Description
This Blackened Salmon Stuffed with Spinach and Parmesan Cheese is a flavorful and healthy main dish combining tender salmon fillets with a creamy spinach and cheese filling. Lightly seasoned with a smoky blackened spice blend, then seared and finished in the oven, it delivers a deliciously crusted exterior and juicy, cheesy interior. Perfect for a quick yet elegant dinner.
Ingredients
Scale
Salmon
- 4 salmon fillets (skinless, about 6 oz each)
- 1 tbsp olive oil
- 1 tsp paprika
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp black pepper
- ¼ tsp salt
- Lemon wedges (for serving)
Spinach Filling
- 2 cups fresh spinach
- ½ cup cream cheese, softened
- â…“ cup grated Parmesan cheese
- 2 garlic cloves, minced
Instructions
- Sauté Spinach: Heat 1 tablespoon of olive oil in a pan over medium heat. Add the minced garlic and fresh spinach, cooking for 1 to 2 minutes until the spinach is just wilted.
- Mix Cheese: Remove the pan from heat and stir in the softened cream cheese and grated Parmesan cheese until the mixture is smooth. Set this filling aside.
- Slice the Fillets: Using a sharp knife, carefully cut a horizontal pocket into each salmon fillet, being careful not to slice all the way through to the other side.
- Stuff the Salmon: Spoon the prepared spinach and cheese mixture into each salmon pocket, pressing gently to keep the filling securely inside.
- Season the Salmon: In a small bowl, combine paprika, garlic powder, onion powder, black pepper, and salt. Rub this seasoning evenly over the tops of each stuffed salmon fillet.
- Sear the Salmon: Heat a large skillet over medium-high heat. Place the stuffed salmon fillets in the skillet and sear for 2 to 3 minutes per side, until a flavorful blackened crust forms.
- Bake: Transfer the seared salmon fillets to a preheated oven at 375°F (190°C). Bake for 10 to 12 minutes, or until the salmon is cooked through and flakes easily with a fork.
- Garnish & Enjoy: Serve the blackened stuffed salmon immediately with lemon wedges to add a bright, zesty finish to the dish.
Notes
- Make sure not to cut all the way through the salmon fillet when creating the pocket to prevent the filling from spilling out.
- Should you prefer, you can swap cream cheese with ricotta or mascarpone for a different flavor and texture.
- For extra crispiness, pat the salmon fillets dry before seasoning and searing.
- This dish pairs beautifully with steamed vegetables, rice, or a light salad.
- Leftovers can be refrigerated for up to 2 days and gently reheated in the oven to maintain texture.
