Crab & Shrimp Stuffed Salmon (Oven‑Baked, Elegant)

4. Preheat the oven to 200 °C (400 °F). Set a rack in the centre of the oven for even heat. Line a baking sheet with parchment paper to prevent sticking and to make transferring the delicate stuffed fillets easier.
5. Make the stuffing. In a bowl, combine the crab meat and chopped shrimp with the cream cheese, mayonnaise, lemon juice, Dijon mustard, minced garlic, parsley (or dill), paprika, and a pinch of salt and pepper. Mix gently until just combined, folding rather than mashing so the crab stays in soft, visible flakes. The mixture should look creamy and cohesive but not wet; if it seems loose, let it sit briefly so the cream cheese firms and the seafood releases any excess moisture. Taste and adjust salt and pepper as needed—the flavour should be lightly tangy with a hint of mustard and lemon.
6. Prepare the salmon. Pat the fillets very dry on all sides; surface moisture can impede browning. If you feel any pin bones, remove them. Using a sharp knife, carefully cut a horizontal slit into the thickest part of each fillet to create a pocket (do not cut all the way through). Keep the knife parallel to the cutting board and leave the edges intact so the stuffing is enclosed. Place the fillets skin‑side down on the prepared baking sheet.
7. Stuff the salmon. Divide the crab & shrimp mixture evenly among the fillets. Spoon it into each pocket, nudging it toward the centre and pressing gently so it holds. Avoid overfilling so the pocket can close; wipe away any excess on the outside so the tops brown nicely.
8. Season & bake. Brush the tops and sides of the salmon with the olive oil or melted butter to encourage gentle browning and help keep the fish moist. Sprinkle with salt, pepper, and a light dusting of paprika if you like. Bake for 14–18 minutes, depending on thickness. Thicker, centre‑cut pieces will lean toward the longer time. The salmon is done when it flakes easily with light pressure from a fork, the centre transitions from translucent to mostly opaque, and the stuffing is hot and steamy. Pull the pan as soon as these cues appear to prevent overcooking; carryover heat will finish the centres.
9. Serve. Let the fillets rest briefly so the juices settle. Transfer to plates, spooning over any buttery pan juices. Garnish with lemon wedges and extra parsley, and serve immediately. This pairs beautifully with roasted vegetables, garlic mashed potatoes, or a light salad.

Doneness cues at a glance: salmon flakes easily; the centre is just opaque with a glossy sheen; edges show gentle browning; stuffing looks creamy and heated through, not oily.

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