What is the Best Type of Salmon for Stuffed Salmon?

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.

What is the White Stuff When Salmon is Cooked?

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.

What other types of fish can I use for this recipe?

While salmon provides a rich flavor that pairs well with the stuffing, you can also try using halibut or sea bass.

Is it necessary to use Boursin Shallot & Chive? Can I use regular cream cheese?

While Boursin adds a distinct flavor, you can substitute it with regular cream cheese. Consider adding some additional herbs for added flavor.

Crab and Shrimp Stuffed Salmon

Description

Enjoy a burst of flavors with this crab and shrimp stuffed salmon! With creamy boursin cheese, succulent shrimp and crab, it turns the delicate salmon into a fantastic meal.

Ingredients

Scale

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
1/2 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
1/4 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
1/4 teaspoon Cajun seasoning
1/4 teaspoon smoked paprika

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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.

Prep Time: 10 min
Cook Time: 15 min
Category: Salmon recipes
Cuisine: American

Nutrition

Calories: 580 kcal
Sugar: 1 g
Sodium: 1151 mg
Fat: 32 g
Saturated Fat: 8 g
Carbohydrates: 2 g
Fiber: 1 g
Protein: 55 g
Cholesterol: 126 mg