Blackened Salmon Stuffed with Spinach Parmesan
Tired of the same old boring salmon? We’ve all been there. You buy a nice piece of fish with good intentions, then end up just sprinkling some salt on it and hoping for the best.
This recipe changes everything. We’re talking about salmon with a crispy, spicy crust on the outside. But the real magic is inside: a creamy, cheesy spinach filling that makes every bite amazing.
This looks like a fancy restaurant dish, but it’s super easy to make at home. Let’s turn that weeknight dinner into something special.
What You’ll Need
Here’s the simple list of ingredients to grab from the store. Nothing too wild or hard to find, I promise.
- For the Salmon:
- 4 salmon fillets (about 6 ounces each, skin on or off)
- 2 tablespoons olive oil
- 2 tablespoons blackened seasoning (store-bought or homemade)
- For the Filling:
- 5 ounces fresh spinach
- 4 ounces cream cheese, softened
- 1/4 cup grated Parmesan cheese
- 1/4 cup shredded mozzarella cheese
- 2 cloves garlic, minced
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
Tools For the Job
You don’t need a pro kitchen for this. Just a few basic tools will do the trick.
- Large skillet (cast iron works great for the crust)
- Mixing bowl
- Sharp knife
- Cutting board
- Spatula
How to Make Blackened Stuffed Salmon
This is where the fun begins. Follow these steps and you can’t go wrong.
Step 1: First, make the filling. Cook the spinach in a dry pan over medium heat for a few minutes until it’s all wilted.
Step 2: Squeeze all the water out of the cooked spinach. Seriously, get as much out as you can. This is the key to a creamy, not watery, filling.
Step 3: In a bowl, mix the dry spinach, cream cheese, Parmesan, mozzarella, minced garlic, salt, and pepper until it’s all combined.
Step 4: Now for the salmon. Pat the fillets completely dry with a paper towel. A dry fish gets a crispy crust.
Step 5: Carefully cut a pocket into the side of each salmon fillet. Go deep, but don’t cut all the way through to the other side.
Step 6: Spoon the spinach mixture evenly into the pockets of each fillet. Don’t overstuff them or the filling will spill out while cooking.
Step 7: Rub olive oil all over the outside of the salmon. Then, sprinkle the blackened seasoning on all sides, pressing it in a little.
Step 8: Heat your skillet over medium-high heat. Place the salmon in the hot pan and cook for 4-5 minutes per side. The outside should be dark and crispy, and the fish should be cooked through.
Pro Tips
I’ve made this dish hundreds of times. Here are a few tricks I’ve learned along the way.
- Dry is Good: I said it before, but it matters. Pat the salmon dry with a paper towel before seasoning. This helps the seasoning stick and gives you that perfect crispy skin.
- Don’t Fear the Heat: A hot pan is your friend. Let your skillet get properly hot before the salmon goes in. This sears the outside quickly and keeps the inside juicy.
- Leave It Alone: Once the salmon is in the pan, don’t move it. Let it sit for a good 4 minutes to form a beautiful crust before you flip it.
Possible Substitutions
Don’t have something on the list? No problem. Cooking is all about making things work for you.
| Ingredient | Substitution | Notes |
|---|---|---|
| Salmon | Arctic char, trout, or even chicken breast | Cooking times will change, especially for chicken. |
| Spinach | Chopped kale or Swiss chard | Cook these a little longer to get them tender. |
| Cream Cheese | Mascarpone or goat cheese | Goat cheese will add a tangy flavor. |
Meal Pairing Ideas
This salmon is the star, but every star needs a supporting cast.
| Side Dish | Why It Works |
|---|---|
| Roasted Asparagus | It’s simple, quick, and the flavors work perfectly. |
| Quinoa or Rice | A good base to soak up any extra flavors. |
| Simple Green Salad | A light vinaigrette cuts through the richness of the filling. |
Leftovers and Storage
If you have any leftovers, pop them in an airtight container. They’ll stay good in the fridge for up to 2 days.
To reheat, use the oven at a low temperature (around 300°F) for 10-15 minutes. This warms it up gently without turning the salmon into rubber. Avoid the microwave if you can.
FAQs
Q1. Can I use frozen salmon?
Ans: Yes, absolutely. Just make sure it is completely thawed before you start. Pat it extra dry to get rid of any moisture from freezing.
Q2. My filling is leaking out in the pan. What happened?
Ans: You might have overstuffed the salmon or the pocket wasn’t deep enough. Just use a spoon to scoop it back up. It still tastes great!
Q3. How do I know when the salmon is done cooking?
Ans: It should flake easily with a fork. If you have a thermometer, the inside should be around 145°F.
Wrapping Up
See? A restaurant-quality meal that didn’t take all day and didn’t require a dozen crazy ingredients. Now it’s your turn to give it a shot.
Go ahead and make this Blackened Stuffed Salmon. When you do, come back and leave a comment. I’d love to hear how it turned out for you
