Oregon Dungeness Crab and Tiger Prawn Stuffed Salmon

Katie Wiley, The Kitchen Wild

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•1 large salmon fillet
•1/2 tsp. PS Seasoning king shallot black garlic seasoning
•2 tbsp of butter for searing tiger prawns and salmon
•8 ounces of cream cheese
•1 cup of fresh chopped spinach
•1/2 dozen tiger prawns
•1 heaping cup of picked Dungeness crab meat
•3 garlic cloves
•Salt and cracked black pepper, to taste


•Preheat oven to 400 degrees
•Place salmon on a flat surface and cut a slit about 3/4 quarter deep into the fillet, creating a pocket in the salmon for stuffing so be sure not to cut all the way into the fillet.
•Season both sides of the salmon and tiger prawns with salt and pepper.
•In a separate bowl, mix together the cream cheese, spinach, garlic, P.S. Seasoning black garlic seasoning, salt, and pepper.
•Heat butter in cast-iron skillet over a medium-high heat. Sear tiger prawns until about halfway cooked, set aside. Cook salmon skin side down for 5 minutes. Once the skin is seared, flip the fillet then fill salmon fillet pocket with spinach and cream cheese filling, Dungeness crab and tiger prawns.
•Place the entire cast iron skillet in the oven for 10 minutes or until inner salmon flesh and filling is cooked thoroughly and cream cheese is bubbly. Enjoy!