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4 salmon fillets, 5 oz each, pores and skin on

2 teaspoons smoked or candy paprika

1 teaspoon dried marjoram leaves

Salt and freshly floor pepper, to taste

oz cream cheese, softened

oz. finely shredded cheddar cheese

4 cloves garlic minced

1 tablespoon Cajun Seasoning

3 tablespoons avocado oil, divided (you can additionally use olive oil)

1 tablespoon butter, divided

Chopped clean parsley for garnish

lemon wedges, for serving


Using a paring knife, reduce a slit on the facet of every salmon fillet to create a pocket. Do now notreduce 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 mix softened cream cheese, cheddar cheese, garlic, and cajun seasoning; combine and stir tillproperly incorporated. Taste and modify accordingly. If you like a spicier filling, add some cayenne pepper.

Spoon the pro cheese mixture into the fish pockets.

raw salmon fillets crammed with creamy cajun filling

Heat 1 ½ tablespoons avocado oil (or olive oil) in a giant nonstick skillet set over medium-high heat.

Add two salmon fillets to the skillet, skin-side down.

Cook for 6 minutes, or till fillets are cooked about three-quarters of the way up.

Using a fish spatula, cautiously flip over the fillets; add ½ tablespoon butter and proceed to cook dinner for 5 greater minutes, or till cooked through.

Slowly cast off cooked fish from the pan, attemptingnow not to lose any of that filling. Set fish aside.

Add final oil to the skillet; cook dinnerclosing two fillets for 6 minutes; flip, add last butter, and proceed to cook dinner for 5 greater minutes.

Remove from heat.

Garnish salmon with chopped parsley.

Serve with lemon wedges.

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