If you’re craving something that looks spectacular on the table but comes together effortlessly, this Blackened Salmon Stuffed with Spinach & Parmesan is the showstopper you need. Imagine savory, perfectly spiced salmon fillets with a golden-blackened crust, bursting at the seams with a creamy, cheesy spinach filling. Each bite is a glorious combination of smoky, zesty, and rich flavors, making it just as perfect for a weeknight dinner as it is for impressing weekend guests. Juicy, flaky fish paired with the creamy tang of Parmesan and spinach—now that’s a dinner to remember!

Blackened Salmon Stuffed with Spinach & Parmesan Recipe - Recipe Image

Ingredients You’ll Need

The ingredient list for Blackened Salmon Stuffed with Spinach & Parmesan is refreshingly short but incredibly effective. Each element brings its own magic to the final dish—adding color, texture, a bit of heat, and, most importantly, irresistible flavor.

Salmon Fillets: Choose fresh, skinless fillets—these are hearty enough for stuffing and bake up beautifully moist.
Olive Oil: Brings richness to the fillets and helps the seasoning stick while enhancing browning during searing.
Blackened Seasoning: A smoky, bold blend that gives the dish its signature charred flavor and color.
Paprika: Adds vibrant color and a sweet, subtle earthiness that pairs well with salmon.
Garlic Powder: For an extra layer of savory depth right in the blackening spice mix.
Onion Powder: Balances out the spices and amplifies the overall flavor.
Salt: Essential for drawing out the natural taste of the salmon and enhancing the filling.
Cayenne Pepper (Optional): Brings spicy heat to the party—use as much or as little as you like!
Lemon Juice: Brightens up the rich filling and accentuates the fish’s freshness.
Fresh Spinach: Chopped and lightly wilted from the heat of the oven, it adds color, nutrients, and freshness inside every bite.
Cream Cheese: Softened, it forms the creamy base of your stuffing—mild, tangy, and extra smooth.
Grated Parmesan Cheese: Packs a punch of salty, nutty flavor and melts into the perfect gooey filling.
Minced Garlic: Freshly minced garlic really perks up the entire filling with its aromatic bite.
Plain Greek Yogurt or Sour Cream: A spoonful makes the filling extra creamy and adds a gentle tang.

How to Make Blackened Salmon Stuffed with Spinach & Parmesan

Step 1: Prep the Oven and Mix Blackening Spices

Start by preheating your oven to 400°F (200°C). In a small bowl, whisk together your blackened seasoning, paprika, garlic powder, onion powder, salt, and a pinch of cayenne if you like some heat. This fragrant blend is the heart of Blackened Salmon Stuffed with Spinach & Parmesan, delivering that unmistakable charred savoriness that makes every bite crave-worthy.

Step 2: Create the Creamy Spinach-Parmesan Filling

In another bowl, combine your softened cream cheese, freshly grated Parmesan, chopped spinach, minced garlic, Greek yogurt or sour cream, and a good squeeze of lemon juice. Mix until the filling is lush and uniformly blended. This stuffing becomes rich and silky in the oven, forming a perfect contrast to the robust, spice-crusted salmon.

Step 3: Cut Pockets in the Salmon Fillets

Using a sharp knife, carefully slice a pocket into the side of each salmon fillet, being certain not to cut all the way through. These little pockets are just the right size for our creamy stuffing—and they turn every salmon fillet into a flavor bomb!

Step 4: Stuff, Oil, and Season the Salmon

Spoon the spinach-Parmesan mixture generously into each pocket, pressing it in so it stays put. Next, gently brush the outside of the fillets with olive oil to help them sear beautifully. Sprinkle and pat the blackened seasoning blend all over each side, ensuring a mouthwatering crust once they hit the heat.

Step 5: Sear to Lock In Flavor

Heat an oven-safe skillet over medium-high and add a little extra olive oil if the pan looks dry. Place your stuffed fillets in, and sear each side for around 2 to 3 minutes. You’re just looking for a lovely brown crust to develop—don’t worry if the salmon isn’t cooked through yet; that comes in the oven.

Step 6: Finish in the Oven

Transfer your skillet straight into the hot oven. Bake for 8 to 10 minutes, or until the salmon is just cooked through and flakes easily with a fork. The filling will be bubbly, and the fish delightfully juicy. Now your Blackened Salmon Stuffed with Spinach & Parmesan is ready to steal the show!

How to Serve Blackened Salmon Stuffed with Spinach & Parmesan

Garnishes

A simple squeeze of fresh lemon over each fillet right before serving makes the flavors really pop. You can also scatter a pinch of extra Parmesan or a handful of chopped fresh parsley across the top to add color, a whisper of saltiness, and an inviting, freshly finished look.

Side Dishes

I love pairing Blackened Salmon Stuffed with Spinach & Parmesan with sides that are easy yet absolutely craveable. Think roasted baby potatoes, fluffy rice pilaf, or a crisp green salad drizzled with a zesty vinaigrette. You could even go classic with garlicky sautéed green beans—whatever feels right for your table!

Creative Ways to Present

For special occasions, try slicing each fillet into thick diagonal pieces and fanning them out on a platter so both that blackened crust and creamy filling are on display. Or serve the fillets atop a bed of wilted spinach and lemon slices for a restaurant-worthy presentation that highlights all the vibrant colors inside and out.

Make Ahead and Storage

Storing Leftovers

If you have leftovers (which is rare because it’s so good!), just pop Blackened Salmon Stuffed with Spinach & Parmesan in an airtight container and refrigerate for up to two days. The filling still tastes wonderful, and the salmon stays tender with minimal fuss.

Freezing

For longer storage, you can freeze the cooked stuffed salmon. Wrap each fillet tightly in plastic wrap, then place in a freezer bag—this keeps everything fresh up to one month. I recommend thawing overnight in the fridge before reheating for the best texture.

Reheating

To reheat, place the salmon in a covered baking dish and warm in a 325°F (160°C) oven until heated through. If you want to keep the outside crusty, uncover for the last couple of minutes. Avoid the microwave if possible, as it can quickly dry out the fish.

FAQs

Can I use frozen spinach instead of fresh?

Absolutely! Thaw the spinach and squeeze out as much liquid as you can before mixing into your filling. The flavor stays delicious, and you save a little prep time, too.

Is this recipe spicy?

It’s only as spicy as you want it to be—the cayenne in the blackened seasoning is totally optional, so you can leave it out for a milder taste or increase it for an extra kick.

Can I prep Blackened Salmon Stuffed with Spinach & Parmesan ahead?

You sure can! Prepare the filling a day in advance and refrigerate. When you’re ready to cook, stuff the fillets, season, and proceed with the recipe; it’s a huge time saver for entertaining.

Do I need an oven-proof skillet?

While an oven-proof skillet is handy for the seamless stove-to-oven method, you can always transfer the seared salmon to a baking dish before finishing in the oven. Just make sure to handle the fillets gently so the filling stays intact.

How do I keep the filling from leaking out?

Try not to overfill the salmon pockets and make sure the opening isn’t too wide. Pressing the filling in with a spoon (and even securing with toothpicks if you like) helps keep everything sealed in during cooking.

Final Thoughts

This Blackened Salmon Stuffed with Spinach & Parmesan is one of those magical meals that comes together with minimal effort but tastes like you fussed for hours. I hope you give this recipe a try and let it become a favorite in your own kitchen—a dish that’s as simple, flavorful, and unforgettable as dinner can get!

Blackened Salmon Stuffed with Spinach & Parmesan Recipe

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4.8 from 29 reviews

Author: admin
Total Time: 30 minutes
Yield: 4 servings 1x
Diet: Non-Vegetarian

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Description

Delicious blackened salmon fillets stuffed with a flavorful mixture of spinach, Parmesan, and creamy ingredients. This dish is a perfect balance of spice, creaminess, and seafood goodness.

Ingredients

Scale

For the salmon:

4 skinless salmon fillets (about 6 oz each)
1 tablespoon olive oil
1 tablespoon blackened seasoning
1 tablespoon paprika
1 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon salt
1/4 teaspoon cayenne pepper (optional)
1 tablespoon lemon juice

For the stuffing:

2 cups fresh spinach, chopped
1/2 cup cream cheese, softened
1/3 cup grated Parmesan cheese
1 clove garlic, minced
1 tablespoon plain Greek yogurt or sour cream

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Instructions

Preheat the oven: Preheat the oven to 400°F (200°C).
Mix the seasoning: In a small bowl, combine the blackened seasoning, paprika, garlic powder, onion powder, salt, and cayenne pepper.
Prepare the stuffing: In another bowl, mix together cream cheese, Parmesan, spinach, garlic, Greek yogurt, and lemon juice until well blended.
Stuff the salmon: Cut a pocket in each salmon fillet. Fill with the spinach-Parmesan mixture.
Coat and sear: Brush the fillets with olive oil and coat with the seasoning mix. Sear in a skillet until browned.
Bake: Transfer the skillet to the oven and bake for 8–10 minutes until cooked through.
Serve: Serve warm with a squeeze of lemon.

Notes

This recipe can also be made with skin-on salmon fillets—sear skin-side down first.
Pair with roasted vegetables, rice, or a side salad for a complete meal.
The filling can be made ahead and refrigerated until needed.

Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Main Course
Method: Stovetop, Baking
Cuisine: American