Crab Shrimp Stuffed Salmon (Printable)

Salmon fillets filled with a rich crab, shrimp, and spinach blend topped with seasoned 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 - 12–16 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 with paper towels. Drizzle with 1 tablespoon oil and season both sides generously with salt, pepper, 1/2 teaspoon smoked paprika, and 1 teaspoon Cajun seasoning.
03 - Using a sharp knife, carefully cut a deep horizontal slit in each fillet, creating a pocket for the filling while being careful not to cut through the sides or bottom.
04 - In a mixing bowl, combine thawed spinach, Boursin cheese, diced jalapeño, picked crab meat, grated parmesan, and minced garlic. Mix until well blended.
05 - In a separate bowl, toss shrimp with remaining 1 tablespoon oil, pinch of salt and pepper, 1/4 teaspoon Cajun seasoning, and 1/4 teaspoon smoked paprika until evenly coated.
06 - Gently divide the crab and spinach filling evenly among the four salmon pockets, spooning the mixture in carefully to fill each cavity.
07 - Place stuffed salmon fillets on the prepared baking sheet, spacing them evenly. Top each fillet with 3–4 seasoned shrimp, arranging them over the filling.
08 - Drizzle melted butter and fresh lemon juice evenly over the stuffed salmon and shrimp topping.
09 - Bake for 15–17 minutes, or until salmon flakes easily when tested with a fork and shrimp are opaque and cooked through.
10 - Remove from oven and garnish with fresh lemon wedges. Serve immediately while hot.

# Expert Tips:

01 -
  • Restaurant magic happens in your kitchen: Three types of seafood layered together somehow feel more elegant than the effort actually requires.
  • It's flexible without losing its soul: Swap ingredients based on what's at the market, and it still tastes intentional and delicious.
  • People always ask for the recipe: There's something about plated salmon with shrimp on top that makes guests feel genuinely cared for.
02 -
  • Don't skip drying the salmon: Moisture on the surface prevents browning and seasoning from sticking properly, so take the extra thirty seconds with paper towels.
  • Cut the pocket carefully: It's not about how deep you go, it's about keeping the sides intact so the filling stays inside during cooking instead of leaking out into the pan.
  • Room temperature Boursin makes everything easier: Cold cheese won't mix smoothly into the filling, so take it out of the fridge while you're prepping everything else.
03 -
  • Make the filling ahead: You can prepare the crab and spinach mixture up to a few hours early, then stuff the salmon right before baking, which takes pressure off timing.
  • Keep a meat thermometer nearby: Salmon should reach 145°F at its thickest point, which removes all guesswork and guarantees perfect results every single time.
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