Crab Shrimp Stuffed Salmon (Printable Version)

Salmon fillets filled with a creamy crab, shrimp, and spinach blend, finished with spiced shrimp and baked.

# 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 parmesan cheese, grated
11 - 2 teaspoons garlic, minced

→ Shrimp Topping

12 - 12–16 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.
03 - Using a sharp knife, carefully cut a deep slit in each fillet to create a pocket for the filling.
04 - In a mixing bowl, combine spinach, Boursin cheese, diced jalapeño, crab meat, parmesan, and minced garlic. Mix until well blended.
05 - 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.
06 - Gently stuff each salmon fillet pocket with the crab and spinach mixture, dividing evenly. Arrange the fillets on the prepared baking sheet.
07 - Top each stuffed fillet with 3–4 seasoned shrimp.
08 - Drizzle melted butter and lemon juice evenly over the stuffed salmon and shrimp.
09 - Bake for 15–17 minutes, or until salmon flakes easily with a fork and shrimp are opaque and cooked through. Garnish with lemon wedges and serve immediately.

# Expert Advice:

01 -
  • It looks intimidating but honestly comes together faster than ordering takeout, which means you can pull off fancy without the stress.
  • Three different textures and flavors in one bite—tender salmon, creamy crab filling, and buttery Cajun shrimp on top that make people ask for seconds.
  • Everything happens in one pan, so cleanup is almost as quick as the cooking itself.
02 -
  • Salmon continues cooking after you pull it from the oven, so slightly undercooking it leaves you with a tender, buttery fillet rather than one that's dry and flaky in a bad way.
  • The filling should be mostly combined but not overmixed into a paste—lumps of crab meat are actually what make it feel luxurious and restaurant-quality.
  • Cold ingredients cook unevenly, so let everything sit at room temperature for 10 minutes before baking if you have the time.
03 -
  • Buy your salmon and shrimp on the same day you're cooking unless you have a really great fishmonger—freshness makes a noticeable difference in the final taste.
  • If you're nervous about stuffing the salmon, practice cutting the pocket on one fillet first with a piece of practice fish, or ask your fishmonger to do it for you.
  • The filling can be made up to 4 hours ahead and kept in the fridge, so you can do prep in the morning and cook dinner without stress.
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