Description

Blackened Salmon Stuffed with Spinach and Parmesan Cheese is a deliciously rich and satisfying dish that combines the bold flavors of blackened salmon with a creamy, savory stuffing. This recipe brings together the best of both worlds: the smoky, spicy crust of blackened salmon and the smooth, cheesy filling made from fresh spinach and Parmesan. It’s a perfect dish for dinner parties, special occasions, or simply when you want to treat yourself to a gourmet meal at home.

Ingredients

Scale

Ingredients List (with measurements)

Here’s what you’ll need to make Blackened Salmon Stuffed with Spinach and Parmesan Cheese:

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
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

Step-by-Step Instructions

Now that you have your ingredients and tools ready, follow these steps to make Blackened Salmon Stuffed with Spinach and Parmesan Cheese:

Prepare the stuffing: In a mixing bowl, combine 2 cups of chopped spinach, 1/2 cup grated Parmesan cheese, 1/4 cup softened cream cheese, 1 minced garlic clove, and 1 tablespoon lemon juice. Mix until all the ingredients are well incorporated and the stuffing is creamy. Set aside.
Prepare the salmon: Pat the salmon fillets dry with paper towels to remove excess moisture. Using a sharp chef’s knife, make a horizontal slit along the side of each fillet, creating a pocket for the stuffing. Be careful not to cut all the way through the salmon.
Season the salmon: In a small bowl, combine 1 tablespoon paprika, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon dried thyme, 1 teaspoon dried oregano, 1/2 teaspoon cayenne pepper, and salt and pepper to taste. Rub the seasoning mix all over the salmon fillets, ensuring even coverage on both the outside and inside of the pockets.
Stuff the salmon: Carefully spoon the spinach-Parmesan mixture into the pocket of each fillet. Press gently to secure the filling inside the salmon. If needed, use toothpicks to close the opening and prevent the stuffing from spilling out during cooking.
Blacken the salmon: Heat 2 tablespoons of olive oil in a cast iron skillet over medium-high heat. Once the oil is hot and shimmering, place the salmon fillets in the skillet, skin side up, and cook for 2-3 minutes until a dark crust forms. Flip the fillets using tongs and cook for another 2 minutes on the other side.
Bake the salmon: Preheat your oven to 375°F (190°C). Transfer the skillet to the preheated oven and bake for 10-12 minutes, or until the salmon is cooked through and the stuffing is hot and bubbly. The internal temperature of the salmon should reach 145°F (63°C) for safe consumption.
Serve: Carefully remove the salmon from the oven and let it rest for a few minutes before serving. Garnish with lemon wedges or fresh herbs if desired, and serve alongside your favorite side dishes.

Notes

Notes on Variations

If you’d like to experiment with different flavors or ingredients, consider these variations:

Different Cheeses: Try using other cheeses like feta, goat cheese, or ricotta instead of Parmesan. These cheeses add a different flavor profile and can be used alone or mixed with Parmesan.
Herb Additions: Add fresh herbs like dill, parsley, or basil to the stuffing mixture for an extra burst of flavor.
Alternative Fish: This recipe works well with other firm fish like tilapia, cod, or halibut. Just adjust the cooking time accordingly to match the thickness of the fish.
Spicy Variation: Increase the amount of cayenne pepper in the blackening spice mix for a spicier version, or add a dash of hot sauce to the stuffing for an extra kick.