Crab and Shrimp Stuffed Salmon with Cajun Butter

Crab and Shrimp Stuffed Salmon is your secret weapon when you want to serve something that looks gourmet—but is secretly easy. Imagine tender salmon fillets filled with creamy Boursin cheese, spinach, and sweet lump crab, all topped with spicy Cajun shrimp and finished with a buttery drizzle. It’s indulgent, colorful, and surprisingly doable—even if you’re new to seafood cooking. You’ll love how this dish brings restaurant-level flavor straight to your kitchen, no white tablecloth required.

Why You’ll Love This Recipe

There’s something special about Crab and Shrimp Stuffed Salmon that makes it unforgettable.

1. Bold & Balanced Flavors: Cajun spice, creamy cheese, sweet seafood—it’s all here.
2. Beginner-Approved: Simple steps, clear cuts, and a no-fuss bake make it foolproof.
3. Crowd-Worthy Presentation: It looks fancy enough for date nights, holidays, or guests.
4. One Pan, Big Flavor: Everything bakes on one sheet pan, making cleanup a breeze.

History & Fun Facts About Crab and Shrimp Stuffed Salmon

This dish is rich in coastal tradition and culinary fusion.

• Surf-and-surf twist: Combining crab and shrimp with salmon highlights seafood in layers.
• Spinach-stuffed seafood recipes became popular in New Orleans Cajun cuisine.
• Boursin cheese adds French flair—its herby tang plays beautifully against spicy Cajun notes.
• Stuffed fish has long been served at feasts from the Mediterranean to the Gulf Coast.

Key Ingredients in Crab and Shrimp Stuffed Salmon

• Salmon Fillets: Thick, skinless cuts work best for holding all the flavorful stuffing.
• Lump Crab Meat: Brings sweetness and a luxurious texture to every bite.
• Medium Shrimp: Peeled and seasoned—they roast beautifully on top of the salmon.
• Boursin Shallot & Chive Cheese: Adds creaminess, tang, and savory depth.
• Frozen Spinach: Thawed and drained to balance the richness with a vegetal note.
• Parmesan Cheese: Gives a salty, umami-rich lift to the crab mixture.
• Jalapeño: Adds gentle heat without overpowering the seafood.
• Cajun Seasoning + Smoked Paprika: Brings that southern smoky spice to both fish and sauce.

How to Make Crab and Shrimp Stuffed Salmon

Follow these easy steps for a foolproof dinner your guests will rave about.

1. Preheat and Prep: Preheat your oven to 350°F (175°C). Line a large baking sheet with parchment paper and set it aside.
2. Season the Salmon: Drizzle fillets with olive oil and season both sides with salt, pepper, Cajun seasoning, and smoked paprika.
3. Slice a Pocket: Carefully cut a slit down the center of each fillet to create a pocket—don’t slice all the way through.
4. Mix the Filling: Squeeze all the water from your thawed spinach. In a bowl, combine it with Boursin, crab, jalapeño, Parmesan, garlic, salt, and pepper.
5. Season the Shrimp: Toss peeled shrimp in olive oil, Cajun seasoning, smoked paprika, salt, and pepper.
6. Stuff and Top: Fill each salmon pocket with your creamy crab mixture and top with the seasoned shrimp.
7. Make Cajun Butter: Mix melted butter, lemon juice, Cajun seasoning, and paprika. Drizzle over the salmon.
8. Bake and Serve: Bake for 15–17 minutes, or until the salmon is opaque and flakes easily. Serve with lemon wedges.

Crab and Shrimp Stuffed Salmon Tips and Twists

Take this already-stunning dish to the next level!

Top Tips

• Use fresh salmon for easier slicing and better flavor.
• Boursin must be room temperature for easy mixing.
• Drain spinach thoroughly—too much moisture ruins the stuffing.
• Bake salmon just until flaky to avoid dryness.
• Let the salmon rest for 3–5 minutes before serving for best texture.

Flavorful Twists

• Swap jalapeño for diced red pepper if you prefer mild heat.
• Add a layer of cooked rice underneath the salmon for a one-pan meal.
• Use herbed goat cheese instead of Boursin for a tangier filling.

Storage, Reheating, and Make-Ahead Tips

• Storage: Store leftovers in an airtight container in the fridge for up to 2 days.
• Reheating: Reheat gently in a 300°F oven for 10 minutes, covered with foil. Avoid microwaving to maintain texture.
• Make-Ahead: Stuff the salmon and store it (uncooked) in the fridge for up to 24 hours. Bake right before serving.

Serving Suggestions for Crab and Shrimp Stuffed Salmon

This main dish deserves worthy sides and pairings.

• Creamy Mashed Potatoes or Herbed Rice Pilaf for a hearty base.
• Roasted Broccoli and Carrots or Grilled Vegetables for balance.
• Simple Arugula Salad with a lemon vinaigrette to cut the richness.
• Crusty Garlic Bread or Focaccia for soaking up the sauce.
• A crisp white wine like Sauvignon Blanc or a tangy lemonade works beautifully with seafood.

Frequently Asked Questions

Can I use frozen salmon?
Yes, just thaw fully and pat dry before stuffing.

What can I use instead of Boursin cheese?
Herbed cream cheese or goat cheese works well.

Is this dish spicy?
It has mild heat—adjust jalapeño and Cajun seasoning to your preference.

Can I grill instead of bake?
Baking is best for even cooking, but you can grill indirectly using foil.

Can I freeze leftovers?
Not recommended—seafood texture changes after freezing and thawing.

Enjoy Your Crab and Shrimp Stuffed Salmon

Crab and Shrimp Stuffed Salmon is the kind of dish that turns heads. With rich flavors, a creamy filling, and just the right amount of spice, it strikes a perfect balance between comfort food and elevated cuisine. Whether it’s your first time cooking salmon or your hundredth, this recipe delivers every time. Once you make it, don’t be surprised if it becomes your signature seafood dish!

Explore More Recipes to Pair or Plan Around

Round out your meal or get inspired for your next menu:

• Keep it seafood-forward with Grilled Shrimp with Risotto—herby, creamy, and delicious.
• Need a light side? This Cucumber Tomato Salad is a crisp, cooling match.
• For a fun appetizer, try the Quick Cheddar Ranch Crack Dip.
• End the night with Blueberry Bread Pudding for a fruity, cozy finish.
• If you’re craving a pasta pairing, Chicken Alfredo Lasagna adds extra indulgence.