Crab Shrimp Stuffed Salmon (Printable Version)

Savory salmon fillets packed with creamy crab, shrimp, and spinach, topped with spiced shrimp and baked until tender.

# The Ingredients 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 - 12-16 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

# Step-by-Step Instructions:

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. 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, salt, 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.

# Additional Tips::

01 -
  • The filling stays creamy and packed with flavor while the salmon stays impossibly tender, like two textures that were meant to find each other.
  • Looks like you spent hours in a professional kitchen but honestly takes less time than ordering takeout.
  • Every element is gluten-free naturally, so you're not sacrificing anything for dietary needs.
02 -
  • Squeeze that thawed spinach like you're wringing out a dishcloth—I once skipped this step thinking it wouldn't matter and ended up with a soupy filling that ruined the whole dish.
  • Don't let the Boursin cheese straight from the fridge; bring it to room temperature or it won't blend smoothly and you'll get little chunks in your filling instead of that creamy texture.
  • Those shrimp cook in about four minutes, so if you've overbaked the salmon trying to cook the shrimp, you've missed the window—trust your timing.
03 -
  • Bring all your ingredients to room temperature before you start cooking—cold Boursin cheese and cold salmon will throw off your timing and texture.
  • If you want more heat, leave some jalapeño seeds in the filling or add a tiny pinch of cayenne to the shrimp seasoning blend.
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