Stuffed salmon with cream cheese (Printable Version)
# What You'll Need:
→ Fish
01 -
4 salmon fillets, 5 ounces each, skin on
→ Spices and Seasonings
02 -
2 teaspoons smoked or sweet paprika
03 -
1 teaspoon dried marjoram leaves
04 -
Salt, to taste
05 -
Freshly ground black pepper, to taste
06 -
1 tablespoon Cajun seasoning
→ Cheeses
07 -
6 ounces cream cheese, softened
08 -
2 ounces finely shredded cheddar cheese
→ Aromatics
09 -
4 cloves garlic, minced
→ Fats
10 -
4 tablespoons avocado oil, divided
11 -
1 tablespoon butter, divided
→ Garnishes
12 -
Chopped fresh parsley
13 -
Lemon wedges, for serving
# How to Make It:
01 -
Using a paring knife, cut a slit on the side of each salmon fillet to create a pocket, being careful not to cut through completely.
02 -
Season each salmon fillet inside and out with paprika, marjoram, salt, and freshly ground black pepper. Rub the seasonings evenly into the flesh.
03 -
In a bowl, combine softened cream cheese, shredded cheddar cheese, minced garlic, and Cajun seasoning. Mix thoroughly until smooth and well integrated. Adjust seasoning or add cayenne pepper for extra heat if desired.
04 -
Spoon the cheese mixture into each salmon pocket, filling evenly without overstuffing.
05 -
Heat 2 tablespoons of avocado oil in a large nonstick skillet over medium-high heat. Place two salmon fillets, skin-side down, and cook for 6 minutes until approximately three-quarters cooked through.
06 -
Carefully flip the fillets using a fish spatula, add ½ tablespoon butter to the pan, and continue cooking for 5 minutes until fully cooked.
07 -
Remove the cooked salmon from the pan carefully to retain filling and set aside while the remaining fillets cook.
08 -
Add remaining 2 tablespoons avocado oil to the skillet and cook the last two fillets skin-side down for 6 minutes. Flip, add the remaining ½ tablespoon butter, and cook for an additional 5 minutes.
09 -
Remove from heat. Garnish the stuffed salmon with chopped fresh parsley and serve immediately with lemon wedges.
# Additional Tips:
01 -
Avoid overcrowding the pan by cooking two fillets at a time for even searing and proper cooking.
02 -
To bake instead of pan-frying, preheat the oven to 375°F and cook salmon fillets for 15 to 18 minutes until cooked through.
03 -
Store leftovers covered in the refrigerator for up to 2 to 3 days.