05/15/2026
Creamy Spinach Stuffed Blackened Salmon
Prep time: 15 minutes | Cook time: 15 minutes | Yields: 4 servings
Ingredients
For the Salmon & Crust:
4 thick, center-cut skinless salmon fillets (about 6-8 oz each)
1 tbsp smoked paprika
1 tsp garlic powder
1 tsp onion powder
½ tsp cayenne pepper (adjust to your heat preference)
1 tsp dried oregano
1 tsp brown sugar (this is the secret to that dark, caramelized crust)
1 tsp kosher salt
½ tsp freshly cracked black pepper
2 tbsp olive oil (for searing)
For the Creamy Spinach Filling:
4 oz (115g) cream cheese, softened to room temperature
¼ cup grated Parmesan cheese
2 cloves garlic, finely minced
1 cup fresh baby spinach, finely chopped (or ½ cup thawed, thoroughly drained frozen spinach)
¼ tsp red pepper flakes (optional, for a little kick)
Pinch of salt and black pepper
For the Pan Sauce & Garnish:
3 tbsp unsalted butter
3 cloves garlic, minced
Fresh chives, finely chopped (as seen in the photo)
Lemon wedges, for serving
Instructions
1. Prepare the Creamy Spinach Filling
In a medium mixing bowl, combine the softened cream cheese, Parmesan cheese, minced garlic, chopped spinach, red pepper flakes, salt, and pepper.
Mash and stir with a fork until the mixture is thoroughly combined and smooth. Set aside.
2. Prep and Stuff the Salmon
Pat the salmon fillets completely dry with paper towels. (A dry surface is essential for a good crust).
Place a fillet flat on a cutting board. Using a sharp knife, carefully slice a horizontal slit into the side of the salmon to create a "pocket." Do not cut all the way through to the other side. Repeat for all four fillets.
Gently open each pocket and spoon about 1-2 tablespoons of the spinach filling inside. Press the edges of the salmon slightly to close the pocket (you can secure it with a toothpick if it feels too open, just remember to remove it later).
3. Season the Salmon
In a small bowl, whisk together the smoked paprika, garlic powder, onion powder, cayenne, oregano, brown sugar, kosher salt, and black pepper to create your blackened seasoning.
Generously rub this spice mixture exclusively over the top and sides of the stuffed salmon fillets.
4. Sear for the Crust
Preheat your oven to 375°F (190°C).
Heat the olive oil in a large, oven-safe skillet (cast iron works best) over medium-high heat until it begins to shimmer and lightly smoke.
Carefully place the salmon fillets in the skillet, seasoned-side down. Sear undisturbed for about 3-4 minutes until a dark, dark crust forms (the brown sugar and spices will caramelize beautifully).
Very carefully, using a wide spatula, flip the salmon fillets over so the crust is facing up.
5. Bake and Make the Butter Sauce
Immediately transfer the skillet to the preheated oven. Bake for 6-10 minutes, depending on the thickness of your fillets, until the salmon is cooked through and flakes easily with a fork, and the filling is hot and gooey.
Remove the skillet from the oven (handle will be hot!) and place it back on the stove over low heat.
Drop the 3 tablespoons of butter and the extra minced garlic into the pan alongside the salmon. As the butter melts and foams, it will mix with the pan juices and leftover blackened spices.
Spoon this spicy garlic butter continuously over the top of the salmon fillets for about 1 minute.
6. Garnish and Serve
Transfer the salmon to a serving platter.
Pour the remaining garlic butter pan sauce directly over the top of the fish.
