— 4 salmon fillets, 5 ounces each, skin on

— 2 teaspoons smoked or sweet paprika

— 1 teaspoon dried marjoram leaves

— Salt and freshly ground pepper, to taste

— 6 ounces cream cheese, softened

— 2 ounces finely shredded cheddar cheese

— 4 cloves garlic minced

— 1 tablespoon Cajun Seasoning

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

— 1 tablespoon butter, divided

— Chopped fresh parsley for garnish

— lemon wedges, for serving


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.

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, combine softened cream cheese, cheddar cheese, garlic, and Cajun seasoning; mix and stir until well incorporated. Taste and adjust accordingly. If you like a spicier filling, add some cayenne pepper.

Spoon the seasoned cheese mixture into the fish pockets.

Raw salmon fillets filled with creamy Cajun filling

Heat 1 ½ 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.

Cook for 6 minutes, or until fillets 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 cooked fish from the pan, trying not to lose any of that filling. Set fish aside.

Add remaining oil to the skillet; cook remaining two fillets for 6 minutes; flip, add remaining butter, and continue to cook for 5 more minutes.

Remove from heat.

Garnish salmon with chopped parsley.

Serve with lemon wedges

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