Blackened Salmon Stuffed with Spinach & Parmesan: A Flavor Explosion in Every Bite

If you’re looking to elevate your salmon dinner, this Blackened Salmon Stuffed with Spinach & Parmesan will do just that. The combination of crispy, flavorful blackened seasoning on the outside and a rich, creamy spinach and parmesan filling on the inside makes for a perfectly balanced and satisfying meal. This recipe is ideal for both a quick weeknight dinner and a special occasion.

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What Makes This Dish Stand Out?

This recipe combines two popular cooking techniques: blackening and stuffing. The blackened salmon is seasoned with a robust mix of spices that give the fish a smoky, slightly spicy exterior. The spinach and parmesan stuffing offers a creamy, savory filling that complements the richness of the salmon. The result is a meal that’s flavorful, satisfying, and packed with nutrients.

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Ingredient Overview: What You’ll Need

Salmon Fillets (4, skinless)

The star of the dish—choose firm, fresh salmon fillets. Skinless fillets work best for stuffing and allow the seasoning to coat the fish more evenly.

Spinach (3 cups, fresh or frozen)

Fresh spinach is ideal for this recipe, as it wilts nicely into the stuffing. If using frozen spinach, be sure to thaw and drain it well to avoid excess water in the filling.

Parmesan Cheese (½ cup, grated)

Parmesan adds a salty, nutty flavor to the spinach filling. It’s the perfect complement to the richness of the salmon.

Cream Cheese (4 oz)

To bind the spinach and parmesan together and give the filling a creamy, rich texture. You can substitute with ricotta cheese for a lighter option.

Garlic (3 cloves, minced)

Garlic infuses the spinach filling with a savory aroma and a slight kick, enhancing the flavors of the dish.

Blackened Seasoning (2 tbsp)

The key to the blackened flavor. You can make your own by combining smoked paprika, cayenne pepper, garlic powder, onion powder, oregano, thyme, and salt—or use a pre-made blackened seasoning mix.

Butter (2 tbsp, for cooking)

Butter is used to cook the salmon, giving it a rich, golden crust while ensuring it stays juicy inside.

Olive Oil (1 tbsp, for cooking)

For a bit of extra flavor and to help sear the salmon along with the butter.

Lemon (1, for zest and juice)

Lemon brightens the dish, balancing out the richness of the salmon and spinach filling. It’s also a perfect finishing touch when squeezed over the cooked fish.

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Step-by-Step Instructions: How to Make Blackened Salmon Stuffed with Spinach & Parmesan

1. Prepare the Spinach Filling

• In a large pan, sauté minced garlic in a little olive oil over medium heat until fragrant (about 1 minute).

• Add fresh spinach (or thawed frozen spinach) and cook until wilted. Remove from heat and let cool for a few minutes.

• Once cooled, stir in cream cheese, parmesan cheese, salt, and pepper. Set aside.

2. Prepare the Salmon

• Preheat the oven to 375°F (190°C).

• Make a small pocket in each salmon fillet by cutting horizontally along the side (like making a deep slit). Be careful not to cut all the way through.

• Stuff each fillet with the spinach and parmesan mixture, pressing gently to pack the filling inside. Secure the opening with toothpicks if necessary.

3. Blacken the Salmon

• In a small bowl, mix together blackened seasoning.

• Rub the seasoning generously onto both sides of each salmon fillet.

4. Cook the Salmon

• In an oven-safe skillet, heat butter and olive oil over medium-high heat.

• Once hot, add the stuffed salmon fillets, cooking for about 2–3 minutes per side until the outside is seared and crispy.

• Transfer the skillet to the preheated oven and bake for 8–10 minutes or until the salmon reaches an internal temperature of 145°F (63°C) and flakes easily with a fork.

5. Serve

• Remove the toothpicks from the salmon and transfer the fillets to plates.

• Squeeze fresh lemon juice over the top and garnish with lemon zest or fresh herbs like parsley if desired.

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Tips, Variations & Substitutions

Tips for Success

• Don’t overstuff the salmon fillets. You want to stuff them with a generous amount of filling, but not so much that it bursts out while cooking.

• Searing is key: Blackening the salmon first in the skillet creates a flavorful crust, so don’t skip this step.

• Check for doneness: Salmon should be firm to the touch and flake easily with a fork when fully cooked. Use a meat thermometer to ensure it has reached the right internal temperature.

Variations

• Cheese Swap: Swap parmesan with feta or goat cheese for a tangy twist.

• Spicy Kick: Add finely chopped jalapeños to the spinach filling for some heat.

• Herbs: Mix fresh basil, oregano, or thyme into the spinach filling for added depth of flavor.

• Gluten-Free Option: This recipe is naturally gluten-free. Just be sure to check that your blackened seasoning mix is free from gluten if using a pre-made version.

Substitutions

• Salmon: While salmon is ideal, you can use other firm fish like trout or halibut. Keep in mind that cooking times may vary.

• Spinach: If you prefer, you can use kale or chard for a more robust flavor in the stuffing.

• Cream Cheese: Use ricotta cheese or mascarpone if you want a lighter filling with a different texture.

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Serving Ideas & Best Occasions

This dish is an excellent choice for:

• Date nights or special occasions: Its elegance and flavor make it perfect for impressing guests.

• Family dinners: Simple enough for a weeknight but fancy enough for a special meal.

• Meal prep: It holds up well in the fridge and can be reheated for lunch the next day.

• Dinner parties: Serve with roasted vegetables, a fresh salad, or garlic bread for a complete, impressive meal.

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Nutritional & Health Notes

Salmon is an excellent source of omega-3 fatty acids, protein, and vitamin D, while spinach adds iron and vitamin K. Here’s an approximate breakdown per serving (based on 4 servings):

• Calories: 400–450

• Protein: 35–40g

• Fat: 25g (mostly healthy fats from the salmon)

• Carbohydrates: 5–7g (mostly from spinach and cheese)

• Sodium: Moderate to high, depending on the amount of seasoning and cheese used

Healthier Tweaks:

• Use low-fat cream cheese or Greek yogurt in the stuffing to reduce fat.

• Serve with a side of steamed vegetables or quinoa to add fiber and balance the meal.

• Swap butter for olive oil to make it lighter.

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FAQ

1. Can I make this dish ahead of time?

Yes, you can prepare the stuffed salmon and refrigerate it for up to 2 hours before cooking. When ready to cook, simply sear and bake as directed.

2. Can I use frozen salmon?

Yes, but ensure the salmon is fully thawed before preparing and cooking. Frozen salmon may require an additional 2–3 minutes of baking.

3. How do I know when the salmon is done?

The salmon is perfectly cooked when it reaches an internal temperature of 145°F (63°C). The fish should be opaque and flake easily with a fork.

4. What should I serve with this dish?

• Roasted vegetables like asparagus or Brussels sprouts.

• Rice or quinoa to soak up the flavors.

• A fresh green salad with a light vinaigrette.

5. Can I make this dish without the stuffing?

Yes! You can cook the salmon with the blackened seasoning alone for a simple, flavorful dish without the stuffing. Just sear and bake the salmon as directed.

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