{"id":4918,"date":"2026-02-03T09:54:12","date_gmt":"2026-02-03T09:54:12","guid":{"rendered":"https:\/\/infokothabd.com\/eng\/?p=4918"},"modified":"2026-02-03T09:54:12","modified_gmt":"2026-02-03T09:54:12","slug":"blackened-salmon-stuffed-with-spinach-and-parmesan","status":"publish","type":"post","link":"https:\/\/infokothabd.com\/eng\/blackened-salmon-stuffed-with-spinach-and-parmesan\/","title":{"rendered":"Blackened Salmon Stuffed with Spinach and Parmesan"},"content":{"rendered":"<h4 data-start=\"118\" data-end=\"139\">For the Salmon<\/h4>\n<ul data-start=\"140\" data-end=\"394\">\n<li data-start=\"140\" data-end=\"174\">\n<p data-start=\"142\" data-end=\"174\">4 salmon fillets, skin removed<\/p>\n<\/li>\n<li data-start=\"175\" data-end=\"198\">\n<p data-start=\"177\" data-end=\"198\">2 teaspoons paprika<\/p>\n<\/li>\n<li data-start=\"199\" data-end=\"227\">\n<p data-start=\"201\" data-end=\"227\">1 teaspoon garlic powder<\/p>\n<\/li>\n<li data-start=\"228\" data-end=\"255\">\n<p data-start=\"230\" data-end=\"255\">1 teaspoon onion powder<\/p>\n<\/li>\n<li data-start=\"256\" data-end=\"284\">\n<p data-start=\"258\" data-end=\"284\">1\/2 teaspoon dried thyme<\/p>\n<\/li>\n<li data-start=\"285\" data-end=\"315\">\n<p data-start=\"287\" data-end=\"315\">1\/2 teaspoon dried oregano<\/p>\n<\/li>\n<li data-start=\"316\" data-end=\"358\">\n<p data-start=\"318\" data-end=\"358\">1\/2 teaspoon cayenne pepper (optional)<\/p>\n<\/li>\n<li data-start=\"359\" data-end=\"394\">\n<p data-start=\"361\" data-end=\"394\">Salt and black pepper, to taste<\/p>\n<\/li>\n<\/ul>\n<h4 data-start=\"396\" data-end=\"436\">For the Spinach Parmesan Stuffing<\/h4>\n<ul data-start=\"437\" data-end=\"630\">\n<li data-start=\"437\" data-end=\"462\">\n<p data-start=\"439\" data-end=\"462\">2 teaspoons olive oil<\/p>\n<\/li>\n<li data-start=\"463\" data-end=\"496\">\n<p data-start=\"465\" data-end=\"496\">2 cups fresh spinach, chopped<\/p>\n<\/li>\n<li data-start=\"497\" data-end=\"524\">\n<p data-start=\"499\" data-end=\"524\">2 cloves garlic, minced<\/p>\n<\/li>\n<li data-start=\"525\" data-end=\"559\">\n<p data-start=\"527\" data-end=\"559\">1\/2 cup cream cheese, softened<\/p>\n<\/li>\n<li data-start=\"560\" data-end=\"594\">\n<p data-start=\"562\" data-end=\"594\">1\/3 cup grated Parmesan cheese<\/p>\n<\/li>\n<li data-start=\"595\" data-end=\"630\">\n<p data-start=\"597\" data-end=\"630\">Salt and black pepper, to taste<\/p>\n<\/li>\n<\/ul>\n<h3 data-start=\"637\" data-end=\"655\">Instructions<\/h3>\n<ol data-start=\"657\" data-end=\"2069\">\n<li data-start=\"657\" data-end=\"848\">\n<p data-start=\"660\" data-end=\"848\"><strong data-start=\"660\" data-end=\"682\">Prepare the salmon<\/strong><br data-start=\"682\" data-end=\"685\" \/>Pat the salmon fillets dry with paper towels. Using a sharp knife, cut a deep pocket into the side of each fillet, being careful not to cut all the way through.<\/p>\n<\/li>\n<li data-start=\"850\" data-end=\"1084\">\n<p data-start=\"853\" data-end=\"1084\"><strong data-start=\"853\" data-end=\"886\">Make the blackening seasoning<\/strong><br data-start=\"886\" data-end=\"889\" \/>In a small bowl, combine paprika, garlic powder, onion powder, thyme, oregano, cayenne pepper (if using), salt, and black pepper. Rub the seasoning evenly over all sides of the salmon fillets.<\/p>\n<\/li>\n<li data-start=\"1086\" data-end=\"1470\">\n<p data-start=\"1089\" data-end=\"1470\"><strong data-start=\"1089\" data-end=\"1130\">Prepare the spinach Parmesan stuffing<\/strong><br data-start=\"1130\" data-end=\"1133\" \/>Heat olive oil in a skillet over medium heat. Add the garlic and saut\u00e9 for about 30 seconds until fragrant.<br data-start=\"1243\" data-end=\"1246\" \/>Add the chopped spinach and cook until wilted, about 1\u20132 minutes. Remove from heat and let cool slightly.<br data-start=\"1354\" data-end=\"1357\" \/>In a bowl, mix the cooked spinach with cream cheese and Parmesan cheese. Season with salt and pepper to taste.<\/p>\n<\/li>\n<li data-start=\"1472\" data-end=\"1621\">\n<p data-start=\"1475\" data-end=\"1621\"><strong data-start=\"1475\" data-end=\"1495\">Stuff the salmon<\/strong><br data-start=\"1495\" data-end=\"1498\" \/>Spoon the spinach Parmesan mixture evenly into the pockets of the salmon fillets, pressing gently to secure the filling.<\/p>\n<\/li>\n<li data-start=\"1623\" data-end=\"1955\">\n<p data-start=\"1626\" data-end=\"1955\"><strong data-start=\"1626\" data-end=\"1645\">Cook the salmon<\/strong><br data-start=\"1645\" data-end=\"1648\" \/>Heat a large skillet over medium-high heat and lightly oil it. Place the stuffed salmon fillets in the skillet and cook for 4\u20135 minutes per side, or until the salmon is blackened on the outside and cooked through on the inside.<br data-start=\"1878\" data-end=\"1881\" \/>Alternatively, bake at <strong data-start=\"1907\" data-end=\"1924\">400\u00b0F (200\u00b0C)<\/strong> for 12\u201315 minutes until flaky.<\/p>\n<\/li>\n<li data-start=\"1957\" data-end=\"2069\">\n<p data-start=\"1960\" data-end=\"2069\"><strong data-start=\"1960\" data-end=\"1969\">Serve<\/strong><br data-start=\"1969\" data-end=\"1972\" \/>Remove from heat and let rest for a minute. Serve hot with lemon wedges or a fresh side salad.<\/p>\n<\/li>\n<\/ol>\n<h3 data-start=\"2076\" data-end=\"2086\">Tips<\/h3>\n<ul data-start=\"2087\" data-end=\"2271\">\n<li data-start=\"2087\" data-end=\"2136\">\n<p data-start=\"2089\" data-end=\"2136\">Use fresh salmon for best texture and flavor.<\/p>\n<\/li>\n<li data-start=\"2137\" data-end=\"2193\">\n<p data-start=\"2139\" data-end=\"2193\">Adjust cayenne pepper based on your spice tolerance.<\/p>\n<\/li>\n<li data-start=\"2194\" data-end=\"2271\">\n<p data-start=\"2196\" data-end=\"2271\">Pair with roasted vegetables or garlic mashed potatoes for a complete meal.<\/p>\n<\/li>\n<\/ul>\n<p data-start=\"2273\" data-end=\"2412\" data-is-last-node=\"\" data-is-only-node=\"\">Rich, flavorful, and perfectly spiced\u2014this blackened salmon stuffed with spinach and Parmesan is an elegant yet easy dish for any occasion.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>For the Salmon 4 salmon fillets, skin removed 2 teaspoons paprika 1 teaspoon garlic powder 1 teaspoon onion powder 1\/2 teaspoon dried thyme 1\/2 teaspoon dried oregano 1\/2 teaspoon cayenne &hellip; <\/p>\n","protected":false},"author":1,"featured_media":4919,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-4918","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-blog"],"_links":{"self":[{"href":"https:\/\/infokothabd.com\/eng\/wp-json\/wp\/v2\/posts\/4918","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/infokothabd.com\/eng\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/infokothabd.com\/eng\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/infokothabd.com\/eng\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/infokothabd.com\/eng\/wp-json\/wp\/v2\/comments?post=4918"}],"version-history":[{"count":1,"href":"https:\/\/infokothabd.com\/eng\/wp-json\/wp\/v2\/posts\/4918\/revisions"}],"predecessor-version":[{"id":4920,"href":"https:\/\/infokothabd.com\/eng\/wp-json\/wp\/v2\/posts\/4918\/revisions\/4920"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/infokothabd.com\/eng\/wp-json\/wp\/v2\/media\/4919"}],"wp:attachment":[{"href":"https:\/\/infokothabd.com\/eng\/wp-json\/wp\/v2\/media?parent=4918"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/infokothabd.com\/eng\/wp-json\/wp\/v2\/categories?post=4918"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/infokothabd.com\/eng\/wp-json\/wp\/v2\/tags?post=4918"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}