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!
This content is imported from poll. You may be able to find the same content in another format, or you may be able to find more information, at their web site.
Laura Rege is a Food Stylist and Recipe Developer who regularly contributes recipes and styles videos and photos for Delish. If she isn’t in the Delish kitchens, you’ll most likely find her out on the town looking for the next food trends in the US and on her travels abroad.
This content is imported from poll. You may be able to find the same content in another format, or you may be able to find more information, at their web site.