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Thick salmon with a spicy crisp outside and soft, juicy middle hits different, trust me. Stuff it full of silky spinach and Parmesan—that’s next-level. It’s the meal my crew keeps asking for—the blend of toasty spices and that crazy-tender fish? Nothing else compares.
This combo happened when I was over the same old salmon. First time my kid called it “restaurant fancy,” I laughed, but yeah—she was right. And don’t skip the extras—they taste even better cold the next day.
Tasty Ingredients & Picking Advice
- Salmon fillets: Reach for the thick, center bits that feel solid and are brightly colored. Wild, if you can swing it, rocks, but don’t sweat if store fish is all you’ve got
- Fresh spinach: You want leaves that snap and shine. It shrinks as it cooks, so more is better here
- Parmesan cheese: Real-deal Parmigiano-Reggiano gives extra flavor to the filling
- Cream cheese: Go for full-fat and let it sit out so it’ll blend nicely
- Fresh garlic: Don’t bother with the jar stuff—real cloves hit harder
- Quality spices: Spices should still smell fresh. If they’re hardly sniffable, time to replace
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Step-by-Step for Cooking
Get Everything Ready (10 minutes)
Set cream cheese out to soften for half an hour
Dry salmon really well
Mince up garlic while you’re waiting on the cheese
Dump all your spices together in a tiny bowl
Mix Up the Filling (15 minutes)
Pour some olive oil in your pan and heat it until it’s shimmery
Toss garlic in and stir non-stop so it doesn’t burn
Toss spinach in a few handfuls at a time so it all gets wilted
Squeeze out any watery stuff with a flat spoon or your hands
Stir in the soft cream cheese and shredded Parmesan until the mix is smooth
Get Salmon Ready (10 minutes)
Slice each fillet sideways to make a deep slit
Keep a little bit connected to hold it all together
Salt and pepper both inside and out
Mix up the blackened seasoning and rub over both sides
Stuff 'Em and Bake (20-25 minutes)
Heat the oven up to 375°F
Push the spinach-mix inside every pocket
Lay the salmon out on a greased tray—don’t let 'em overlap
Bake until it flakes when you poke it, but make sure it stays juicy
Let it hang out for 5 minutes so the juices lock in
Salmon always felt like a treat growing up by the water. This creamy, cheesy filling reminds me of my grandma’s spinach dish, but fancier. Every time, the smell of those spices brings back big family dinner memories.
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Top Chef Tricks
For juicy, flaky salmon, go for 145°F in the middle
Lightly slash the fish skin to stop it from curling up when it cooks
Let the fish sit a few minutes before serving so it stays moist
I’ve cooked a ton of salmon in my time. This one’s my best—the way that punchy crust forms outside and the middle stays creamy? Seriously, it’s the top meal I serve to friends and family. They’re always wowed. Try it, you’ll see.