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Blackened salmon stuffed with spinach and Parmesan is one of those recipes that feels restaurant special yet totally doable at home. The savory creaminess inside, the crispy blackened crust on the outside, and the fresh hit of lemon at the end make this a standout weeknight dinner or a show-stopper for guests.
I remember the first time I put these on the table for friends and everyone went quiet except for happy eating noises. Even my pickiest eater at home requests these salmon pockets on repeat.
Ingredients
- Fresh salmon fillets: Look for firm flesh and a mild scent for the highest quality
- Fresh spinach: Baby spinach is often more tender
- Cream cheese: At room temperature so it blends smoothly into the stuffing
- Parmesan cheese: Grated fresh for the richest flavor
- Garlic: Minced finely to infuse the entire filling with bold taste
- Olive oil: Helps with that gorgeous blackened crust and adds richness
- Paprika: Opt for smoked Spanish paprika if you want extra depth
- Garlic powder and onion powder: For more layers of seasoning in both the filling and the crust
- Black pepper: Freshly cracked if you can swing it
- Salt: Taste as you go
- Lemon wedges: Pick a heavy lemon with thin skin for juiciness
Step-by-Step Instructions
- Prepare the Spinach Filling:
- Cook the spinach slowly in a skillet over medium heat. Stir with a wooden spoon and watch closely for about three minutes. Drain the spinach in a fine mesh strainer then press gently with a spoon to remove extra moisture. In a large bowl combine the wilted spinach, softened cream cheese, grated parmesan, and minced garlic. Season with a pinch of salt and black pepper. Mix with a fork until everything forms a creamy and cohesive mixture.
- Prepare the Salmon:
- Lay the salmon fillets flat on your cutting board. With a sharp knife held parallel to the board, carefully slice each fillet through the thickest part to form a pocket. Try to get as close to the other side as possible but do not cut all the way through.
- Stuff the Salmon:
- With a tablespoon or small spatula, scoop the spinach and cheese filling into each salmon pocket. Use your fingers or a spoon to gently pack the mixture deep inside but do not overstuff.
- Season the Salmon:
- In a bowl combine paprika, garlic powder, onion powder, black pepper, and a generous pinch of salt. Mix with your fingertips to fully blend the spices. Sprinkle this rub evenly over each stuffed salmon fillet pressing lightly so the seasoning adheres.
- Cook the Salmon:
- Heat olive oil in a skillet over medium-high heat until shimmering. Place the stuffed salmon fillets in the pan pocket side up. Sear for two to three minutes on one side. Flip with a wide fish spatula and sear the other side for two to three minutes.
- Bake the Salmon:
- Carefully transfer the seared salmon to a baking sheet lined with parchment or foil. Slide into a preheated oven at three hundred and fifty degrees. Bake for ten to twelve minutes or until the salmon feels firm and flakes easily.
- Serve:
- Remove salmon to plates and give each piece a generous squeeze of fresh lemon. Serve hot with any pan juices spooned over.
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Spinach is always my favorite ingredient here because when you mix it with cheese and garlic it tastes almost decadent and still manages to make the whole dish feel good for you. I still remember my oldest wanting to learn how to stuff the fillets after seeing how much fun it was to tuck all that creamy filling inside.
Storage Tips
Once cooled store leftover stuffed salmon in an airtight container in the fridge. It keeps well for up to two days and can be gently reheated in a covered skillet with a splash of water to keep things moist. Avoid microwaving if possible as it might dry out the fish or split the creamy filling.
Ingredient Substitutions
If you are out of fresh spinach thawed frozen spinach works in a pinch just squeeze out as much water as possible. For the cheese ricotta or goat cheese make an excellent swap for cream cheese and each brings its own personality to the filling. Add a pinch of cayenne if you want a touch more heat.
Serving Suggestions
Serve these fillets over creamy mashed potatoes or simple rice pilaf to soak up any tasty juices. A lemony arugula salad or bright grilled asparagus pair especially well for color and crunch at the table. If you want something softer try a side of orzo tossed with herbs and a little drizzle of olive oil.
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Making stuffed salmon this way feels festive every time and it never fails to get rave reviews. Once you have tried it this will find its way into your rotation for those nights you want something easy but a little bit fancy.
Frequently Asked Questions
- → How do you prevent the spinach filling from leaking out?
Carefully cut a pocket that doesn’t pierce through the salmon, and avoid overstuffing. Press the filling gently inside and seal the pocket with a toothpick if needed.
- → Can you use frozen spinach instead of fresh?
Yes, thoroughly thaw and squeeze out excess moisture from frozen spinach before combining it with the other filling ingredients.
- → What type of pan is best for blackening salmon?
A heavy-bottomed skillet or cast iron pan holds heat well, delivering a deep char without overcooking the inside.
- → Is it necessary to bake after searing?
Yes, baking ensures the salmon cooks through evenly and the filling becomes hot and creamy without burning the crust.
- → What sides pair well with this dish?
Fresh salads, steamed green beans, or a light rice pilaf complement the rich flavors and textures beautifully.
- → How do you know when the salmon is done?
Salmon is ready when it flakes easily with a fork and reaches an internal temperature of 145°F (63°C).