- Prepare the Filling:
- In a medium skillet over medium heat, warm 1 tablespoon of olive oil.
- Add the minced garlic and sauté for about 30 seconds until fragrant.
- Add the spinach and cook, stirring frequently, until wilted (about 2–3 minutes).
- Remove from heat, stir in the grated Parmesan, lemon zest (or a squeeze of lemon juice, if using), and season lightly with salt and pepper. Set aside to cool slightly.
- Prepare the Salmon:
- Pat the salmon fillets dry with paper towels and lightly season with salt and pepper.
- Using a sharp knife, carefully create a pocket in each fillet by cutting a horizontal slit along the thick side (be careful not to cut all the way through). Alternatively, if your fillets are already thick, you can butterfly them open.
- Spoon the spinach-Parmesan mixture into each pocket. If needed, secure the opening with a toothpick to keep the filling inside during cooking.
- Season the Salmon:
- In a small bowl, combine all the ingredients for the blackening spice mix.
- Rub a light coating of olive oil over the exterior of each stuffed salmon fillet.
- Generously sprinkle the blackening spice mix on all sides of the fillets, pressing lightly to help the spices adhere.
- Sear and Blacken:
- Heat a heavy, preferably cast-iron skillet over medium-high heat. When very hot, add 1 tablespoon of olive oil.
- Place the salmon fillets (stuffed side up) into the skillet. Sear for about 2 minutes without moving them, allowing a dark, flavorful crust to form.
- Carefully flip the fillets and sear the other side for an additional 2 minutes.
- Finish Cooking:
- For thicker fillets or a gentler finish, transfer the skillet to a preheated oven at 400°F (200°C) and bake for an additional 5–8 minutes, or until the salmon is just cooked through and the internal temperature reaches about 125–130°F (52–54°C) for medium-rare (or longer for firmer doneness).
- Alternatively, if your fillets are thin, you may finish cooking entirely on the stovetop over slightly lower heat—just be sure to monitor closely to avoid overcooking.
- Serve:
- Remove the salmon from the oven or skillet and let rest for a couple of minutes.
- If desired, remove any toothpicks.
- Garnish with a light dusting of extra Parmesan and a sprinkle of fresh chopped parsley or additional lemon zest.
- Serve alongside your favorite sides—such as roasted vegetables, a crisp salad, or a light rice pilaf—for a complete meal.
Tips & Variations
- Filling Variations:
For an extra layer of flavor, try stirring in a spoonful of cream cheese or crumbled feta with the spinach and Parmesan. - Spice Adjustments:
If you prefer a milder flavor, reduce the cayenne pepper; for more heat, add an extra pinch. - Cooking Method:
A cast-iron skillet works best for developing the signature blackened crust, but you can also use a grill pan over high heat for a subtly smoky flavor.
Enjoy this Blackened Salmon Stuffed with Spinach and Parmesan for a dish that beautifully balances spicy, savory, and cheesy elements—perfect for a special dinner or when you want to impress your guests with minimal fuss!