Blackened Salmon Stuffed with Spinach and Parmesan
Each salmon fillet is filled with a creamy mix of garlicky spinach, cream cheese and Parmesan, then coated in a bold paprika spice rub. A quick sear builds a dark crust before the fish finishes in the oven. It looks impressive enough for guests but is simple to make on a weeknight.
Preparation Steps
Heat the oven to 375°F (190°C).
Warm 1 tablespoon of olive oil in an ovenproof skillet over medium heat. Cook the garlic and spinach for 2 to 3 minutes, until wilted. Transfer to a bowl, let cool for a few minutes, then stir in the cream cheese and Parmesan. Wipe out the skillet.
Cut a deep pocket into the side of each salmon fillet with a sharp knife, stopping about 1/2 inch (1 cm) from the other edges.
Spoon the filling into the pockets, pressing the openings closed. Secure with toothpicks if needed.
Mix the paprika, garlic powder, onion powder, pepper and salt and rub it over the top and sides of each fillet.
Heat the remaining tablespoon of oil in the skillet over medium-high heat. Sear the salmon seasoned side down for 2 to 3 minutes, until darkly browned, then carefully flip.
Transfer the skillet to the oven and bake for 10 to 12 minutes, until the salmon flakes easily and reaches 145°F (63°C) in the thickest part. Serve with lemon wedges.
Tips & Variations
- Squeeze excess liquid from the cooked spinach before mixing it with the cheese so the filling stays thick and does not leak.
- Add chopped sun-dried tomatoes or artichoke hearts to the filling for a Mediterranean twist.
- Refrigerate leftovers for up to 3 days. Reheat at 300°F (150°C) until just steaming so the fish stays moist.
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