This blackened salmon is perfectly seasoned and filled with creamy spinach and tangy parmesan cheese. It’s a dish that looks fancy but is simple to make!
When I make this, I feel like a chef at a fancy restaurant. The best part? You get all that fancy flavor at home without any fuss! 😄
Plus, it’s a great way to sneak in some veggies. I love serving it with a side of rice or a fresh salad for a complete meal. Enjoy the yum!
Key Ingredients & Substitutions
Salmon: Fresh salmon fillets are best, but if you’re in a pinch, you can use frozen salmon. Just make sure to thaw them completely before cooking. I prefer skinless fillets for this recipe, but you can leave the skin on if you like it!
Spinach: Fresh spinach gives the best texture and flavor. However, you can use frozen spinach too. Just remember to thaw and squeeze out excess moisture before mixing it in to avoid a watery filling.
Parmesan Cheese: While Parmesan brings great flavor, you can swap it for Pecorino Romano for a sharper taste or even use a dairy-free cheese alternative for a vegan option.
Cayenne Pepper: This is perfect for adding some heat. If you’re sensitive to spice, you can reduce the amount or leave it out altogether. You can also use smoked paprika for a milder, smokier flavor.
Cream Cheese: It adds creaminess to the filling, but you can skip it if you want a lighter dish. Alternatives include ricotta or a dairy-free cream cheese if you prefer a vegan option.
How Do I Achieve the Perfect Blackened Crust?
Getting that perfect blackened crust is all about seasoning and high heat. Here are some tips to help you succeed:
- Mix Your Spices: Combine spices in a bowl and make sure to coat the salmon well before cooking. This builds a tasty crust.
- High Heat Cooking: Use medium-high heat, and make sure your skillet is hot before adding the salmon. This helps form that lovely crust.
- Don’t Stir Too Much: Let the salmon sear undisturbed for a few minutes. Avoid flipping repeatedly, or you’ll lose that nice sear.
- Watch for Flaky Texture: Salmon is done when it flakes easily with a fork. It should still be moist inside, not dry.
With these insights and techniques, you’re set to make an impressive and delicious blackened salmon dish! Enjoy your cooking adventure!
How to Make Blackened Salmon Stuffed With Spinach & Parmesan
Ingredients You’ll Need:
For the Salmon:
- 2 salmon fillets (about 6 oz each), skin removed and butterflied
- 1 tablespoon olive oil or melted butter (for cooking)
For the Blackening Seasoning:
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1/2 teaspoon cayenne pepper (adjust to taste)
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
For the Stuffing:
- 2 cups fresh spinach, chopped
- 1/2 cup grated Parmesan cheese
- 1 clove garlic, minced
- 2 tablespoons cream cheese or soft cheese (optional, for creaminess)
- Juice of 1/2 lemon (optional)
How Much Time Will You Need?
This scrumptious dish takes about 15 minutes to prep and around 10 minutes to cook, giving you a total time of about 25 minutes from start to finish. Perfect for a weeknight dinner or a special date night!
Step-by-Step Instructions:
1. Prepare the Blackening Seasoning:
In a small bowl, mix together the paprika, garlic powder, onion powder, dried thyme, dried oregano, cayenne pepper, salt, and black pepper. This seasoning will give your salmon its bold flavor and crispy crust.
2. Prepare the Filling:
Next, heat a small pan over medium heat. Add a small drizzle of olive oil or butter, and then sauté the minced garlic for about 30 seconds until it’s fragrant. Add the chopped spinach and cook until it’s wilted, which will take about 2 to 3 minutes. Remove from heat and let it cool slightly.
3. Mix the Spinach Filling:
In a bowl, combine the cooked spinach with the grated Parmesan and cream cheese (if you’re using it). Stir everything gently until it’s well mixed and creamy. You can add a squeeze of lemon juice for a fresh touch if you’d like!
4. Prepare the Salmon:
Butterfly each salmon fillet by slicing horizontally through the middle almost to the other side, but don’t cut all the way through—just enough to open it like a book. Season both the inside and outside of the salmon fillets generously with your blackening seasoning mix.
5. Stuff the Salmon:
Carefully spoon the creamy spinach filling evenly inside each butterflied salmon fillet. Once filled, fold the salmon closed over the filling, being gentle to keep the stuffing inside.
6. Cook the Salmon:
Heat a tablespoon of olive oil or melted butter in a skillet over medium-high heat. Once hot, carefully place the stuffed salmon fillets in the pan. Cook for 4-5 minutes on the first side, until a dark, crispy blackened crust forms. Gently flip the salmon and cook for another 3-4 minutes, until the salmon is cooked through and flaky but still moist inside.
7. Serve:
Once cooked, remove the salmon from the heat and let it rest for a minute. Plate the stuffed blackened salmon and drizzle any pan juices over the top. Serve immediately with your favorite side dish, like rice or a fresh side salad.
Enjoy the delicious combination of the crispy blackened crust with the melty, flavorful spinach and Parmesan filling for a truly satisfying meal!
Can I Use Frozen Salmon for This Recipe?
Yes, you can use frozen salmon! Just ensure it is completely thawed before cooking. The best way to thaw is to place it in the refrigerator overnight or use a sealed plastic bag submerged in cold water for quicker results.
How Can I Adjust the Spice Level?
If you prefer a milder taste, reduce the cayenne pepper or omit it entirely. You can also substitute it with a pinch of smoked paprika for a touch of flavor without the heat.
Can I Prep This Dish Ahead of Time?
Absolutely! You can prepare the spinach filling a day in advance and store it in the refrigerator. Just season and stuff the salmon right before you’re ready to cook it to keep everything fresh.
How Should I Store Leftovers?
If you have any leftovers, store them in an airtight container in the fridge for up to 2 days. To reheat, gently warm the salmon in the microwave or on the stovetop over low heat to prevent it from drying out.
