Blackened Salmon Spinach Parmesan (Print)
Blackened salmon fillets filled with spinach and Parmesan for a creamy, flavorful twist on a classic dish.
# Ingredients:
→ Salmon Fillets
01 -
4 skinless salmon fillets (170 g each)
→ Spinach Parmesan Filling
02 -
2 cups fresh spinach (60 g)
03 -
115 g cream cheese, softened
04 -
30 g grated Parmesan cheese
05 -
2 garlic cloves, minced
06 -
Salt, to taste
07 -
Black pepper, to taste
→ Blackened Seasoning & For Cooking
08 -
1 tablespoon olive oil
09 -
1 teaspoon paprika
10 -
1/2 teaspoon garlic powder
11 -
1/2 teaspoon onion powder
12 -
1/2 teaspoon ground black pepper
13 -
Salt, to taste
→ To Serve
14 -
Lemon wedges
# Steps:
01 -
Sauté the spinach in a skillet over medium heat until wilted, approximately 2–3 minutes. Drain thoroughly to remove excess moisture.
02 -
In a bowl, mix the cooked spinach, softened cream cheese, grated Parmesan, minced garlic, salt, and black pepper until smooth and creamy.
03 -
Using a sharp knife, slice each salmon fillet horizontally to form a deep pocket, taking care not to cut all the way through.
04 -
Fill each salmon pocket generously with the spinach and cheese mixture, pressing gently to secure stuffing.
05 -
In a small bowl, combine paprika, garlic powder, onion powder, black pepper, and salt. Rub mixture evenly over the stuffed salmon fillets.
06 -
Heat olive oil in a large skillet over medium-high heat. Sear the salmon fillets for 2–3 minutes per side until the surface is blackened and crisp.
07 -
Transfer the seared salmon to a preheated oven at 175°C. Bake for 10–12 minutes, or until just cooked through and the flesh flakes easily.
08 -
Serve the blackened stuffed salmon immediately with fresh lemon wedges.
# Notes:
01 -
For extra heat, add a pinch of cayenne to the blackened seasoning.
02 -
The salmon may be grilled instead of pan-seared for a smokier flavor profile.
03 -
Completes the plate with roasted vegetables, steamed rice, or a simple salad.