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.
✅ You'll Need
Stuffed Salmon:
- Salmon Fillet: Opt for fresh salmon fillets for the best flavor. Substitution: Trout can be a good alternative to salmon.
- Avocado/Olive Oil: These oils are chosen for their health benefits and neutral flavor. Substitution: Canola oil or sunflower oil can also be used if needed.
- Smoked Paprika: Adds a smoky flavor to the dish. Substitution: Regular paprika or chili powder for some heat, but the smoky flavor will be missing.
- Cajun Seasoning: Provides a spicy kick to the dish. Substitution: A mix of onion powder, garlic powder, dried oregano, dried thyme, red pepper flakes, and cayenne pepper can mimic the flavor.
- Shrimp: Medium shrimp work best for even cooking.
- Frozen Spinach: Ensure it's thoroughly thawed and excess water is removed. Substitution: Fresh spinach can be sautéed until wilted and then used.
- Boursin Shallot & Chive: This cheese adds creaminess and flavor. Substitution: A mix of cream cheese with some chives can be an alternative.
- Jalapeno: Adds a mild spicy kick. Ensure it's deseeded unless you want extra heat. Substitution: Green bell pepper for milder flavor or serrano peppers for more heat.
- Lump Crab Meat: It is meatier and holds together well. Substitution: Imitation crab meat can be used, but the flavor won't be as rich.
- Parmesan Cheese: Adds a salty, umami flavor. Substitution: Romano or Asiago cheese can be used in place of Parmesan.
- Garlic: Fresh minced garlic gives the best flavor. Substitution: Garlic powder or store-bought minced garlic if in a pinch.
Cajun Butter Sauce:
- Note: This sauce is meant to complement the flavors, especially the Cajun seasoning. Adjust the spiciness according to your preference. Substitution: For a lighter version, you can use lemon butter sauce without the Cajun seasoning and paprika.
🔪 How to Make Crab and Shrimp Stuffed Salmon
Preheat your oven to 350°F (175°C). Line a large baking sheet with parchment paper. Keep aside.
Drizzle 1 tablespoon of oil over the salmon fillets and rub them with salt, pepper, smoked paprika, and Cajun seasoning on both sides. Then, make a deep cut in the center of each fillet, going about two-thirds deep, but not all the way. Set them aside.
Squeeze excess liquid out of the spinach and discard it. In a medium-sized bowl, mix the spinach with Boursin cheese, jalapeno, crab meat, parmesan cheese, and garlic. Add salt and pepper to taste. Set aside.
Place the shrimp in a medium bowl. Drizzle with the remaining 1 tablespoon of oil and sprinkle with Cajun seasoning, smoked paprika, salt, and pepper. Stir well to coat. Set aside.
Fill the slits in the salmon fillets and the top with the crab mixture, then place the seasoned shrimp on top. Place them on the lined baking sheet and drizzle with the cajun butter.
Bake in the oven for about 15-17 minutes until the salmon is fully cooked and flakes easily with a fork.
Serve with lemon wedges.
Recipe Tips
- Choose Quality Salmon: Opt for fresh, wild-caught salmon without any spots or discoloration.
- Amp Up the Flavor: Don't hold back on seasonings. Sprinkle a good amount of Cajun seasoning, salt and pepper to elevate the salmon's taste.
- Cut with Care: To stuff the salmon neatly, use a sharp knife for precise and clean cuts, ensuring the filling stays intact.
What to Serve with Stuffed Salmon with Shrimp and Crab
Crab and shrimp stuffed salmon is a rich and flavorful dish, so pairing it with lighter, complementary sides can enhance the overall dining experience. Here are some suggestions:
- Steamed, grilled or Roasted Asparagus with a drizzle of olive oil and a sprinkle of salt.
- Sautéed Green Beans with almonds or simply steamed.
- Creamy and flavorful Garlic Mashed Potatoes without being overpowering.
- Garlic Bread is perfect for those who love a flavorful carb to complement their meal.
🗄️ How to store Shrimp and Crab Stuffed Salmon
- 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.
❓ Baked Salmon FAQs
We've tried this stuffed salmon recipe using king and Atlantic salmon, and both were good. Just pick a thick salmon so you can stuff it easily. The middle part of the salmon is usually the best. Sockeye salmon is thinner but can still work.
The white stuff that appears on salmon when it's cooked is called albumin. It's a protein that pushes out of the salmon's muscles and coagulates on the surface as the fish cooks. While it might not look appealing, albumin is harmless and perfectly safe to eat.
While salmon provides a rich flavor that pairs well with the stuffing, you can also try using halibut or sea bass.
While Boursin adds a distinct flavor, you can substitute it with regular cream cheese. Consider adding some additional herbs for added flavor.
More Salmon Recipes
Baked Salmon and Asparagus in foil
Baked Salmon with Lemon Butter Cream Sauce
If you make this recipe be sure to leave a comment or give this recipe a rating ⭐⭐⭐⭐⭐! I will be happy to hear from you!
Crab and Shrimp Stuffed Salmon
Ingredients
Crab and Shrimp Stuffed Salmon
- 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
- 1 x 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.
Video
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.
Nutrition
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Jess says
Thank you so much for this AMAZING recipe! I'm so glad I found it. I just made this for New Year's Eve meal today and it was a hit! The only thing is I cooked it for 19 minutes at 350 and it was not enough time, it needed at least 25 minutes. My salmon didn't look much thicker than yours but it didn't cook. But again we loved it so thank you!
chefjar says
Hey Jess! You're very welcome! I'm glad to hear that you enjoyed this salmon recipe for your New Year's Eve meal. Thank you for sharing your cooking time adjustment; it's helpful for others to know.
Mary says
This was amazing! Amadeus two servings but made full butter and stuffing so all I have to do is thaw some salmon. Excellent!
chefjar says
Hi Mary! I'm glad that you loved it! And thanks for sharing your experience!
Terry says
This recipe is amazing! My husband claimed it as a keeper for sure! This recipe is like eating at a 5 star restaurant!
I did have to cook it longer, approx 22 minutes. I also left the skin on and used fresh spinach instead of frozen. I can’t thank you enough for sharing this fabulous recipe!
chefjar says
Hi Terry! I'm glad to hear that the recipe was a hit and earned a "keeper" status! Thank you so much for sharing your feedback and for trying the recipe.
Debora Watson says
I made this dish and it turned out fantastic. I will do this recipe again.
chefjar says
Hi Debora! That's wonderful to hear! I'm so glad the dish turned out fantastic for you.
Cathy says
Can you use frozen cooked shrimp?
chefjar says
Hi, Cathy! Yes, you can use frozen cooked shrimp. Just make sure to thaw the shrimp completely and pat them dry before using to avoid excess moisture.
Jasmin Scott says
Excellent restaurant quality recipe! I made it exactly as listed and served over garlic mashed potatoes. But since I only made 3 fillets, I have leftover stuffing. I’m thinking of adding it to puff pastry and baking it or putting into wontons and deep frying them.
chefjar says
Hi Jasmin! That sounds delicious! Using the leftover stuffing in puff pastry or wontons is a brilliant idea. Both options would make for fantastic, restaurant-quality appetizers. Glad you enjoyed the recipe!
Danielle Vincent says
Wouldn't you want to add the shrimp later after most of the salmon has cooked. Shrimp only takes a few minutes to cook. I would say maybe add them when only 5 or10 minutes remain?I found most time salmon takes 25-30 minutes to cook.
Tatiana says
Hi Danielle! Shrimp typically cook in 8–10 minutes at 350°F. In this recipe, they’re sitting on top of the salmon—not fully surrounded by direct heat—which slows their cooking slightly. At 15–17 minutes, they’re not overcooked, just perfectly juicy and tender. Sitting on top of the salmon (and under a drizzle of Cajun butter), the shrimp aren’t exposed directly to the baking sheet. This indirect heat is gentler and helps prevent overcooking. Hope this helps!