Salmon lovers, rejoice! If you’re looking to elevate your salmon game beyond simple fillets or baked dishes, this Blackened Salmon Stuffed with Spinach & Parmesan is your new go-to. With a bold crust of Cajun spices, a creamy, savory filling, and a satisfying sear that locks in all the juiciness, this recipe is a restaurant-quality dish you can easily whip up at home.

Whether you’re hosting guests, cooking a romantic dinner, or simply indulging in something nutritious and exciting, this recipe hits all the right notes. It’s bold, cheesy, rich in omega-3s, and totally customizable. Let’s dive in!

Why You’ll Love This Blackened Stuffed Salmon

• Flavor-packed blackening spice mix

• Creamy, garlicky spinach and Parmesan filling

• Crispy exterior with juicy, tender fish

• Ready in under 30 minutes

• Keto- and low-carb friendly

• Pairs with a wide variety of side dishes

Ingredients Overview

🐟 For the Blackened Salmon:

• 4 skinless salmon fillets (about 6 oz each)

• 1 tbsp olive oil

• 1 tbsp butter

• 1 tsp smoked paprika

• ½ tsp garlic powder

• ½ tsp onion powder

• ½ tsp cayenne pepper (adjust to taste)

• ½ tsp dried oregano

• ½ tsp salt

• ½ tsp black pepper

🧀 For the Spinach & Parmesan Filling:

• 2 cups fresh spinach, finely chopped

• ½ cup cream cheese, softened

• ⅓ cup grated Parmesan cheese

• 1 clove garlic, minced

• ½ tsp red pepper flakes (optional)

• ½ tsp lemon zest

Equipment You’ll Need

• Sharp knife (for slicing pockets in the salmon)

• Mixing bowl

• Spoon or spatula (for stuffing)

• Cast-iron or nonstick skillet

• Tongs or spatula (for flipping)

• Lemon zester (optional but handy)

• Meat thermometer (optional for perfect doneness)

Step-by-Step Instructions

1️⃣ Prepare the Filling

In a medium bowl, combine the softened cream cheese, chopped spinach, grated Parmesan, minced garlic, lemon zest, and red pepper flakes (if using). Mix until smooth and well-blended. This luscious mixture forms the cheesy, herbaceous heart of your stuffed salmon.

Pro Tip: Make the filling ahead of time and refrigerate for up to 24 hours for an even quicker dinner.

2️⃣ Slice & Stuff the Salmon

Using a sharp knife, make a deep horizontal slit into the thickest part of each salmon fillet to create a pocket. Be careful not to slice all the way through.

Spoon the spinach-Parmesan filling into each fillet, packing it in gently but generously. Use toothpicks if needed to help keep the filling from spilling out.

3️⃣ Season the Salmon

In a small bowl, combine smoked paprika, garlic powder, onion powder, cayenne pepper, oregano, salt, and pepper. Rub the spice blend generously over the top and sides of each stuffed salmon fillet.

This “blackening” seasoning forms a flavorful crust as it cooks, bringing Cajun heat and depth to each bite.

4️⃣ Sear to Perfection

Heat olive oil and butter in a large skillet over medium-high heat. Once hot and shimmering, place the stuffed salmon fillets in the pan.

Cook for about 4 minutes per side, until the crust is blackened and crisp and the salmon is cooked through (internal temperature of 125–130°F for medium).

Pro Tip: Want an extra-crispy finish? After searing, pop the fillets under the broiler for 2 minutes.

5️⃣ Serve & Garnish

Remove the fillets from the pan and let rest for a minute. Drizzle with fresh lemon juice and sprinkle with chopped parsley.

Serve with:

• Garlic mashed potatoes

• Wild rice pilaf

• Roasted Brussels sprouts or asparagus

• Zoodles or cauliflower mash for a low-carb twist

Bonus Sauce Idea: Whisk together 2 tbsp melted butter, 1 minced garlic clove, and 1 tbsp lemon juice for a quick drizzle sauce that elevates every bite.

Storage & Reheating Tips

Refrigeration:
Leftover salmon can be stored in an airtight container in the fridge for up to 3 days.

Reheating:
For best results, reheat in a 300°F oven for 10–12 minutes. Avoid the microwave to preserve the texture.

Freezing:
This dish can be frozen after cooking, though it’s best enjoyed fresh. Wrap tightly in foil and store in a freezer-safe bag for up to 2 months.

Variations & Customizations

• Add Mushrooms: Finely chopped mushrooms sautéed with garlic make a savory addition to the filling.

• Try Goat Cheese: Swap cream cheese for herbed goat cheese for a tangier flavor.

• Swap the Protein: This method works great with chicken breasts or thick-cut pork chops too.

• Make it Dairy-Free: Use dairy-free cream cheese and nutritional yeast instead of Parmesan.

Frequently Asked Questions

Can I bake the salmon instead of searing it?

Yes! Preheat your oven to 400°F and bake for 15–18 minutes. Broil for 2 minutes at the end for extra color.

How do I know when salmon is fully cooked?

Salmon is done when it flakes easily with a fork and reaches 125–130°F internally for medium. The center should be slightly translucent.

Is this recipe spicy?

There’s a bit of heat from the cayenne and red pepper flakes. Adjust both to suit your taste.

What wine pairs best with this?

A crisp Chardonnay or Sauvignon Blanc complements the richness of the dish beautifully. For reds, a Pinot Noir works well.

Final Thoughts

This Blackened Salmon Stuffed with Spinach & Parmesan is the ultimate celebration of bold spices, rich filling, and juicy salmon. It’s elegant enough for a dinner party but simple enough for a weeknight meal—and absolutely unforgettable in flavor.

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Stay hungry and keep cooking! 🧑‍🍳🔥