Ingredients
Scale
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