Blackened Salmon Stuffed with Spinach and Parmesan
Blackened Salmon Stuffed with Spinach and Parmesan is a flavorful dish that combines the smoky spice of blackened seasoning with a creamy, cheesy filling. The salmon fillet is butterflied and generously seasoned with a blend of paprika, garlic powder, cayenne, and herbs. It’s then stuffed with a rich mixture of sauteed spinach, cream cheese, Parmesan, and a hint of garlic for extra flavor. The fillet is pan-seared or baked to perfection, resulting in a crisp, savory crust and a tender, juicy interior. This dish is both visually stunning and packed with bold, delicious flavors, perfect for a special meal or entertaining guests.
Ingredients:
For the Salmon:
4 salmon fillets (6 oz each, skin-on or skinless)
1 tablespoon olive oil
2 teaspoons Cajun or blackened seasoning (store-bought or homemade)
1 teaspoon paprika (optional, for extra color)
For the Filling:
2 cups fresh spinach, chopped
1/2 cup cream cheese, softened
1/4 cup grated Parmesan cheese
1/4 teaspoon garlic powder
Salt and black pepper to taste
1 tablespoon olive oil or butter (for sautéing spinach)
Instructions:
Prepare the Filling:
Heat 1 tablespoon olive oil or butter in a skillet over medium heat.
Add the chopped spinach and saute until wilted (1–2 minutes).
Let the spinach cool slightly, then mix with cream cheese, Parmesan cheese, garlic powder, salt, and pepper in a bowl.
Prepare the Salmon:
Preheat oven to 375°F (190°C).
Pat salmon fillets dry with a paper towel.
Using a sharp knife, cut a pocket into the side of each fillet (don’t cut through).
Stuff the spinach-Parmesan mixture into the pockets.
Season the Salmon:
Rub olive oil over the salmon fillets.
Sprinkle Cajun or blackened seasoning and paprika evenly on all sides.
Sear the Salmon:
Heat a large oven-safe skillet over medium-high heat.
Place salmon fillets in the pan, flesh side down. Sear for 2–3 minutes until a golden crust forms.
Flip the salmon fillets and transfer the skillet to the preheated oven.
Bake:
Bake for 10–12 minutes, or until the salmon is cooked through (internal temperature reaches 145°F/63°C).
Serve:
Remove salmon from the oven and let rest for a few minutes before serving.
Pair with steamed vegetables, rice, or a light salad.
Recipe Notes:
Substitutions:
Use kale or arugula instead of spinach.
Swap cream cheese with Greek yogurt for a lighter filling.
Make-Ahead: Prepare the filling and stuff the salmon up to 12 hours in advance. Refrigerate until ready to cook.
Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently to avoid drying out the salmon.
Spiciness: Adjust the Cajun seasoning based on your spice tolerance.
Nutritional Information (Per Serving)
Calories: ~375 kcal
Protein: 34 g
Carbohydrates: 3 g
Fiber: 1 g
Fat: 24 g
Saturated Fat: 9 g
Cholesterol: 95 mg
Sodium: 420 mg
Enjoy your delicious Blackened Salmon Stuffed with Spinach & Parmesan!