Description
Blackened Salmon Stuffed with Spinach and Parmesan Cheese – A rich, flaky salmon dish packed with savory greens and sharp cheese. My easy recipe for a weeknight win!
Ingredients
Scale
- Main Players:
- 4 (6 oz each) salmon fillets, skin on or off
- 5 oz fresh spinach
- 4 oz cream cheese, softened
- The Stuffing Stars:
- 1/2 cup grated Parmesan cheese
- 2 cloves garlic, minced
- Flavor Builders:
- 2 tbsp blackening seasoning
- 1 tbsp olive oil
- Finishing Touches:
- Lemon wedges, for serving
Instructions
- Prep the Blackened Salmon Stuffed Fillets:: First things first, pat those salmon fillets really dry with paper towels. This is where I always mess up if I’m rushing! You want them bone dry so they can get that gorgeous, crispy blackened crust. Then, carefully slice a pocket into the thickest side of each fillet, being super careful not to cut all the way through. It’s like making a little bed for our delicious stuffing.
- Whip Up the Spinach & Parmesan Filling:: In a medium bowl, combine your softened cream cheese, the wilted and squeezed-dry spinach (seriously, squeeze it dry, or your stuffing will be watery!), grated Parmesan cheese, and minced garlic. Give it a good stir until everything is nicely combined. I always take a tiny taste here, just to make sure the seasoning is on point – a little extra salt or pepper if it needs it. This is the heart of your Blackened Salmon Stuffed goodness!
- Stuff the Salmon Fillets:: Now, for the fun part! Gently spoon the spinach and Parmesan mixture into the pockets you created in the salmon fillets. Don’t overstuff them, but make sure they’re generously filled. Sometimes I get a little overzealous here, and the cheese tries to escape during cooking, so learn from my oops! Press the edges of the salmon gently together to seal the stuffing in as best you can.
- Season Your Blackened Salmon Stuffed:: Drizzle a little olive oil over the outside of each stuffed salmon fillet, then generously sprinkle with your blackening seasoning. Really get it in there, covering all sides. This is where that incredible flavor profile comes from! I love seeing the spices cling to the fish, knowing it’s going to create that deep, smoky crust.
- Sear for that Perfect Blackened Finish:: Heat a large cast-iron skillet (my absolute favorite for this!) or a heavy-bottomed pan over medium-high heat until it’s smoking slightly. Carefully place the seasoned salmon fillets, skin-side down first if they have skin, into the hot pan. Let them cook for about 3-4 minutes per side, or until they’ve developed a beautiful, dark, crusty “blackened” exterior. Don’t overcrowd the pan, or they won’t sear properly!
- Finish Cooking Your Blackened Salmon Stuffed:: Once you’ve got that amazing crust, transfer the skillet to a preheated oven (around 375°F or 190°C) and bake for another 8-12 minutes, depending on the thickness of your salmon and your preferred doneness. You want the salmon to be cooked through, flaking easily with a fork, and that cheesy spinach stuffing to be warm and gooey. A little squeeze of fresh lemon over the top, and you’re golden!