Blackened Salmon Stuffed with Spinach & Parmesan
This restaurant-worthy Blackened Salmon Stuffed with Spinach & Parmesan combines bold Cajun spice with creamy, cheesy spinach tucked into tender salmon fillets. It’s pan-seared to a golden crust and oven-finished to perfection. Ideal for low-carb dinners, date nights, or protein-packed meals with flair.
Equipment
- Sharp knife (for butterflying the salmon)
- Cast-iron skillet or oven-safe pan
- Mixing bowl
- Spatula or spoon
- Kitchen twine or toothpicks (optional)
- Tongs
- Oven (preheated to 375°F/190°C)
Ingredients
For the Blackened Salmon:
- 4 salmon fillets (6 oz each), skin-on or skinless
- 1 tbsp olive oil
- 2 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp dried oregano
- ½ tsp dried thyme
- ¼ tsp cayenne pepper (adjust to taste)
- ½ tsp salt
- ¼ tsp black pepper
For the Spinach & Parmesan Filling:
- 1 ½ cups fresh spinach (lightly sautéed or steamed)
- 4 oz cream cheese (softened)
- ⅓ cup grated Parmesan cheese
- 1 clove garlic (minced, optional)
- ½ tsp lemon zest
- Pinch of red pepper flakes (optional)
Garnish:
- Lemon wedges
- Chopped parsley or dill
Instructions
Prepare the spinach filling
- In a skillet, lightly sauté the spinach until wilted. Let it cool slightly, then mix in a bowl with softened cream cheese, Parmesan, lemon zest, and garlic (if using). Season with salt, pepper, and a pinch of red pepper flakes.
Butterfly the salmon
- Using a sharp knife, slice each salmon fillet horizontally, stopping about ¼ inch from the edge to create a pocket. Be careful not to slice all the way through.
Stuff the salmon
- Spoon 2–3 tablespoons of filling into each pocket. Gently press closed. Use kitchen twine or toothpicks to secure, if needed.
Season with blackening spice
- Mix all the spices in a small bowl. Rub olive oil over the salmon, then coat generously with the blackening spice on both sides.
Sear the salmon
- Heat a cast-iron skillet over medium-high heat. Sear salmon for 2–3 minutes per side until golden brown.
Bake to finish
- Transfer skillet to a 375°F (190°C) oven and bake for 7–10 minutes, or until salmon is cooked through (internal temp should reach 125–130°F for medium).
Rest & serve
- Let rest 5 minutes. Garnish with fresh herbs and lemon wedges. Serve warm.
Notes
- Make Ahead Tip: The filling can be made a day ahead and refrigerated.
- Storage: Store leftovers in an airtight container for up to 2 days. Reheat gently in the oven or covered skillet.
- Serving Suggestion: Pairs beautifully with cauliflower mash, garlic green beans, or herbed quinoa.
- Don’t Overcook: Salmon dries out quickly—use a meat thermometer to stay in the ideal doneness range.
- Want extra crisp? Finish under the broiler for 1–2 minutes for a golden crust.