Chef’s Corner

Chef Tiara Smith

Chef Tiara Smith

Photos by Carēs JaRon

“This intensely flavored salmon recipe is everything you could imagine.”

Stuffed Blackened Salmon with Cream and Brussels Sprouts

Course: Dinner 
Cuisine: American
Prep Time: 15 minutes 
Cook Time: 15 minutes
Total Time: 30 minutes
Serving Size: 4


  • 6 oz skin-on salmon filets (4) 
  • 2 tsp garlic powder
  • ½ lemon
  • 1 tsp onion powder
  • 1 tsp dried oregano
  • 1 tbsp parsley
  • 1 cup fresh spinach
  • ½ tsp black pepper
  • ½ tsp cayenne pepper
  • 2 tsp smoked paprika
  • 1 tsp salt
  • ½ tsp Old Bay
  • 2 tsp ground cumin
  • 5 tbsp butter
  • 1 oz cream cheese
  • 2 cups heavy whipping cream
  • 1 cup parmesan cheese
  • canola oil
  • Brussels sprouts


Blackened Salmon

  1. Pat salmon dry and brush the tops with oil.
  2. Mix black and cayenne pepper, smoked paprika, salt, ground cumin, and Old Bay together in a shallow bowl.
    • Place each salmon filet flesh side down in the seasoning and push firmly to evenly coat the fish. 
  3. Cut a two-inch hole on the side of salmon and stuff with fresh spinach. 
  4. Lightly brush a heavy-bottomed skillet or cast-iron skillet with butter or oil and heat on high for 1-2 minutes. 
    • You’ll know it’s ready when a dash of water sizzles on the pan. 
  5. Place salmon (seasoned side) down and cook on high for 2-3 minutes 
  6. Flip each filet over, turn the heat to medium, and brush tops with oil, lemon juice, and chopped parsley.
  7. Continue cooking for 6-8 minutes or until the internal temperature reaches 145F. 
    • If the bottom becomes too crispy, turn down the heat or place salmon on its side to finish cooking. 
  8. In a saucepan add remainder of butter and let melt. 
  9. Pour in heavy whipping cream and bring to a simmer. 
    • Add cream cheese and parmesan cheese
  10. Once mixture has a creamy consistency, place mixture on each filet. 

Brussel Sprouts

  1. Clean and cut Brussels sprouts in half and coat in ½ tsp of oil of your choice.
  2. Place flat side down in hot skillet and 1/3 cup of water.
  3. Cover and cook for 6 minutes or until tender and crisp.
  4. Enjoy!

• Use cold fish and a very hot pan for additional blackening. 
• Don’t move fish after you place it in pan. 

Chef Tiara Smith is the founder and creator of The Drop Off Chef, a lunch delivery service. To order, visit her website or follow her on Facebook and Instagram.