This crab and shrimp stuffed salmon recipe is easy and quick to make, with just 10 minutes of prep time. The salmon fillets are tender and juicy, filled with a delicious mix of Boursin cheese, crab meat, spinach, jalapeno, garlic, Parmesan and shrimp. It’s so good that you won’t feel the need to dine out!
Stuffed Salmon with Shrimp And Crab
Why go out and wait in line when you can make a fancy dish like this stuffed salmon with shrimp and crab at home? Eating out is fun, but a homemade fancy dinner feels special too.
Packed with creamy goodness, it’ll have everyone asking for seconds. This salmon is a flavor superstar – it’s juicy, flaky, and gets an extra kick from the filling and topping. The best part? It’s easy to make and ready in under 30 minutes.
INGREDIENTS
- 4 ( 7 ounce each) salmon fillets, skin removed
- 2 tablespoons avocado or olive oil, divided
- Salt and ground pepper, to taste
- ½ teaspoon smoked paprika, plus more for seasoning shrimp
- 1 teaspoon Cajun seasoning, plus more for seasoning shrimp
- 4 oz. frozen spinach, thawed
- 1x 5 oz. pack of Boursin Shallot & Chive, at room temperature
- 1 jalapeno, deseeded and diced
- 8 oz. lump crab or claw crab
- ¼ cup parmesan cheese, grated
- 2 teaspoons garlic, minced
- 12-16 medium shrimp, peeled and cleaned
- Lemon wedges, to garnish
Cajun Butter Sauce
- 2 tablespoons unsalted butter, melted
- Juice of 1 lemon
- ¼ teaspoon Cajun seasoning
- ¼ teaspoon smoked paprika
INSTRUCTIONS
Preheat your oven to 350°F (175°C). Line a large baking sheet with parchment paper. Keep aside
- Drizzle the salmon filets with 1 tablespoon of oil, then season with salt, pepper, smoked paprika and Cajun seasoning on both sides. Cut a slit through the middle of each salmon fillet, but not all the way through, about two-thirds of its total length. Keep aside.
- Squeeze excess liquid out of the spinach and discard it.
- In a medium bowl, combine the spinach with Boursin cheese, jalapeno, crab meat, parmesan cheese, and garlic. Season with salt and pepper to taste. Keep aside.
- Put the shrimp in a medium-sized bowl. Add the remaining 1 tablespoon of oil, Cajun seasoning, smoked paprika, salt, and pepper. Mix everything together. Keep aside.
- Stuff the salmon fillets with the crab mixture, and top with the seasoned shrimp. Transfer on the prepared baking sheet and pour the cajun butter over the salmon.
- Bake for 15-17 minutes or until salmon is cooked through, opaque in center and flakes easily with fork.
- Serve with lemon wedges.
- Enjoy!
- Cajun Butter Sauce
- In a medium bowl combine all the ingredients for Cajun butter sauce.
- NOTES
- Fridge Storage: Let the salmon cool, then pop it in an airtight container or sealable plastic bag. Store for up to 3 days.
- Freezer : Slide the salmon into a freezer bag. You can freeze it for a month. And good news – you can cook it straight out of the freezer!
- Reheating: Ready for round two? Warm up the salmon in a 350°F oven for about 10-12 minutes, or until it’s warm all the way through.
