Name: Blackened Salmon Stuffed with Spinach & Parmesan
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: American
Ingredients: 4 salmon fillets (thick-cut, skinless or skin-on); 2 cups fresh spinach; 1/2 cup grated Parmesan cheese; 4 oz cream cheese, softened; 2 cloves garlic, minced; 1 tbsp olive oil (plus more for cooking); 1 tsp paprika; 1/2 tsp smoked paprika; 1/2 tsp garlic powder; 1/2 tsp onion powder; 1/2 tsp dried thyme; 1/8 tsp cayenne pepper (optional); 1/2 tsp salt; 1/4 tsp black pepper

Blackened Salmon Stuffed with Spinach & Parmesan is a flavorful, elegant dish that’s surprisingly simple to make. The salmon is coated in bold spices, seared to perfection, and filled with a creamy mixture of sautéed spinach and parmesan cheese. It’s the kind of recipe I turn to when I want something healthy yet indulgent, and impressive enough for guests but easy enough for a weeknight dinner.

Why You’ll Love This Recipe

I love how this dish brings together bold, smoky spices with a creamy, cheesy spinach filling—all inside perfectly cooked salmon. It’s rich without being heavy, and the contrast between the blackened crust and the creamy interior is just perfect. Plus, it cooks quickly, looks impressive, and packs in protein and nutrients. Whether I’m serving it with a side of rice or fresh veggies, it always feels like a restaurant-quality meal from my own kitchen.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Salmon fillets (skinless or skin-on, thick-cut for stuffing)
Fresh spinach
Parmesan cheese, grated
Cream cheese, softened
Garlic, minced
Olive oil or butter
Paprika
Smoked paprika
Garlic powder
Onion powder
Dried thyme
Cayenne pepper (optional, for extra heat)
Salt and black pepper

Directions

I start by sautéing the spinach in a skillet with olive oil and minced garlic until wilted. I let it cool slightly, then mix it with cream cheese and grated parmesan until creamy and well combined.
I make a deep slit in the center of each salmon fillet to create a pocket, being careful not to cut all the way through.
In a small bowl, I mix the blackened seasoning: paprika, smoked paprika, garlic powder, onion powder, thyme, cayenne, salt, and pepper.
I rub the seasoning blend all over the salmon fillets, making sure to coat them well on all sides.
I stuff each pocket with a generous spoonful of the spinach and cheese mixture.
In an oven-safe skillet, I heat some oil over medium-high heat and sear the salmon for 2–3 minutes per side until nicely blackened.
I transfer the skillet to a preheated 400°F oven and bake for another 8–10 minutes, or until the salmon is cooked through and flakes easily.
I let it rest for a few minutes before serving.

Servings and timing

This recipe makes 4 servings. It takes about 15 minutes to prep and 15–20 minutes to cook, so I have it ready in around 30–35 minutes.

Variations

Sometimes I add chopped sun-dried tomatoes or artichokes to the filling for extra flavor. If I want a sharper bite, I swap the parmesan with pecorino or goat cheese. I’ve also made this with trout or chicken breasts instead of salmon, and it works just as well. For a milder version, I reduce the cayenne or skip it altogether.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 2 days. To reheat, I place the salmon in a baking dish, cover it with foil, and warm it in a 300°F oven for about 10–12 minutes. Microwaving works too, but I do it gently to avoid drying out the fish.

FAQs

Do I need to use fresh spinach?

I prefer fresh spinach because it wilts down quickly and tastes brighter, but frozen spinach works too—I just make sure to thaw and squeeze out all excess moisture before mixing.

Can I make this without searing the salmon?

Yes. I’ve baked the seasoned and stuffed salmon at 400°F for about 15–18 minutes and it still comes out delicious. The sear just adds extra flavor.

How do I know when the salmon is done?

I check that the salmon flakes easily with a fork and has an internal temperature of 145°F. The filling should be hot and creamy.

What side dishes go well with this?

I usually serve it with roasted vegetables, garlic mashed potatoes, or a light salad. Rice or quinoa also pair well with the bold flavors.

Can I prep this ahead of time?

Yes. I prepare and stuff the salmon, then refrigerate it up to a day in advance. When I’m ready, I cook it as directed for a quick dinner.

Conclusion

Blackened Salmon Stuffed with Spinach & Parmesan is one of those recipes that makes me feel like I’m treating myself without needing to spend hours in the kitchen. It’s bold, creamy, and full of texture and flavor. Whether I’m cooking for family or just myself, this dish always hits the mark with minimal fuss and maximum flavor.