Crab Shrimp Stuffed Salmon (Print Version)

Tender salmon fillets filled with crab, shrimp, spinach, and a touch of Cajun spice, baked for a flavorful meal.

# What You'll Need:

→ Salmon & Seasonings

01 - 4 salmon fillets, 7 ounces 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 ounces frozen spinach, thawed and squeezed dry
07 - 5 ounces Boursin Shallot & Chive cheese, room temperature
08 - 1 jalapeño, deseeded and finely diced
09 - 8 ounces 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 deveined
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

# How to Make It:

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 to 4 seasoned shrimp.
08 - Drizzle melted butter and lemon juice evenly over the stuffed salmon and shrimp.
09 - Bake for 15 to 17 minutes, or until salmon flakes easily with a fork and shrimp are opaque and cooked through.
10 - Garnish with lemon wedges and serve immediately.

# Additional Tips::

01 -
  • It tastes like you spent hours in the kitchen when you actually spent 27 minutes, which is the kind of lie we all want to tell.
  • The filling is so forgiving and flavorful that even if you've never stuffed anything before, you'll feel like a seasoned cook.
  • Salmon and shrimp together create this depth of ocean flavor that feels special without being fussy or pretentious.
02 -
  • Don't skip patting the salmon dry—moisture is the enemy of proper seasoning and browning, and it's the difference between good and restaurant-quality.
  • The filling ingredients should all be prepped before you start cutting salmon pockets, because once you've created that pocket, you'll want to fill it immediately to prevent oxidation and drying.
  • Bake at exactly 350°F, not higher—higher temps will overcook the shrimp before the salmon finishes, and your beautiful filling will dry out before it's had a chance to warm through.
03 -
  • Make the filling up to 4 hours ahead and refrigerate it, then stuff and bake just before serving—this saves you a step when you're managing timing.
  • If your salmon fillets are particularly thick, pound them gently to an even thickness before creating the pocket, so they cook at the same rate all the way through.
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