Crab Shrimp Stuffed Salmon (Printable)

Salmon fillets filled with crab, shrimp, and spinach, topped with Cajun-seasoned shrimp and baked to perfection.

# What You'll Need:

→ 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 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.
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.

# Expert Advice:

01 -
  • It looks restaurant-worthy but comes together in under 30 minutes, which means you can actually pull this off on a weeknight without losing your mind.
  • The filling is creamy and luxurious without being heavy, thanks to that Boursin cheese doing all the flavor work you'd normally need to fuss over.
  • Baking keeps everything moist and foolproof, so there's no stressing over perfectly seared fish or timing multiple components.
02 -
  • Make sure your spinach is truly squeezed dry before mixing it into the filling; even a little excess moisture will water down the whole thing and make it fall apart when the salmon cooks.
  • Don't skip patting the salmon dry—it sounds fussy, but it's the difference between a fillet that stays moist inside and one that steams instead of bakes.
  • Room temperature Boursin is essential; cold cheese won't mix smoothly and you'll end up with lumpy filling instead of something creamy and cohesive.
03 -
  • Buy your salmon from the fish counter and ask them to remove the skin while you wait; it saves time and ensures an even surface for stuffing.
  • If Boursin cheese isn't available, herbed cream cheese works just fine—just mix it with a little extra minced garlic and fresh herbs to compensate.
  • Make your filling up to a few hours ahead and keep it covered in the fridge; everything else comes together in about ten minutes.
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