Crab shrimp stuffed salmon (Print Version)

Salmon fillets filled with a creamy seafood and spinach blend topped with spiced shrimp.

# 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

# 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, being careful not to cut through the sides.
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 - Arrange 3 to 4 seasoned shrimp on top of each stuffed fillet.
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 tastes like you spent all day cooking but honestly takes less time than ordering takeout.
  • The filling is creamy and savory with that little kick from jalapeño that catches you by surprise.
  • Restaurant-quality presentation at home means impressing people without the stress.
02 -
  • Dry your spinach aggressively—I learned this the hard way when my first attempt became waterlogged and separated during cooking.
  • Don't skip patting the salmon dry—this one step determines whether your fillets cook evenly or leave the centers raw.
  • Room temperature Boursin makes mixing easier and creates a creamier filling that stays bound together.
03 -
  • Make the filling up to a day ahead—it tastes even better as flavors meld, and you'll save precious minutes before cooking.
  • If your salmon fillets are thin or thick inconsistently, pound them gently to even thickness so they cook at the same rate.
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