Blackened Salmon Stuffed with Spinach & Parmesan Recipe

This Blackened Salmon Stuffed with Spinach & Parmesan is a bold, flavor-packed main dish featuring tender salmon fillets filled with a rich, cheesy spinach mixture and seared with smoky blackened seasoning. It’s quick to make, restaurant-quality, and a great way to elevate salmon for a weeknight dinner or special occasion.

Why You’ll Love This Recipe

I love this stuffed salmon because it’s the perfect blend of spicy, creamy, and savory in every bite. The blackened seasoning gives the salmon a crispy, flavorful crust, while the spinach-Parmesan stuffing keeps the inside tender and moist. It feels indulgent but comes together in about 30 minutes with simple ingredients. Whether I serve it with roasted veggies, rice, or salad, it always impresses.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Salmon fillets, skinless

• Fresh spinach, chopped

• Parmesan cheese, grated

• Cream cheese, softened

• Garlic, minced

• Olive oil or butter

• Blackened seasoning (store-bought or homemade)

• Salt and pepper

• Optional: lemon wedges, fresh parsley for garnish

Directions

1. I preheat the oven to 400°F (200°C).

2. In a skillet, I sauté garlic in a little olive oil, then add chopped spinach and cook until wilted. I remove from heat and mix in cream cheese and Parmesan until smooth.

3. I make a slit down the center of each salmon fillet to create a pocket, being careful not to cut all the way through.

4. I season the outside of the salmon generously with blackened seasoning, then stuff each pocket with the spinach and cheese mixture.

5. In an oven-safe skillet, I heat a bit of oil over medium-high heat. I sear the salmon for 2–3 minutes per side, then transfer the skillet to the oven and bake for 10–12 minutes, or until the salmon is cooked through.

6. I garnish with fresh parsley and a squeeze of lemon juice before serving.

Servings and timing

This recipe makes 4 servings and takes about 30 minutes total, including prep and cooking.

Variations

• I sometimes add chopped sun-dried tomatoes or artichokes to the filling for extra flavor.

• Swapping Parmesan for feta gives the filling a sharper, tangier profile.

• I’ve used kale instead of spinach when that’s what I have on hand.

• For extra spice, I add crushed red pepper flakes to the blackened seasoning.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I warm the salmon gently in the oven at 325°F or in a covered skillet over low heat to avoid drying it out. It’s not ideal for freezing once cooked, as the stuffing texture changes.

FAQs

Can I use frozen salmon?

Yes, but I thaw it completely and pat it dry to make sure it sears properly and doesn’t release excess moisture.

What is blackened seasoning made of?

It’s typically a mix of paprika, garlic powder, onion powder, thyme, oregano, cayenne pepper, salt, and black pepper. I use store-bought or make my own.

Can I cook this entirely on the stovetop?

Yes, I sear the salmon on both sides and cover the skillet to finish cooking over low heat if I want to skip the oven.

Is this dish spicy?

It has a mild to medium heat depending on the amount of cayenne in the seasoning. I adjust it to suit my taste.

What side dishes go best?

I like pairing it with roasted vegetables, rice pilaf, mashed potatoes, or a crisp green salad.

Conclusion

Blackened Salmon Stuffed with Spinach & Parmesan is a quick and elegant dish that brings together bold seasoning, creamy filling, and tender salmon in every bite. It’s easy enough for a weeknight yet fancy enough for guests—perfect when I want a healthy dinner that doesn’t skimp on flavor or satisfaction.