This creamy Cajun stuffed salmon recipe is sure to become a staple in your dinner plans! Perfectly cooked salmon fillets are filled with a creamy Cajun spice cheese filling in this easy and elegant seafood dinner.
Ingredients
▢4 salmon fillets, 5 ounces each, with skin
▢2 teaspoons smoked or sweet paprika
▢1 teaspoon dried marjoram leaves
▢Salt and freshly ground pepper, to taste
▢6 ounces cream cheese, softened
▢2 ounces of finely grated cheddar cheese
▢4 chopped garlic cloves
▢1 tablespoon Cajun seasoning
▢3 tablespoons of avocado oil, divided (olive oil can also be used)
▢1 tablespoon of butter, divided
▢Chopped fresh parsley for garnish
▢lemon wedges, to serve
Instructions
Using a paring knife, cut a cut on the side of each salmon fillet to create a pocket. Do not cut all the way through.
raw salmon fillets with pockets
Season the salmon fillets with paprika, marjoram, salt and pepper. Rub the seasonings with your fingers. Set aside.
In a mixing bowl, combine softened cream cheese, cheddar cheese, garlic and Cajun seasoning; mix and stir until well incorporated. Taste and adjust accordingly. If you like the filling hotter, add a little cayenne pepper.
Put the seasoned cheese mixture in the pockets of the fish.
raw salmon fillets filled with creamy Cajun stuffing
Heat 1 ½ tablespoons of avocado oil (or olive oil) in a large non-stick skillet over medium-high heat.
Add 2 salmon fillets to pan, skin side down.
Cook for 6 minutes, or until the fillets are cooked about three-quarters of the way through.
Using a fish spatula, carefully turn the fillets; add ½ tablespoon of butter and continue cooking for 5 more minutes, or until they are well cooked.
Slowly remove the cooked fish from the pan, trying not to lose any of the filling. Set the fish aside.
Add the remaining oil to the pan; cook the two remaining fillets for 6 minutes; turn over, add the remaining butter and continue cooking for 5 more minutes.
Remove from heat.
Garnish salmon with chopped parsley.
Serve with lemon wedges.