Tasty Salmon with Spinach Parmesan

• Lemon wedges: slice them fresh for serving
• Salt: rounds out all the flavors
• Black pepper: grind it fresh for a spicy kick
• Onion powder & garlic powder: these give the classic blackened flavor, keep 'em dry and fresh
• Paprika: smoked if you can, brings a bit of heat—Spanish paprika is awesome
• Olive oil: go for extra virgin—helps get that golden crust
• Garlic: freshly minced for more flavor
• Parmesan: ideally freshly grated, pours on the savory goodness
• Cream cheese: soft and smooth, keeps the filling nice and moist
• Fresh spinach: packs in vitamins and flavor for the filling
• Salmon fillets: pick ones that are fresh and firm, look for shiny color

Always go for the freshest, best ingredients you can—especially with fish, you really taste the difference.

Step-by-step guide

Dishing up:

Set the salmon on plates and squeeze some fresh lemon over the top. Add a side like roasted veggies or a crisp salad if you want.

Bake it off:

After searing, put the fillets in a baking dish and bake in a 175°C oven for about ten to twelve minutes. You'll know it's done when you can flake it with a fork and the filling's hot.

Pan frying the salmon:

Pour olive oil in a big pan and get it hot. Fry the salmon (stuffed side up) on medium-high—about three minutes per side to make a tasty crust.

Spread the spice blend:

Mix your paprika, onion powder, garlic powder, black pepper, and salt in a bowl. Rub it all over the top and cut side of each stuffed fillet.

Stuff 'em up:

Pack a generous scoop of the creamy spinach filling into each salmon pocket—try not to overfill so nothing falls out.

Get the salmon ready:

Take a sharp knife and slice a pocket into each fillet (not all the way through). This will hold your filling in place while it cooks.

Make the spinach filling:

Sauté spinach in a pan over medium until wilted. Drain out any liquid, then mix in cream cheese, parmesan, and chopped garlic in a bowl. Season with salt and pepper, and stir till it’s all creamy.

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Good to know

Full of protein and those good omega-3 fats
Tastes awesome cold for lunch the next day
Make it ahead, bake it later
Parmesan is my big favorite here. I used to put it on just about everything as a kid. It gives the filling extra flavor—my daughter always asks for this one on Sunday!

Storing leftovers

If there's any left, just cover and chill the stuffed salmon in the fridge for up to two days. Reheat gently in the oven so it doesn't dry out. Or eat it cold—it's perfect tossed in a salad for a protein boost.

Swap the ingredients

If parmesan's not your thing, try aged gouda or pecorino instead. Don't have spinach? Chard or blanched kale works too. For folks who can't do dairy, grab a vegan cream cheese for the filling.

Serving ideas

This goes especially well with some light baked veggies or a colorful salad with vinaigrette. I love adding a big spoonful of lemony yogurt dip too. Mashed potatoes are a perfect match.

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Culture notes

Stuffed salmon is a take on classic salmon eats from Scandinavia and North America. Punchy seasonings like paprika and garlic are now super common here. Adds a bit of Cajun flavor to everyday German meals.

I served this once without any lemon wedges and instantly noticed it was missing that zing. Now, I always put a bunch of lemon out for folks to squeeze over the top.

Recipe FAQs

→ What goes well on the side with this meal?

Try it with potatoes, a simple salad, oven-roasted veggies, or even some rice. They all go great with stuffed salmon.

→ Could I grill the salmon instead?

Sure! Pop it on a grill tray and cook each side a few minutes until it's done inside.

→ How do I turn up the heat in this dish?

You can mix in chili flakes or a pinch of cayenne for more spiciness in the seasoning.

→ Is frozen spinach okay to use?

No problem! Thaw it first, squeeze out the water, and you're good to go for the filling.

→ How do I check if my salmon is fully cooked?

It's ready when you can flake it apart with a fork and there's no translucent part inside.

→ What can I swap in for parmesan?

Try using grated Gouda or Pecorino instead—both work just fine for the filling.