Blackened Salmon Stuffed with Creamy Spinach – 30-Minute Irresistible Dinner

Introduction

If there’s one dish I crave when I want something both comforting and bold, it’s blackened salmon stuffed with creamy spinach. That rich, smoky crust paired with a tangy, garlicky spinach filling is pure magic. The first time I made this dish, I was just trying to clean out the fridge — but what came out of my oven that night was restaurant-level.

This recipe is my go-to when I need a showstopper without spending hours in the kitchen. It’s easy enough for a Tuesday, but fancy enough for a date night. Whether you’re a seafood lover or just looking to mix up your dinner routine, this blackened salmon stuffed with creamy spinach deserves a spot on your table.

Let’s dive into how to make this creamy, flaky, flavor-packed beauty.

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Why Blackened Salmon Works So Well

Blackened salmon is coated in a punchy Cajun-inspired spice blend and seared over high heat to form a savory crust. The outside turns dark and crisp, while the inside stays juicy and tender. It’s the perfect contrast to a soft, creamy spinach filling.

When that creamy spinach filling melts into every bite, the balance of heat, salt, richness, and freshness is irresistible. And because salmon is naturally fatty and flavorful, it holds up beautifully to both the spices and the stuffing.

This creamy spinach stuffed salmon is bold, satisfying, and unforgettable — and it comes together in under 30 minutes.

Need a crunchy side? Try my Crispy Air Fryer Potato Slices.

Want more spinach in your life? Spinach Egg Cheese Bake is a cozy option.

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Ingredients for Stuffed Blackened Salmon

The beauty of this blackened salmon stuffed with creamy spinach is that it uses simple ingredients with bold impact. Here’s what you’ll need:

For the salmon:

• 4 salmon fillets (skin-on or skinless)
• 1 tbsp olive oil
• 1 tsp smoked paprika
• ½ tsp garlic powder
• ½ tsp onion powder
• ¼ tsp cayenne (adjust to taste)
• ½ tsp dried thyme
• Salt and black pepper

For the creamy spinach stuffing:

• 1 cup fresh baby spinach
• 2 garlic cloves, minced
• ½ cup cream cheese
• 2 tbsp sour cream or plain Greek yogurt
• ¼ cup grated Parmesan
• Zest of 1 lemon

That’s it. You don’t need a dozen spices or hard-to-find cheeses. Just real, flavorful staples that melt together in the best way.

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Making the Creamy Spinach Filling

Sauté your garlic and spinach until wilted — just about 2 minutes. Turn off the heat and stir in the cream cheese, sour cream, Parmesan, and lemon zest. You want a creamy, scoopable filling that’s rich but still light.

Let the mixture cool slightly before stuffing. This helps it firm up and makes it easier to handle. You can even chill it for 10 minutes to make stuffing less messy.

Tip: Use this same filling in Baked Stuffed Chicken Crescent Rolls for another dinner winner.

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How to Stuff Salmon Like a Pro

This step looks fancy but is totally doable, even if you’ve never stuffed salmon before.

1. Pat your salmon fillets dry and place them on a cutting board.
2. Using a sharp knife, carefully slice a deep pocket into the side of each fillet — don’t cut all the way through.
3. Fill each pocket with a heaping spoonful of the creamy spinach stuffing.
4. Press the opening closed with your fingers or secure with toothpicks if needed.

The key to successful blackened salmon stuffed with creamy spinach is not overfilling. You want the stuffing to stay inside while it cooks, not ooze out.

Meal prep tip: You can prep the salmon and filling in advance and assemble just before cooking.

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How to Get That Perfect Blackened Crust

After stuffing your salmon, it’s time to blacken it.

In a small bowl, mix the paprika, garlic powder, onion powder, cayenne, thyme, salt, and pepper. Rub this mixture all over the top and sides of each stuffed fillet. This is where the smoky flavor comes in.

Heat olive oil in a skillet until shimmering. Add the fillets (top side down) and sear for 3 to 4 minutes — don’t move them around. Flip carefully and cook the other side for 3 minutes.

For thicker fillets, finish in a 375°F oven for 5 minutes to ensure they’re cooked through.

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Serving Suggestions

This blackened salmon stuffed with creamy spinach is a full meal on its own, but I love serving it with something bright or crunchy on the side.

Some of my favorite pairings:

• Herbed rice or lemon couscous
• Roasted asparagus or green beans
• A fresh salad with citrus vinaigrette
• Garlic mashed cauliflower

This dish is rich, so pair it with something that balances the texture and cuts through the creaminess.

Looking for something snacky and satisfying? Try my Zucchini Feta Spinach Fritters.

Or go savory and flaky with: Tuna Puff Pastry Pie

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Reheating and Storing

Stuffed salmon doesn’t usually last long in my house, but if you do have leftovers, they store and reheat beautifully.

Storage tips:

• Store in an airtight container in the fridge for up to 2 days
• Reheat gently in a covered skillet with a splash of water or broth
• Avoid microwaving — it dries out the fish and can make the filling separate

I like flaking leftover blackened salmon stuffed with creamy spinach into warm pasta with olive oil and lemon or stuffing it into a wrap with greens for a next-day lunch.

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Dairy-Free or Budget-Friendly Options

You can absolutely make this blackened salmon stuffed with creamy spinach work for different diets or budgets.

Dairy-free swaps:

• Use vegan cream cheese and coconut cream
• Swap Parmesan for nutritional yeast
• Make sure your Cajun spice mix is dairy-free

On a budget?

• Use frozen spinach instead of fresh (just thaw and squeeze dry)
• Substitute salmon with tilapia or cod fillets (just adjust cook time)

No matter how you adapt it, this recipe stays satisfying and full of personality.

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Frequently Asked Questions

How long does it take to blacken salmon?
It takes about 3–4 minutes per side in a hot skillet, plus 5 minutes in the oven if your fillets are thick.

What ingredients are in stuffed salmon with spinach?
Fresh salmon, cream cheese, sour cream or Greek yogurt, garlic, spinach, Parmesan, lemon zest, and spices.

Is blackened salmon healthy to eat?
Yes. Salmon is rich in omega-3s and protein. Just be mindful of sodium if you’re using store-bought blackening seasoning.

What’s the difference between pan-seared and blackened salmon?
Pan-seared salmon uses minimal seasoning and oil. Blackened salmon is coated in a spice rub that forms a flavorful, dark crust when seared.

Is this blackened salmon recipe spicy?
It has a mild kick, but you can adjust the heat by reducing the cayenne or skipping it altogether.

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Conclusion

If you’ve never tried blackened salmon stuffed with creamy spinach before, now is the time. It’s the kind of recipe that looks and tastes like you spent hours — but actually comes together in 30 minutes. The smoky spice crust, the creamy spinach filling, the rich, flaky salmon… it’s everything a cozy dinner should be.

Let me know if you make it — and how you put your own twist on it. I love hearing what’s cooking in your kitchen.

Hungry for more cozy, creamy comfort food?
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About Hailee Nova

Hi! I’m Hailee Nova — a passionate home cook, recipe creator, and lover of all things baked, creamy, and comforting. HaileeRecipes.com is my little corner of the internet where I share easy, approachable, and delicious homemade recipes that anyone can make — whether you’re a beginner in the kitchen or just looking for something new to try. My journey into the kitchen began when I was young, inspired by my grandmother who could bake magic without a recipe card. Over time, cooking became my happy place — a space to create, learn, and connect.

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