This blackened salmon is a real showstopper! It’s filled with tasty spinach and creamy parmesan, making each bite super flavorful and satisfying.
I love how easy it is to make this dish look fancy without trying too hard. Perfect for impressing guests or just treating yourself after a long day! 😊
Key Ingredients & Substitutions
Salmon: Fresh salmon fillets are the star here! Opt for wild-caught if possible, as they often have better flavor and texture. If you’re looking for a substitute, trout or tilapia can work, but adjust cooking times as they may cook faster.
Smoked Paprika: This spice gives the salmon its delicious blackened flavor. If you don’t have it, regular paprika works in a pinch, but it won’t be as smoky. You could also use chili powder for a similar kick!
Spinach: Fresh spinach is great for this dish, but feel free to use frozen spinach instead. Just make sure to thaw and drain it well before mixing it in. Kale can be a hearty alternative too.
Parmesan Cheese: Grated Parmesan adds a nice salty taste and creaminess. If you’re out, try Pecorino Romano for a sharper flavor. Nutritional yeast is a great dairy-free substitute as well.
Cayenne Pepper: You can adjust the heat level according to your taste. If you prefer milder flavors, leave it out, or use a pinch of black pepper for a bit of warmth.
What’s the Best Way to Stuff Salmon Without Ruining It?
Stuffing salmon can seem tricky, but it’s easier than you think. Start by carefully cutting a pocket into the thickest part of the fillet. This is important to hold all that yummy filling without tearing the fish.
- Use a sharp knife for clean cuts, going about ¾ of the way into the fillet.
- Do not overstuff the pocket. It should be packed, but not so much that it bursts while cooking.
- After stuffing, brush the salmon with a bit of olive oil or butter before coating with spices. This will help the spices stick on well and enhance crispiness!
Treat your stuffed salmon gently while searing. Keep the heat high to get that nice crust, but be mindful not to overcook it. Enjoy your perfectly stuffed salmon!
Blackened Salmon Stuffed With Spinach And Parmesan
Ingredients You’ll Need:
For The Salmon:
- 4 salmon fillets (about 6 oz each), skin removed
- 2 tablespoons olive oil or melted butter
For The Blackening Spice:
- 1 tablespoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1/2 teaspoon cayenne pepper (adjust to heat preference)
- Salt and black pepper to taste
For The Filling:
- 2 cups fresh spinach, chopped
- 1/2 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1 tablespoon lemon juice
- 1 tablespoon cream cheese (optional, for extra creaminess)
How Much Time Will You Need?
You’ll need about 15 minutes for preparation and another 15-20 minutes for cooking. So in total, this dish takes around 30-35 minutes to get from your kitchen to your plate. Quick, simple, and oh-so-delicious!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 375°F (190°C). This will ensure that it’s ready for the salmon when it’s all prepared.
2. Make the Blackening Spice:
In a small bowl, mix together the smoked paprika, garlic powder, onion powder, dried thyme, dried oregano, cayenne pepper, salt, and black pepper. This blend of spices will give the salmon its awesome flavor!
3. Prepare the Salmon:
Carefully cut a pocket into the thickest part of each salmon fillet. Be careful not to cut all the way through—just enough to create a space for your filling.
4. Cook the Spinach Mixture:
Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the minced garlic and sauté for about 30 seconds until it smells great. Then add the chopped spinach and cook until it’s wilted, which should take about 2 minutes. Take it off the heat to cool slightly.
5. Make the Filling:
In a bowl, combine the cooked spinach, Parmesan cheese, lemon juice, and cream cheese if you’re using it. Mix everything well until it’s nicely combined.
6. Stuff the Salmon:
Generously stuff each salmon pocket with the spinach and Parmesan mixture. Don’t be shy—make it nice and full!
7. Season and Sear:
Brush the outside of the stuffed salmon with the remaining olive oil or melted butter. Then, coat each fillet with the blackening spice mixture, making sure all sides of the salmon are covered. Heat a large oven-safe skillet over medium-high heat and add the salmon fillets. Sear for 2-3 minutes on each side until a nice crust forms.
8. Bake the Salmon:
Carefully transfer the skillet to the preheated oven. Bake for 8-12 minutes, or until the salmon is cooked through and flakes easily with a fork.
9. Rest and Serve:
Once done, remove the salmon from the oven and let it rest for a few minutes before serving. This helps the flavors settle in and makes the salmon even more delicious!
Enjoy your flavorful and healthy Blackened Salmon Stuffed With Spinach And Parmesan! Perfect for any occasion!
Frequently Asked Questions
Can I Use Frozen Salmon for This Recipe?
Yes, you can use frozen salmon, but make sure it’s completely thawed before cooking. The best method is to let it thaw in the fridge overnight or use a quick method by placing it in a sealed bag and submerging it in cold water for about 30 minutes.
How Do I Store Leftover Stuffed Salmon?
Store any leftovers in an airtight container in the fridge for up to 2 days. Before eating, you can gently reheat it in the oven at 350°F (175°C) until warmed through, or microwave it in short intervals to avoid overcooking.
Can I Make the Filling Ahead of Time?
Absolutely! You can prepare the spinach and cheese filling up to 24 hours in advance. Just keep it in the refrigerator in an airtight container. When you’re ready to cook, stuff the salmon and proceed with the recipe as usual.
What Can I Serve With Blackened Salmon?
This dish pairs wonderfully with a variety of sides! Consider serving it with rice, quinoa, or a fresh salad. Roasted vegetables or garlic mashed potatoes can also complement the flavors beautifully.
