🐟 Blackened Salmon Stuffed with Spinach & Parmesan
Mediterranean Style
🫒 Description
This Blackened Salmon is pan-seared with warm Mediterranean spices, then stuffed with a creamy spinach and Parmesan filling that melts right into the fish. The outside is smoky and slightly spicy, while the inside stays tender, juicy, and rich. It’s elegant enough for guests but easy enough for a weeknight dinner—high-protein, low-carb, and packed with flavor.
📝 Ingredients (Serves 2–3)
For the Salmon
-
2–3 salmon fillets (skin on or off, thick cut)
-
2 tbsp olive oil
-
Juice of ½ lemon
Blackened Spice Mix
-
1 tsp smoked paprika
-
½ tsp garlic powder
-
½ tsp onion powder
-
½ tsp dried oregano
-
¼ tsp cayenne pepper (adjust to taste)
-
¼ tsp black pepper
-
½ tsp salt
Spinach & Parmesan Filling
-
1 tbsp olive oil
-
2 cloves garlic, minced
-
2 cups fresh spinach, chopped
-
⅓ cup grated Parmesan cheese
-
2 tbsp cream cheese or Greek yogurt (optional, for creaminess)
-
Pinch of nutmeg (optional)
-
Black pepper to taste
👩🍳 Instructions
-
Prepare the filling
Heat olive oil in a pan over medium heat. Add garlic and sauté 30 seconds.
Add spinach and cook until just wilted. Remove from heat.
Stir in Parmesan, cream cheese (if using), nutmeg, and black pepper. Let cool slightly. -
Prepare the salmon
Pat salmon dry. Using a sharp knife, carefully cut a pocket lengthwise into each fillet (don’t cut all the way through). -
Stuff the salmon
Spoon spinach mixture into the pocket. Press gently to seal. -
Season
Mix all blackened spices. Rub salmon generously with olive oil, spice mix, and lemon juice. -
Cook
Heat a heavy skillet (cast iron works best) over medium-high heat.
Sear salmon 3–4 minutes per side until blackened and cooked through (internal temp ~63°C / 145°F). -
Rest & serve
Rest 2 minutes before serving. Finish with extra lemon or a drizzle of olive oil.
🍽️ Serving Suggestions
-
With lemon herb rice or quinoa
-
Alongside roasted Mediterranean vegetables
-
Over a fresh arugula & tomato salad
-
With garlic yogurt or tzatziki on the side
❓ Q & A
Q: Can I bake this instead of pan-searing?
A: Yes! Bake at 200°C (400°F) for 15–18 minutes, then broil 2 minutes for color.
Q: Is this recipe spicy?
A: Mild-medium. Reduce cayenne or skip it for a gentler flavor.
Q: Can I use frozen spinach?
A: Yes—thaw fully and squeeze out all excess water before using.
Q: What can replace Parmesan?
A: Pecorino Romano or feta (for a more Mediterranean tang).
Q: How do I know salmon is cooked?
A: It should flake easily and be opaque in the center.
