Ingredients:

  • 4 oz lump crab meat, drained
  • 1/2 cup cooked shrimp, finely chopped
  • 4 oz cream cheese, softened
  • 2 tbsp Panko breadcrumbs
  • 1 tbsp lemon juice
  • 1 tsp Old Bay seasoning
  • 1 tbsp fresh green onion, minced
  • 1 tbsp fresh parsley, chopped
  • 4 (6-oz) center-cut salmon fillets
  • 2 tbsp olive oil, divided
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1/2 tsp garlic powder
  • 4 lemon wedges
  • Fresh parsley sprigs for garnish

Instructions:

  1. In a medium bowl, fold together the softened cream cheese, lump crab, chopped shrimp, Panko, lemon juice, Old Bay, green onion, and parsley. Mix gently with a spatula to avoid breaking the crab lumps.
  2. Pat the salmon fillets dry with paper towels. Season all sides with salt, pepper, and garlic powder.
  3. Using a sharp knife, slice a pocket into the side of each fillet, being careful not to cut all the way through. Spoon a generous amount of the seafood mixture into the pocket, pressing it in firmly.
  4. Heat 1 tbsp of oil in a skillet over medium-high heat. Place salmon fillets stuffing-side up and sear for 2-3 minutes per side until a golden crust forms.
  5. Transfer the skillet to a preheated oven at 400°F (200°C) for 8-12 minutes, or until the salmon flakes easily with a fork and the internal temperature reaches 135°F (57°C).
  6. Remove from oven and let rest for several minutes to reach a final internal temperature of 145°F (63°C). Garnish with lemon wedges and parsley sprigs.