Step 1: Prep the Salmon

1. Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish with cooking spray or olive oil.
2. Pat 4 salmon fillets dry with paper towels. Season both sides with 1 teaspoon salt and 1/8 teaspoon black pepper.
3. Use a sharp knife to carefully cut a pocket or slit lengthwise into the thickest part of each fillet, being careful not to cut all the way through.

Tip: If the fillets are thin, cut a shallow slit and mound the stuffing on top instead of inside.

Step 2: Make the Stuffing

1. In a medium bowl, combine 1/2 cup finely chopped cooked shrimp, 1/2 cup lump crab meat, 2 oz softened cream cheese, 2 tablespoons mayonnaise, 1 tablespoon Dijon mustard, 1 teaspoon lemon juice, 1 minced garlic clove, 1 teaspoon Old Bay seasoning, 1/4 cup shredded mozzarella or Parmesan cheese, and 1 tablespoon chopped parsley.
2. Mix until well combined and creamy.

Tip: Chop the shrimp finely for even distribution, and gently fold in the crab to keep its texture intact.

Step 3: Stuff the Salmon

1. Spoon the seafood stuffing into the pocket of each salmon fillet, pressing gently to pack it in. If there’s extra stuffing, mound it on top of the fillets.
2. Place the stuffed fillets in the prepared baking dish.

Tip: Use a small spoon or piping bag to make stuffing easier and neater.

Step 4: Add Topping and Bake

1. Drizzle the stuffed salmon with 1 tablespoon olive oil or 2 tablespoons melted butter.
2. Sprinkle lightly with smoked paprika for color and flavor, if desired.
3. Bake for 20 minutes, or until the salmon flakes easily with a fork (internal temperature of 145°F) and the stuffing is heated through.

Tip: Check at 18 minutes—if the top browns too quickly, cover with foil for the remaining time.

Step 5: Serve

1. Remove from the oven and let rest for 2–3 minutes.
2. Garnish with extra chopped parsley and serve hot with lemon wedges, rice, or roasted veggies.

Tip: Squeeze fresh lemon juice over the salmon just before eating for an extra zesty kick.