Cajun Cream Cheese Salmon (Print Version)

# Ingredients:

→ Salmon

01 - 4 salmon fillets (5 oz each), skin on

→ 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

→ Filling

07 - 6 ounces cream cheese, softened
08 - 2 ounces finely shredded cheddar cheese
09 - 4 cloves garlic, minced

→ Cooking Fats

10 - 4 tablespoons avocado oil, divided
11 - 1 tablespoon butter, divided

→ Garnish and Serving

12 - Chopped fresh parsley, for garnish
13 - Lemon wedges, for serving

# Instructions:

01 - Using a paring knife, carefully cut a slit on the side of each salmon fillet to form a pocket, ensuring not to slice all the way through.
02 - Coat the salmon fillets evenly with paprika, marjoram, salt, and freshly ground black pepper. Use your hands to gently rub in the seasonings. Set the fillets aside.
03 - In a mixing bowl, combine the softened cream cheese, shredded cheddar cheese, minced garlic, and Cajun seasoning. Mix thoroughly until the filling is smooth and well-blended. Taste and adjust seasoning if desired.
04 - Fill each salmon pocket generously with the prepared cream cheese mixture, ensuring the filling is distributed evenly among the fillets.
05 - Heat 2 tablespoons of avocado oil in a large nonstick skillet over medium-high heat. Place 2 salmon fillets in the skillet, skin-side down, and sear for 6 minutes, cooking until the flesh is opaque about three-quarters of the way up.
06 - Carefully flip the fillets with a fish spatula, add 0.5 tablespoon of butter, and continue to cook for an additional 5 minutes, or until cooked through. Remove from the skillet, keeping the filling intact.
07 - Add the remaining avocado oil to the skillet and repeat the cooking process with the last two fillets. Sear skin-side down for 6 minutes, flip, add the remaining butter, and cook 5 minutes more.
08 - Remove the salmon from the skillet. Garnish with chopped parsley and present with lemon wedges alongside.

# Notes:

01 - For best results, avoid overcrowding the skillet; cook two fillets at a time for even searing.
02 - As an alternative to pan-searing, preheat the oven to 191°C (375°F) and bake stuffed fillets for 15 to 18 minutes until the fish is cooked through.
03 - Leftover stuffed salmon should be stored covered in the refrigerator and consumed within 2 to 3 days.

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