Spicy Cajun Crab Shrimp Stuffed Salmon
Spicy Cajun Crab Shrimp Stuffed Salmon
Ingredients
For the Stuffed Salmon
- 4 salmon fillets, 6-ounce, skin on or off, butterflied or cut with a pocket
- 8 ounces lump crab meat, picked over for shells
- 1/2 pound shrimp, peeled, deveined, and finely diced
- 4 ounces cream cheese, softened
- 1/4 cup green onions, thinly sliced
- 1/4 cup bell pepper, finely diced (any color)
- 1 tablespoon Cajun seasoning
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon lemon juice, freshly squeezed
- 1 tablespoon olive oil
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
For the Optional Lemon Butter Sauce
- 4 tablespoons unsalted butter, melted
- 2 tablespoons lemon juice, freshly squeezed
- 1 clove garlic, minced
- 1 tablespoon fresh parsley, chopped
- 1/4 teaspoon red pepper flakes, optional, for extra heat
Instructions
- 1
Preheat your oven to 400°F (200°C). Lightly grease a baking dish or line with parchment paper.
⏱️ 5 min•🌡️ 400
- 2
Prepare the salmon fillets: If your salmon fillets are not already butterflied or cut with a pocket, carefully slice a pocket into the thickest side of each fillet, being careful not to cut all the way through to the other side.
⏱️ 5 min
- 3
In a medium bowl, combine the lump crab meat, diced shrimp, softened cream cheese, sliced green onions, diced bell pepper, Cajun seasoning, garlic powder, onion powder, chopped fresh parsley, and 1 tablespoon of lemon juice. Mix gently until all ingredients are well combined.
⏱️ 10 min
- 4
Season the inside of each salmon pocket with a pinch of salt and pepper. Carefully spoon the crab and shrimp mixture into each salmon pocket, filling them generously but not overstuffing. If using butterflied fillets, fold one side over the filling to create a stuffed pocket.
⏱️ 5 min
- 5
Place the stuffed salmon fillets in the prepared baking dish. Drizzle the tops of the salmon with 1 tablespoon of olive oil and season lightly with additional salt and pepper, if desired.
⏱️ 2 min
- 6
Bake for 18-25 minutes, or until the salmon is cooked through and flakes easily with a fork, and the stuffing is heated through. Cooking time will vary depending on the thickness of your salmon.
⏱️ 25 min•🌡️ 400
- 7
While the salmon bakes, prepare the optional lemon butter sauce. In a small saucepan or microwave-safe bowl, melt the unsalted butter. Stir in the 2 tablespoons of lemon juice, minced garlic, chopped fresh parsley, and red pepper flakes (if using). Heat gently until warmed through.
⏱️ 5 min
- 8
Once the salmon is cooked, remove it from the oven. Drizzle the lemon butter sauce over the stuffed salmon fillets before serving. Garnish with extra fresh parsley or lemon wedges, if desired.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Spicy Cajun Crab Shrimp Stuffed Salmon
Ingredients
For the Stuffed Salmon
- 4 salmon fillets, 6-ounce, skin on or off, butterflied or cut with a pocket
- 8 ounces lump crab meat, picked over for shells
- 1/2 pound shrimp, peeled, deveined, and finely diced
- 4 ounces cream cheese, softened
- 1/4 cup green onions, thinly sliced
- 1/4 cup bell pepper, finely diced (any color)
- 1 tablespoon Cajun seasoning
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon lemon juice, freshly squeezed
- 1 tablespoon olive oil
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
For the Optional Lemon Butter Sauce
- 4 tablespoons unsalted butter, melted
- 2 tablespoons lemon juice, freshly squeezed
- 1 clove garlic, minced
- 1 tablespoon fresh parsley, chopped
- 1/4 teaspoon red pepper flakes, optional, for extra heat
Instructions
- 1
Preheat your oven to 400°F (200°C). Lightly grease a baking dish or line with parchment paper.
⏱️ 5 min•🌡️ 400 - 2
Prepare the salmon fillets: If your salmon fillets are not already butterflied or cut with a pocket, carefully slice a pocket into the thickest side of each fillet, being careful not to cut all the way through to the other side.
⏱️ 5 min - 3
In a medium bowl, combine the lump crab meat, diced shrimp, softened cream cheese, sliced green onions, diced bell pepper, Cajun seasoning, garlic powder, onion powder, chopped fresh parsley, and 1 tablespoon of lemon juice. Mix gently until all ingredients are well combined.
⏱️ 10 min - 4
Season the inside of each salmon pocket with a pinch of salt and pepper. Carefully spoon the crab and shrimp mixture into each salmon pocket, filling them generously but not overstuffing. If using butterflied fillets, fold one side over the filling to create a stuffed pocket.
⏱️ 5 min - 5
Place the stuffed salmon fillets in the prepared baking dish. Drizzle the tops of the salmon with 1 tablespoon of olive oil and season lightly with additional salt and pepper, if desired.
⏱️ 2 min - 6
Bake for 18-25 minutes, or until the salmon is cooked through and flakes easily with a fork, and the stuffing is heated through. Cooking time will vary depending on the thickness of your salmon.
⏱️ 25 min•🌡️ 400 - 7
While the salmon bakes, prepare the optional lemon butter sauce. In a small saucepan or microwave-safe bowl, melt the unsalted butter. Stir in the 2 tablespoons of lemon juice, minced garlic, chopped fresh parsley, and red pepper flakes (if using). Heat gently until warmed through.
⏱️ 5 min - 8
Once the salmon is cooked, remove it from the oven. Drizzle the lemon butter sauce over the stuffed salmon fillets before serving. Garnish with extra fresh parsley or lemon wedges, if desired.
⏱️ 3 min