This blackened salmon is a star with its crispy, spicy outside and creamy spinach and parmesan filling. It’s not just good; it’s downright fancy too!
I love how the flavors come together! This dish makes me feel like a chef, even if I’m just using a frying pan. Serve it with a salad for a tasty, healthy meal! 🐟💚
Key Ingredients & Substitutions
Salmon: Fresh salmon fillets are perfect for this dish, but you can substitute with other fish like trout or even chicken breast if you prefer. Always choose skinless, as it allows the stuffing to shine through.
Spinach: Fresh spinach is best, but you can use frozen spinach. Just make sure to thaw and drain it well to remove excess moisture. I often use frozen for convenience, especially when fresh isn’t available!
Parmesan Cheese: While Parmesan adds great flavor, you can replace it with Pecorino Romano or even nutritional yeast for a dairy-free option. I love using Parmesan for its nutty taste!
Cream Cheese: If you need a lighter option, consider using Greek yogurt or cottage cheese for a similar creamy texture. Just note that the flavor will slightly change.
Blackened Seasoning: You can always mix up the spices to your taste. If you’re not into heat, reduce the cayenne pepper or skip it altogether! I love a good kick, though, so I keep it as is.
How Do I Get the Perfect Blackened Crust?
Creating that amazing blackened crust is a game-changer! The key here is to sear the salmon properly. Follow these tips for the best results:
- Ensure your skillet is hot before placing the salmon in—medium-high heat is ideal.
- Use enough oil or butter to coat the pan, so the fish doesn’t stick. This helps achieve that beautiful crust.
- Sear each side for only 2-3 minutes. You want a crispy surface without overcooking the salmon.
- After searing, ensure your oven is preheated. This keeps the salmon moist while finishing it off.
With these tips, you’re all set for that stunning blackened finish! Enjoy your meal!
Blackened Salmon Stuffed With Spinach & Parmesan
Ingredients You’ll Need:
- 2 large salmon fillets (about 6-8 oz each), skin removed
- 1 cup fresh spinach, chopped
- 1/3 cup grated Parmesan cheese
- 2 tbsp cream cheese, softened
- 1 tsp garlic, minced
- 1 tsp lemon juice
- 2 tbsp olive oil or butter, divided
- 1 tbsp blackened seasoning (or make your own: 1 tsp paprika, 1 tsp garlic powder, 1 tsp onion powder, 1/2 tsp dried thyme, 1/2 tsp dried oregano, 1/2 tsp cayenne pepper, 1/2 tsp black pepper, 1/2 tsp salt)
- Optional garnish: fresh parsley or chives, chopped
- Salt to taste
How Much Time Will You Need?
This delicious dish takes about 15 minutes to prep and roughly 15-20 minutes to cook, for a total time of about 35-40 minutes. You’ll spend a little time sautéing, mixing, stuffing, and then cooking it to perfection!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 375°F (190°C). This ensures it’s hot and ready for the salmon right after searing.
2. Prepare the Spinach Filling:
In a skillet over medium heat, add 1 tablespoon of olive oil or butter. Once hot, add minced garlic and chopped spinach. Sauté until the spinach is wilted and any moisture has cooked off, which takes about 2-3 minutes. Then, remove it from heat.
3. Make the Stuffing Mixture:
In a bowl, mix the sautéed spinach, grated Parmesan cheese, softened cream cheese, and lemon juice. Stir until creamy and well combined. If you’d like, add a small pinch of salt to taste.
4. Cut and Stuff the Salmon:
Take a sharp knife and carefully slice a pocket into the thickest part of each salmon fillet, without cutting all the way through. Then, gently stuff the spinach and cheese mixture into each pocket, pressing lightly to close it up.
5. Season the Salmon:
Using paper towels, pat the outside of the stuffed salmon fillets dry for better searing. Rub the blackened seasoning evenly over the top and bottom of each fillet to ensure every bite is packed with flavor.
6. Sear the Salmon:
In an oven-safe skillet or frying pan, heat the remaining tablespoon of olive oil or butter over medium-high heat. Sear the salmon fillets for about 2-3 minutes on each side until they are nicely browned and crisp. This adds an amazing crust!
7. Bake the Salmon:
Once seared, carefully transfer the skillet to the preheated oven. Bake the salmon for 8-10 minutes or until it is cooked through and flakes easily with a fork. The internal temperature should reach 145°F (63°C).
8. Garnish and Serve:
Remove the skillet from the oven (be careful, it’s hot!). Garnish the salmon with chopped parsley or chives if you’d like, and serve immediately for a fresh and delightful meal!
Enjoy your delicious blackened salmon stuffed with creamy spinach and Parmesan filling—it’s sure to impress!
Can I Use Frozen Salmon for This Recipe?
Yes, you can use frozen salmon! Just make sure to thoroughly thaw it in the refrigerator overnight or place it in a sealed bag and submerge it in cold water for a quicker thaw. Pat it dry before proceeding to stuff and cook.
What Can I Use Instead of Cream Cheese?
If you’re looking for a lighter option, Greek yogurt or ricotta cheese can work as great substitutes for cream cheese. They’ll provide a similar creamy texture while lightening up the dish.
How to Store Leftovers?
Store any leftover stuffed salmon in an airtight container in the fridge for up to 2 days. To reheat, warm it gently in the oven or microwave, being careful not to dry it out. A splash of water or a drizzle of olive oil can help maintain moisture.
Can I Make the Stuffing Ahead of Time?
Absolutely! You can prepare the spinach and cheese filling a day in advance and refrigerate it. Just make sure to bring it back to room temperature before stuffing the salmon to ensure even cooking!
