Ultimate Crab and Shrimp Stuffed Salmon – A Gourmet Delight at Home

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.