Cajun Salmon Cheese (Printable Version)
Bold, creamy cheese packs into salmon with Cajun sizzle for an easy, tasty meal loaded with texture and punchy spice.
# What You'll Need:
→ Salmon
01 -
4 salmon fillets (about 5 ounces each) with the skin left on
→ Seasonings
02 -
1 tablespoon Cajun blend
03 -
Salt as you like
04 -
Ground black pepper, as much as you want
05 -
1 teaspoon dried marjoram
06 -
2 teaspoons smoked or mild paprika
→ Filling
07 -
4 cloves garlic, finely chopped
08 -
2 ounces sharp cheddar cheese, shredded up
09 -
6 ounces cream cheese, left out to soften
→ Cooking Fats
10 -
1 tablespoon butter, split in two
11 -
4 tablespoons avocado oil, split between batches
→ Garnish and Serving
12 -
Fresh parsley, chopped, for topping
13 -
Lemon wedges for squeezing
# Step-by-Step Guide:
01 -
Once you’re done cooking, set the salmon on a plate. Toss some parsley on top and set a few lemon wedges next to each one.
02 -
Pour in the last bit of avocado oil and go through the same steps for your other two fillets. Sear with the skin down for 6 minutes, flip ‘em over, drop in the rest of the butter, and keep cooking 5 more minutes.
03 -
Flip the fillets real carefully, add about half a tablespoon of butter to the pan, then keep cooking for five more minutes until they’re done. Take them out, making sure none of the filling slides out.
04 -
Warm up 2 tablespoons avocado oil on medium-high in a big nonstick pan. Lay down 2 salmon fillets skin-side first and let them cook for 6 minutes. The pink should look cooked three-quarters up the sides.
05 -
Spoon the creamy filling into each salmon pocket so it’s filled up pretty evenly.
06 -
Stir together the cream cheese, shredded cheddar, chopped garlic, and Cajun blend in a bowl till it’s smooth. Give it a taste and tweak the seasoning if you want.
07 -
Rub paprika, marjoram, salt, and pepper all over your salmon, using your hands to help the spices stick. Set them aside while you keep going.
08 -
Grab a paring knife and gently make a slit in each fillet’s side, going almost all the way through. Don’t cut the whole thing open.
# Additional Notes:
01 -
Don’t crowd your skillet—two fillets at a time is best so everything gets nicely browned.
02 -
Want to skip the stovetop? Bake the stuffed salmon at 375°F (191°C) for 15 to 18 minutes until it’s cooked through.
03 -
Stash any leftovers in the fridge, covered, and try to eat within 2-3 days.