Here’s a recipe for Creamy Cajun Stuffed Salmon that’s both flavorful and decadent. This dish combines perfectly cooked salmon with a creamy, spicy filling for a mouthwatering meal.
Ingredients:
For the Stuffed Salmon:
- 4 salmon fillets (skin-on or skinless, your choice)
- 1 tablespoon olive oil
- 1 tablespoon Cajun seasoning (adjust based on your spice preference)
- 1 tablespoon garlic powder
- 1 teaspoon paprika
- Salt and pepper to taste
For the Creamy Filling:
- 4 oz cream cheese (softened)
- 1/4 cup grated Parmesan cheese
- 1/4 cup shredded mozzarella cheese
- 1/4 cup spinach (fresh, finely chopped)
- 2 tablespoons sun-dried tomatoes (chopped)
- 1 tablespoon Cajun seasoning
- 1 tablespoon lemon juice
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
For the Cajun Cream Sauce:
- 1 tablespoon butter
- 1/2 cup heavy cream
- 1 tablespoon Cajun seasoning
- 1 teaspoon garlic powder
- 1 tablespoon freshly squeezed lemon juice
- Salt and pepper to taste
Instructions:
- Prepare the Salmon:
- Preheat your oven to 400°F (200°C).
- Pat the salmon fillets dry with paper towels.
- Make a pocket in each fillet by cutting along the side (but don’t cut all the way through). Be careful not to break the salmon apart.
- Prepare the Creamy Filling:
- In a medium bowl, mix together the cream cheese, Parmesan, mozzarella, spinach, sun-dried tomatoes, Cajun seasoning, lemon juice, garlic powder, salt, and pepper until well combined.
- Stuff the Salmon:
- Stuff each salmon fillet with the creamy mixture. Use a spoon to gently stuff the filling inside the pocket, pressing it in carefully.
- Season the Salmon:
- In a small bowl, combine the Cajun seasoning, garlic powder, paprika, salt, and pepper.
- Rub this seasoning mix all over the top of the salmon fillets.
- Cook the Salmon:
- Heat olive oil in an oven-safe skillet over medium-high heat.
- Once hot, sear the salmon fillets, skin-side down, for about 3-4 minutes until the skin is crispy.
- Flip the fillets and transfer the skillet to the preheated oven. Bake for about 8-10 minutes (depending on the thickness of your fillets) until the salmon is cooked through and flakes easily with a fork.
- Prepare the Cajun Cream Sauce:
- While the salmon bakes, make the sauce. In a small saucepan, melt the butter over medium heat.
- Add the heavy cream, Cajun seasoning, garlic powder, and lemon juice. Stir and bring to a simmer.
- Let it simmer for 2-3 minutes until it thickens slightly. Season with salt and pepper to taste.
- Serve:
- Once the salmon is cooked, drizzle the Cajun cream sauce over the top.
- Serve with your favorite sides like rice, mashed potatoes, or roasted vegetables.
Enjoy your Creamy Cajun Stuffed Salmon! It’s a perfect combination of spicy and creamy with tender salmon that everyone will love.
