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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.

raw salmon fillets with pockets

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.

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Spoon the seasoned cheese mixture into the fish pockets.

raw salmon fillets filled with creamy cajun filling

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.

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