Stuffed Cajun Salmon (Feeds: 3-4)

So I kept seeing stuffed salmon on my TL on instagram from different instagram chefs. I just had to try it out for myself. I couldn’t find a recipe that I liked so I experimented for myself and it turned out amazing. If you would like to try this recipe, keep reading! If you’re more of a visual learner, watch my youtube video below


  • Cajun seasoning of choice

  • Kosher salt

  • Chili powder

  • Cayenne pepper

  • Black pepper

  • Onion powder

  • Garlic powder


  • 3-4 Salmon Filets

  • 1 can of lump crabmeat or claw crabmeat

  • 6 oz of cream cheese block (softened)

  • 1 cup of shredded gouda cheese

  • 1/2 lb of peeled, uncooked medium shrimp

  • 2 lemons sliced

  • 1 bag of spinach

  • 1 bell pepper (diced)

  • 4 slices of bacon


  • Preheat oven to 325 degrees

  • Dice your bell pepper

  • Season Shrimp w/ chili powder, garlic powder, and cajun seasoning

  • Season Salmon filets w/ all seasonings listed above (be careful with cayenne pepper, it can be very spicy)


  1. Sautee bacon in skillet over medium heat, until crispy, add bell peppers to skillet before the bacon is fully cooked. Crumble the bacon once completed.

  2. Sautee your bag of spinach in the skillet with the bacon grease.

  3. In a separate skillet, sautee shimp over medium-high heat for 4-6 minutes or until pink and opaque.

  4. In a large bowl, add your cream cheese block, shrimp, can of crab meat, gouda cheese, bacon crumbles, sauteed spinach, and bell peppers.

  5. Season mixture with onion powder, garlic powder, black pepper, and kosher salt. Mix together.

  6. After mixing, cut open a pocket on your salmon filets without cutting open the other side. When cutting your pockets, make sure you cut them right in the center of each fillet so both top and bottom sections are exactly the same thickness.

  7. Stuff each fillet until you get to the edge (be careful not to over stuff (unless you want to) so the stuffing doesn’t ooze out like mine did LOL.)

  8. Squeeze a little lemon juice on top and add cut lemons to the top of the salmons.

  9. Place on baking pan and bake in oven on 325 degrees for 25 minutes.

Pair with a glass of wine, asparagus, broccoli, asiago mash, creamy pasta, rice, whatever you like and enjoy! I paired mine with a cajun cream sauce, you can find the recipe here on my cajun shrimp and grits blog