Name: Blackened Salmon Stuffed with Spinach and Parmesan Cheese Recipe
Prep time: 15 min
Cook time: 18 min
Total time: 33 min
Cuisine: American
Ingredients: 4 salmon fillets (skinless, about 6 oz each); 1 tablespoon olive oil; 1 teaspoon smoked paprika; 1/2 teaspoon garlic powder; 1/2 teaspoon onion powder; 1/2 teaspoon dried thyme; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 2 cups fresh spinach (chopped); 1/2 cup cream cheese (softened); 1/3 cup grated Parmesan cheese; 1 clove garlic (minced); 1 tablespoon lemon juice

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If you’re searching for dinner magic, the Blackened Salmon Stuffed with Spinach and Parmesan Cheese is an irresistible centerpiece. Imagine perfectly seasoned salmon, blackened just right, with a creamy, savory spinach filling that melts into every flaky bite. In just over thirty minutes, you’ll have a restaurant-style meal that’s beautiful, packed with flavor, and honestly—shockingly easy to pull off for a weekday feast or an effortless special occasion.

Blackened Salmon Stuffed with Spinach and Parmesan Cheese Recipe - Recipe Image

Ingredients You’ll Need

This recipe proves that a handful of ingredients can truly deliver on taste! Each element in the Blackened Salmon Stuffed with Spinach and Parmesan Cheese serves a purpose, bringing richness, a pop of color, or bold seasoning to your plate.

Salmon fillets: Choose skinless, fresh fillets about 6 oz each for the juiciest results.
Olive oil: Adds moisture and helps the blackening spices stick beautifully.
Smoked paprika: Delivers that signature smoky warmth for true blackened flavor.
Garlic powder: Infuses every bite with mellow, savory undertones.
Onion powder: Rounds out the seasoning for extra depth.
Dried thyme: Lends a subtle earthiness that complements both salmon and spinach.
Salt: Essential for balancing the flavors—don’t skip it!
Black pepper: Gives the dish a gentle kick and brightens up the other spices.
Fresh spinach: Chopped and wilted, it creates a luscious, nutrient-packed filling.
Cream cheese: Softened for smoothness and rich creaminess in the stuffing.
Parmesan cheese: Grated for that irresistible salty-nutty punch.
Garlic (minced): Sautéed with spinach to add a flavor boost right from the start.
Lemon juice: Lifts up the filling with fresh, zesty flavor.

How to Make Blackened Salmon Stuffed with Spinach and Parmesan Cheese

Step 1: Preheat and Prep

Kick things off by heating your oven to 400°F. While it’s warming up, gather your ingredients so everything’s at your fingertips—this makes the recipe flow seamlessly and lets you work with confidence.

Step 2: Mix the Blackened Seasoning

In a small bowl, combine smoked paprika, garlic powder, onion powder, dried thyme, salt, and black pepper. Give it a good stir! This mix is your secret weapon for that beautifully seasoned crust you crave in Blackened Salmon Stuffed with Spinach and Parmesan Cheese.

Step 3: Sauté the Spinach and Garlic

Place a skillet over medium heat. Add a splash of olive oil and toss in the minced garlic. Let it sizzle for just a moment to release its aroma, then add the chopped spinach. Sauté for 1–2 minutes, stirring until the spinach is wilted and vibrant green.

Step 4: Prepare the Creamy Stuffing

Slide the skillet off the heat and, while the spinach’s still warm, stir in the softened cream cheese, grated Parmesan, and a squeeze of fresh lemon juice. Mix it all together until it’s creamy and irresistibly cheesy—this is the heart and soul of your Blackened Salmon Stuffed with Spinach and Parmesan Cheese.

Step 5: Create Salmon Pockets & Stuff

Use a sharp knife to gently slice a pocket into the side of each salmon fillet—take care not to cut all the way through! Scoop generous spoonfuls of the spinach-Parmesan filling into each pocket, packing it snugly so you get plenty of flavor in every forkful.

Step 6: Season and Prepare for Baking

Brush the outsides of the stuffed salmon fillets with olive oil, then sprinkle (and press on) your homemade blackened seasoning to coat all sides. Arrange the stuffed fillets on a parchment-lined baking sheet or in a greased baking dish.

Step 7: Bake to Perfection

Slide the tray into the preheated oven and bake for 15–18 minutes. Your goal: tender, flaky salmon with a creamy, hot filling. The aroma alone will make it hard to wait! The Blackened Salmon Stuffed with Spinach and Parmesan Cheese is ready when the fish flakes easily with a fork.

How to Serve Blackened Salmon Stuffed with Spinach and Parmesan Cheese

Garnishes

Brighten up each serving with a generous wedge of fresh lemon and a sprinkle of extra Parmesan over the top. A scattering of chopped parsley makes the colors pop and gives a fresh finish to your Blackened Salmon Stuffed with Spinach and Parmesan Cheese.

Side Dishes

This dish shines with simple sides: think garlicky sautéed green beans, a crisp side salad, or a mound of fluffy mashed cauliflower. If you’re feeling fancy, roasted asparagus or buttery baby potatoes turn this meal into a celebration.

Creative Ways to Present

For an eye-catching dinner party, slice each fillet in half at the table to reveal the vibrant, cheesy spinach inside. Arrange fillets on a large platter over a bed of baby greens to serve family-style, or pair smaller pieces with couscous in individual bowls for a chic, casual vibe.

Make Ahead and Storage

Storing Leftovers

Leftover Blackened Salmon Stuffed with Spinach and Parmesan Cheese keeps beautifully! Once cooled, store fillets in an airtight container in the fridge for up to 2 days. This way, you maintain both flavor and texture without drying out the salmon.

Freezing

If you want to save some for later, individually wrap stuffed fillets in plastic and foil before freezing. Good news—the filling holds up nicely! Thaw overnight in the fridge before reheating for best results.

Reheating

For reheating, gently warm the salmon in a 325°F oven until heated through, about 10–12 minutes. Avoid microwaving, as it can make the fish rubbery and the stuffing unevenly hot. A squeeze of fresh lemon just before serving brings it all back to life.

FAQs

Can I use frozen salmon for this recipe?

Absolutely! Thaw the salmon fillets completely and pat them dry before making pockets. This ensures you get the same succulent results as with fresh fish.

What’s the best way to make this dish ahead?

You can prepare the spinach-Parmesan stuffing in advance and refrigerate it for up to 24 hours. Stuff the salmon just before baking for maximum freshness and the best texture.

Can I substitute the cream cheese?

Yes, goat cheese or mascarpone both work wonderfully, each lending a unique, creamy twist to the filling while keeping the Blackened Salmon Stuffed with Spinach and Parmesan Cheese indulgent and rich.

Is there a non-dairy version of this recipe?

Try swapping cream cheese and Parmesan for plant-based alternatives—there are great dairy-free options out there! Make sure your chosen cheeses melt well for the ideal creamy stuffing.

Will the recipe still work without the blackened seasoning?

You can use your favorite salmon seasoning blend if you’re short on spices. However, the blackened spices are what make Blackened Salmon Stuffed with Spinach and Parmesan Cheese truly stand out in both flavor and appearance!

Final Thoughts

This Blackened Salmon Stuffed with Spinach and Parmesan Cheese is sure to impress, whether you’re cooking for yourself or surprising guests with something unforgettable. Give it a try—you’ll be amazed at just how easy it is to serve up restaurant-worthy salmon from your own kitchen!

Blackened Salmon Stuffed with Spinach and Parmesan Cheese Recipe

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4.6 from 28 reviews

Author: admin
Total Time: 33 minutes
Yield: 4 servings 1x
Diet: Non-Vegetarian

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Description

Indulge in this flavorful recipe for Blackened Salmon Stuffed with Spinach and Parmesan Cheese. Juicy salmon fillets filled with a creamy spinach and cheese mixture, seasoned with a zesty blackened spice blend, and baked to perfection.