Ingredients:

  • 4 (6-ounce / 170g) salmon fillets, skin on or off
  • 1 tablespoon / 15ml olive oil
  • 1/2 teaspoon / 2.5ml sea salt, or to taste
  • 1/4 teaspoon / 1.25ml black pepper, freshly ground
  • 1 lemon, cut into wedges (for serving)
  • 1 pound / 450g lump crab meat, picked clean of shells
  • 1/4 cup / 30g panko breadcrumbs
  • 1/4 cup / 60ml mayonnaise
  • 2 tablespoons / 30ml Dijon mustard
  • 1 tablespoon / 15ml fresh lemon juice
  • 1 tablespoon / 15ml Worcestershire sauce
  • 1/4 cup / 30g finely chopped red bell pepper
  • 2 tablespoons / 30ml finely chopped fresh parsley
  • 1 large egg, lightly beaten
  • 1/4 teaspoon / 1.25ml Old Bay seasoning
  • Pinch of cayenne pepper (optional)

Instructions:

  1. Pat the salmon fillets dry. Season with olive oil, salt, and pepper.
  2. In a medium bowl, gently combine all crab cake ingredients. Be careful not to overmix. Chill for 15 minutes.
  3. Using a sharp knife, carefully cut a horizontal pocket into each salmon fillet, being careful not to cut all the way through.
  4. Spoon or pipe the crab cake mixture into the pockets of the salmon fillets, dividing evenly.
  5. Preheat oven to 375°F / 190°C. Line a baking sheet with parchment paper or a silicone baking mat. Place the stuffed salmon fillets on the prepared baking sheet.
  6. Bake for 20-25 minutes, or until the salmon is cooked through and flakes easily with a fork. The internal temperature should reach 145°F / 63°C.
  7. Let the salmon rest for a few minutes before serving with lemon wedges and your favorite sides.