This stuffed salmon combines tender fillets with a savory crab and shrimp filling spiced with Cajun seasoning and jalapeño, seared and baked, then finished with a rich garlic shrimp sauce for a restaurant-quality seafood dish.
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Preheat your oven to 450°F (232°C).
To make the stuffing, heat olive oil in a pan over medium heat. Add the diced jalapeño and shallot and sauté until softened, about 2-3 minutes.
Add the chopped shrimp, minced garlic, and 1 tbsp of Cajun seasoning to the pan. Cook until the shrimp is pink and cooked through.
Transfer the cooked mixture to a large mixing bowl and allow it to cool down for a few minutes.
Once cooled, add the lump crab meat, Worcestershire sauce, lemon juice, chopped cilantro, lemon zest, and mayonnaise to the bowl. Mix gently to combine everything.
Prepare the salmon fillets by making a deep slit lengthwise down the center of each, being careful not to cut all the way through.
Season the salmon fillets on all sides with salt, pepper, and more Cajun seasoning.
Generously stuff the crab and shrimp mixture into the slits of the salmon fillets.
Heat a thin layer of oil in a hot, oven-safe skillet (like cast iron). Carefully place the stuffed salmon fillets in the skillet and sear for 1-2 minutes.
Immediately transfer the skillet to the preheated oven and bake for 10-15 minutes, or until the salmon is cooked to your liking.
While the salmon is baking, prepare the sauce. In a separate pan, heat a little oil and cook the whole shrimp with a sprinkle of Cajun seasoning until pink.
Add butter, minced garlic, and lemon zest to the pan with the shrimp. Sauté for about 30 seconds until fragrant.
Pour in the heavy cream and bring the sauce to a gentle simmer.
Stir in the grated Parmesan cheese until it melts and the sauce thickens slightly.
Finish the sauce by stirring in the chopped cilantro.
To serve, place a baked stuffed salmon fillet on a plate and generously pour the creamy shrimp sauce over the top. Garnish with additional cilantro if desired.
Store leftover stuffed salmon in an airtight container in the refrigerator for up to 3 days; reheat gently in a 300°F oven for 8-10 minutes until warmed through. Prepare stuffing up to 4 hours ahead, refrigerate covered, and stuff fillets just before cooking.
12-inch skillet or sauté pan · baking sheet · instant-read thermometer
Butterfly the fillets carefully without cutting all the way through, pack the stuffing firmly but not too tightly, and sear skin-side up first, then flip only once to sear the stuffed side briefly before baking.
Yes, stuff the salmon fillets up to 4 hours ahead, cover, and refrigerate. Sear and bake just before serving. The garlic shrimp sauce can be made a few hours in advance and gently reheated.
Salmon is done when it flakes easily with a fork and reaches an internal temperature of 145°F (63°C). Avoid overcooking, which dries out the fish.
Yes, use jumbo lump crabmeat for best texture, or substitute with cooked lobster meat or additional shrimp for a different flavor profile.
It is moderately spicy. Remove jalapeño seeds before dicing for less heat, or omit the jalapeño entirely and increase cilantro for a milder version.
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