Elevate your dining experience with this luxurious Crab and Shrimp Stuffed Salmon. This recipe combines succulent salmon fillets with a rich stuffing of crab, shrimp, and spinach, all seasoned to perfection with Cajun spices. Topped with a zesty Cajun butter sauce, this dish is perfect for special occasions or whenever you want to treat yourself to a restaurant-quality meal at home.
Our family fell in love with this Crab and Shrimp Stuffed Salmon recipe after the first bite. My husband and I are seafood enthusiasts, and this dish has become our go-to for celebratory dinners and weekend indulgences. The kids adore the flavorful stuffing and the juicy shrimp topping, while we appreciate how it brings a touch of elegance to our dining table. It’s a recipe that never fails to impress guests, making it a staple in our household for gatherings and special nights.
Why This Crab and Shrimp Stuffed Salmon Recipe is a Must-Try
- Gourmet Flavor: Combines rich flavors of crab, shrimp, and salmon with creamy Boursin cheese and a hint of spice from jalapeno and Cajun seasoning.
- Elegant Presentation: Perfect for impressing guests or treating yourself to a restaurant-quality meal at home.
- Nutrient-Rich: Packed with protein from seafood and the added benefits of spinach and healthy fats from salmon.
- Versatile: Can be served as a main course for special occasions or as an indulgent weeknight dinner.
- Easy Cajun Butter Sauce: Adds an extra layer of flavor with minimal effort.
Ingredients
For the Crab and Shrimp Stuffed Salmon
- 4 salmon fillets, 200g each (7 oz), skin removed
- 2 tbsp avocado or olive oil, divided
- Salt and ground pepper, to taste
- 1/2 tsp smoked paprika, plus more for seasoning shrimp
- 1 tsp Cajun seasoning, plus more for seasoning shrimp
- 115g (4 oz) frozen spinach, thawed
- 140g (5 oz) Boursin Shallot & Chive, at room temperature
- 1 jalapeno, deseeded and diced
- 225g (8 oz) lump crab or claw crab
- 30g (1/4 cup) Parmesan cheese, grated
- 2 tsp garlic, minced
- 12-16 medium shrimp, peeled and cleaned
- Lemon wedges, to garnish
For the Cajun Butter Sauce
- 2 tbsp unsalted butter, melted
- Juice of 1 lemon
- 1/4 tsp Cajun seasoning
- 1/4 tsp smoked paprika
Directions
- Prepare the Oven and Salmon: Preheat your oven to 350°F (175°C). Line a large baking sheet with parchment paper. Drizzle the salmon fillets with 1 tablespoon of oil, then season with salt, pepper, 1/2 teaspoon of smoked paprika, and 1 teaspoon of Cajun seasoning on both sides. Cut a slit through the middle of each fillet, about two-thirds of its total length, being careful not to cut all the way through. Set aside.
- Make the Stuffing: Squeeze excess liquid out of the thawed spinach. In a medium bowl, combine the spinach, Boursin cheese, diced jalapeno, crab meat, grated Parmesan cheese, and minced garlic. Season with salt and pepper to taste.
- Season the Shrimp: In another medium bowl, toss the peeled and cleaned shrimp with the remaining 1 tablespoon of oil, additional Cajun seasoning, smoked paprika, salt, and pepper.
- Stuff the Salmon: Fill each salmon fillet with the crab mixture and top with the seasoned shrimp. Place the stuffed fillets on the prepared baking sheet.
- Prepare the Cajun Butter Sauce: In a small bowl, mix the melted butter, lemon juice, Cajun seasoning, and smoked paprika. Drizzle this sauce over the stuffed salmon fillets.
- Bake: Bake the salmon in the preheated oven for 15-17 minutes, or until the salmon is cooked through, opaque in the center, and flakes easily with a fork.
- Serve: Garnish with lemon wedges and serve immediately.
Notes
- Substitutions: You can substitute Boursin cheese with cream cheese mixed with fresh herbs if preferred.
- Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently in the oven to preserve the texture.
- Serving Suggestions: Serve this stuffed salmon with a side of steamed vegetables, a fresh salad, or garlic mashed potatoes for a complete meal.
