Blackened Salmon Spinach Parmesan

This Blackened Salmon Stuffed with Spinach and Parmesan has saved many rushed weeknights at my house and turns out impressive enough for guests too. Each fillet is packed with creamy spinach and cheese then seared blackened and baked to rich flaky perfection. If you are craving bold flavor but want a lighter meal this recipe does it all in under thirty minutes.

The first time I tried this I was amazed how easily the flavors came together and now it is my go to salmon recipe for both special occasions and a quick weeknight fix.

Ingredients

• Salmon fillets: choose firm bright pink fillets without skin for easy stuffing and best flavor
• Fresh spinach: just two handfuls cooks down quickly use young leaves for tender results
• Cream cheese: buy full fat for richness and let it soften to blend smoothly
• Grated Parmesan cheese: fresh grated adds a savory boost and melts perfectly
• Garlic: fresh cloves bring lots of flavor mince very fine for even distribution
• Olive oil: extra virgin gives the salmon a crisp sear
• Paprika: seek out a vivid red one for great color and mild sweetness
• Garlic powder: gives allover garlic flavor without overpowering
• Onion powder: rounds out the seasoning
• Black pepper: crack it fresh for more punch
• Salt: draws out the flavors
• Lemon: fresh wedges brighten everything up at the end

Step-by-Step Instructions

Prepare the Spinach Filling:

Cook spinach in a large skillet over medium heat stirring until wilted and shiny about three minutes then drain well. Combine spinach with cream cheese Parmesan garlic salt and pepper in a bowl and stir until totally creamy with no streaks of cheese or spinach. The smoother this filling the easier it is to stuff your salmon.

Prepare the Salmon:

Lay each fillet flat and use a sharp paring knife to gently cut a horizontal pocket into the thickest part stopping about half an inch from the other side. Take care not to slice all the way through keeping the pocket just big enough for stuffing.

Stuff the Salmon:

Spoon spinach cheese mixture firmly into the pocket pressing down with the back of the spoon to really pack it in. The more filling you can fit the better the bite.

Season the Salmon:

Mix paprika garlic powder onion powder black pepper and salt together with your fingers so it is well blended. Rub this spice mix evenly over all the exposed salmon surfaces pressing to help it stick.

Cook the Salmon:

Heat olive oil in a large oven safe skillet over medium high until shimmering hot. Add salmon stuffing side up and cook undisturbed for three minutes then flip gently and cook another three minutes. Aim for a deep crispy browned crust on both sides.

Bake the Salmon:

Transfer the skillet to a preheated three hundred fifty degree oven and bake ten to twelve minutes until salmon flakes easily and filling is hot.

Serve:

Place the salmon on plates and serve with fresh lemon wedges to squeeze over the top. Enjoy warm right away for the best texture.

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My favorite part is how the Parmesan melts into the spinach making each bite so savory. I will never forget making this for my mom on her birthday and she asked for the recipe before dessert even landed on the table.

Storage Tips

Keep any leftover salmon in an airtight container in the refrigerator for up to two days. You can reheat gently in a skillet over low heat or in a low oven until just warmed through. Leftovers make a tasty cold lunch sliced over salad the next day.

Ingredient Substitutions

You can use light cream cheese if you like for a lower fat option. Try swapping out Parmesan for pecorino Romano for a sharper flavor. If you do not have fresh spinach frozen chopped spinach works just thaw and squeeze dry first.

Serving Suggestions

I love serving this stuffed salmon with roasted asparagus and a pile of fluffy steamed rice. It also goes well with buttery baby potatoes or a crisp green salad with vinaigrette. Lemon rice adds a bright contrast that balances the richness.

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Cultural Context

Blackened seasoning comes from Cajun cuisine where cooks rub bold spices onto meat or fish and sear it quickly so the outside darkens and flavors deepen. Stuffing the salmon makes this classic method even more indulgent with creamy goodness hiding inside.

Recipe FAQs

→ How do you make a pocket in the salmon?

Slice each salmon fillet horizontally, being careful not to cut all the way through. This forms a pocket for the filling.

→ Can frozen spinach be used?

Yes, thawed and well-drained frozen spinach works, but excess moisture should be squeezed out to prevent sogginess.

→ What can substitute for cream cheese?

Ricotta or mascarpone cheese can replace cream cheese for a different texture and taste in the filling.

→ How do you know when the salmon is cooked through?

The salmon should flake easily with a fork and reach an internal temperature of 145°F (63°C).

→ What sides pair well with this dish?

Roasted vegetables, rice, or a fresh green salad complement the bold flavors of stuffed salmon fillets.