Blackened Salmon Stuffed with Spinach & Parmesan

If you’re looking for a meal that’s both healthy and indulgent, Blackened Salmon Stuffed with Spinach & Parmesan is a must-try! This dish brings together tender, flaky salmon with a savory spinach and Parmesan stuffing, all coated in a flavorful blackened seasoning for an irresistible finish. It’s perfect for a special dinner, a weeknight treat, or a holiday celebration when you want to impress without a ton of effort.

What makes this recipe so special is the perfect balance of flavors and textures: the crispy, blackened exterior of the salmon pairs beautifully with the creamy, garlicky spinach and Parmesan filling. It’s rich and satisfying but still light and nutritious—an ideal combination for a healthy meal that feels like a treat. The blackened seasoning adds a smoky, spicy kick that contrasts perfectly with the creamy stuffing, creating a dish that’s bursting with flavor in every bite.

I first made this Blackened Salmon Stuffed with Spinach & Parmesan for a dinner party, and it was such a hit that it’s now one of my go-to meals. The salmon comes out perfectly cooked, with crispy edges and a moist, flavorful center. The stuffing adds a creamy richness, and the blackened crust gives the salmon an irresistible crunch. It’s truly a showstopper!

Why This Blackened Salmon Stuffed with Spinach & Parmesan Will Be Your New Favorite

• Flawlessly cooked salmon: The blackened seasoning creates a flavorful crust on the salmon, while the inside stays perfectly moist and tender.
• Savory stuffing: The creamy spinach and Parmesan stuffing adds a delicious richness that complements the salmon beautifully.
• Healthy and delicious: Packed with protein and nutrients, this dish is a healthier option that doesn’t compromise on flavor.
• Impressive yet easy: It may look fancy, but this dish is actually easy to prepare and can be made in under an hour.
• Customizable: You can adjust the seasoning or stuffing ingredients to suit your taste, or even swap the spinach for other greens like kale or Swiss chard.

Ingredients

For the Salmon:

• 4 salmon fillets, skin-on
• 2 tbsp olive oil
• 1 tbsp blackened seasoning (store-bought or homemade, see below for a simple recipe)
• Salt and pepper, to taste

For the Stuffing:

• 1 tbsp olive oil
• 2 cloves garlic, minced
• 2 cups fresh spinach (or more if desired)
• 1/2 cup grated Parmesan cheese
• 1/4 cup cream cheese, softened
• 1/4 cup ricotta cheese (optional for extra creaminess)
• Salt and pepper, to taste

For Homemade Blackened Seasoning (optional):

• 1 tbsp paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp dried thyme
• 1/2 tsp cayenne pepper (adjust based on spice preference)
• 1/2 tsp black pepper
• 1/2 tsp salt

How to Make Blackened Salmon Stuffed with Spinach & Parmesan

1. Prepare the blackened seasoning: If you’re making your own blackened seasoning, simply mix all of the seasoning ingredients in a small bowl. Set aside.
2. Prepare the stuffing: In a skillet, heat 1 tablespoon of olive oil over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant. Add the spinach and cook until wilted, about 3-4 minutes. Remove from heat and allow to cool slightly.
3. Mix the stuffing: Once the spinach mixture has cooled, transfer it to a mixing bowl. Add the Parmesan cheese, cream cheese, and ricotta cheese (if using). Stir until well combined. Season with salt and pepper to taste. Set aside.
4. Prepare the salmon: Using a sharp knife, carefully cut a pocket into the side of each salmon fillet, being careful not to cut all the way through. The pocket should be large enough to hold the stuffing. Season the salmon fillets with salt, pepper, and the blackened seasoning on all sides.
5. Stuff the salmon: Carefully stuff each salmon fillet with the spinach and cheese mixture. Press the filling in gently to ensure it stays inside during cooking.
6. Cook the salmon: Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Once the oil is hot, add the stuffed salmon fillets, skin-side down. Cook for about 4-5 minutes per side, depending on the thickness of the fillets, until the salmon is cooked through and the exterior is crispy and blackened.
7. Serve and enjoy: Once the salmon is cooked to your desired doneness, remove it from the skillet and transfer it to serving plates. Serve with your favorite side dishes, such as roasted vegetables, mashed potatoes, or a fresh salad.

Tips

• Don’t overstuff: Be careful not to overstuff the salmon, as the filling may spill out during cooking. A generous tablespoon or two of stuffing per fillet is usually plenty.
• Adjust the heat: If you prefer a milder flavor, reduce the amount of cayenne in the blackened seasoning, or omit it altogether.
• Use fresh spinach: Fresh spinach works best for the stuffing, but you can use frozen spinach if necessary. Just be sure to thaw and drain it well before using it in the recipe.
• Check doneness: To check if your salmon is done, insert a fork into the thickest part of the fillet. The fish should flake easily, and the inside should be opaque.

Substitutions and Variations

• Other greens: If you don’t like spinach, you can use kale, Swiss chard, or arugula instead.
• Different cheeses: Try swapping the Parmesan cheese for Gruyère, mozzarella, or feta for a different flavor profile.
• Make it spicy: Add more cayenne pepper to the blackened seasoning if you like a little extra heat, or drizzle the finished salmon with a spicy hot sauce.

Make a Healthier Version

• Lower-fat cheese: Use reduced-fat cream cheese and a lower-fat ricotta for a lighter version of the stuffing.
• Lean salmon: Opt for wild-caught salmon, which tends to be leaner than farmed salmon, for a healthier meal.

Closing

And there you have it! Blackened Salmon Stuffed with Spinach & Parmesan is a flavorful, healthy, and impressive dish that’s perfect for any occasion. The combination of smoky blackened seasoning, creamy spinach stuffing, and tender salmon creates a truly mouthwatering meal. Whether you’re cooking for a special dinner, meal prep, or just want a satisfying weeknight dish, this recipe will quickly become a favorite. Don’t forget to let us know how your salmon turns out, and check out more of our delicious seafood recipes for even more flavorful meals!

Frequently Asked Questions

1. Can I use skinless salmon fillets?
   Yes, skinless salmon works fine, but the skin helps hold the salmon together during cooking and adds a nice crispy texture. If you prefer skinless, be gentle while handling the fillets.
2. Can I make the stuffing ahead of time?
   Yes! The spinach and cheese stuffing can be made ahead of time and stored in the fridge for up to 2 days. Just stuff the salmon before cooking.
3. How do I know when the salmon is cooked?
   The salmon is done when it flakes easily with a fork and is opaque in the center. You can also use a meat thermometer—salmon should reach an internal temperature of 145°F (63°C).
4. Can I make this dish without the blackened seasoning?
   Yes, if you prefer a milder flavor, you can simply season the salmon with salt, pepper, and other herbs like thyme or rosemary instead.
5. Can I use frozen salmon?
   Yes, you can use frozen salmon, but be sure to thaw it fully before stuffing and cooking. Pat it dry with paper towels to remove excess moisture before seasoning.
6. What side dishes go well with this salmon?
   Roasted vegetables, rice pilaf, mashed potatoes, or a simple green salad are all great sides to serve with this dish.
7. Can I make this recipe with other fish?
   Yes, you can use other firm fish like cod or halibut, though the cooking time may vary depending on the thickness of the fillets.
8. How do I store leftovers?
   Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in the microwave or oven to prevent the salmon from drying out.
9. Can I make this recipe spicy?
   Yes! Add more cayenne pepper to the blackened seasoning for extra heat or drizzle with a spicy hot sauce before serving.
10. Can I bake the salmon instead of pan-searing it?
    Yes, you can bake the stuffed salmon at 400°F (200°C) for about 12-15 minutes, or until the fish is cooked through.
11. What’s the best way to stuff the salmon?
    Carefully make a pocket in the side of the salmon fillet with a sharp knife. Be sure not to cut all the way through. Gently spoon the stuffing inside and press it in lightly.
12. Can I add other ingredients to the stuffing?
    Absolutely! You can add ingredients like artichoke hearts, sun-dried tomatoes, or a touch of lemon zest to the stuffing for added flavor.