Description
This Blackened Salmon Stuffed with Spinach and Parmesan Cheese is a flavorful and elegant dish featuring tender salmon fillets filled with a creamy mixture of fresh spinach, Parmesan, and cream cheese. The salmon is seasoned with a smoky blackening spice blend, seared to form a delicious crust, and finished in the oven for perfectly cooked, juicy fish. Ready in just 35 minutes, this recipe is perfect for a healthy weeknight dinner or special occasion meal.
Ingredients
Scale
Salmon and Seasoning
- 4 salmon fillets (skinless, about 6 oz each)
- 2 tablespoons olive oil
- 1 tablespoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1/2 teaspoon cayenne pepper
- Salt and pepper to taste
Stuffing
- 2 cups fresh spinach, chopped
- 1/2 cup Parmesan cheese, grated
- 1/4 cup cream cheese, softened
- 1 garlic clove, minced
- 1 tablespoon lemon juice
Instructions
- Prepare the Stuffing: In a mixing bowl, combine chopped spinach, grated Parmesan cheese, softened cream cheese, minced garlic, and lemon juice. Mix until well incorporated and creamy. Set aside.
- Prepare the Salmon: Pat salmon fillets dry with paper towels. Using a sharp knife, make a horizontal slit along the side of each fillet to create a pocket for the stuffing.
- Season the Salmon: In a small bowl, mix paprika, garlic powder, onion powder, dried thyme, dried oregano, cayenne pepper, salt, and pepper. Rub the seasoning evenly over the salmon fillets, both inside and outside the pockets.
- Stuff the Salmon: Spoon the spinach-Parmesan mixture into the pocket of each fillet. Press gently to secure the filling inside the salmon. Use toothpicks if needed to keep the stuffing in place.
- Blacken the Salmon: Heat olive oil in a cast iron skillet over medium-high heat. Once hot, place the salmon fillets in the skillet, skin side up, and cook for 2-3 minutes until a dark crust forms. Flip the fillets and cook for another 2 minutes.
- Bake the Salmon: Preheat oven to 375°F (190°C). Transfer the skillet to the oven and bake for 10-12 minutes, or until the salmon is cooked through and the stuffing is hot and bubbly. The internal temperature should reach 145°F (63°C).
- Serve: Remove the salmon from the oven and let it rest for a few minutes before serving. Garnish with lemon wedges or fresh herbs if desired.
Notes
- Ensure the salmon fillets are of even thickness for uniform cooking.
- Use a sharp knife to carefully create the pocket without cutting through the fillet.
- If you don’t have a cast iron skillet, an oven-safe non-stick skillet will work.
- Adjust cayenne pepper to taste to control the spice level.
- To avoid the stuffing falling out, secure the pocket with toothpicks before cooking.
