Here’s a flavorful recipe for Blackened Salmon Stuffed with Spinach & Parmesan—a restaurant-style dish that’s both elegant and easy to make at home.
Blackened Salmon Stuffed with Spinach & Parmesan
Ingredients
- 4 salmon fillets (6–8 oz each), skin removed
- 2 cups fresh spinach, chopped
- ¼ cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1 tbsp olive oil
- 1 tsp paprika
- ½ tsp cayenne pepper (adjust for spice)
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp dried thyme
- Salt and black pepper, to taste
- Lemon wedges, for serving
Instructions
- Preheat oven:
- 400°F (200°C). Line a baking sheet with parchment paper.
- Prepare the filling:
- Heat olive oil in a skillet over medium heat.
- Sauté garlic until fragrant (about 1 minute).
- Add spinach and cook until wilted.
- Remove from heat, stir in Parmesan, and season with a pinch of salt and pepper.
- Stuff the salmon:
- Slice a pocket into the side of each salmon fillet.
- Spoon the spinach-Parmesan mixture into each pocket.
- Make the blackening seasoning:
- Mix paprika, cayenne, garlic powder, onion powder, thyme, salt, and pepper.
- Rub generously on both sides of the stuffed salmon fillets.
- Cook the salmon:
- Heat a large oven-safe skillet over medium-high heat.
- Sear the salmon 2–3 minutes per side until a dark crust forms.
- Transfer skillet to the oven and bake 6–8 minutes until salmon is cooked through (internal temp 145°F / 63°C).
- Serve:
- Plate the salmon with a squeeze of fresh lemon juice.
- Serve with rice, roasted vegetables, or a fresh salad.
💡 Tips:
- For extra flavor, add a pinch of smoked paprika or a dash of chili powder to the blackening spice.
- Don’t overstuff the salmon, or the filling may leak out while cooking.
- Use fresh Parmesan for the best melt and flavor.
If you want, I can also give a grilled version of this stuffed blackened salmon that’s smoky and perfect for summer cookouts.
Do you want me to share that version?
