Hello, Kitchies!
Introduction in Alex Guarnaschelli’s Writing Style
Picture this: a sizzling filet of salmon, perfectly seasoned with a smoky blackened crust, oozing with a creamy spinach and Parmesan filling. It’s a dish that feels fancy enough for a special occasion but simple enough for a Wednesday night. That’s the magic of this blackened salmon stuffed with spinach and Parmesan.
I first stumbled upon this recipe idea during a weekend seafood market run, inspired by the plump fillets on display. A little experimentation led me to this mouthwatering combination: tender salmon, a bold spice rub, and a luscious filling that hits every note—savory, creamy, and just the right hint of garlic. One bite, and I knew it was a keeper.
This dish has become a family favorite, gracing our table on busy weeknights and dinner parties alike. It’s rich but not overwhelming, satisfying yet light enough to leave room for dessert. Plus, it’s a one-pan wonder, making cleanup a breeze. Shall we dive into this culinary masterpiece?
Resume of the Recipe in Todd Wilbur’s Writing Style
This blackened salmon stuffed with spinach and Parmesan is the perfect balance of bold and creamy. A smoky, spice-crusted salmon filet wraps around a savory filling made with sautéed spinach, Parmesan cheese, and a touch of cream. The result? A melt-in-your-mouth dish that’s packed with flavor and elegance.
Best of all, it’s easy to prepare and ready in under 30 minutes. Whether you’re impressing dinner guests or treating yourself, this recipe delivers restaurant-quality results without the hefty price tag.
Exciting Story
When I made this stuffed salmon for the first time, I wasn’t sure if my husband would go for it. He’s more of a steak-and-potatoes guy, after all. But the moment the aroma of blackened seasoning hit the kitchen, he was intrigued. One bite in, and he was already asking when I’d make it again. My kids, surprisingly, loved it too—they said it tasted “fancy but fun.”
Now, this recipe is my go-to for impressing company or when I need a quick, wholesome dinner that feels indulgent. The compliments? They keep coming, and I’m here for it!
Why This Blackened Salmon Stuffed with Spinach & Parmesan?
Selling Points
- Restaurant-Quality Flavor: The bold blackened seasoning perfectly complements the creamy spinach-Parmesan filling.
- Quick & Easy: Ready in under 30 minutes, making it perfect for busy weeknights.
- Nutritious and Filling: Packed with protein, omega-3s, and the goodness of spinach.
- Customizable: Switch up the filling or spices to suit your taste.
- One-Pan Wonder: Minimal cleanup required!
Cuisine: American
Tips for Blackened Salmon Stuffed with Spinach & Parmesan
- For easier stuffing, partially freeze the salmon for 10–15 minutes to firm it up.
- Don’t overcrowd the pan—cook in batches if needed to maintain that crispy blackened crust.
- Use fresh Parmesan for the best flavor.
Substitutions and Variations
- Cheese Alternatives: Swap Parmesan for feta or Gruyère for a different flavor profile.
- Low-Carb Option: Serve with cauliflower rice or zucchini noodles.
- Vegetable Swap: Add chopped mushrooms or artichokes to the filling for extra texture.
Make a Healthier Version
- Use low-fat cream cheese and reduce the heavy cream in the filling.
- Opt for avocado oil instead of olive oil for higher heat cooking.
- Reduce sodium by halving the amount of added salt.
Closing in Todd Wilbur’s Style
And there you have it—a dish that’s as beautiful as it is delicious. Blackened salmon stuffed with spinach and Parmesan is sure to wow your taste buds and elevate your dinner game. Give it a try, and let us know how you liked it. Don’t forget to explore our other quick and tasty recipes!
Relevant Categories
Dinner, Seafood, Low-Carb Recipes, Healthy Options
Tags
Seafood, salmon, blackened, stuffed recipes, spinach, quick meals, dinner ideas
Frequently Asked Questions
- Can I use frozen salmon? Yes, just thaw completely and pat dry before using.
- What’s the best side dish for this recipe? Try roasted vegetables, mashed potatoes, or a simple green salad.
- Can I bake the salmon instead? Absolutely—bake at 375°F (190°C) for 15–20 minutes.
- Is there a substitute for spinach? Kale or Swiss chard work wonderfully.
- Can I make the filling ahead of time? Yes, store it in the fridge for up to 2 days.
- What if I don’t have blackened seasoning? Mix paprika, garlic powder, cayenne, and thyme for a quick DIY version.
- How do I know the salmon is cooked? It should flake easily with a fork and reach an internal temperature of 145°F (63°C).
- Can I grill the salmon? Yes, just use a grill-safe pan or foil to prevent the filling from spilling.
- What’s the best type of salmon to use? Atlantic or King salmon works best for their rich flavor and texture.
- Can I make this dairy-free? Substitute cream cheese and Parmesan with dairy-free alternatives.
Let me know if you’d like any adjustments! 😊
PrintBlackened Salmon Stuffed with Spinach & Parmesan
Description
Picture this: a sizzling filet of salmon, perfectly seasoned with a smoky blackened crust, oozing with a creamy spinach and Parmesan filling.
Ingredients
For the Blackened Salmon:
- 4 salmon fillets (6 oz each), skin removed
- 2 tbsp olive oil
- 1 tbsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp cayenne pepper (adjust for spice level)
- ½ tsp dried thyme
- ½ tsp dried oregano
- Salt and pepper to taste
For the Spinach & Parmesan Filling:
- 2 cups fresh spinach, chopped
- 2 cloves garlic, minced
- 1 tbsp olive oil
- ½ cup Parmesan cheese, grated
- 2 tbsp cream cheese
- 1 tbsp heavy cream
- Salt and pepper to taste
Instructions
Begin by preparing the filling.
In a skillet, heat olive oil over medium heat and sauté the garlic until fragrant.
Toss in the spinach, cooking until wilted.
Remove from heat and stir in Parmesan, cream cheese, and a splash of heavy cream.
Season with salt and pepper, then set aside to cool slightly.
Take your salmon fillets and make a deep slit in the center of each, creating a pocket.
Spoon the spinach-Parmesan mixture into each pocket, pressing gently to seal.
In a small bowl, combine the paprika, garlic powder, onion powder, cayenne, thyme, and oregano.
Rub this spice mix generously over the salmon fillets.
Heat a large skillet over medium-high heat with a drizzle of olive oil.
Place the salmon fillets in the skillet, seam side up, and sear for 3–4 minutes per side until the blackened crust forms and the salmon is cooked through.
Serve hot, garnished with a sprinkle of fresh parsley if desired.
