Crab Shrimp Stuffed Salmon

My neighbor brought over fresh crab from the fishmonger and I stared at it for a solid five minutes wondering what to do with something so beautiful. Salmon was already thawing, and somehow the idea of tucking that sweet crab meat inside a perfectly cooked fillet felt like the obvious answer. That first bite, with the shrimp nestled on top catching all that buttery lemon, changed how I think about weeknight dinners. Restaurant fancy doesn't have to mean complicated, as it turns out.

I made this for my partner's birthday dinner and halfway through cooking, the kitchen filled with this golden, buttery aroma that made us both stop and just breathe it in. The moment we plated it with those pink shrimp on top and lemon wedges catching the light, I knew this was going into regular rotation. Sometimes the simplest dishes make the biggest impression at the table.

Ingredients

• Salmon fillets, 7 oz each: Look for fillets of similar thickness so they cook evenly, and ask your fishmonger to remove the skin if you're not comfortable doing it yourself.
• Avocado oil or olive oil: I prefer avocado oil here because it handles the oven heat without any bitterness creeping in.
• Smoked paprika and Cajun seasoning: These aren't just spice dust—they're what make this taste like someone who knows their way around seafood made it.
• Frozen spinach, thawed and squeezed dry: This step matters more than you'd think because excess moisture will make your filling watery and ruin the whole effect.
• Boursin Shallot & Chive cheese: The shallot and herb notes are irreplaceable here, but herbed cream cheese works if that's what you have on hand.
• Jalapeño, deseeded and finely diced: The heat is subtle but gives the filling a little personality without overwhelming the seafood.
• Lump crab meat: Pick through it carefully for shell fragments—I learned this the hard way by biting into something I shouldn't have.
• Medium shrimp, peeled and cleaned: They cook so fast that you need to watch them carefully or they'll tighten up into little rubber balls.
• Unsalted butter and fresh lemon juice: These two together create the sauce that makes everything sing, so don't skip them.

Instructions

Get your oven ready and set up:

Preheat to 350°F and line a baking sheet with parchment paper so nothing sticks and cleanup stays easy.

Dry and season the salmon:

Pat those fillets completely dry with paper towels—this helps the seasoning stick and gives you better browning. Drizzle with oil on both sides, then sprinkle with salt, pepper, smoked paprika, and Cajun seasoning like you're painting with spice.

Create pockets for the filling:

Using a sharp knife, carefully cut a horizontal slit into the thickest part of each fillet, going about three-quarters of the way through but stopping before you reach the other side. This takes a gentle hand but isn't as scary as it sounds.

Mix the filling:

In a bowl, combine the drained spinach, Boursin cheese at room temperature (so it blends smoothly), jalapeño, picked-over crab meat, parmesan, and garlic. Stir until everything is evenly combined and the texture is creamy throughout.

Prepare the shrimp topping:

Toss your shrimp in a separate bowl with oil, a little salt and pepper, Cajun seasoning, and smoked paprika until each one is lightly coated. They'll cook quickly, so having them ready matters.

Stuff the fillets:

Gently spoon the crab filling into each salmon pocket, dividing it evenly among the four fillets. Don't overstuff or it'll squeeze out during cooking—just fill it generously.

Arrange and top:

Place your stuffed fillets on the parchment paper and nestle 3 to 4 shrimp on top of each one. Drizzle everything with melted butter and fresh lemon juice, watching how it pools around the edges.

Bake until perfect:

Slide into the oven for 15 to 17 minutes, just until the salmon flakes easily with a fork and the shrimp have turned that beautiful opaque pink. The moment you see this happen, pull it out—overcooked salmon is sad.

Finish and serve:

Top with fresh lemon wedges and serve immediately while everything is still warm and the butter is still glossy.

Save It

There's a moment when you pull this out of the oven and the kitchen fills with that smell of butter and caramelized shrimp that makes you feel like you actually know what you're doing. That's when dinner becomes something memorable instead of just something that fills you up.

Scaling This Up for Company

I've made this for six people by simply doubling the recipe and using two baking sheets staggered in the oven so they cook evenly. The beauty is that the components don't get more complicated—you're just making more of what you'd already make. The timing stays the same as long as you give each sheet plenty of space and swap them halfway through if your oven runs hot like mine does.

Pairing and Serving Suggestions

This dish is elegant enough for a date night but simple enough that you're not stressed the whole time you're cooking. I've served it alongside roasted asparagus tossed with garlic, a simple arugula salad with lemon vinaigrette, or even just with crusty bread to catch every drop of that butter sauce. A crisp white wine like Sauvignon Blanc or Chardonnay pulls out all the seafood flavors and adds a lovely brightness to the richness of the filling.

Storage and Leftovers

This is best enjoyed fresh from the oven when everything is warm and the textures are at their best, but if you somehow have leftovers, they'll keep in an airtight container in the fridge for up to two days. Reheat gently in a 300°F oven just until warmed through, and don't try the microwave or you'll end up with sad, rubbery shrimp. It's not the same the next day but it's still pretty delicious if you're quiet about eating it straight from the container like I do.

• Make the filling up to a day ahead and store it separately so you're only cooking the salmon and shrimp when you're ready to eat.
• If you can't find Boursin cheese, a mix of softened cream cheese, fresh chives, and minced shallot works as a solid substitute.
• Keep your knife sharp when cutting the salmon pocket or you'll tear the fillet and waste good fish.

Save It

This recipe proves that you don't need to be intimidated by seafood or fancy presentations—just good ingredients treated gently and a little patience in the kitchen. Every time I make it, I think about that first moment my neighbor brought over that crab, and how happy accidents in the kitchen often turn into the things you make over and over again.

Common Questions About Recipes

→ How do I prepare the filling for the stuffed salmon?

Combine thawed spinach, Boursin cheese, diced jalapeño, lump crab meat, parmesan, and minced garlic. Mix thoroughly until smooth and ready to stuff into the salmon fillets.

→ What is the best way to cook the stuffed salmon for even results?

Bake the stuffed fillets at 350°F (175°C) for 15–17 minutes until the salmon flakes easily and shrimp are opaque, ensuring a tender and juicy texture.

→ Can I adjust the spice level in this dish?

Yes, for more heat, leave some jalapeño seeds in the filling or add a pinch of cayenne pepper. Alternatively, reduce for a milder flavor.

→ What sides pair well with this seafood entrée?

Steamed asparagus, simple green salad, or roasted potatoes complement the richness and flavors of this dish beautifully.

→ Is it possible to substitute any ingredients for dietary needs?

You can swap Boursin cheese with herbed cream cheese. Always verify ingredient labels for allergens, especially when serving gluten-free or to those with shellfish sensitivity.