This vibrant stuffed salmon recipe features fresh salmon fillets generously filled with a mixture of cream cheese, cheddar cheese, Cajun seasoning, and garlic. Delicious and nutritious, it’s bursting with bold Cajun flavors, and it will become a staple in your dinner plans!
If you want different ways to enjoy flaky salmon, check out my creamy spinach-stuffed salmon or this baked sockeye salmon recipe.
I absolutely love cooking with salmon. It’s filling and versatile and pairs beautifully with bold flavors, like the Cajun cream cheese filling in this simple recipe. Thanks to its adaptability, this salmon recipe fits the bill perfectly for a casual weeknight dinner or a more elegant meal for date night.
Not only is this dish quick to whip up—ready in under 30 minutes—but it also meets all my criteria for a great weeknight meal: it’s delicious but easy! The creamy filling, a blend of cream cheese, garlic, and vibrant seasonings, whisks my taste buds away to New Orleans. Imagine sipping a Bloody Mary while enjoying fresh, flavorful fish and engaging in lively conversations.
What You’ll Need
Even though this easy salmon recipe might sound fancy, it’s actually very simple and straightforward. Here’s all you’ll need for this delicious meal. For complete measurements and instructions, please scroll down to the recipe card.
- Salmon: Grab four salmon filets with the skin on. The skin makes it easier to flip the fish without breaking it, but you can also use filets without the skin. You can also use frozen filets, but thaw them first.
- Paprika, Marjoram Leaves, Salt, and Black Pepper: For seasoning the fillets.
- Cheeses: You’ll need 6 ounces of softened cream cheese and 2 ounces of finely shredded cheddar. You can also experiment with softer, melty cheeses, like goat or feta cheese.
- Fresh Garlic: Mince or press 4 cloves of garlic.
- Cajun Seasoning: This recipe uses 1 tablespoon of your favorite Cajun seasoning blend. Or you could also use Old Bay Seasoning.
- Avocado Oil and Butter: For sautéing. You can use olive oil instead of avocado.
- Fresh Chopped Parsley: For garnish.
- Lemon wedges: For serving. You could also just sprinkle lemon zest on top of the fillet.
How To Make Stuffed Salmon
For your next dinner party, stuffed salmon is a great option, resulting in a meal that’s both impressive and delicious. Follow these simple steps to create a standout dinner that will wow your guests.
- Prep the Fillets. Rub the fish fillets with paprika, marjoram, salt, and pepper. Then, use a paring knife or a sharp knife to cut a slit into the side of each fillet to create a pocket for the filling.
- Make the Filling. In a mixing bowl, combine the 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 mixing in a bit of cayenne pepper.
- Stuff the Salmon. Spoon the cream cheese mixture into the pockets of 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 the oil in a nonstick frying pan. Place two salmon fillets into the skillet, skin-side down. Cook for 6 minutes, or until fillets are cooked about three-quarters of the way up, and then turn them over. 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 with chopped parsley and a squeeze of lemon juice, and serve.
Recipe Tips And Variations
- Don’t overcook. Salmon is easy to overcook, so be careful. 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. Farm raised Atlantic 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.
- Oven Method. If you’d rather bake the fish, preheat your oven to 375˚F. Place the fillets on a greased baking sheet and bake for 15 minutes, or until the salmon is cooked through.
- Italian flavors. 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 – it’s so yummy!
- Sundried Tomato. Replace the Cajun seasoning with sun-dried tomatoes and a little chopped pimiento.
Serving Suggestions
When it comes to choosing the perfect side dish for salmon, there are countless options that complement this piece of fish.
How To Store Leftovers
- Allow the leftover stuffed salmon to cool completely before putting it in an airtight container and storing it in the fridge for up to 3 days.
- Reheat in a lightly greased skillet set over medium heat.
Easy Salmon Recipes
-
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 the fillets with paprika, marjoram, salt, and pepper. Rub in the seasonings with your fingers and set aside.
-
In a mixing bowl, combine the softened cream cheese, cheddar cheese, garlic, and cajun seasoning; mix and stir until smooth and well incorporated. Taste and adjust accordingly. If you like a spicier filling, add some cayenne pepper.
-
Spoon the seasoned cream cheese mixture into the fish pockets.
-
Heat 2 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, and cook for 6 minutes, or until the filets 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 the cooked fish from the pan, trying not to lose any of that filling. Set it aside.
-
Add the remaining oil to the skillet and cook the remaining two fillets for 6 minutes; flip, add the rest of the butter, and continue to cook for 5 more minutes.
-
Remove from heat.
-
Garnish the salmon with chopped parsley and serve with lemon wedges.
- Don’t crowd the pan. It is best to cook two salmon fillets at a time.
- Bake in the oven. To bake the fish instead of pan-frying it, preheat the oven to 375˚F and cook the salmon filets for about 15 to 18 minutes, or until the fish is cooked through.
- Storage. Leftovers should be kept covered in the refrigerator for 2 to 3 days.
Calories: 534 kcal | Carbohydrates: 4 g | Protein: 35 g | Fat: 42 g | Saturated Fat: 16 g | Cholesterol: 147 mg | Sodium: 314 mg | Potassium: 842 mg | Fiber: 1 g | Sugar: 2 g | Vitamin A: 2212 IU | Vitamin C: 1 mg | Calcium: 170 mg | Iron: 2 mg
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
