Crab and Shrimp Stuffed Salmon


  • salmon fillets (7 oz each), skinless
  • 2 tablespoons avocado or olive oil, divided
  • Salt and pepper to taste
  • 1/2 teaspoon smoked paprika, to season the shrimp
  • 1 teaspoon Cajun seasoning Details
  • Shrimp for seasoning 4 oz. Frozen spinach, thawed
  • 1x 5-oz package Boursin shallots and chives, room temperature
  • 1 jalapeño, seeded and diced
  • 8 oz chunks or tong crab
  • 1/4 cup Parmesan cheese, grated
  • Garlic, minced tsp 2
  • 12 to 16 medium-sized shrimp, peeled and cleaned
  • Lemon wedges for garnish


  • Preheat oven to 350°F (175°). ℃).℃). Line a large baking tray with baking paper. Set aside.
  • Pour 1 tablespoon oil over the salmon fillets and season on both sides with salt, pepper, smoked paprika, and Cajun seasoning. Make a cut in the center of the salmon fillet, but only about two-thirds of the way through. Set aside.
  • Squeeze out excess water from the spinach and discard. In a medium bowl, toss the spinach with the Boursin cheese, jalapeños, crabmeat, Parmesan cheese, and garlic. Season with salt and pepper. Set aside.
  • Place the shrimp in a medium bowl. Add remaining 1 tablespoon oil, Cajun seasoning, smoked paprika, salt, and pepper. Mix everything. Set aside.
  • Fill the salmon fillets with the crab mixture and top with the seasoned shrimp. Place on prepared baking sheet and pour Cajun butter over salmon.
  • Bake for 15-17 minutes or until the salmon is cooked through, opaque in the center, and flakes easily with a fork. Serve with lemon wedges.


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