Crab & Shrimp Stuffed Salmon 

This Crab & Shrimp Stuffed Salmon is a luxurious and flavorful dish that combines tender salmon fillets with a creamy filling of lump crab meat, shrimp, and fresh herbs. The salmon is seared to golden perfection and topped with jumbo shrimp, then finished in the oven for tenderness. A drizzle of lemon herb butter ties everything together, making it an ideal choice for special occasions or a standout dinner. 

Ingredients

For the Stuffed Salmon:

• 4 large salmon fillets (approximately 7 ounces each), skin removed

• 2 tablespoons olive oil, divided

• Salt and freshly ground black pepper, to taste

• ½ teaspoon smoked paprika

• 1 teaspoon Cajun seasoning

• 4 ounces frozen spinach, thawed and excess water squeezed out

• 5 ounces Boursin Shallot & Chive cheese, at room temperature

• 1 jalapeño pepper, deseeded and finely diced

• 8 ounces lump crab meat

• ¼ cup grated Parmesan cheese

• 2 teaspoons minced garlic

• 12–16 medium shrimp, peeled and deveined

• Lemon wedges, for serving

For the Cajun Butter Sauce:

• 2 tablespoons unsalted butter, melted

• Juice of 1 lemon

• ¼ teaspoon Cajun seasoning

• ¼ teaspoon smoked paprika

Directions

1. Preheat Oven: Preheat your oven to 350°F (175°C). Line a large baking sheet with parchment paper.

2. Prepare the Salmon: Drizzle 1 tablespoon of olive oil over the salmon fillets. Season both sides with salt, pepper, smoked paprika, and Cajun seasoning. Carefully slice each fillet horizontally to create a pocket, being careful not to cut all the way through.

3. Prepare the Filling: In a medium bowl, combine the thawed spinach, Boursin cheese, diced jalapeño, lump crab meat, Parmesan cheese, and minced garlic. Season with salt and pepper to taste. Mix until well combined.

4. Stuff the Salmon: Stuff each salmon fillet with the crab and shrimp mixture, pressing gently to ensure the filling is evenly distributed.

5. Sear the Salmon: Heat the remaining 1 tablespoon of olive oil in a large oven-safe skillet over medium-high heat. Carefully place the stuffed salmon fillets in the skillet and sear for 2 minutes on each side, until golden brown.

6. Add the Shrimp: Place the peeled and deveined shrimp on top of each stuffed salmon fillet.

7. Bake: Transfer the skillet to the preheated oven and bake for 15–18 minutes, until the salmon is cooked through and flakes easily with a fork, and the shrimp are pink and opaque.

8. Prepare the Cajun Butter Sauce: While the salmon is baking, in a small bowl, whisk together the melted butter, lemon juice, Cajun seasoning, and smoked paprika.

9. Serve: Remove the salmon from the oven and drizzle with the prepared Cajun butter sauce. Serve immediately with lemon wedges on the side.

Nutritional Information (Per Serving)

• Calories: Approximately 580 kcal

• Protein: 55 g

• Fat: 32 g

• Saturated Fat: 8 g

• Cholesterol: 126 mg

• Sodium: 1,151 mg

• Carbohydrates: 2 g

• Fiber: 1 g

• Sugar: 1 g

• Vitamin C: 14 mg

• Calcium: 318 mg

• Iron: 4 mg