Enjoy a tasty twist with this blackened salmon, filled with fresh spinach and cheesy Parmesan! Each bite bursts with flavor while being super easy to make.
Honestly, who can resist the combo of flaky salmon and creamy filling? When I make this dish, my family can’t get enough—it’s always a hit at the dinner table! 🎉
Key Ingredients & Substitutions
Salmon: Fresh salmon fillets are best for this recipe, but you can also use skin-on fillets if you prefer. If you’re looking for a milder flavor, opt for trout instead!
Spinach: Fresh spinach gives the best color and nutrition. If unavailable, frozen spinach works too—just make sure to drain the excess water!
Cream Cheese: Cream cheese adds creaminess, but you can substitute it with ricotta cheese or even Greek yogurt for a lighter option.
Parmesan Cheese: While Parmesan adds a nice bite, feel free to use Pecorino Romano or any hard cheese you enjoy. Nutritional yeast is a great dairy-free option!
Spices: The blackening spice can be adjusted to your taste. If you like it spicy, add more cayenne, or for a milder flavor, reduce it. Pre-made Cajun seasoning can also work in a pinch.
How Do You Get That Perfect Blackened Crust?
Achieving a perfect blackened crust is all about technique! The key step is searing the salmon, which gives it a beautiful color and enhances flavor.
- Start with a hot skillet—this helps create a good sear. Use medium-high heat, and make sure the oil is shimmering.
- Don’t overcrowd the pan; cook in batches if necessary. This ensures even cooking.
- Let the salmon sear for exactly 2 minutes on each side. Avoid moving it around—you want that contact with the pan!
With these tips in mind, you’ll get that delicious blackened surface every time. Enjoy cooking!
Easy Blackened Salmon Stuffed With Spinach and Parmesan
Ingredients You’ll Need:
For The Salmon:
- 4 salmon fillets (about 6 oz each), skin removed and butterflied
For The Filling:
- 1 cup fresh spinach, finely chopped
- ½ cup cream cheese, softened
- ½ cup grated Parmesan cheese
- 1 teaspoon garlic powder
For The Blackening Spice:
- 1 teaspoon smoked paprika
- ½ teaspoon onion powder
- ½ teaspoon dried thyme
- ½ teaspoon dried oregano
- ¼ teaspoon cayenne pepper (adjust to taste)
- Salt and freshly ground black pepper, to taste
For Cooking:
- 1 tablespoon olive oil
- Fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This delightful dish takes about 15 minutes for preparation and an additional 10-12 minutes for cooking. So, give yourself around 30 minutes to whip up this tasty dinner!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 375°F (190°C). This ensures your salmon will cook perfectly once it’s ready to bake. Line a baking sheet with parchment paper; this makes cleanup easy!
2. Prepare the Filling:
In a medium bowl, mix together the softened cream cheese, grated Parmesan cheese, chopped spinach, garlic powder, and a pinch of salt and pepper. Stir until everything is well combined and creamy.
3. Make the Blackening Spice:
In a small bowl, mix the smoked paprika, onion powder, dried thyme, dried oregano, cayenne pepper, salt, and black pepper. This spice mixture will give your salmon that extra kick of flavor!
4. Butterfly the Salmon:
Carefully butterfly each salmon fillet by slicing it horizontally through the thickest part, creating a pocket. Make sure not to cut all the way through; you want it to hold the filling.
5. Season the Salmon:
Rub the blackening spice all over the outside of each salmon fillet. Make sure to coat it well for that amazing flavor and color!
6. Stuff the Fillets:
Generously stuff each salmon pocket with the creamy spinach mixture. Don’t be shy—fill it up!
7. Sear the Salmon:
Heat the olive oil in a skillet over medium-high heat. Once hot, carefully sear each stuffed salmon fillet for about 2 minutes on each side until beautifully browned and blackened.
8. Bake the Salmon:
Transfer the seared salmon to your prepared baking sheet. Bake in the preheated oven for about 8-12 minutes or until the salmon flakes easily when tested with a fork.
9. Serve and Enjoy:
Once cooked, take the salmon out of the oven and garnish with freshly chopped parsley. Serve immediately and get ready for deliciousness!
Enjoy your deliciously blackened salmon filled with creamy spinach and Parmesan!
FAQ: Easy Blackened Salmon Stuffed With Spinach and Parmesan
Can I Use Frozen Salmon for This Recipe?
Yes, you can use frozen salmon, but be sure to thoroughly thaw it before cooking. The best way to thaw salmon is to place it in the fridge overnight. If you’re short on time, place the sealed salmon in cold water for about an hour until thawed.
What Can I Substitute for Cream Cheese?
If you’re looking for a lighter option, you can substitute cream cheese with ricotta cheese or even Greek yogurt. Both choices provide a creamy texture while cutting back on fat!
Can I Make This Dish Ahead of Time?
Absolutely! You can prepare the spinach filling and stuff the salmon fillets a few hours ahead. Keep them covered in the fridge, and when you’re ready, simply sear and bake them as directed.
How Should Leftovers Be Stored?
Store any leftover stuffed salmon in an airtight container in the fridge for up to 2 days. To reheat, place it in the oven at a low temperature (around 300°F) until warmed through, or microwave for a minute or two, but be careful not to dry it out!
