Blackened Salmon Stuffed with Spinach & Parmesan

Let’s talk about this stuffed salmon situation. First, we take thick, juicy salmon fillets and slice a pocket right in the middle. Then, we mix together sautéed garlic spinach, creamy cheese, and plenty of Parmesan to make a rich, savory stuffing. Once the salmon is stuffed to the brim, we coat it in blackening spices and sear it until golden and just-cooked, giving it that smoky crust you’d expect from a good Cajun dish.

The result? Salmon that’s tender on the inside, crisp and flavorful on the outside, and oozing with melty cheese and greens in every forkful.

Why You’ll Love This Recipe

• Bold, smoky flavor from the homemade blackening seasoning
• Creamy and cheesy stuffing made with spinach, Parmesan, and garlic
• Easy to make, but feels like a restaurant-style dinner
• Naturally low carb & high protein
• Perfect for date night, family dinners, or impressing guests

Prep Time and Yield

Prep Time: 15 minutes
Cook Time: 15–18 minutes
Total Time: ~30 minutes
Serves: 4
Calories per serving: ~420
Protein: 38g | Carbs: 4g | Fat: 27g

Ingredients

For the Salmon

• 4 salmon fillets (about 6 oz each, skin removed)
• 1 tablespoon olive oil
• 1 tablespoon butter (for searing)
• Salt and pepper, to taste

For the Blackening Seasoning

• 1 teaspoon paprika
• ½ teaspoon smoked paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• ½ teaspoon dried thyme
• ½ teaspoon cayenne pepper (adjust to taste)
• ½ teaspoon salt
• ¼ teaspoon black pepper

For the Spinach Parmesan Stuffing

• 1 tablespoon olive oil or butter
• 2 cloves garlic, minced
• 2 cups baby spinach, chopped
• 2 oz cream cheese, softened
• ¼ cup grated Parmesan cheese
• 2 tablespoons shredded mozzarella (optional, for extra melt)
• Pinch of red pepper flakes (optional)

Ingredient Notes

• Salmon – Choose center-cut fillets with even thickness for easier stuffing.
• Spinach – Fresh is best, but you can use thawed frozen spinach (just squeeze out excess moisture).
• Parmesan – Freshly grated gives the best flavor and melts into the stuffing.
• Blackening seasoning – You can use store-bought Cajun or blackened spice blend if you’re in a pinch.

Step-by-Step Instructions

1. Make the Filling

• Heat olive oil or butter in a skillet over medium heat.
• Add garlic and sauté for 30 seconds until fragrant.
• Add chopped spinach and cook until wilted (1–2 minutes).
• Remove from heat and stir in cream cheese, Parmesan, and mozzarella (if using).
• Season with a pinch of salt and red pepper flakes. Set aside to cool slightly.

2. Prepare the Salmon

• Pat salmon fillets dry with paper towels.
• Using a sharp knife, carefully cut a horizontal slit in the center of each fillet to create a pocket—don’t cut all the way through.
• Season each fillet lightly with salt and pepper.

3. Stuff the Salmon

• Spoon the spinach-Parmesan mixture into each salmon pocket, pressing gently to fill.
• Combine all the blackening spices in a small bowl.
• Rub the seasoning all over the top and sides of the stuffed salmon fillets.

Tip: If your salmon is really thick, you can slice from the top down slightly instead of the side.

4. Sear & Cook

• Heat olive oil and butter in a large skillet over medium-high heat.
• Once hot, carefully place the salmon fillets in the skillet, top-side down.
• Sear for 3–4 minutes, until a golden crust forms.
• Flip and reduce heat to medium. Cover loosely with a lid or foil and cook another 5–6 minutes, until salmon is cooked through and flakes easily.

Internal temp should be about 135–140°F for moist, just-done salmon. It’ll continue to cook slightly off heat.

How to Serve

• With rice or quinoa – To soak up any cheesy spinach and juices
• On a bed of garlicky mashed potatoes – Comfort food heaven
• With roasted veggies or asparagus – For a low-carb, balanced plate
• Drizzled with lemon butter or a squeeze of fresh lemon juice – Brightens up the richness
• Over pasta with a light cream sauce – Yes. Just yes.

Pro Tips for Success

1. Use a sharp knife for clean cuts when creating the salmon pockets.
2. Don’t overfill the salmon – A little stuffing goes a long way, and you want it to stay sealed.
3. Let the skillet get hot – This helps create that blackened crust.
4. Watch the heat – Medium-high is ideal for searing; then reduce heat to finish cooking without burning.
5. Rest the salmon for 2–3 minutes before serving to let juices redistribute.

Variation

• Creamy Cajun Shrimp Stuffed Salmon – Add chopped cooked shrimp to the spinach filling for double seafood indulgence.
• Herb-Parmesan Filling – Mix in fresh basil or parsley for a brighter flavor.
• Sun-Dried Tomato Spinach Stuffed Salmon – Add chopped sun-dried tomatoes to the mix for a Mediterranean spin.
• Grilled Version – Wrap the stuffed fillets in foil and grill over medium heat for 12–15 minutes.

Storage & Reheating

• Fridge: Store in an airtight container for up to 2 days.
• Reheat: In the oven at 300°F until warmed through, or in a skillet with a splash of broth or lemon juice.
• Not freezer-friendly – The stuffing can get watery when thawed.

FAQ

Can I bake this instead of searing it?
Yes! Preheat oven to 400°F and bake stuffed salmon on a lined sheet for 15–18 minutes.

What can I use instead of cream cheese?
Try mascarpone, ricotta, or a thick garlic herb spread.

Can I use frozen salmon?
Yes—just thaw completely and pat dry before stuffing and seasoning.

What if I don’t like blackened seasoning?
Skip the spice mix and season with lemon zest, garlic powder, and a little olive oil for a milder version.

Conclusion

This Blackened Salmon Stuffed with Spinach & Parmesan is smoky, creamy, savory, and surprisingly simple to make. It brings serious flavor and restaurant-worthy vibes to your kitchen—no reservation needed. Whether you’re serving it up for a weeknight dinner or an impressive main course for guests, this is one dish that’s guaranteed to earn rave reviews.

Grab a fork, squeeze some lemon over the top, and dig into that melty, cheesy center. You’re gonna love it.

Print