Blackened Salmon Stuffed with Spinach & Parmesan
A bold, restaurant-style salmon dish featuring smoky Cajun seasoning and a creamy spinach–Parmesan filling. Crispy outside, tender and flavorful inside — perfect for an impressive weeknight dinner or special occasion.
🛒 Ingredients (Serves 4)
🐟 Salmon
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4 salmon fillets (6 oz / 170 g each), skin removed, thick-cut
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1–2 tbsp olive oil
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1 tbsp melted butter (for searing)
🌶 Blackening Seasoning (Homemade)
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1 tsp smoked paprika
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1 tsp paprika
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½ tsp garlic powder
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½ tsp onion powder
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½ tsp dried thyme
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½ tsp dried oregano
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½ tsp salt
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½ tsp black pepper
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¼–½ tsp cayenne pepper (adjust heat)
(Or use 2 tbsp store-bought Cajun seasoning.)
🥬 Spinach Parmesan Filling
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2 cups fresh spinach, chopped
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2 cloves garlic, minced
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½ cup cream cheese, softened
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⅓ cup grated Parmesan cheese
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¼ cup shredded mozzarella
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Salt & pepper to taste
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Pinch red pepper flakes (optional)
👩🍳 Instructions
1️⃣ Prepare the Filling
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Heat a small pan over medium heat.
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Sauté garlic for 30 seconds until fragrant.
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Add spinach and cook until wilted (about 2 minutes).
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Remove from heat and cool slightly.
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Mix spinach with cream cheese, Parmesan, mozzarella, salt, and pepper.
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Set aside.
2️⃣ Prepare the Salmon
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Pat salmon dry with paper towels.
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Using a sharp knife, cut a deep pocket into the side of each fillet (do not cut through).
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Spoon spinach mixture evenly into each pocket.
3️⃣ Season
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Mix blackening spices.
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Brush salmon lightly with olive oil.
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Coat generously with seasoning on all sides.
4️⃣ Cook (Stovetop Method – Best Crust)
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Heat a cast-iron skillet over medium-high until very hot.
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Add melted butter.
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Place salmon in skillet and cook 4–5 minutes per side.
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Reduce heat if needed to avoid burning.
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Internal temperature should reach 125–130°F (52–54°C) for medium.
Optional: Finish in 375°F (190°C) oven for 5 minutes if fillets are thick.
5️⃣ Rest & Serve
Let rest 3–5 minutes before serving.
Serve with:
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Garlic mashed potatoes
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Roasted asparagus
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Lemon wedges
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Creamy rice or quinoa
🔥 Oven-Only Method
Bake at 400°F (200°C) for 12–15 minutes depending on thickness.
❓ Q & A – Blackened Salmon Stuffed with Spinach & Parmesan
Q1: Can I use frozen salmon?
Yes. Thaw completely and pat very dry before stuffing.
Q2: How do I prevent overcooking?
Use a thermometer. Remove at 125°F — it will rise slightly while resting.
Q3: Can I air fry this?
Yes! Air fry at 375°F (190°C) for 8–10 minutes.
Q4: Can I substitute the filling?
Absolutely. Try:
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Crab + cream cheese
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Feta + sun-dried tomatoes
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Ricotta + herbs
Q5: What if I don’t like spicy food?
Reduce or omit cayenne and use mild paprika only.
Q6: How long does it keep?
Refrigerate up to 2 days in an airtight container.
