When it comes to creating a restaurant-worthy dish at home, nothing feels more satisfying than a perfectly cooked piece of salmon stuffed with crab and shrimp, complemented by a zesty Cajun butter sauce. Imagine a succulent fillet of salmon, carefully stuffed with a rich blend of crab, shrimp, and creamy Boursin cheese, all topped with a tangy Cajun butter. The combination of flavors makes for an impressive yet simple meal that is perfect for beginner cooks who want to wow their family or guests. I first stumbled upon this recipe when I wanted something that felt both decadent and manageable for a weeknight dinner. The result? A showstopper that’s as flavorful as it is easy to prepare. This dish is loaded with fresh, aromatic ingredients, making it an ideal choice for a beginner cook who wants to try something new without getting overwhelmed.
PrintCrab and Shrimp Stuffed Salmon: A Flavorful Feast for Beginners
Make your dinner extraordinary with this Crab and Shrimp Stuffed Salmon! Perfect for beginners, this recipe combines succulent salmon with a creamy crab and shrimp stuffing that’s bursting with flavor. It’s an easy yet elegant dish that’s sure to impress friends and family. Whether served with a side of vegetables or over a bed of rice, this dish brings the best of the sea to your plate in just a few simple steps. Elevate your cooking with this delicious, gourmet-inspired meal!
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- Total Time: 25 minutes
- Yield: 4 servings 1x
Ingredients
Ingredients for Stuffed Salmon:
- 4 (7-ounce) salmon fillets, skin removed
- 2 tablespoons avocado or olive oil (divided)
- Salt and ground pepper, to taste
- ½ teaspoon smoked paprika, plus extra for seasoning shrimp
- 1 teaspoon Cajun seasoning, plus extra for seasoning shrimp
- 4 oz. frozen spinach, thawed
- 5 oz. Boursin Shallot & Chive cheese (room temperature)
- 1 jalapeno, deseeded and diced
- 8 oz. lump crab or claw crab meat
- ¼ cup parmesan cheese, grated
- 2 teaspoons garlic, minced
- 12–16 medium shrimp, peeled and cleaned
- Lemon wedges, for garnish
For the Cajun Butter Sauce:
- 2 tablespoons unsalted butter, melted
- Juice of 1 lemon
- ¼ teaspoon Cajun seasoning
- ¼ teaspoon smoked paprika
Instructions
- Preheat the oven to 350°F (175°C). Line a large baking sheet with parchment paper to prevent the salmon from sticking.
- Prepare the salmon fillets: Drizzle the salmon fillets with 1 tablespoon of olive oil. Season them with salt, pepper, smoked paprika, and Cajun seasoning on both sides. Using a sharp knife, make a slit through the middle of each fillet, but don’t cut all the way through—leave about one-third of the fillet intact. This will create a pocket for the stuffing.
- Prepare the spinach mixture: Squeeze any excess liquid out of the thawed spinach and discard it. In a medium bowl, combine the spinach with the Boursin cheese, diced jalapeno, crab meat, parmesan cheese, and minced garlic. Season the mixture with salt and pepper to taste. Set this mixture aside for stuffing the salmon.
- Season the shrimp: In a separate bowl, toss the shrimp with the remaining 1 tablespoon of olive oil, Cajun seasoning, smoked paprika, salt, and pepper. Ensure the shrimp are well-coated with the seasoning.
- Stuff the salmon fillets: Carefully stuff the salmon pockets with the crab and spinach mixture, pressing it gently to make sure it’s packed in evenly. Then, top the stuffing with the seasoned shrimp.
- Prepare the Cajun butter sauce: In a small bowl, whisk together the melted butter, lemon juice, Cajun seasoning, and smoked paprika. Drizzle this mixture over the stuffed salmon fillets to infuse them with flavor as they cook.
- Bake the salmon: Place the stuffed salmon fillets on the prepared baking sheet and bake for 15-17 minutes, or until the salmon is cooked through and flakes easily with a fork. The shrimp should be pink and tender, and the salmon should be opaque in the center.
- Serve: Once baked, serve the salmon fillets with lemon wedges on the side for an extra burst of freshness.
Notes
- How to know when the salmon is done: Salmon is fully cooked when it flakes easily with a fork and turns opaque in the center. If you’re unsure, it’s always best to check by gently pressing the fillet with a fork. The flesh should separate into flakes.
- Shrimp not overcooked: Be cautious when cooking shrimp—they cook very quickly. They should be pink and slightly curled when done. Avoid cooking them for too long, as they can become rubbery.
- Stuffing tip: If you have difficulty stuffing the salmon, you can use a spoon to carefully press the filling into the slit. Alternatively, a piping bag can be a helpful tool if you want more precision in stuffing.
- Cajun seasoning: If you prefer a milder flavor, reduce the amount of Cajun seasoning, or use a milder seasoning like Old Bay seasoning.
- Prep Time: 10 minutes
- Cook Time: 15-17 minutes
Why This Recipe is Perfect for Beginners
Crab and Shrimp Stuffed Salmon is the ideal recipe for anyone just starting out in the kitchen. It doesn’t require any advanced cooking techniques, and the ingredients are simple to work with. Whether you’re a novice in the kitchen or an experienced cook, the steps are straightforward, with minimal preparation required. The seasoning is key to bringing out the best in the fish and seafood, and the flavors meld together beautifully with little effort. Plus, the recipe is incredibly versatile—you can swap out certain ingredients, like using chicken instead of shrimp or crab if preferred, and still achieve fantastic results. This dish is also healthy and time-efficient, as it comes together in just 25 minutes.
Ingredients and Preparation
To make this dish, you’ll need the following ingredients:
Ingredients for Stuffed Salmon:
- 4 (7-ounce) salmon fillets, skin removed
- 2 tablespoons avocado or olive oil (divided)
- Salt and ground pepper, to taste
- ½ teaspoon smoked paprika, plus extra for seasoning shrimp
- 1 teaspoon Cajun seasoning, plus extra for seasoning shrimp
- 4 oz. frozen spinach, thawed
- 5 oz. Boursin Shallot & Chive cheese (room temperature)
- 1 jalapeno, deseeded and diced
- 8 oz. lump crab or claw crab meat
- ¼ cup parmesan cheese, grated
- 2 teaspoons garlic, minced
- 12-16 medium shrimp, peeled and cleaned
- Lemon wedges, for garnish
For the Cajun Butter Sauce:
- 2 tablespoons unsalted butter, melted
- Juice of 1 lemon
- ¼ teaspoon Cajun seasoning
- ¼ teaspoon smoked paprika
These ingredients come together to create a perfect blend of flavors. The Boursin cheese adds creaminess to the stuffing, while the Cajun seasoning brings a punch of spice. If you don’t have access to Boursin Shallot & Chive cheese, you can easily substitute it with a mix of cream cheese and fresh herbs like chives. You can also use fresh spinach in place of frozen if you prefer. For the shrimp, you can use any type of small shrimp you like, or if you’re not fond of shrimp, consider using cooked chicken breast or ground beef for a different twist.
Step-by-Step Instructions
- Preheat the oven to 350°F (175°C). Line a large baking sheet with parchment paper to prevent the salmon from sticking.
- Prepare the salmon fillets: Drizzle the salmon fillets with 1 tablespoon of olive oil. Season them with salt, pepper, smoked paprika, and Cajun seasoning on both sides. Using a sharp knife, make a slit through the middle of each fillet, but don’t cut all the way through—leave about one-third of the fillet intact. This will create a pocket for the stuffing.
- Prepare the spinach mixture: Squeeze any excess liquid out of the thawed spinach and discard it. In a medium bowl, combine the spinach with the Boursin cheese, diced jalapeno, crab meat, parmesan cheese, and minced garlic. Season the mixture with salt and pepper to taste. Set this mixture aside for stuffing the salmon.
- Season the shrimp: In a separate bowl, toss the shrimp with the remaining 1 tablespoon of olive oil, Cajun seasoning, smoked paprika, salt, and pepper. Ensure the shrimp are well-coated with the seasoning.
- Stuff the salmon fillets: Carefully stuff the salmon pockets with the crab and spinach mixture, pressing it gently to make sure it’s packed in evenly. Then, top the stuffing with the seasoned shrimp.
- Prepare the Cajun butter sauce: In a small bowl, whisk together the melted butter, lemon juice, Cajun seasoning, and smoked paprika. Drizzle this mixture over the stuffed salmon fillets to infuse them with flavor as they cook.
- Bake the salmon: Place the stuffed salmon fillets on the prepared baking sheet and bake for 15-17 minutes, or until the salmon is cooked through and flakes easily with a fork. The shrimp should be pink and tender, and the salmon should be opaque in the center.
- Serve: Once baked, serve the salmon fillets with lemon wedges on the side for an extra burst of freshness.
Beginner Tips and Notes
- How to know when the salmon is done: Salmon is fully cooked when it flakes easily with a fork and turns opaque in the center. If you’re unsure, it’s always best to check by gently pressing the fillet with a fork. The flesh should separate into flakes.
- Shrimp not overcooked: Be cautious when cooking shrimp—they cook very quickly. They should be pink and slightly curled when done. Avoid cooking them for too long, as they can become rubbery.
- Stuffing tip: If you have difficulty stuffing the salmon, you can use a spoon to carefully press the filling into the slit. Alternatively, a piping bag can be a helpful tool if you want more precision in stuffing.
- Cajun seasoning: If you prefer a milder flavor, reduce the amount of Cajun seasoning, or use a milder seasoning like Old Bay seasoning.
Serving Suggestions
Crab and Shrimp Stuffed Salmon pairs beautifully with a variety of sides. For a fresh and light touch, serve it with a simple salad of mixed greens, cherry tomatoes, and a light vinaigrette. If you prefer something heartier, roasted vegetables or mashed potatoes are perfect complements. For an extra indulgent side, you could even serve the salmon with a side of garlic butter pasta or creamy risotto.
Storage Tips
If you have leftovers, store them in an airtight container in the refrigerator for up to 2 days. To reheat, place the salmon in a preheated oven at 350°F (175°C) for about 10 minutes, or until warmed through. You can also use a microwave, but be sure to cover the salmon with a damp paper towel to avoid it drying out.
Conclusion
Crab and Shrimp Stuffed Salmon is a delightful recipe that combines bold, exciting flavors with a healthy twist. It’s a fantastic option for beginner cooks who want to impress without feeling overwhelmed. The simplicity of the ingredients, paired with the rich and creamy stuffing, makes it a dish everyone will love. Don’t hesitate to give this recipe a try—whether it’s for a weeknight dinner or a special occasion, you’ll find that it’s both satisfying and simple to prepare. I encourage you to experiment with different variations, and I’d love to hear about your experiences in the comments. Happy cooking!