Creamy Cajun Stuffed Salmon

Creamy Cajun Stuffed Salmon

These Cajun-flavoured, blackened, and stuffed salmon fillets are really simple to make for a weeknight supper at the last minute.

YIELDS: four portions
Ten minutes for preparation
30 minutes in total

Ingredients For Creamy Cajun Stuffed Salmon:

  1. One cup of frozen spinach, thawed and patted dry
  2. 4 oz. softened cream cheese
  3. 1/2 cup (about 2 oz.) shredded sharp cheddar
  4. 1/4 teaspoon powdered garlic
  5. One tablespoon of salt-free split Cajun seasoning
  6. Salt kosher
  7. Four 8-oz salmon fillets, each about 1 1/2″ thick, were selected through two ounces of jumbo lump crab (about 1/2 c.).
  8. One tablespoon of extra virgin olive oil
  9. Double-scoop fresh lemon juice
  10. One tablespoon unsalted butter
  11. Slices of lemon, for serving

Tips For Creamy Cajun Stuffed Salmon:

  • Request salmon pieces from the head side of the fish (as opposed to the tail side) at the fish counter. While thinner fillets will cook faster and are more likely to rip when you stuff them, these thicker fillets will match the cooking time in our recipe and be easier to pack. We selected fillets that were ideal for this recipe—for ours, the thickest section was around 1 1/2″.
  • You can regulate the amount of salt that goes into the recipe by purchasing or making your own salt-free Cajun spice. Simply leave out or reduce the quantity of salt we recommend if you have salty Cajun spice.
  • Serve them over rice or mashed potatoes (red beans and rice get bonus points!). You may also serve them with glazed carrots, steamed green beans, or roasted broccolini. To finish this meal, salads would also be a delicious and simple side dish.

Instructions For Creamy Cajun Stuffed Salmon:

Step 1:

Spinach, cream cheese, cheddar, garlic powder, 1/4 teaspoon salt, and 1 teaspoon Cajun seasoning should all be combined in a medium-sized bowl. Add the crab meat and fold.

Step 2:

Make a pocket in each salmon fillet by slicing a slit with a paring knife. Then, season the salmon all over with the remaining 3/4 teaspoon salt and 2 tablespoons Cajun seasoning. Stuff spinach mixture into pockets.

Step 3:

First Method:Air Fryer Method:

Preheat Air Fryer For 2 Mins.Line air fryer with parchment paper and place salmon filets in a single layer in air fryer basket. Air fry at 370°F for 8 minutes, depending on thickness of the salmon.

Second Method:

Heat the oil in a big skillet over medium-high heat. Add the salmon, flat side up, and cook for 4 to 6 minutes on each side, or until the salmon readily flakes with a fork and is just cooked through. Turn the salmon halfway through. Pour in the butter and lemon juice, then tilt the pan to mix.

Step 4:

Take a narrow spatula and move the salmon onto plates. Warm up and serve with wedges of lemon.

Recipe By Laura Rege

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