offers a sharper tang similar to Parmesan. Just pick a cheese that melts well and suits your taste preferences.
What’s the best way to tell when the salmon is done?
The salmon should flake easily when tested with a fork and appear opaque throughout. The stuffing should be hot and melted. Avoid overcooking to keep the fish tender and juicy.
Final Thoughts
There’s something so satisfying about making a dish that feels both indulgent and nourishing, and this Blackened Salmon Stuffed with Spinach and Parmesan Recipe hits that mark perfectly. It’s elegant enough to impress guests but easy enough to whip up on any busy night. Give it a try — I promise it will quickly become a beloved staple in your recipe collection!
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Blackened Salmon Stuffed with Spinach and Parmesan Recipe
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Gluten Free
Description
This delicious Blackened Salmon Stuffed with Spinach and Parmesan Cheese combines tender salmon fillets with a creamy and flavorful filling of sautéed spinach, cream cheese, and Parmesan. The salmon is seasoned with a bold blackened spice blend and baked to perfection, making it a healthy and elegant main course perfect for weeknight dinners or special occasions.
Ingredients
Salmon and Seasoning
- 4 salmon fillets (skinless, about 6 oz each)
- 1 tablespoon blackened seasoning
- 1 tablespoon olive oil
- Salt and pepper to taste
Stuffing
- 2 cups fresh spinach (chopped)
- ½ cup cream cheese (softened)
- ⅓ cup grated Parmesan cheese
- 1 garlic clove (minced)
To Serve
- Lemon wedges
Instructions
- Prepare the spinach filling: Preheat oven to 400°F (200°C). In a skillet over medium heat, add a drizzle of olive oil and sauté the minced garlic for 30 seconds until fragrant. Add the chopped spinach and cook until wilted, about 2–3 minutes. Remove the skillet from heat and stir in the softened cream cheese and grated Parmesan cheese until well combined. Season the mixture with a pinch of salt and pepper and set aside.
- Stuff the salmon fillets: Using a sharp knife, carefully cut a pocket into the side of each salmon fillet, making sure not to slice all the way through. Evenly spoon the spinach-Parmesan mixture into each pocket, filling the fillets generously but neatly.
- Season the salmon: Brush the outside of each stuffed salmon fillet with olive oil. Then, rub all sides evenly with the blackened seasoning to coat the fillets thoroughly. This will give the salmon a flavorful, slightly spicy crust once baked.
- Bake the salmon: Place the stuffed and seasoned salmon fillets on a parchment-lined baking sheet or in a lightly greased oven-safe skillet. Bake in the preheated oven for 12–15 minutes, or until the salmon flakes easily with a fork and the stuffing inside is hot and bubbly.
- Serve: Remove the salmon from the oven and serve immediately with fresh lemon wedges. Pair it with a side of rice, roasted vegetables, or a light salad for a complete and nutritious meal.
Notes
- You can substitute kale or Swiss chard for spinach if preferred or to vary the greens.
- For extra richness and gooeyness, add a touch of shredded mozzarella cheese to the filling along with the Parmesan.
- Be careful not to cut the salmon fillets through completely when making the pocket to keep the filling secure during cooking.
- Use fresh lemon wedges to brighten the flavors when serving.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
