Crab Shrimp Stuffed Salmon (Printable)

Salmon fillets filled with crab, shrimp, spinach and topped with spiced shrimp for a flavorful seafood dish.

# Components:

→ 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

# Method:

01 - Preheat oven to 350°F (175°C). 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 3-4 seasoned shrimp.
07 - Drizzle melted butter and lemon juice evenly over the stuffed salmon and shrimp.
08 - Bake for 15-17 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 Advice:

01 -
  • You get three types of seafood in one bite, making dinner feel fancy without the fancy price tag or stress.
  • The whole thing comes together in under 30 minutes, which means weeknight elegance is actually possible.
  • That creamy, cheesy filling stays tucked inside the salmon while everything bakes, so you're guaranteed moist, flavorful fillets every single time.
02 -
  • Squeeze that thawed spinach like you mean it—excess moisture is the enemy of a cohesive, creamy filling and will make your salmon watery during baking.
  • Don't skip patting the salmon dry before seasoning; moisture on the surface prevents proper seasoning adhesion and creates steam pockets that affect texture.
03 -
  • Room temperature Boursin cheese blends smoothly into the filling without requiring cream or mayo, creating a naturally creamy texture that holds together perfectly.
  • The real secret is not opening the oven door until the 15-minute mark—every peek lets heat escape and extends cooking time unpredictably.
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