This Creamy Cajun Stuffed Salmon recipe is sure to become a staple in your dinner plans! Perfectly cooked salmon fillets are stuffed with a creamy, Cajun-spiced cheese filling in this easy and elegant seafood dinner.
QUICK AND EASY STUFFED SALMON RECIPE
Salmon is one of my favorite kinds of fish. It’s super healthy, easy to work with, and stands up well to bold flavor combinations like the Cajun cream cheese filling in this easy recipe.
I’ve served stuffed salmon for weeknight dinners and more fancy weekend meals, including date night! Like this Stuffed Salmon with Spinach and Artichoke Dip. 😍 That’s one of the things I love about this recipe – how flexible it is.
This salmon recipe is also quick to prepare. It’s ready in less than 30 minutes!
WHAT’S IN THIS RECIPE?
Even though the recipe sounds fancy, the ingredient list is short and simple. Here’s what you’ll need:
- Salmon: This recipe is for 4 salmon fillets, each fillet should be around 5 ounces, with the skin on. The skin makes it easier to flip the fish without breaking. However, you can also use fillets without the skin.
- Paprika, Marjoram Leaves, Salt and Pepper: For seasoning the fillets.
- Cheese: You’ll need 6 ounces of cream cheese, softened, plus 2 ounces of finely shredded cheddar.
- Fresh Garlic: Mince or press 4 cloves of garlic.
- Cajun Seasoning: This recipe uses 1 tablespoon of your favorite Cajun seasoning blend.
- Oil and Butter: For sautéing.
- Fresh Chopped Parsley: For garnish.
- Lemon wedges: For serving.
Can I Use Frozen Salmon?
- Yes, you can. Just thaw the fillets in the refrigerator overnight before using.
HOW TO MAKE THIS STUFFED SALMON RECIPE
- Prep the Fillets. Season the fillets with paprika, marjoram, salt, and pepper, rubbing the seasonings into each fillet. Then, use a paring knife to cut a slit into the side of each salmon fillet, to create a pocket for the filling. Set the fillets aside.
- Make the Filling and Stuff the Fillets. In a mixing bowl, combine the softened cream cheese, cheddar cheese, garlic, and cajun seasoning blend; mix well. Taste and see if you want to add more seasonings. If you like a spicier filling, I suggest to mix in a bit of cayenne pepper.
- Spoon the creamy cheese mixture into the pockets you made in the salmon pieces. Don’t overstuff it because, if there’s more filling than needed, it will ooze out onto the skillet while cooking.
- Sauté in Batches. Heat 1 ½ tablespoons of the oil in a nonstick frying pan. Place two salmon fillets to the skillet, skin-side down. Cook for 6 minutes, or until fillets are cooked about three-quarters of the way up, and then turn the fillets. Add a tablespoon of butter to the pan. Cook the salmon for 5 more minutes, or until done. Set aside, and cook the remaining fillets the same way.
- Garnish and Serve. Garnish your salmon with chopped parsley, a squeeze of lemon juice, and serve.
TIPS FOR THE BEST STUFFED SALMON
- Don’t Overcook: Salmon is easy to overcook, so be careful to watch it as it cooks. You want to cook it just until it’s opaque and done through, and then immediately remove from the heat, so it doesn’t dry out.
- Wipe The Skillet: It’s a good idea to carefully wipe out the skillet between batches, removing the old (and possibly overcooked) butter.
- Use Wild-Caught Salmon, if Possible: Farmed salmon is widely available, and it will definitely taste good in this recipe. However, if you can find wild-caught salmon, it usually has a superior flavor, and a better nutritional profile as well!
- Italian: This recipe would be amazing with Italian seasoning and Italian blend cheese, in place of the Cajun spice and cheddar!
- Crabmeat Filling: Try blending a little crabmeat into the stuffing. So yummy!
- Sundried Tomato: Replace the Cajun seasoning with sundried tomatoes and a little chopped pimiento!
There are so many sides that go well with this stuffed salmon recipe. Here are few ideas to get you started:
- A Simple Soup: This meal would be wonderful started with a colorful and healthy bowl of Creamy Carrot Soup.
- Roasted Potatoes: Plain roasted potatoes would be excellent, but even better? These fantastic Maple Mustard Roasted Potatoes. So easy and good!
- A Yummy Dessert: How about a light and delicate, yet creamy and delicious, Pumpkin Mousse? It’s such a simple and rewarding treat!
HOW TO STORE COOKED SALMON FILLETS
- Let the salmon cool completely. Then, place the fillets in an airtight container and refrigerate for up to 3 days.
- Reheat in a lightly greased skillet set over medium heat.
Tools Used in this Recipe
CREAMY CAJUN STUFFED SALMON
- 4 salmon fillets, 5 ounces each, skin on
- 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 finely shredded cheddar cheese
- 4 cloves garlic minced
- 1 tablespoon Cajun Seasoning
- 3 tablespoons avocado oil, divided (you can also use olive oil)
- 1 tablespoon butter, divided
- Chopped fresh parsley for garnish
- lemon wedges, for serving
- Using a paring knife, cut a slit on the side of each salmon fillet to create a pocket. Do not cut all the way through.
- Season salmon fillets with paprika, marjoram, salt, and pepper. Rub in 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 a spicier filling, add some cayenne pepper.
- Spoon the seasoned cheese mixture into the fish pockets.
- Heat 1 ½ tablespoons avocado oil (or olive oil) in a large nonstick skillet set over medium-high heat.
- Add 2 salmon fillets to the skillet, skin-side down.
- Cook for 6 minutes, or until fillets are cooked about three-quarters of the way up.
- Using a fish spatula, carefully flip over the fillets; add ½ tablespoon butter and continue to cook for 5 more minutes, or until cooked through.
- Slowly remove cooked fish from the pan, trying not to lose any of that filling. Set fish aside.
- Add remaining oil to the skillet; cook remaining two fillets for 6 minutes; flip, add remaining butter, and continue to cook for 5 more minutes.
- Remove from heat.
- Garnish salmon with chopped parsley.
- Serve with lemon wedges.
- NET CARBS: 3 g
- WW Points were calculated with FAT FREE SHREDDED CHEESE and FAT FREE CREAM CHEESE. Points increase significantly if you use full fat cheeses.
- DO NOT crowd the pan. It is best to cook two salmon fillets at a time.