Blackened Salmon Stuffed with Spinach & Parmesan Step-by-Step Instructions:
1️⃣ Prep the Salmon:
Pat salmon fillets dry. Using a sharp knife, cut a slit along the side of each fillet to create a pocket for stuffing. Be careful not to slice all the way through!
2️⃣ Season It Up:
In a small bowl, mix together the paprika, garlic powder, onion powder, cayenne (if using), salt, and black pepper. Rub the seasoning all over each salmon fillet. Set aside.
3️⃣ Make the Filling:
Sauté the spinach with a little olive oil until wilted. Mix in the minced garlic, Parmesan, and mozzarella. Let cool slightly before stuffing.
4️⃣ Stuff the Salmon:
Gently spoon the spinach-cheese filling into the pocket of each fillet. Don’t overstuff—just enough to fill it nicely.
5️⃣ Sear & Cook:
Heat 1 tablespoon olive oil in a skillet over medium-high heat. Sear the salmon for 3–4 minutes per side, or until cooked through and blackened on the outside. You can also finish it in a 375°F (190°C) oven for 5–7 minutes if needed.
6️⃣ Make the Sauce:
In the same skillet, melt the butter and stir in the lemon juice. Drizzle this over the salmon just before serving.
Pro Tips for Perfect Stuffed Salmon:
- Don’t skip the sear: That crispy outside gives it amazing texture and flavor.
- Use fresh spinach: It has better flavor and less moisture than frozen.
- Want a shortcut? Use pre-shredded cheese and bagged spinach to save time.
Why You’ll Love Blackened Stuffed Salmon:
- Big Flavor, Simple Steps: Perfectly seasoned salmon + creamy filling = major payoff.
- Impressive but Easy: Looks fancy, but it’s totally weeknight-friendly.
- Balanced Goodness: High-protein, low-carb, and full of nutrients (and flavor!).
Nutritional Information (per serving, approx.):
- Calories: 410
- Protein: 38g
- Carbs: 3g
- Fat: 27g
- Sugar: 1g
FAQ About Blackened Stuffed Salmon:
Can I bake this instead of pan-searing?
Absolutely! Bake at 375°F for about 15–18 minutes until the salmon flakes easily with a fork.
Can I prep it ahead of time?
Yes! Stuff the fillets in advance and store covered in the fridge for up to 1 day before cooking.
Can I use frozen spinach?
You can, but be sure to thaw and squeeze out excess moisture so the filling isn’t watery.
Common Problems and Fixes:
- Filling spilling out?
Make sure your fillet pockets aren’t too deep and don’t overstuff. Press gently to seal. - Fish sticking to the pan?
Use a hot, nonstick skillet or well-seasoned cast iron with enough oil.
Flavor Variations You Can Try:
- Cream Cheese Swap: Use a little cream cheese in the filling for extra creaminess.
- Sun-Dried Tomato Twist: Add chopped sun-dried tomatoes to the filling for a Mediterranean flair.
- Herb Explosion: Toss in chopped basil, parsley, or dill for extra freshness.
Perfect for Every Occasion:
Whether it’s date night, a dinner party, or just a fancy-feeling Tuesday, this stuffed salmon is a total showstopper. Elegant, bold, and packed with flavor—every bite is unforgettable.
Success with Blackened Salmon Stuffed with Spinach & Parmesan:
Crispy, savory, cheesy, and just the right amount of zesty—this dish hits all the right notes. Serve it with roasted veggies, garlic mashed potatoes, or a fresh salad for a complete meal that’ll impress every time.
Tried it? Snap a pic, tag us, and show off your salmon game! We’re drooling already.
