Cajun Stuffed Salmon




Cajun Stuffed Salmon

Mike Nadelman
Blackened and stuffed, these salmon fillets are packed with Cajun flavor and are easy to prepare for a last-minute, weeknight dinner. Tip: Ask the fish counter for pieces of salmon from the head side of the fish (opposed to the tail side). These fillets will be thicker, easier to stuff, and will match the cooking time in our recipe, whereas thinner fillets will cook faster and are more likely to tear when you stuff them. For ours, we used fillets that were just around 1 1/2" at the thickest part, which are just perfect for this recipe. You can use crab meat or shrimp meat in this recipe depending on what you have available and your budget.
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Course Main Dish
Cuisine Cajun, Crab, Seafood, Shrimp
Servings 8 servings


  • 1/2 c. shredded sharp cheddar about 2 oz.
  • 1/4 tsp. garlic powder
  • 1 tbsp. Cajun seasoning divided
  • Kosher salt as desired
  • 4 oz. jumbo lump crab or shrimp meat
  • 4 8-oz. salmon fillets, about 1 1/2" thick
  • 1 tbsp. extra-virgin olive oil
  • 2 tbsp. fresh lemon juice
  • 1 tbsp. unsalted butter
  • Lemon wedges for serving


  • In a medium bowl, combine spinach, cream cheese, cheddar, garlic powder, 1 teaspoon Cajun seasoning, and 1/4 teaspoon salt. Fold in crab or shrimp meat.
  • Using a paring knife, slice a slit in each salmon fillet to create a pocket; season salmon all over with remaining 2 teaspoons Cajun seasoning and 3/4 teaspoon salt. Stuff pockets with spinach mixture.
  • In a large skillet over medium-high heat, heat oil. Add salmon flat side up and cook, flipping halfway through, until salmon easily flakes with a fork and is just cooked through, 4 to 6 minutes per side. Add lemon juice and butter to skillet and tilt skillet to combine. This can also be done on water soaked cedar planks on the barbeque.
  • Using a thin spatula, transfer salmon to plates. Serve warm with lemon wedges alongside.



We like to serve this with rice and seasoned steamed vegetables.
Keyword salmon
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