Cajun Salmon Cheese (Printable Version)
# What You'll Need:
→ Salmon
01 -
4 salmon pieces (about 5 oz each) with skin left on
→ Seasonings
02 -
1 tablespoon Cajun blend
03 -
Ground black pepper, as much as you like
04 -
Salt, however much you want
05 -
1 teaspoon marjoram, dried
06 -
2 teaspoons smoked or regular paprika
→ Filling
07 -
2 oz cheddar cheese, shredded nice and fine
08 -
6 oz cream cheese, let it get soft
09 -
4 garlic cloves, chopped up small
→ Cooking Fats
10 -
4 tablespoons avocado oil, use half at a time
11 -
1 tablespoon butter, split up
→ Garnish and Serving
12 -
Fresh parsley, chopped up for sprinkling
13 -
Lemon slices for squeezing on at the table
# Steps to Follow:
01 -
Once you're done cooking, transfer the salmon. Top with some chopped parsley and hand out lemon wedges for squeezing.
02 -
Add the last bit of avocado oil for your second round and cook up the other salmon. Sear with the skin down for 6 minutes, then flip, toss in your remaining butter, and let it hang out for 5 more minutes.
03 -
Flip those first fillets gently, slide in half your butter, and keep them on for 5 minutes longer. Take the fillets out and try to keep that cheese filling in place.
04 -
Pour 2 tablespoons of avocado oil into your big nonstick pan and warm it up on medium-high. Drop in 2 salmon fillets with the skin facing down and let them cook until you see most of the fish turning pale, about 6 minutes.
05 -
Fill up those pockets you made in each salmon piece, making sure every one gets the same amount of that cheese mix.
06 -
Take a bowl and mix your softened cream cheese, cheddar, minced garlic, and Cajun seasoning. Stir it really well until it's nice and smooth. Taste and add more seasonings if you want.
07 -
Grab your paprika, marjoram, salt, and black pepper and sprinkle them all over the salmon. Gently rub seasonings in by hand, then put the salmon to the side for now.
08 -
Grab a sharp small knife and carefully slice a pocket into the side of each fillet, but don’t go all the way through.
# Additional Tips:
01 -
You’ll get better browning if you only cook two pieces of salmon in the pan at once.
02 -
If you don’t want to use the stove, set your oven to 191°C (375°F) and bake the filled salmon for around 15–18 minutes till the fish flakes easily.
03 -
Keep extra stuffed salmon in the fridge with a cover on, and try to finish it in 2 or 3 days.