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<\/h2>\n<\/h2>\n4 salmon fillets, 5 ounces each, skin on<\/p>\n
2 teaspoons smoked or sweet paprika<\/p>\n
1 teaspoon dried marjoram leaves<\/p>\n
Salt and freshly ground pepper, to taste<\/p>\n
6 ounces cream cheese, softened<\/p>\n
2 ounces finely shredded cheddar cheese<\/p>\n
4 cloves garlic minced<\/p>\n
1 tablespoon Cajun Seasoning<\/p>\n
3 tablespoons avocado oil, divided (you can also use olive oil)<\/p>\n
1 tablespoon butter, divided<\/p>\n
Chopped fresh parsley for garnish<\/p>\n
lemon wedges, for serving<\/p>\n
TURN TO THE NEXT PAGE TO READ INSTRUCTIONS<\/strong><\/p>\n <\/p>\n 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.<\/p>\n raw salmon fillets with pockets<\/p>\n Season salmon fillets with paprika, marjoram, salt, and pepper. Rub in the seasonings with your fingers. Set aside.<\/p>\n 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.<\/p>\n Spoon the seasoned cheese mixture into the fish pockets.<\/p>\n raw salmon fillets filled with creamy cajun filling<\/p>\n Heat 1 \u00bd tablespoons avocado oil (or olive oil) in a large nonstick skillet set over medium-high heat.<\/p>\n Add 2 salmon fillets to the skillet, skin-side down.<\/p>\n Cook for 6 minutes, or until fillets are cooked about three-quarters of the way up.<\/p>\n Using a fish spatula, carefully flip over the fillets; add \u00bd tablespoon butter and continue to cook for 5 more minutes, or until cooked through.<\/p>\n Slowly remove cooked fish from the pan, trying not to lose any of that filling. Set fish aside.<\/p>\n 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.<\/p>\n Remove from heat.<\/p>\n Garnish salmon with chopped parsley.<\/p>\n Serve with lemon wedges<\/p>\n","protected":false},"excerpt":{"rendered":" INGREDIENTS 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 […]<\/p>\n","protected":false},"author":2,"featured_media":2991,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[7,10],"tags":[],"class_list":["post-1372","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-mexican-recipes","category-soul-food"],"yoast_head":"\n<\/h2>\nDIRECTIONS<\/h2>\n