This blackened salmon is a tasty treat, stuffed with fresh spinach and yummy Parmesan cheese. The spicy crust adds an exciting twist to a classic dish!
When I make this, I can’t help but feel like a gourmet chef. Plus, it’s a fun way to sneak in some veggies—everyone loves it, especially when paired with rice or a salad!
Key Ingredients & Substitutions
Salmon: Fresh salmon fillets are ideal for this recipe, but you can also use frozen fillets if fresh is not available. Just be sure to thaw them in the fridge before cooking for best results.
Spinach: Fresh spinach gives a nice texture and flavor. However, you could use frozen spinach; just make sure to thaw and drain it well to avoid excess moisture.
Parmesan Cheese: While Parmesan adds a rich flavor, you could substitute it with other cheeses like mozzarella or feta. Just remember, the taste will be slightly different.
Cajun Seasoning: If you don’t have Cajun seasoning, a mix of paprika, cayenne pepper, garlic powder, and thyme can work well. Or use a store-bought blackening spice blend.
How Do You Get That Perfect Blackened Crust?
Creating the perfect blackened crust on salmon is all about technique! Here’s how to do it:
- Start with a dry salmon fillet. Pat the salmon with a paper towel to remove moisture. This helps achieve a nice crust.
- Use a hot skillet. Preheat your skillet on medium-high heat for several minutes before adding the salmon. A hot pan is key to searing.
- Don’t overcrowd the skillet. If you’re cooking multiple fillets, give them space so they sear instead of steam.
- Cook for a short time. Sear for 2-3 minutes on each side. Keep an eye on the color; you want a deep, dark crust without burning.
- Finish in the oven. Moving the skillet to the oven helps cook the salmon evenly without overcooking the outside.
These steps should help you achieve that delicious blackened effect every time! Enjoy cooking!
Blackened Salmon Stuffed With Spinach & Parmesan
Ingredients You’ll Need:
For The Salmon:
- 4 salmon fillets (about 6 oz each), skin removed
For The Stuffing:
- 2 cups fresh spinach, chopped
- 1 cup shredded Parmesan cheese
- 2 cloves garlic, minced
- 1 tablespoon butter
For Cooking:
- 2 tablespoons olive oil, divided
- 2 teaspoons Cajun or blackened seasoning
- Salt and black pepper, to taste
- Fresh parsley, chopped (for garnish)
- Lemon wedges, for serving
How Much Time Will You Need?
This recipe will take about 10 minutes to prep and approximately 15-20 minutes of cooking time, making it an easy and delightful dish to serve any day of the week!
Step-by-Step Instructions:
1. Preheat and Prepare:
Start by preheating your oven to 375°F (190°C). While that’s heating up, take each salmon fillet and carefully slice a pocket into each one. Be gentle so you don’t cut all the way through—this will hold the stuffing.
2. Cook the Spinach Filling:
Grab a skillet and set it over medium heat. Add 1 tablespoon of olive oil and the butter. Once the butter is nicely melted and bubbly, toss in the minced garlic and sauté for about 1 minute until it’s fragrant. Then, add the chopped spinach to the skillet and cook until it’s wilted, which should take about 2-3 minutes. Remove from heat and let it cool just a bit.
3. Mix the Stuffing:
Combine the wilted spinach with the shredded Parmesan cheese in a bowl, mixing it all together. Make sure it’s evenly distributed!
4. Stuff the Salmon:
Now, it’s time to stuff those salmon pockets! Take the spinach and cheese mixture and fill each pocket, pressing gently to ensure it’s packed in there nicely.
5. Season the Salmon:
Rub the outside of each salmon fillet with the remaining 1 tablespoon of olive oil. Then, sprinkle the blackened seasoning, salt, and pepper evenly over the fillets.
6. Sear the Salmon:
Heat a large, oven-proof skillet over medium-high heat. When the skillet is hot, place the salmon fillets skin-side down and sear them for about 2-3 minutes until you see a dark, tasty crust forming. Flip carefully and do the same for the other side.
7. Bake to Perfection:
Transfer the skillet with the salmon into your preheated oven. Bake for about 8-10 minutes or until the fish flakes easily with a fork. The salmon should look gorgeous and fully cooked!
8. Garnish and Serve:
Once done, take the skillet out of the oven and sprinkle some fresh parsley on top for a pop of color. Serve immediately with lemon wedges on the side for a zesty squeeze!
This blackened salmon stuffed with spinach and Parmesan is not just delicious but also a healthy option. Pair it with rice, steamed veggies, or a fresh salad for a complete meal!
Can I Use Frozen Salmon for This Recipe?
Yes, you can use frozen salmon! Just make sure to thoroughly thaw it in the refrigerator overnight prior to cooking. Pat it dry before slicing to create the pockets and seasoning.
What Can I Substitute for Parmesan Cheese?
If you don’t have Parmesan cheese, mozzarella or feta cheese can be good alternatives. Keep in mind, the flavor profile will change slightly—feta will add a tangy flavor, while mozzarella will be milder.
How Do I Store Leftover Stuffed Salmon?
Leftover stuffed salmon can be kept in an airtight container in the refrigerator for up to 2 days. To reheat, use the oven at 350°F (175°C) to warm it gently, ensuring it doesn’t dry out. You can cover it with foil for extra moisture!
Can I Add Other Vegetables to the Stuffing?
Absolutely! Feel free to add other vegetables such as diced bell peppers, mushrooms, or artichokes to the spinach and Parmesan filling. Just be sure to sauté any additional veggies first to remove excess moisture before mixing them into the stuffing.
