When I’m craving something indulgent but still feel-good, this Blackened Salmon Stuffed with Spinach & Parmesanhits the sweet spot. It’s rich, cheesy, and packed with flavor—but still light enough to keep things balanced. You get that smoky blackened crust on the outside, a melty spinach-cheese center, and a buttery lemon drizzle to bring it all together. It’s everything I want in a fancy-feeling weeknight dinner—with none of the hassle.
Whether you’re impressing guests or just treating yourself, this stuffed salmon is bound to become a favorite.
Why This Stuffed Salmon Works
This recipe isn’t just about loading cheese into fish—it’s about balance and bold flavors. Here’s why it hits all the right notes:
- That spice rub adds a smoky punch: Paprika, garlic, and just a hint of cayenne bring bold flavor without overpowering the salmon.
- The filling is creamy and melty: Sautéed spinach, garlic, mozzarella, and Parmesan melt into the perfect cheesy center.
- It’s seared and baked for the best texture: You get crispy edges and a tender, flaky interior.
- The lemon butter sauce ties it all together: Rich, zesty, and super easy to whip up.
Ingredients You’ll Need
(Serves 4 | Prep Time: 15 mins | Cook Time: 15 mins | Calories: ~420 per serving)
For the Salmon:
- 4 salmon fillets (6 oz each)
- 1 tbsp olive oil
- 1 tsp smoked paprika
- ½ tsp garlic powder
- ½ tsp onion powder
- ¼ tsp cayenne pepper (optional)
- Salt and black pepper, to taste
For the Filling:
- 2 cups fresh spinach, sautéed
- ½ cup shredded Parmesan cheese
- ½ cup shredded mozzarella cheese
- 1 clove garlic, minced
For the Sauce:
- 2 tbsp unsalted butter
- 1 tbsp lemon juice
How I Make Blackened Stuffed Salmon
1. Preheat and Prep
I preheat the oven to 375°F (190°C) and get everything set—fish patted dry, skillet ready, and spices measured out.
2. Make the Spice Rub
In a small bowl, I mix together the smoked paprika, garlic powder, onion powder, cayenne (for a kick), salt, and black pepper.
I rub the spice blend generously all over the salmon fillets, making sure to coat both sides.
3. Prepare the Filling
I sauté the spinach just until wilted, then let it cool slightly. In a bowl, I mix it with Parmesan, mozzarella, and minced garlic. It turns into this cheesy, garlicky green mixture that smells incredible.
4. Stuff the Salmon
Using a sharp knife, I cut a horizontal slit along the side of each fillet to create a pocket—being careful not to slice all the way through. I gently stuff each fillet with the spinach and cheese mixture. Don’t overfill, just enough to make the center creamy and flavorful.
5. Sear and Bake
In an oven-safe skillet, I heat olive oil over medium heat. I sear the salmon fillets for 2–3 minutes per side until nicely golden. Then I transfer the skillet to the oven and bake for 10–12 minutes until the salmon is cooked through and flakes easily with a fork.
6. Make the Lemon Butter Sauce
While the salmon bakes, I melt butter in a small pan over low heat, stir in the lemon juice, and let it bubble gently for a minute or so. That’s it—simple but full of flavor.
7. Finish and Serve
Once the salmon’s out of the oven, I drizzle it with the lemon butter and serve it up while still hot. I usually garnish with a bit of fresh parsley or extra Parmesan on top for good measure.
My Tips for the Perfect Stuffed Salmon
- Use skinless fillets if possible—they’re easier to stuff and cook evenly.
- Don’t overstuff: It’s tempting, but too much filling can make the salmon hard to seal or cause it to fall apart in the pan.
- Use a cast iron or oven-safe skillet for a seamless stove-to-oven process.
- Make ahead? You can prep the filling and spice rub ahead to save time on busy nights.
What I Serve With This Dish
This salmon is flavorful and filling on its own, but here are a few sides I love to pair it with:
- Garlic mashed potatoes or cauliflower mash
- Lemon rice pilaf
- Steamed green beans or roasted asparagus
- Crusty bread to soak up the lemon butter
Frequently Asked Questions
Q: Can I use frozen salmon?
A: Yes! Just thaw completely and pat dry before seasoning and stuffing.
Q: Can I make it dairy-free?
A: Absolutely—use a dairy-free cheese blend and olive oil instead of butter for the sauce.
Q: What if I don’t have an oven-safe skillet?
A: No problem. Sear in a regular skillet, then transfer the salmon to a baking dish to finish in the oven.
Q: Can I change up the filling?
A: Totally—try sun-dried tomatoes, feta, or even cream cheese and herbs for a twist.
Why You’ll Love This Stuffed Salmon
This Blackened Salmon Stuffed with Spinach & Parmesan feels special without being fussy. It’s got a bold crust, a rich center, and a buttery finish that makes every bite feel like it came from a high-end restaurant. It’s easy enough for weeknights, impressive enough for guests, and always satisfying.
Crispy, Creamy, and Packed with Flavor: This Blackened Stuffed Salmon Is a Must-Try
Ingredients
- 4 salmon fillets (6 oz each)
- 1 tbsp olive oil
- 1 tsp smoked paprika
- 2 cups fresh spinach, chopped
- 1/2 cup grated Parmesan cheese
- 2 tbsp unsalted butter
- 1 tbsp lemon juice
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C).
- In a skillet over medium heat, melt the butter and add the chopped spinach. Cook until wilted, about 2-3 minutes.
- Remove from heat and stir in the Parmesan cheese, lemon juice, salt, and pepper.
- Make a pocket in each salmon fillet by slicing horizontally without cutting all the way through.
- Stuff each pocket with the spinach and cheese mixture.
- Rub the outside of the salmon fillets with olive oil and season with smoked paprika, salt, and pepper.
- Heat a skillet over medium-high heat and sear the salmon fillets, skin-side down, for 3-4 minutes until the skin is crispy.
- Flip the salmon and transfer the skillet to the preheated oven. Bake for an additional 10-12 minutes, or until the salmon is cooked through.
- Serve with a drizzle of lemon juice.
Nutrition Information
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