Blackened Salmon Stuffed with Spinach and Parmesan Cheese Recipe
If you’re craving a mealtime showstopper that practically guarantees empty plates and rave reviews, meet your new favorite: Blackened Salmon Stuffed with Spinach and Parmesan Cheese. This dish brings together tender, juicy salmon, a vibrant green spinach and cheese filling, and that irresistible punch of smoky blackened seasoning. Perfectly balanced between elegance and everyday ease, it’s a dinner that outshines any restaurant special while being simple enough for a weeknight.
Ingredients You’ll Need
Each ingredient in Blackened Salmon Stuffed with Spinach and Parmesan Cheese plays a starring role, making every bite memorable. With just a handful of pantry staples and a few fresh flavors, you’ll create something truly sensational that’s as delicious as it is beautiful.
- Salmon Fillets: Choose plump, skinless fillets—about 6 ounces each is ideal for a hearty, filling main course.
- Olive Oil: Adds richness to the stuffing and helps the spice blend adhere for a crisp, flavorful crust.
- Blackened Seasoning: Provides that signature smoky-robust coating that turns ordinary salmon into something unforgettable.
- Fresh Spinach: Lends color, a tender bite, and pairs beautifully with the rich salmon and cheeses.
- Grated Parmesan Cheese: Brings salty, nutty depth to the creamy stuffing—freshly grated gives the best melt and flavor.
- Cream Cheese: Offers smoothness and helps bind the stuffing so it nestles perfectly in each salmon pocket.
- Garlic Powder: Adds mellow, aromatic punch without overpowering the filling.
- Salt and Black Pepper: Essential for balancing flavors and enhancing every ingredient.
- Lemon Wedges: Served alongside, they brighten up the finished dish with a burst of fresh citrus.
How to Make Blackened Salmon Stuffed with Spinach and Parmesan Cheese
Step 1: Prep the Fresh Spinach
Start by heating a drizzle of olive oil in a medium skillet over medium heat. Toss in the chopped spinach and sauté just until wilted—about two minutes. This gentle cooking tames any bitterness and concentrates that earthy spinach flavor while keeping its beautiful color. Set aside to cool so your filling doesn’t get too runny.
Step 2: Mix Up the Cheesy Spinach Filling
In a mixing bowl, combine the sautéed spinach, grated Parmesan cheese, softened cream cheese, garlic powder, and a hearty pinch of salt and black pepper. Stir everything together until it’s creamy and beautifully blended—like the appetizer of your dinner dreams!
Step 3: Cut Pockets in Salmon Fillets
Using a sharp knife, carefully cut a deep slit along the side of each salmon fillet to make a pocket for the filling. Be patient and precise—try not to cut all the way through so your stuffing will stay snugly inside.
Step 4: Stuff the Salmon
Divide the creamy spinach-Parmesan mixture into four equal portions. Gently spoon the savory stuffing into each salmon pocket, pressing lightly to pack it in without overfilling. This is where the Blackened Salmon Stuffed with Spinach and Parmesan Cheese magic starts to happen!
Step 5: Season with Blackened Spice
Rub each stuffed fillet lightly with olive oil, then sprinkle generously with blackened seasoning. Make sure you get an even coating all over the top and sides—this will deliver that bold, spicy crust once baked.
Step 6: Bake to Perfection
Place the prepared salmon fillets into a lightly greased baking dish. Slide them into your preheated 375°F (190°C) oven and bake for 15 to 18 minutes. The salmon should be just opaque and flake easily when tested with a fork, while the filling turns creamy and luscious.
Step 7: Serve with Lemon
Once baked, serve the Blackened Salmon Stuffed with Spinach and Parmesan Cheese right away, accompanied by fresh lemon wedges for squeezing. Each bite will be a vibrant symphony of flavors!
How to Serve Blackened Salmon Stuffed with Spinach and Parmesan Cheese
Garnishes
The quickest way to make your Blackened Salmon Stuffed with Spinach and Parmesan Cheese look restaurant-worthy is with a sprinkle of fresh chopped herbs—think parsley, dill, or chives. Add a few extra twists of cracked black pepper for a finishing touch, and don’t forget those lemon wedges to bring out all the bright, tangy notes.
Side Dishes
Classic pairings like roasted asparagus, garlicky green beans, or a refreshing cucumber salad all work wonderfully. If you want a heartier meal, try buttery mashed cauliflower or a simple quinoa pilaf—these soak up those savory juices beautifully and let the stuffed salmon shine.
Creative Ways to Present
Try slicing the fillets into thick medallions to show off that gorgeous swirl of spinach and cheese inside. Serve them atop a vibrant spring mix salad or stack on a bed of sautéed lemony vegetables for an elevated dinner-party effect. Blackened Salmon Stuffed with Spinach and Parmesan Cheese is striking enough to impress, wherever and however you serve it!
Make Ahead and Storage
Storing Leftovers
If you have leftovers (though they tend to disappear fast!), place your Blackened Salmon Stuffed with Spinach and Parmesan Cheese in an airtight container and refrigerate within two hours of baking. It keeps well for up to two days, and the flavors only deepen overnight.
Freezing
To freeze, wrap individual stuffed fillets tightly in plastic wrap and then foil, or use freezer-safe containers. Expect the texture of the cheese filling to be slightly softer once reheated, but the taste still delivers. Thaw fully in the refrigerator before reheating for the best results.
Reheating
For a gentle reheat, place the leftovers in a covered baking dish and warm in a 300°F (150°C) oven until just heated through. You can also use the microwave at medium power, but watch carefully to avoid drying out the filling. Add a squeeze of lemon just before serving to revive the flavors.
FAQs
Can I use frozen spinach instead of fresh?
Absolutely! Thaw and squeeze out as much excess water as possible before mixing with the cheese—this keeps the filling firm and flavorful in your Blackened Salmon Stuffed with Spinach and Parmesan Cheese.
What’s the best substitute for Parmesan cheese?
Feel free to swap in Asiago or Pecorino Romano for a similar sharp, nutty punch. Even a strong aged cheddar could work if you’re looking for something a little different!
Can I make Blackened Salmon Stuffed with Spinach and Parmesan Cheese dairy-free?
Yes! Use a plant-based cream cheese and opt for a vegan Parmesan-style cheese. Make sure your blackened seasoning is also dairy-free, and you’re good to go.
How do I know when the salmon is fully cooked?
The salmon should turn opaque and flake easily with a fork. If you have an instant-read thermometer, 145°F (63°C) in the thickest part is perfect for moist, tender results.
Is this recipe spicy?
The classic blackened seasoning brings a little smoky heat, but it’s not overwhelming. If you want more kick, add a pinch of cayenne to your seasoning blend or serve with a spicy sauce on the side.
Final Thoughts
If you’re in the mood to wow your family or treat yourself to something really special, you can’t go wrong with Blackened Salmon Stuffed with Spinach and Parmesan Cheese. It’s bold, comforting, and packed with flavor—don’t be surprised if it becomes a regular request at your table!
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Blackened Salmon Stuffed with Spinach and Parmesan Cheese Recipe
- Total Time: 33 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
This flavorful recipe features succulent salmon fillets stuffed with a savory mixture of spinach and Parmesan cheese, baked to perfection. A delicious and nutritious dish that is sure to impress your dinner guests!
Ingredients
Salmon:
- 4 salmon fillets (6 oz each), skin removed
- 1 tablespoon olive oil
- 1 tablespoon blackened seasoning
Spinach and Parmesan Stuffing:
- 2 cups fresh spinach, chopped
- 1/2 cup grated Parmesan cheese
- 2 ounces cream cheese, softened
- 1 teaspoon garlic powder
- Salt and black pepper to taste
Additional:
- Lemon wedges for serving
Instructions
- Preheat the oven to 375°F (190°C) and lightly grease a baking dish.
- Sauté the spinach in a skillet with a drizzle of olive oil until wilted. Let cool.
- Combine sautéed spinach, Parmesan, cream cheese, garlic powder, salt, and pepper.
- Cut a pocket into each salmon fillet; stuff with spinach-Parmesan mixture.
- Rub fillets with olive oil, sprinkle with blackened seasoning, and place in baking dish.
- Bake for 15–18 minutes until salmon is cooked through.
- Serve with lemon wedges.
Notes
- For a lighter version, use Greek yogurt instead of cream cheese.
- Substitute Asiago or Pecorino Romano for Parmesan if desired.
- For extra heat, add a pinch of cayenne pepper to the blackened seasoning.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed fillet
- Calories: 380
- Sugar: 1 g
- Sodium: 420 mg
- Fat: 24 g
- Saturated Fat: 8 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 3 g
- Fiber: 1 g
- Protein: 36 g
- Cholesterol: 115 mg
