Blackened Salmon Stuffed with Spinach & Parmesan

There's something magical about blackened salmon—that perfect crust, the juicy center, and the way it fills your kitchen with the most incredible smoky aroma. Now imagine taking it up a notch by stuffing it with a creamy spinach and Parmesan filling that oozes out with every bite. That's exactly what this recipe does, and trust me, once you try it, you'll never go back to plain salmon again.

I fell in love with this dish during a little seafood bistro vacation years ago, and after countless attempts (and a few delicious failures), I finally nailed down how to recreate that restaurant magic at home. The combination of bold blackened spices with the rich, cheesy spinach filling is just unreal—plus, it's one of those meals that looks fancy but comes together in under 30 minutes. Whether you're cooking for a date night or just treating yourself, this salmon never disappoints.

Why You’ll Love This Blackened Salmon Stuffed with Spinach & Parmesan

Oh, where do I even start? This salmon dish is basically everything you want in a meal—and here’s why:

• Restaurant-worthy flavors at home: That crispy blackened crust paired with the creamy spinach-Parmesan filling? Pure magic. It tastes like something you’d pay $30 for at a fancy seafood spot.
• Quick & easy: From fridge to plate in under 30 minutes—perfect for busy weeknights when you still want something special.
• Healthy but indulgent: Packed with protein and greens, but that rich, cheesy center makes it feel like a treat.
• Total crowd-pleaser: Works for date nights, dinner parties, or just impressing yourself. (I’ve even won over salmon skeptics with this one!)
• Customizable spice level: Love heat? Add extra paprika or a pinch of cayenne. Prefer mild? Go lighter on the blackening spices.

Ingredients for Blackened Salmon Stuffed with Spinach & Parmesan

Gathering the right ingredients makes all the difference here—don't skimp on quality, especially with the salmon! Here's what you'll need:

• For the salmon: 4 skinless fillets (about 6 oz each), patted dry (trust me, dry fish = better crust!)
• For the magical filling: 2 cups packed fresh spinach (yes, really pack it!), ½ cup softened cream cheese (full-fat for best texture), ⅓ cup grated Parmesan (the good stuff), and 2 cloves minced garlic
• For that signature blackened crust: 1 tablespoon olive oil, 1 teaspoon paprika (smoked if you've got it!), ½ teaspoon each garlic powder and onion powder, ½ teaspoon black pepper, plus salt to taste
• Finishing touch: Fresh lemon wedges—don't you dare skip these!

Ingredient Notes & Substitutions

Life happens, so here's how to adapt when needed:

No fresh spinach? Frozen works—just thaw and squeeze all the water out (I press mine in a clean towel). Swap Parmesan for Asiago or Romano in a pinch. Out of cream cheese? Try ricotta (drained) or goat cheese—but the filling won't be quite as luscious.

Watch out for: Overly wet fillings (they'll leak!), pre-shredded Parmesan (it doesn't melt as well), and salmon that smells fishy (fresh should smell like the ocean).

How to Make Blackened Salmon Stuffed with Spinach & Parmesan

Ready to create some salmon magic? Here's my foolproof method—just follow these steps and you'll be slicing into perfectly cooked, flavor-packed fish in no time!

1. Prep the oven & skillet: Preheat your oven to 375°F (190°C) and get a heavy oven-safe skillet (cast iron is perfect!) screaming hot over high heat. We're talking "a drop of water sizzles instantly" hot.
2. Make the filling: In a bowl, mix together the spinach, cream cheese, Parmesan, and garlic until it forms this gorgeous green paste. Don't be shy—really mash it together!
3. Cut & stuff: Using a sharp knife, make a deep pocket in the side of each salmon fillet (think of cutting a little canoe!). Spoon in the filling—about 2 tablespoons per fillet—then press the edges gently to seal. Some oozing is okay, but we want most of it staying put!
4. Season & sear: Rub each fillet with olive oil, then sprinkle generously with the spice mix. Lay them in the hot skillet (don't crowd them!) and leave untouched for 2 full minutes until beautifully blackened. Flip carefully and repeat on the other side.
5. Finish in oven: Transfer the skillet to the oven and bake for 8-10 minutes—just until the salmon flakes easily but still looks juicy inside.

Pro Tips for Perfect Blackened Salmon

Here are my hard-earned secrets:

Dry salmon = crispy crust: Pat those fillets bone dry with paper towels before stuffing. Any moisture is the enemy of that perfect sear!

High heat is non-negotiable: If your skillet isn't smoking hot when the salmon hits it, you won't get that signature blackened crust. No wimpy sears allowed!

Give them space: Overcrowding the pan steams the fish instead of searing it. Cook in batches if needed—it's worth the extra few minutes.

Serving Suggestions for Blackened Salmon Stuffed with Spinach & Parmesan

This salmon deserves a supporting cast that lets it shine! My go-to is a simple lemon rice pilaf—the bright citrus plays off the blackened spices perfectly. Roasted asparagus or sautéed green beans add freshness, while a crusty baguette is mandatory for swiping up every last bit of that cheesy filling. If I'm feeling fancy, a crisp white wine or sparkling lemonade turns it into a celebration.

Storing and Reheating Blackened Salmon

Leftovers? Lucky you! Store any extra salmon in an airtight container in the fridge for up to 2 days. When reheating, skip the microwave—it turns the crust soggy. Instead, pop it in a 300°F oven for about 8 minutes until just warmed through. That way, you keep that gorgeous crispy exterior and creamy center intact.

Blackened Salmon Stuffed with Spinach & Parmesan Nutrition Facts

Here's the nutritional breakdown per serving—but remember, these are estimates that'll shift slightly depending on your exact ingredients (especially if you use more cheese—no judgment here!).

• Calories: 320
• Protein: 35g (hello, muscle fuel!)
• Fat: 18g (mostly the good-for-you kind from salmon and olive oil)
• Saturated Fat: 6g (blame the cream cheese—worth every bite)
• Carbs: 3g (perfect if you're watching those)
• Fiber: 1g (thanks, spinach!)
• Sodium: 380mg (easy to adjust by going lighter on the salt)

Not bad for a dish that tastes this indulgent, right? The salmon and spinach pack vitamins A, D, and omega-3s too—so you're basically eating health food disguised as restaurant luxury.

FAQs About Blackened Salmon Stuffed with Spinach & Parmesan

Got questions? I've got answers—here are the ones I get asked most about this salmon recipe!

Can I use frozen salmon? Absolutely! Just thaw it completely in the fridge overnight first. Pat it extra dry—frozen fish tends to release more moisture. Skip thawing in water unless you want soggy salmon!

How do I keep the filling from leaking out? Three tricks: 1) Don't overstuff (2 tablespoon max per fillet), 2) Press the edges firmly to seal after stuffing, and 3) Sear the stuffed side first—the heat helps "glue" it shut. Some oozing is normal though—that's part of the charm!

Is this dish spicy? It's more smoky than spicy thanks to the paprika. For milder salmon, reduce the black pepper or use sweet paprika. Want heat? Add a pinch of cayenne or red pepper flakes to the spice mix!

Ready to Make Blackened Salmon Stuffed with Spinach & Parmesan?

Now that you've got all the tips and tricks, I'd love to hear how your salmon turns out! Did you add your own twist? Which sides did you pair with it? Drop me a note below—I read every one!

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