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This blackened salmon stuffed with spinach and Parmesan is my secret weapon for impressing dinner guests without spending hours in the kitchen. The contrast between the crispy spiced exterior and creamy cheese filling transforms ordinary salmon into something truly extraordinary.
I first created this recipe when trying to convince my seafood skeptical husband to enjoy salmon. The creamy filling and bold blackened seasoning won him over instantly and now it's in our regular dinner rotation.
Ingredients
- Fresh salmon fillets skinless and about 6oz each for perfect individual portions
- Fresh spinach creates a vibrant filling that pairs beautifully with the rich salmon
- Cream cheese provides the creamy base for the stuffing and helps everything bind together
- Parmesan cheese adds a nutty depth to the filling choose freshly grated for best flavor
- Garlic both fresh and powdered creates layers of flavor throughout the dish
- Paprika the key to achieving that gorgeous blackened crust with smoky notes
- Onion powder adds subtle sweetness without actual onion pieces in the filling
- Black pepper freshly cracked provides the best punch of heat
- Olive oil helps develop that perfect sear on the salmon
- Fresh lemon the finishing touch that brightens the entire dish
Step-by-Step Instructions
- Wilt the Spinach
- Cook fresh spinach in a hot skillet until it collapses and releases its moisture about 2 minutes. Be sure to drain thoroughly as excess water will make your filling runny.
- Create the Filling
- Combine your drained spinach with softened cream cheese Parmesan and minced garlic mixing until completely incorporated. This mixture should be thick enough to stay put when stuffed into the salmon.
- Prepare the Salmon
- Cut a horizontal pocket into each fillet being careful not to slice completely through. The opening should be wide enough to stuff generously but with enough intact edges to hold the filling.
- Stuff the Fillets
- Push the spinach mixture deep into each pocket distributing it evenly throughout the salmon. Dont be afraid to really fill them generously as some will melt out during cooking.
- Season Extensively
- Combine your blackening spices and thoroughly coat the exterior of each fillet. The seasoning creates that signature crust so be generous especially on the top surface.
- Sear to Perfection
- Heat oil in a skillet until almost smoking then place salmon seasoned side down first. Allow a dark crust to develop before flipping about 3 minutes per side.
- Finish in Oven
- Transfer to a 350°F oven to finish cooking through without burning the exterior. This ensures the filling heats completely while the salmon remains moist.
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My absolute favorite part of this recipe is watching the Parmesan cheese slightly caramelize where it peeks out of the filling during cooking. It creates these irresistible crispy edges that add wonderful texture contrast to each bite.
Serving Suggestions
This blackened salmon pairs beautifully with light sides that wont compete with its rich flavor profile. Consider serving it with a simple lemon arugula salad dressed with olive oil and a sprinkle of sea salt. The peppery greens and bright citrus complement the richness of the stuffed salmon perfectly.
Make Ahead Options
You can prepare the entire dish up to the cooking stage and refrigerate for up to 6 hours before serving. Simply stuff the salmon fillets cover tightly with plastic wrap and store in the coldest part of your refrigerator. When ready to serve allow the salmon to sit at room temperature for 15 minutes before cooking to ensure even heating.
Perfect Pairings
For a complete meal consider serving this salmon with a crisp white wine like Sauvignon Blanc or Pinot Grigio. The acidity cuts through the richness of the dish while complementing the lemon notes. If preparing for a special occasion roasted asparagus and garlic mashed potatoes make excellent accompaniments that can be prepared while the salmon cooks.
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Common Questions
- → How do I know when the salmon is fully cooked?
The salmon is fully cooked when it flakes easily with a fork and reaches an internal temperature of 145°F (63°C). The flesh should be opaque and slightly lighter in color throughout. For this stuffed salmon, the baking time of 10-12 minutes after searing should be sufficient, but cooking times may vary depending on the thickness of your fillets.
- → Can I prepare this dish ahead of time?
Yes! You can prepare the spinach and cheese filling up to 24 hours in advance and store it covered in the refrigerator. You can also stuff the salmon fillets a few hours before cooking and keep them refrigerated. Just bring them closer to room temperature about 15 minutes before cooking for more even results.
- → What sides pair well with this salmon dish?
This blackened salmon pairs beautifully with simple sides that won't overpower its flavors. Consider serving it with steamed asparagus, roasted Brussels sprouts, garlic mashed potatoes, wild rice, or a light arugula salad with lemon vinaigrette. For a complete meal, include both a vegetable and a starch.
- → Can I use frozen spinach instead of fresh?
Yes, you can substitute frozen spinach. Thaw it completely and squeeze out all excess moisture before mixing with the cream cheese and Parmesan. About 1/2 cup of thawed and well-drained frozen spinach will equal the 2 cups of fresh spinach called for in the recipe.
- → How can I make this dish dairy-free?
For a dairy-free version, substitute the cream cheese with dairy-free cream cheese alternative and use nutritional yeast instead of Parmesan cheese. You'll want about 3 tablespoons of nutritional yeast to replace the 1/3 cup of Parmesan. The flavor profile will be slightly different but still delicious.
- → What is blackening and can I reduce the spiciness?
Blackening refers to cooking fish or meat with a coating of spices until the surface develops a dark, flavorful crust. If you prefer a milder flavor, you can reduce the amount of black pepper and omit the optional cayenne pepper. You can also use a lighter hand when applying the seasoning mixture to the salmon.