Stuffed Salmon with Spinach

This blackened salmon stuffed with spinach and Parmesan transforms simple ingredients into an elegant dinner that looks and tastes like it came from a fine dining restaurant. The contrast between the boldly spiced exterior and creamy, cheesy interior creates a flavor profile that will impress even the pickiest eaters in your household.

I first created this recipe when trying to elevate our usual salmon night, and it's become our go to special occasion meal without the special occasion effort. My husband now requests it whenever we want to feel fancy without leaving home.

Ingredients

• 4 salmon fillets skinless and about 6 oz each for proper stuffing capacity
• 2 cups fresh spinach which wilts down perfectly and provides earthy flavor
• ½ cup cream cheese softened for easy mixing and creamy texture
• ⅓ cup grated Parmesan cheese for that nutty savory depth
• 2 cloves garlic minced to infuse the filling with aromatic flavor
• 1 tablespoon olive oil for searing without sticking
• 1 teaspoon paprika brings smokiness and beautiful color to the crust
• ½ teaspoon garlic powder enhances the flavor profile throughout
• ½ teaspoon onion powder adds subtle sweetness to balance the spices
• ½ teaspoon black pepper for that essential peppery kick
• Salt to taste allows you to control sodium levels
• Lemon wedges for serving adds brightness that cuts through richness

Step-by-Step Instructions

Make The Filling

Cook fresh spinach in a skillet over medium heat for 2 to 3 minutes until completely wilted. Be sure to drain any excess liquid thoroughly to prevent a watery filling. In a medium bowl combine the wilted spinach softened cream cheese grated Parmesan and minced garlic. Season with a touch of salt and pepper then stir everything until you have a smooth creamy mixture with evenly distributed ingredients.

Prepare The Salmon

Using a sharp knife carefully cut a horizontal pocket into the side of each salmon fillet creating a space for the filling without cutting all the way through. Aim for a pocket that extends about three quarters of the way into each fillet leaving enough intact salmon to hold the filling. Divide the spinach cheese mixture evenly among the fillets gently pressing it into each pocket until well filled but not overflowing.

Season The Exterior

Create your blackening spice blend by combining paprika garlic powder onion powder black pepper and salt in a small bowl ensuring all spices are evenly distributed. Take your time to thoroughly coat the outside of each stuffed fillet with this seasoning mixture paying special attention to the top surface which will form the beautiful crust during cooking.

Sear And Bake

Heat olive oil in a large skillet over medium high heat until shimmering but not smoking. Carefully place the salmon fillets top side down first and sear for about 2 to 3 minutes until a dark crust forms. Gently flip and sear the other side for another 2 minutes. Transfer the seared fillets to a baking dish and finish in a preheated 350°F oven for 10 to 12 minutes until the salmon flakes easily but remains moist inside.

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The real secret to this recipe is the high quality Parmesan cheese. I spent years using the pre grated stuff from a green can before discovering how much depth real Parmigiano Reggiano adds to the filling. That nutty complexity completely transforms what could be a simple stuffed fish into something truly memorable.

Selecting The Perfect Salmon

When shopping for salmon for this recipe look for thick center cut pieces that are at least 1 inch thick. These will be easier to stuff without breaking. Wild caught salmon typically has better flavor but sustainable farm raised works well too. The color should be vibrant and the fish should smell fresh and clean not fishy. If possible ask your fishmonger to remove the skin and pin bones to save you preparation time at home.

Make Ahead Options

You can prepare the stuffed salmon up to 8 hours before cooking. Simply complete all steps up through filling the salmon then cover tightly and refrigerate. The seasoning should be applied just before cooking for the best crust. Alternatively the spinach filling can be made up to 2 days ahead and stored separately. This makes the final assembly quick and easy when you're ready to cook allowing you to present a seemingly complex dish with minimal effort right before serving.

Serving Suggestions

This stuffed salmon pairs beautifully with sides that complement without overwhelming. Try serving with lemon herb rice pilaf which soaks up any juices from the fish. Roasted asparagus or Brussels sprouts provide a nice textural contrast while also adding nutritional balance. For a lighter option a simple arugula salad with lemon vinaigrette brings brightness that cuts through the richness of the dish. If you're serving for a special occasion consider starting with a light soup like cucumber gazpacho in summer or butternut squash in cooler months.

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Frequently Asked Questions About Recipes

→ Can I prepare the stuffed salmon ahead of time?

Yes, you can prepare the stuffed salmon up to 8 hours in advance. Assemble the filling, stuff the salmon, and apply the spice rub, then keep refrigerated until ready to cook. Allow the salmon to sit at room temperature for 15 minutes before cooking for more even results.

→ What can I substitute for cream cheese in the filling?

Ricotta cheese makes an excellent substitute for cream cheese, offering a similar creaminess with a lighter texture. Greek yogurt (strained to remove excess moisture) or mascarpone can also work well, though each will slightly alter the flavor profile of the filling.

→ How do I know when the salmon is perfectly cooked?

Perfectly cooked salmon should flake easily with a fork but still maintain moisture. The center should be slightly translucent and reach an internal temperature of 125°F (52°C) for medium-rare or 145°F (63°C) for well-done. The fish will continue cooking slightly after removing from heat.

→ What sides pair well with this dish?

This salmon pairs beautifully with roasted asparagus, garlic mashed potatoes, or wild rice pilaf. For a lighter meal, serve alongside a crisp arugula salad with lemon vinaigrette or roasted Brussels sprouts. A simple lemon-butter sauce drizzled over the plate elevates the presentation.

→ Can I use frozen spinach instead of fresh?

Yes, frozen spinach can be substituted for fresh. Thaw completely and squeeze out all excess moisture using a clean kitchen towel or cheesecloth before mixing with the cheese. You'll need about 1/2 cup of thawed, squeezed frozen spinach to replace the 2 cups of fresh spinach called for in this dish.

→ How spicy is the blackened seasoning?

The blackening seasoning as written provides flavor without significant heat. The paprika adds color and mild smoky notes while the garlic and onion powders contribute savory depth. For a spicier version, add 1/4 to 1/2 teaspoon of cayenne pepper to the spice mix.