Crab Shrimp Stuffed Salmon (Print View)

Tender salmon filled with crab, shrimp, and spinach, topped with Cajun-spiced shrimp and baked to perfection.

# Ingredient List:

→ Salmon & Seasonings

01 - 4 salmon fillets (7 oz each), skin removed
02 - 2 tablespoons avocado oil or olive oil, divided
03 - Salt and ground black pepper, to taste
04 - 1/2 teaspoon smoked paprika, plus extra for shrimp
05 - 1 teaspoon Cajun seasoning, plus extra for shrimp

→ Filling

06 - 4 oz frozen spinach, thawed and squeezed dry
07 - 5 oz Boursin Shallot & Chive cheese, at room temperature
08 - 1 jalapeño, deseeded and finely diced
09 - 8 oz lump or claw crab meat, picked over for shells
10 - 1/4 cup grated parmesan cheese
11 - 2 teaspoons minced garlic

→ Shrimp Topping

12 - 12 to 16 medium shrimp, peeled and cleaned
13 - 2 tablespoons unsalted butter, melted
14 - Juice of 1 lemon
15 - 1/4 teaspoon Cajun seasoning
16 - 1/4 teaspoon smoked paprika

→ Garnish

17 - Lemon wedges

# Directions:

01 - Preheat oven to 350°F. Line a baking sheet with parchment paper.
02 - Pat salmon fillets dry. Drizzle with 1 tablespoon oil and season both sides with salt, pepper, 1/2 teaspoon smoked paprika, and 1 teaspoon Cajun seasoning. Using a sharp knife, carefully cut a deep slit in each fillet to create a pocket for the filling.
03 - In a mixing bowl, combine spinach, Boursin cheese, diced jalapeño, crab meat, parmesan, and minced garlic. Mix until well blended.
04 - In a separate bowl, toss shrimp with remaining 1 tablespoon oil, a pinch of salt and pepper, 1/4 teaspoon Cajun seasoning, and 1/4 teaspoon smoked paprika.
05 - Gently stuff each salmon fillet pocket with the crab and spinach mixture, dividing evenly. Arrange the fillets on the prepared baking sheet.
06 - Top each stuffed fillet with 3 to 4 seasoned shrimp.
07 - Drizzle melted butter and lemon juice evenly over the stuffed salmon and shrimp.
08 - Bake for 15 to 17 minutes, or until salmon flakes easily with a fork and shrimp are opaque and cooked through.
09 - Garnish with lemon wedges and serve immediately.

# Expert Tips:

01 -
  • It tastes like you spent hours in the kitchen when you actually spent less than 30 minutes, which is the kind of magic we all need on a Tuesday night.
  • Every bite holds a surprise—the creamy filling contrasts perfectly against the buttery salmon and those little shrimp on top remind you why seafood exists.
02 -
  • Squeezing your thawed spinach until it's almost uncomfortably dry is the difference between a filling that holds together and one that releases water into your salmon during baking.
  • Room-temperature Boursin cheese mixes in smoothly without fighting you; cold cheese straight from the fridge will stay in lumps no matter how hard you stir.
03 -
  • Buy your crab and shrimp from a trusted fishmonger who can tell you exactly when it arrived—that small detail changes everything about how the dish tastes.
  • If Boursin cheese is hard to find in your area, herbed cream cheese works in a pinch, though you'll lose some of that distinctive shallot-and-chive magic.
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