If you’re searching for a meal that feels both wildly impressive and weeknight-friendly, let me introduce you to my go-to Blackened Salmon Stuffed with Spinach & Parmesan. Imagine tender salmon fillets, boldly seasoned and seared to perfection, each one brimming with a creamy, garlicky spinach and Parmesan filling that melts into the fish as it roasts. This dish is pure decadence, yet it all comes together in just over half an hour, and every bite shouts freshness, flavor, and a little bit of magic from your everyday kitchen.

Blackened Salmon Stuffed with Spinach & Parmesan Recipe - Recipe Image

Ingredients You’ll Need

You won’t believe how easily these ingredients transform into a dish that looks and tastes restaurant-worthy. Every single element here plays a starring role—bringing color, richness, smokiness, or a zesty pop that makes Blackened Salmon Stuffed with Spinach & Parmesan truly unforgettable.

Salmon fillets: Choose fresh, center-cut filets for optimal stuffing and juiciness—skinless, if you prefer extra crisp edges.
Fresh baby spinach: Tender leaves wilt quickly and add vibrant green color, keeping the filling light and fresh.
Grated Parmesan cheese: Delivers a nutty, salty backbone that stands up to the bold blackening spices.
Cream cheese (softened): Makes the stuffing rich, creamy, and just the right amount of decadent.
Garlic, minced: Pops up the aroma and adds depth to both the filling and the overall flavor profile.
Olive oil: Essential for sautéing garlic and spinach, and for helping the salmon sear beautifully.
Smoked paprika: Injects smoky, earthy notes that define that classic “blackened” style.
Garlic powder: Adds extra garlicky punch, layering flavor on the outside of each fillet.
Onion powder: Rounds out the spice blend with subtle sweetness and savoriness.
Dried thyme: A hint of herbaceous flavor that cuts through the richness of the salmon and cheese.
Cayenne pepper: Delivers the perfect kick, but you can adjust to suit your heat preference.
Salt: Pulls all the flavors together and enhances the natural savoriness of the fish.
Black pepper: Adds warmth and balance to every bite.
Lemon wedges for serving: That zingy squeeze of fresh citrus lifts the entire dish just before serving.

How to Make Blackened Salmon Stuffed with Spinach & Parmesan

Step 1: Prepare the Spinach-Parmesan Filling

This step is the secret to a luscious, creamy interior. Sauté your minced garlic in olive oil until your kitchen smells like heaven, then tumble in the baby spinach, stirring until the leaves wilt down. Off the heat, mix in the softened cream cheese and Parmesan so they melt and bind with the spinach. This dreamy, savory filling is what will make your Blackened Salmon Stuffed with Spinach & Parmesan so irresistible.

Step 2: Make the Salmon Fillet Pockets

With your sharpest knife, gently slice a horizontal pocket into each salmon fillet—just deep enough to cradle a generous scoop of the spinach mixture. Don’t cut all the way through, and try to keep the pocket evenly sized so the filling stays cozy and the fillets hold their shape as they cook.

Step 3: Mix and Apply the Blackening Seasoning

Whisk together smoked paprika, garlic powder, onion powder, dried thyme, cayenne, salt, and black pepper for your spice rub. Massage this fiery, aromatic blend all over each salmon fillet—don’t be shy! The rich color and flavor are where Blackened Salmon Stuffed with Spinach & Parmesan really shines, giving that signature look and crave-worthy crust.

Step 4: Stuff the Salmon Fillets

Spoon the creamy spinach-Parmesan mixture into each pocket, pressing it in gently so it won’t escape while cooking. A little spillage is okay—that’s just extra filling for the pan! At this point, your salmon should already look stunning and ready to command a dinner party table.

Step 5: Sear and Bake

Heat an oven-safe skillet with a drizzle of olive oil, then sear your stuffed salmon fillets for a few minutes per side. The blackening spices will form a beautiful crust. Slide the whole skillet into a preheated oven to finish baking—the result is perfectly moist salmon with gooey, melty filling that’s impossible to resist.

How to Serve Blackened Salmon Stuffed with Spinach & Parmesan

Garnishes

Finish your Blackened Salmon Stuffed with Spinach & Parmesan with a flourish of bright lemon wedges for squeezing, a shower of extra grated Parmesan, or a sprinkle of fresh herbs like parsley or chives. These simple touches bring a pop of color and even more flavor, making each plate look utterly inviting.

Side Dishes

This dish pairs wonderfully with fluffy rice, creamy mashed potatoes, or a crisp green salad that balances the richness. Roasted veggies like asparagus or broccoli also make a lovely, colorful addition—their fresh flavors keep the meal light and satisfying.

Creative Ways to Present

For something a little special, try serving the salmon atop a bed of sautéed greens or wild rice pilaf, or slice each stuffed fillet into thick pieces for a beautiful platter arrangement that shows off the swirled spinach-parmesan center. It’s also a gorgeous dish for individual plating at a dinner party; the colors truly pop on white or dark ceramic plates.

Make Ahead and Storage

Storing Leftovers

If you have leftovers (which is rare, honestly!), store your Blackened Salmon Stuffed with Spinach & Parmesan in an airtight container in the fridge for up to 2 days. The flavors meld beautifully overnight, and it makes for a wonderful lunch the next day.

Freezing

For longer storage, you can freeze the cooked, cooled fillets by wrapping them individually in foil and placing in a freezer-safe bag. They’ll keep for up to 2 months. Thaw overnight in the fridge before reheating for the best texture and taste.

Reheating

To reheat Blackened Salmon Stuffed with Spinach & Parmesan, warm gently in a 325°F oven, covered loosely in foil, for 10-12 minutes or until just heated through. Avoid the microwave if you can—the oven helps preserve the beautiful texture and prevents the filling from separating.

FAQs

Can I use frozen salmon fillets for this recipe?

Yes, you can use frozen salmon fillets, just be sure they are fully thawed and patted dry before proceeding. This ensures the best texture and helps the blackened spices adhere beautifully for Blackened Salmon Stuffed with Spinach & Parmesan.

Is there a substitute for cream cheese?

If you’d rather skip cream cheese, try mascarpone or a thick, full-fat Greek yogurt. Both provide that creamy base and help hold the filling together without altering the signature flavors of the dish.

How spicy is this recipe?

The cayenne gives your Blackened Salmon Stuffed with Spinach & Parmesan a gentle kick, but it’s not overpowering. If you love heat, add a little more; for a milder experience, reduce the cayenne or use just a pinch.

Can I grill the stuffed salmon instead of baking it?

Absolutely! Sear the stuffed fillets over medium-direct heat, then move to indirect heat (lid closed) until the salmon cooks through. Just be gentle when flipping, as the filling softens beautifully and can spill if handled too roughly.

What other cheeses work in the filling?

Feel free to play! Shredded mozzarella, fontina, or even a touch of crumbled feta can give a fun twist to the filling—just be sure to use a cheese that melts well for the creamiest Blackened Salmon Stuffed with Spinach & Parmesan experience.

Final Thoughts

If you’re ready to wow your family or your next dinner guests, you truly can’t go wrong with Blackened Salmon Stuffed with Spinach & Parmesan. It’s a celebration on a plate—rich, flavorful, and surprisingly simple. I hope you’ll give this recipe a try and make it your own. Trust me, it’ll be an instant favorite!

Blackened Salmon Stuffed with Spinach & Parmesan Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.5 from 6 reviews

Author: Emma
Total Time: 35 minutes
Yield: 4 servings 1x
Diet: Non-Vegetarian

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Description

This Blackened Salmon Stuffed with Spinach & Parmesan recipe is a flavorful and nutritious dish that combines tender salmon fillets filled with a creamy spinach and Parmesan mixture. Seasoned with a blend of spices and baked to perfection, this dish is sure to impress your taste buds.

Ingredients

Scale

Salmon:

4 salmon fillets (about 6 ounces each)

Spinach & Parmesan Stuffing:

2 cups fresh baby spinach
1/2 cup grated Parmesan cheese
2 ounces cream cheese (softened)
2 cloves garlic (minced)
1 tablespoon olive oil

Seasoning:

1 teaspoon smoked paprika
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon dried thyme
1/2 teaspoon cayenne pepper
1/2 teaspoon salt
1/4 teaspoon black pepper

Additional:

Lemon wedges for serving

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Instructions

Preheat the oven: Preheat the oven to 400°F (200°C).
Prepare the Spinach & Parmesan Mixture: In a skillet over medium heat, sauté minced garlic in olive oil until fragrant. Add baby spinach and cook until wilted. Remove from heat and stir in cream cheese and Parmesan until combined; set aside.
Prepare the Salmon: Pat salmon fillets dry and make a horizontal slit along the side of each fillet to create a pocket.
Season the Salmon: In a small bowl, mix smoked paprika, garlic powder, onion powder, dried thyme, cayenne, salt, and black pepper. Rub the seasoning mix all over the salmon fillets.
Stuff the Salmon: Stuff each fillet with the spinach-Parmesan mixture.
Cook the Salmon: Heat an oven-safe skillet over medium-high heat and sear the salmon fillets for 2-3 minutes per side until blackened. Transfer the skillet to the preheated oven and bake for an additional 8-10 minutes, or until salmon is cooked through and flakes easily.
Serve: Serve the blackened salmon warm with fresh lemon wedges.