Blackened Salmon With Spinach & Parmesan Filling
Blackened salmon takes on an irresistible twist when stuffed with a rich, creamy spinach and Parmesan filling that melts beautifully inside each flaky fillet.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 2 servings
- Category: main dish
- Method: baking
- Cuisine: Cajun
- Diet: gluten-free
Ingredients
- 2 fillets salmon
- 1 tablespoon blackening seasoning
- 2 cups fresh spinach
- 4 ounces cream cheese
- 1/2 cup freshly grated Parmesan cheese
- 1 tablespoon fresh lemon juice
Instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Sauté the fresh spinach in a medium skillet over medium heat for 2-3 minutes until completely wilted.
- Transfer to a clean kitchen towel and squeeze out all excess moisture.
- Mix the squeezed spinach with softened cream cheese and freshly grated Parmesan in a bowl until well combined.
- Pat the salmon fillets completely dry with paper towels, then season both sides generously with blackening seasoning.
- Cut a deep pocket into the thickest part of each fillet using a sharp knife.
- Stuff each pocket with the spinach-cheese mixture, using about 2-3 tablespoons per fillet.
- Place the stuffed salmon on the prepared baking sheet and drizzle with fresh lemon juice.
- Bake for 15-20 minutes until the fish flakes easily with a fork and the internal temperature reaches 145°F.
- Rest the salmon for 2-3 minutes before serving.
Notes
- Squeeze spinach thoroughly: After wilting, wrap the spinach in a clean kitchen towel and twist it tight to remove every drop of water.
- Create the perfect pocket: Cut at a 45-degree angle into the thickest part of each fillet, about three-quarters through.
- Press seasoning firmly: Use your palms to press the seasoning into the salmon flesh.
- Don’t overstuff: Use only 2-3 tablespoons of filling per fillet.
- Room temperature cream cheese: Softened cream cheese mixes more easily with the spinach and Parmesan.
- Test doneness properly: The salmon is ready when it flakes easily with a fork and reaches 145°F internally.