Amazing Blackened Salmon Stuffed 4 Ways

Hey there, food lovers! Let’s talk about a dish that’s about to become your new weeknight hero: Blackened Salmon Stuffed with Spinach & Parmesan. Seriously, this one is a game-changer! I’m Anna Kowalska, and here I share tried-and-true homemade recipes that you and your family will love. Everything is made with heart and flavor, and this recipe is a perfect example. Imagine tender, flaky salmon with a zesty, blackened crust, all hugged around a creamy, savory filling of spinach and Parmesan. It sounds fancy, right? But trust me, it’s surprisingly simple and tastes like you spent hours in the kitchen.

Why You’ll Love This Blackened Salmon Stuffed with Spinach & Parmesan

Okay, so why is this Blackened Salmon Stuffed with Spinach & Parmesan recipe a total winner? Let me count the ways! First off, it’s ridiculously quick and easy to whip up, making it a lifesaver for those crazy busy weeknights when you still want something delicious and wholesome. But don’t let the simplicity fool you – this dish is absolutely impressive enough to serve to guests or for those special occasions when you want to wow everyone. You get this amazing burst of savory spinach and creamy Parmesan goodness tucked inside perfectly seasoned, slightly spicy blackened salmon. Plus, it’s a super healthy and satisfying dinner option that doesn’t skimp on flavor. Honestly, the steps are so straightforward, you’ll be amazed at the foolproof, restaurant-worthy result you get every single time.

Gathering Your Ingredients for Blackened Salmon Stuffed with Spinach & Parmesan

Alright, let’s get our kitchen prepped! For this fabulous Blackened Salmon Stuffed with Spinach & Parmesan, you’ll want to round up these goodies. Having everything measured and ready to go makes the whole process a breeze, trust me! You’ll need four nice salmon fillets, about 6 ounces each, and make sure they’re skinless – it just makes stuffing them so much easier. Then, grab about 2 cups of fresh spinach; just give it a quick chop. For that creamy, dreamy filling, we need half a cup of cream cheese, softened up so it’s easy to mix, and a third of a cup of grated Parmesan cheese. Don’t forget two cloves of garlic, minced up nice and fine – that’s about a teaspoon. We’ll also need a tablespoon of olive oil for the filling, plus a little extra for cooking. For our signature blackened spice rub, have ready one teaspoon of paprika, half a teaspoon each of garlic powder and onion powder, and half a teaspoon of black pepper. And of course, a pinch of salt to taste! Oh, and have some lemon wedges ready for serving – they really brighten everything up.

Ingredient Notes and Substitutions

A couple of little notes to make this recipe even more perfect for you! For the creamiest filling, I always reach for full-fat cream cheese. If you’re looking to lighten things up a bit, reduced-fat cream cheese works fine, but just know the filling might not be quite as rich – still delicious though! When it comes to the Parmesan cheese, freshly grated is really the way to go. It melts so much better and the flavor is just way superior to the pre-shredded stuff. And if you can’t find fresh spinach, no worries! You can totally use frozen spinach. Just make sure you thaw it completely and squeeze out *all* the extra moisture – we don’t want a watery filling!

Step-by-Step Guide to Making Blackened Salmon Stuffed with Spinach & Parmesan

Alright, let’s get cooking this amazing Blackened Salmon Stuffed with Spinach & Parmesan! It’s really not complicated at all, and I promise the results will make you feel like a total pro chef.

Preparing the Flavorful Spinach Filling

First things first, let’s make that yummy filling! Grab a skillet and toss in your 2 cups of fresh spinach. We’re just going to cook it over medium heat for about 2-3 minutes, until it’s all wilted down. Don’t let it get mushy! Once it’s wilted, drain out any extra liquid – this is important so our filling isn’t watery. Now, take that wilted spinach and put it in a medium bowl. Add in your softened cream cheese, that lovely grated Parmesan, the minced garlic, and a pinch of salt and pepper. Give it all a good mix until it’s smooth and creamy. It should look beautiful and smell incredible already!

Creating Pockets and Stuffing the Salmon

Now for the star of the show: the salmon! Take your four salmon fillets and, using a sharp knife, carefully slice a pocket into the thickest side of each one. You want to cut horizontally, like you’re making a little pocket for the filling, but be super careful not to cut all the way through! Just go about three-quarters of the way. Then, gently spoon that delicious spinach and cheese mixture right into the pocket you just made in each salmon fillet. Try to get a good amount in there, but don’t overstuff them so much that the filling squishes out everywhere.

Seasoning for that Perfect Blackened Crust

This is where we get that amazing “blackened” flavor! In a small bowl, mix together your paprika, garlic powder, onion powder, black pepper, and a little salt. This blend is what gives the salmon that gorgeous, slightly spicy, dark crust. Take your spice mixture and generously rub it all over the stuffed salmon fillets, making sure to get all sides. You want a nice, even coating so every bite is packed with flavor. It should look like it’s ready for the heat!

Achieving the Perfect Sear and Bake

Time to cook! Heat about a tablespoon of olive oil in a skillet over medium-high heat. You want it nice and hot, but not smoking like crazy. Carefully place your seasoned, stuffed salmon fillets into the hot skillet. Let them sear for about 2-3 minutes per side. You’re looking for that beautiful dark, blackened crust to form. Don’t move them around too much while they’re searing; let them get a good crust! Once they’re seared on both sides, if your skillet is oven-safe, you can just transfer it right into a preheated oven at 350°F (175°C). If your skillet isn’t oven-safe, carefully move the seared salmon to a baking sheet. Bake for another 10-12 minutes, or until the salmon is cooked through and flakes easily with a fork. That’s it – pure deliciousness!

Equipment Needed for Blackened Salmon Stuffed with Spinach & Parmesan

To make this fantastic Blackened Salmon Stuffed with Spinach & Parmesan, you don’t need a whole lot of fancy gadgets! Just some trusty kitchen basics will do the trick. You’ll want a good medium skillet; if it’s oven-safe, that’s even better because it saves you an extra dish! You’ll also need a small mixing bowl for whipping up that creamy filling, and of course, your measuring cups and spoons to get those ingredients just right. A sharp knife is essential for creating those pockets in the salmon, and a cutting board to work on. A spatula will be handy for flipping the salmon, and if your skillet isn’t oven-safe, just have a baking sheet ready to go. Easy peasy!

Frequently Asked Questions about Blackened Salmon Stuffed with Spinach & Parmesan

Got some questions about whipping up this delicious Blackened Salmon Stuffed with Spinach & Parmesan? I’ve got you covered!

Can I prepare the spinach filling ahead of time? Absolutely! You can totally make the spinach and cheese filling a day in advance and keep it covered in the fridge. Just give it a quick stir before stuffing the salmon. It’s a great way to save time on busy nights!

What if I don’t have skinless salmon fillets? No problem! If your salmon has skin, you can still make this recipe. Just get a good sear on the skin side first, then flip it and carefully create your pocket and stuff it. The skin will help keep the fillet together. You might just need to adjust the cooking time a tiny bit.

How do I know when the salmon is fully cooked? The best way is to gently flake it with a fork. The flesh should be opaque and separate easily. You can also use an instant-read thermometer; it should read 145°F (63°C) in the thickest part of the salmon. Remember, it continues to cook a little after you take it out of the oven. For more information on cooking fish, check out FDA guidelines on safely cooking fish.

Can I grill this Blackened Salmon Stuffed with Spinach & Parmesan instead of baking? You sure can! After searing the salmon in the skillet (just like in step 5), you can move it to a preheated grill at medium-high heat. Grill it for about 8-10 minutes, flipping once, until it’s cooked through. It gives it a lovely smoky flavor!

Serving Suggestions for Your Blackened Salmon Stuffed with Spinach & Parmesan

Now that you’ve made this incredible Blackened Salmon Stuffed with Spinach & Parmesan, what should you serve it with? Honestly, it’s delicious all on its own, but a few sides really make it a complete meal. For something hearty, a side of fluffy quinoa or perfectly cooked rice is fantastic – they soak up any extra juices beautifully. If you’re feeling a bit more veggie-focused, you can’t go wrong with some tender roasted asparagus or simple steamed green beans; they add a lovely freshness. And for a lighter touch, a crisp, refreshing salad with a light vinaigrette is always a winner. It all just complements those rich, savory flavors so well!

Storing and Reheating Leftover Blackened Salmon Stuffed with Spinach & Parmesan

Got some delicious Blackened Salmon Stuffed with Spinach & Parmesan leftovers? Lucky you! To keep it tasting its best, store any extra portions in an airtight container in the refrigerator. It should stay good for about 2-3 days. When you’re ready to enjoy it again, try to reheat it gently so it doesn’t dry out. The oven is usually my go-to for reheating fish; just pop it in at around 300°F (150°C) for about 8-10 minutes. If you’re in a hurry, a skillet over medium-low heat for about 5-7 minutes works too, just keep an eye on it! I usually avoid the microwave if I can, as it can sometimes make the salmon a bit rubbery, but if that’s your only option, just heat it in short bursts.

Storage Method	Reheating Method	Notes
Airtight container	Oven at 300°F (150°C) for 8-10 minutes	Avoid microwaving if possible for best texture.
Refrigerated	Skillet over medium-low heat for 5-7 minutes	Reheat gently to prevent overcooking.

Nutritional Estimate for Blackened Salmon Stuffed with Spinach & Parmesan

Now, let’s talk numbers for our delicious Blackened Salmon Stuffed with Spinach & Parmesan. Just a heads-up, these are estimates, okay? The exact amounts can wiggle around a bit depending on the specific brands you use and how generous you are with your portions, but this gives you a good idea! It’s a pretty wholesome meal, packed with protein and flavor without being too heavy.

Nutrient	Amount
Serving Size	1 fillet (6 oz)
Calories	350
Fat	22g
Saturated Fat	5g
Unsaturated Fat	14g
Trans Fat	0g
Carbohydrates	5g
Fiber	2g
Sugar	2g
Protein	35g
Sodium	500mg
Cholesterol	90mg

Print