Crab Shrimp Stuffed Salmon

The first time I assembled this dish, I was trying to impress someone who claimed they'd eaten at every fine dining restaurant in town. I'd picked up the most beautiful salmon fillets at the market that morning, their flesh practically glowing under the fluorescent lights, and thought: why not go big? What started as nervous improvisation turned into something so elegant and effortless that I've made it dozens of times since, each time feeling a little less like I'm faking it.

I made this for my sister's birthday dinner last spring, and watching her face when she cut into that first fillet and saw the pink crab filling spilling out—that's when I realized this wasn't just dinner, it was a moment. The whole table went quiet for a beat before everyone started talking at once, asking for the recipe and demanding I make it again.

Ingredients

• Salmon fillets (4, about 7 oz each): Look for fillets with a firm, bright appearance and ask the fishmonger to remove the skin; this saves you time and ensures even cooking.
• Avocado oil or olive oil (2 tablespoons, divided): The fat helps the seasonings stick and prevents sticking to the pan; I use half to coat the fillets and half for the shrimp.
• Salt, black pepper, smoked paprika, and Cajun seasoning: These seasonings build layers of flavor; don't skip the smoked paprika—it's what gives the whole dish that subtle depth.
• Frozen spinach (4 oz, thawed and squeezed dry): Frozen spinach is honestly better here than fresh because it's already cooked down, so you get more spinach per serving without watering down your filling.
• Boursin Shallot & Chive cheese (5 oz, room temperature): This ingredient is a game changer; it's herby and garlicky enough that you don't need to add much else, and it spreads into the filling like butter.
• Jalapeño (1, deseeded and finely diced): The fresh heat cuts through the richness; if you like extra spice, leave a few seeds in.
• Lump crab meat (8 oz, picked over for shells): Splurge a little here if you can; lump crab is sweeter and more tender, and people notice the difference.
• Parmesan cheese (1/4 cup, grated): This adds umami and helps bind the filling; don't use the pre-grated stuff if you can avoid it.
• Garlic (2 teaspoons, minced): Fresh garlic is non-negotiable; it rounds out all the flavors in the filling.
• Medium shrimp (12-16, peeled and cleaned): Don't use tiny shrimp or those huge jumbo ones; medium-sized shrimp cook evenly and look elegant arranged on top.
• Unsalted butter (2 tablespoons, melted): This drizzle at the end adds richness and helps the shrimp stay moist during baking.
• Lemon juice (from 1 lemon): Fresh lemon juice brightens everything and keeps the dish from feeling too rich.

Instructions

Get your mise en place ready:

Preheat your oven to 350°F and line a baking sheet with parchment paper—this small step prevents sticking and cleanup later. Let your Boursin cheese sit at room temperature for a few minutes so it mixes smoothly with the other filling ingredients.

Prepare the salmon:

Pat each fillet dry with paper towels because moisture is the enemy of flavor and browning. Drizzle with a little oil and season both sides generously with salt, pepper, paprika, and Cajun seasoning, then using a sharp knife, cut a deep horizontal pocket into the thickest part of each fillet—angle your blade nearly parallel to the cutting board to create a pocket that runs the length of the fillet without splitting it in two.

Make the filling:

In a bowl, combine your thawed spinach, room-temperature Boursin, diced jalapeño, crab meat, parmesan, and minced garlic, stirring gently so you don't break up the crab meat too much. The mixture should feel creamy and cohesive.

Season the shrimp:

In a separate bowl, toss the shrimp with a little oil, salt, pepper, and extra Cajun seasoning and paprika. They should look evenly coated but not wet.

Stuff and arrange:

Using a spoon, gently fill each salmon pocket with the crab mixture, dividing evenly and being careful not to overstuff or you'll have filling spilling out while baking. Arrange the stuffed fillets on your prepared baking sheet, leaving space between them.

Top with shrimp:

Place 3 to 4 seasoned shrimp on top of each fillet, nestling them into the filling slightly. Drizzle everything with melted butter and fresh lemon juice.

Bake to perfection:

Slide into the oven for 15 to 17 minutes; the salmon should flake easily with a fork and the shrimp should be opaque and firm. Don't overbake or the salmon will dry out.

Finish and serve:

Remove from the oven, arrange lemon wedges around the fillets, and serve immediately while everything is hot and the butter is still glossy.

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There's something about serving a dish this beautiful that makes you feel like you've done something extraordinary, even though you really just followed a few simple steps. My partner tasted it for the first time and said it tasted like what we order at that expensive seafood place downtown, which felt like winning the lottery in my own kitchen.

Why This Dish Works

The genius of this recipe is that it stacks three different seafoods and cooking methods—baked salmon, creamy filling, and butter-poached shrimp—but everything happens in one pan at one temperature. The salmon cooks just enough to stay tender, the filling stays creamy because it's surrounded by the fish, and the shrimp on top finish exactly when the salmon is done. Nothing has to wait, nothing overcooked; it's all happening in harmony.

Building Flavor Layers

The Boursin cheese is doing more work than you'd think; instead of building flavor from scratch with individual herbs and spices, it comes pre-loaded with shallots, chives, and garlic, which means your filling is interesting without being complicated. The Cajun seasoning on the salmon and shrimp ties everything together with a gentle heat and smokiness, while fresh lemon juice at the end keeps it all from feeling too heavy. It's a lesson in choosing ingredients that work harder so you don't have to.

Playing with Temperature and Texture

Baking at a moderate temperature means everything cooks gently and stays moist; a hotter oven would brown the shrimp too quickly and dry out the fish. The contrast between the flaky salmon, creamy filling, and tender shrimp is part of what makes this dish feel luxurious without tasting overly heavy.

• If you want more spice, leave some jalapeño seeds in the filling or add a pinch of cayenne pepper to the shrimp topping.
• Leftover filling keeps in the fridge for a couple of days and works beautifully spread on toast or stuffed into mushrooms.
• This dish pairs beautifully with roasted asparagus, a simple green salad, or even roasted fingerling potatoes if you want something heartier.

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This is the kind of dish that makes you feel like you've figured out something important about cooking—that fancy doesn't always mean complicated. Every time I make it, someone asks if I went to culinary school, and every time I smile and say no, just practice and good ingredients.

Recipe FAQ

→ What kind of salmon is best for stuffing?

Choose firm, skinless fillets about 7 ounces each to hold the stuffing well without falling apart during baking.

→ How do I prevent the salmon from drying out?

Drizzle with oil and season carefully before baking at 350°F for about 15-17 minutes to keep it moist and tender.

→ Can I prepare the filling in advance?

Yes, the crab, shrimp, spinach, and cheese mixture can be prepared ahead and refrigerated until ready to stuff the salmon.

→ What alternatives can I use for Boursin cheese?

Herbed cream cheese works well as a substitute and maintains a creamy texture with added flavor.

→ What side dishes complement this seafood entrée?

Steamed asparagus, roasted potatoes, or a fresh green salad make excellent, light accompaniments.

→ How spicy is the dish and can it be adjusted?

The blend includes Cajun seasoning and jalapeño for a mild kick, which you can adjust by adding or reducing spices and pepper.