If you’re on the hunt for a flavor-packed weeknight meal that feels just as special as a weekend dinner, Blackened Salmon Stuffed with Spinach and Parmesan Cheese might just become your new go-to. Imagine flaky, juicy salmon fillets filled with a creamy, garlicky spinach mixture and finished off with bold, smoky blackened seasoning. It’s restaurant-quality, but you pull it off with ease—trust me, from the golden crust to the piping hot center, this dish is pure comfort with a touch of elegance and nutrition.
Ingredients You’ll Need
Ingredients You’ll Need
The ingredient list for Blackened Salmon Stuffed with Spinach and Parmesan Cheese is refreshingly simple, yet every single component shines. Each ingredient doesn’t just add flavor—it adds color, creaminess, or the perfect burst of freshness to make every bite memorable.
- Salmon fillets: The star of the dish—choose fresh, firm fillets for best results, skin-on or skinless both work beautifully.
- Fresh spinach: Adds vibrant color and earthy flavor—be sure to use fresh for the most luscious texture inside the stuffing.
- Grated Parmesan cheese: Provides savory depth and that irresistible cheesy stretch you want in every stuffed bite.
- Cream cheese (softened): Gives the filling its creamy, luxurious mouthfeel and helps bind everything together.
- Garlic (minced): Infuses the stuffing with warmth and plenty of aromatic punch—don’t skimp on this!
- Olive oil: Not just for sautéing—the fruity richness enhances the salmon and ensures a succulent, tender texture.
- Lemon juice: Brightens all the flavors, cutting through the richness and adding a zesty touch that wakes everything up.
- Blackened seasoning: Lends classic, smoky-spicy character with every bite; buy pre-mixed or blend your own.
- Salt and pepper: Must-haves to balance and amplify the flavors throughout the dish.
- Lemon wedges (optional): A juicy, fresh way to finish your plates just before serving.
How to Make Blackened Salmon Stuffed with Spinach and Parmesan Cheese
Step 1: Sauté the Garlic and Wilt the Spinach
Start by heating a tablespoon of olive oil in your favorite skillet over medium heat. Add your minced garlic and let its aroma bloom for about a minute. Quickly toss in the fresh spinach, stirring until it’s just wilted but still vibrant. This step draws out spinach’s natural sweetness and infuses it with garlicky goodness—don’t rush it!
Step 2: Prepare the Cheesy Filling
Take the skillet off the heat and immediately stir in the cream cheese and grated Parmesan. As it combines, it becomes creamy and spreadable, holding onto all those garlicky flavors. Let this mixture cool for a couple minutes so it’s not piping hot when you stuff the salmon. This step is what makes Blackened Salmon Stuffed with Spinach and Parmesan Cheese ultra-satisfying.
Step 3: Cut Pockets in the Salmon Fillets
Use a sharp knife to make a deep pocket along the side of each salmon fillet—be careful not to slice all the way through. Think of this as creating space for all that delicious filling. It’s easier than it sounds and makes for an impressive presentation.
Step 4: Season and Stuff
Generously season the outside of each fillet with blackened seasoning, salt, and pepper. This ensures every forkful gives you a pop of flavor and a gorgeous crust. Now, stuff each salmon pocket with a generous scoop of the cooled spinach and cheese mixture—you want it to be full, but not overflowing.
Step 5: Bake to Perfection
Arrange your stuffed salmon fillets on a parchment-lined baking sheet, then drizzle them with fresh lemon juice. Transfer the tray to a preheated 400°F (200°C) oven and bake for 15 to 18 minutes, until the salmon is flaky and the filling is bubbling and hot. The result? Blackened Salmon Stuffed with Spinach and Parmesan Cheese with crispy edges and a gooey, savory center.
How to Serve Blackened Salmon Stuffed with Spinach and Parmesan Cheese
Garnishes
Finish each fillet with a squeeze of lemon juice and a sprinkle of extra Parmesan if you’re feeling fancy. Fresh chopped parsley adds a pop of color and herbal lift, while lemon wedges on the side make each plate feel restaurant-worthy. Don’t forget a crack of black pepper for extra zip!
Side Dishes
This dish loves to be paired with simple sides—think roasted vegetables, fluffy quinoa, or a crisp green salad. Mashed cauliflower works beautifully for a low-carb option, while wild rice lends a nutty complement. The richness of Blackened Salmon Stuffed with Spinach and Parmesan Cheese means you can keep the sides fresh and fuss-free.
Creative Ways to Present
Stack two fillets for a dramatic centerpiece or slice into thick medallions for a striking spiral of color and flavor. Serve atop vibrant veggie purees, or place each filet on a bed of dressed greens for a more elegant, deconstructed look. However you serve it, Blackened Salmon Stuffed with Spinach and Parmesan Cheese will always look stunning on the plate.
Make Ahead and Storage
Storing Leftovers
Wrap any leftover fillets tightly in foil or place them in an airtight container—they’ll keep in the fridge for up to two days. The flavors continue to meld overnight, making the leftovers just as tasty the next day!
Freezing
If you’d like to freeze, let the cooked fillets cool completely, then wrap them well and store in a freezer-safe bag. They’ll keep for up to a month. Just note: the creamy filling may lose a touch of its original texture after thawing but will still be delicious when properly reheated.
Reheating
Reheat refrigerated or thawed fillets in a 325°F (165°C) oven for 10-12 minutes, or until warmed through. A quick splash of lemon juice will revive the flavors, and a sprinkle of fresh greens or Parmesan can refresh the look. Avoid microwaving if possible to keep the salmon moist and the filling creamy.
FAQs
Can I use frozen spinach instead of fresh?
Absolutely! Just thaw frozen spinach, squeeze out as much liquid as possible, and then use the same amount. The texture will be a bit softer, but the flavor remains spot-on for Blackened Salmon Stuffed with Spinach and Parmesan Cheese.
What if I don’t have blackened seasoning?
You can quickly mix your own with paprika, cayenne, garlic powder, onion powder, dried thyme, and a touch of brown sugar—taste and adjust to your heat preference. Homemade or store-bought, either works beautifully here.
Is this recipe suitable for a low-carb diet?
Yes! This dish is naturally low in carbs thanks to the filling and baked salmon. Pair it with low-carb sides if you want to keep your meal fully low-carb and gluten-free.
What’s the best type Main Course
Both wild-caught and farm-raised salmon work well. Look for thicker fillets so you can cut a good-sized pocket for the stuffing. Skinless is easier for stuffing, but skin-on fillets work just as well and add texture when baked.
How can I make this dish spicier or give it a twist?
For a little heat, mix crushed red pepper flakes into the filling or use extra cayenne in your blackened spice mix. You can also fold in a handful of sundried tomatoes or chopped artichokes for a different twist—Blackened Salmon Stuffed with Spinach and Parmesan Cheese is endlessly customizable!
Final Thoughts
I truly hope you give Blackened Salmon Stuffed with Spinach and Parmesan Cheese a spot in your regular dinner rotation. It’s the kind of meal that surprises everyone with how easy but special it feels—bursting with savory flavors and home-cooked charm! Don’t hesitate to experiment and make it your own; the possibilities are as exciting as the flavors in each bite.
Print
Blackened Salmon Stuffed with Spinach and Parmesan Cheese Recipe
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Total Time: 33 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Non-Vegetarian
Description
Indulge in this flavorful and nutritious dish of Blackened Salmon Stuffed with Spinach and Parmesan Cheese. A succulent salmon fillet filled with a creamy spinach and cheese mixture, baked to perfection. This recipe is a delightful combination of savory flavors that will impress your dinner guests and satisfy your taste buds.
Ingredients
Salmon Fillets:
- 4 salmon fillets (skin-on or skinless, about 6 oz each)
Spinach and Cheese Filling:
- 2 cups fresh spinach
- 1/2 cup grated Parmesan cheese
- 2 oz cream cheese (softened)
- 2 cloves garlic (minced)
- 1 tablespoon olive oil
Seasonings and Others:
- 1 tablespoon lemon juice
- 1 tablespoon blackened seasoning
- Salt and pepper to taste
- Lemon wedges for serving (optional)
Instructions
- Preheat the oven: Preheat the oven to 400°F (200°C).
- Prepare the Spinach Filling: Sauté garlic in olive oil until fragrant. Add spinach and cook until wilted. Remove from heat and mix in cream cheese and Parmesan until well combined. Let cool.
- Prepare the Salmon: Cut a pocket into each fillet. Season the outside with blackened seasoning, salt, and pepper. Stuff with spinach and cheese mixture.
- Bake: Place stuffed salmon on a baking sheet, drizzle with lemon juice, and bake for 15–18 minutes until cooked through.
- Serve: Serve hot with lemon wedges if desired.
Notes
- You can prepare the stuffing mixture ahead of time and refrigerate until ready to use.
- For a spicier kick, add crushed red pepper flakes to the spinach filling.
- Serve with roasted vegetables, quinoa, or a fresh green salad.
Nutrition
- Serving Size: 1 stuffed salmon fillet
- Calories: 390
- Sugar: 1g
- Sodium: 420mg
- Fat: 25g
- Saturated Fat: 8g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 38g
- Cholesterol: 95mg
