RecipesIngredients

Creamy Cajun Stuffed Salmon

Creamy Cajun Stuffed Salmon

Blackened and stuffed, these salmon fillets are packed with Cajun flavor and are quite easy to prepare for a last-minute, weeknight dinner. Tip: Ask the fish counter for pieces of salmon from the head side of the fish (opposed to the tail side).

Ingreadient

• 1 c. frozen spinach, defrosted and squeezed dry
• 4 oz. cream cheese, softened
• 1/2 c. shredded sharp cheddar (about 2 oz.)
• 1/4 tsp. garlic powder
• 1 Tbsp. salt-free Cajun seasoning, divided
• Kosher salt
• 2 oz. jumbo lump crab (about 1/2 c.), picked through
• 4 (8-oz.) salmon fillets, about 1 1/2" thick
• 1 Tbsp. extra-virgin olive oil
• 2 Tbsp. fresh lemon juice
• 1 Tbsp. unsalted butter
• Lemon wedges, for serving

Direction

1. In a medium bowl, combine spinach, cream cheese, cheddar, garlic powder, 1 teaspoon Cajun seasoning, and 1/4 teaspoon salt. Fold in crab meat.
2. Using a paring knife, slice a slit in each salmon fillet to create a pocket; season salmon all over with remaining 2 teaspoons Cajun seasoning and 3/4 teaspoon salt. Stuff pockets with spinach mixture.
3. In a large skillet over medium-high heat, heat oil. Add salmon flat side up and cook, flipping halfway through, until salmon easily flakes with a fork and is just cooked through, 4 to 6 minutes per side. Add lemon juice and butter to skillet and tilt skillet to combine.
4. Using a thin spatula, transfer salmon to plates. Serve warm with lemon wedges alongside.