This Blackened Salmon Stuffed with Spinach & Parmesan is an irresistible combination of crispy, boldly seasoned salmon and a creamy, cheesy spinach filling. The outside of each fillet gets a beautiful crust thanks to a blend of spices, while the inside stays moist and flavorful thanks to the rich spinach and Parmesan stuffing. It’s the kind of dish that feels elegant enough for a dinner party but is simple enough to whip up on a busy weeknight. Whether you’re serving it with a side of garlic roasted vegetables, herbed rice, or a crisp green salad, this recipe brings a restaurant-quality meal straight to your home kitchen.
Ingredients
4 salmon fillets (6 oz each, skinless)
2 cups fresh spinach
½ cup cream cheese, softened
⅓ cup grated Parmesan cheese
2 cloves garlic, minced
1 tablespoon olive oil
1 teaspoon paprika
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon black pepper
Salt to taste
Lemon wedges, for serving
Instructions
Start by making the spinach filling. Add the fresh spinach to a skillet over medium heat and cook it down for about 2 to 3 minutes until wilted. Once it’s soft, drain off any excess liquid to avoid making the filling too watery. In a medium bowl, combine the cooked spinach with the softened cream cheese, Parmesan cheese, and minced garlic. Season the mixture with a little salt and black pepper, then stir everything together until smooth and creamy.
To prep the salmon, use a sharp knife to carefully cut a pocket into the side of each fillet. Don’t slice all the way through—just enough to create space for stuffing. Divide the spinach and cheese filling evenly among the fillets and gently press it into each pocket.
Next, make the blackening spice rub. In a small bowl, mix together the paprika, garlic powder, onion powder, black pepper, and a pinch of salt. Rub this seasoning mix all over the tops of the stuffed salmon fillets to create a flavorful crust.
Heat the olive oil in a large skillet over medium-high heat. Once hot, sear the salmon fillets, top-side down first, for about 2 to 3 minutes per side. You’re looking for a dark, crisp crust on the outside without overcooking the fish.
Once seared, transfer the salmon to a baking dish and place it in a preheated 350°F (175°C) oven. Bake for another 10 to 12 minutes, or until the salmon is cooked through and flakes easily with a fork. Serve hot with lemon wedges for a bright, fresh finish.
Notes
If you enjoy a little kick, add a pinch of cayenne pepper or crushed red pepper flakes to the seasoning mix.
Fresh spinach works best for the filling, but frozen spinach can also be used—just be sure to squeeze out all the moisture after thawing.
This dish pairs well with roasted baby potatoes, quinoa, or even a lemony couscous salad for a balanced plate.
Leftovers can be stored in an airtight container in the fridge for up to 2 days and gently reheated in the oven or microwave.
FAQs
Can I use frozen salmon fillets?
Yes, just be sure they’re fully thawed and patted dry before you stuff and cook them. Moisture can prevent the salmon from searing properly.
What can I use instead of cream cheese?
Ricotta or mascarpone are good substitutes if you’re looking for something a bit lighter or less tangy. Greek yogurt can also work in a pinch, though it will slightly change the texture and flavor.
Is it okay to make this dish ahead of time?
Absolutely! You can stuff and season the salmon in advance and keep it refrigerated for a few hours before cooking. Just bring it closer to room temperature before searing for more even cooking.
How do I know when the salmon is fully cooked?
The salmon should be opaque and flake easily with a fork. If you have a food thermometer, the internal temperature should reach 145°F (63°C).
Can I grill the salmon instead of searing and baking?
Yes, but make sure to oil the grates well and handle the salmon gently since the filling can make it more delicate. Grill over medium heat for about 4 to 5 minutes per side.
Blackened Salmon Stuffed with Spinach & Parmesan
This Blackened Salmon Stuffed with Spinach & Parmesan is an irresistible combination of crispy, boldly seasoned salmon and a creamy, cheesy spinach filling. The outside of each fillet gets a beautiful crust thanks to a blend of spices, while the inside stays moist and flavorful thanks to the rich spinach and Parmesan stuffing. It’s the kind of dish that feels elegant enough for a dinner party but is simple enough to whip up on a busy weeknight. Whether you’re serving it with a side of garlic roasted vegetables, herbed rice, or a crisp green salad, this recipe brings a restaurant-quality meal straight to your home kitchen.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
Ingredients
4 salmon fillets (6 oz each, skinless)
2 cups fresh spinach
½ cup cream cheese, softened
⅓ cup grated Parmesan cheese
2 cloves garlic, minced
1 tablespoon olive oil
1 teaspoon paprika
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon black pepper
Salt to taste
Lemon wedges, for serving
Instructions
Start by making the spinach filling. Add the fresh spinach to a skillet over medium heat and cook it down for about 2 to 3 minutes until wilted. Once it’s soft, drain off any excess liquid to avoid making the filling too watery. In a medium bowl, combine the cooked spinach with the softened cream cheese, Parmesan cheese, and minced garlic. Season the mixture with a little salt and black pepper, then stir everything together until smooth and creamy.
To prep the salmon, use a sharp knife to carefully cut a pocket into the side of each fillet. Don’t slice all the way through—just enough to create space for stuffing. Divide the spinach and cheese filling evenly among the fillets and gently press it into each pocket.
Next, make the blackening spice rub. In a small bowl, mix together the paprika, garlic powder, onion powder, black pepper, and a pinch of salt. Rub this seasoning mix all over the tops of the stuffed salmon fillets to create a flavorful crust.
Heat the olive oil in a large skillet over medium-high heat. Once hot, sear the salmon fillets, top-side down first, for about 2 to 3 minutes per side. You’re looking for a dark, crisp crust on the outside without overcooking the fish.
Once seared, transfer the salmon to a baking dish and place it in a preheated 350°F (175°C) oven. Bake for another 10 to 12 minutes, or until the salmon is cooked through and flakes easily with a fork. Serve hot with lemon wedges for a bright, fresh finish.
Notes
If you enjoy a little kick, add a pinch of cayenne pepper or crushed red pepper flakes to the seasoning mix.
Fresh spinach works best for the filling, but frozen spinach can also be used—just be sure to squeeze out all the moisture after thawing.
This dish pairs well with roasted baby potatoes, quinoa, or even a lemony couscous salad for a balanced plate.
Leftovers can be stored in an airtight container in the fridge for up to 2 days and gently reheated in the oven or microwave.