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). These fillets will be thicker, easier to stuff, and will match the cooking time in our recipe, whereas thinner fillets will cook faster and are more likely to tear when you stuff them. For ours, we used fillets that were just around 1 1/2″ at the thickest part, which are just perfect for this recipe.

Buy Cajun seasoning (or make your own!) that is made without salt—this way, you can control the amount of salt that goes into the recipe. If you have salted Cajun seasoning, just omit or back down on the amount of salt we suggest.

Serve these with some mashed potatoes or rice (bonus points if it’s red beans and rice) and crisp tender vegetables, like roasted broccolini, steamed green beans, or glazed carrots. Salads would also make a lovely easy side to complete this meal.

Did you make this? Let us know how it went in the comments!

YIELDS:4 serving(s)
PREP TIME:10 mins
TOTAL TIME:30 mins

Ingredients

  • 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

Directions

    1. Step 1In a medium bowl, combine spinach, cream cheese, cheddar, garlic powder, 1 teaspoon Cajun seasoning, and 1/4 teaspoon salt. Fold in crab meat.
    2. Step 2Using 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. Step 3In 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. Step 4Using a thin spatula, transfer salmon to plates. Serve warm with lemon wedges alongside.