In a bowl, mix shrimp, crab, mayo, cream cheese, Dijon, lemon juice, parsley, Old Bay, salt, and pepper until well combined.

2. STUFF THE SALMON:

Pat salmon dry and make a deep pocket in the thickest side of each fillet (or butterfly if preferred).

Divide the filling evenly among the fillets, pressing gently to stuff.

3. BAKE:

Preheat oven to 375°F (190°C).

Place salmon on a greased or parchment-lined baking sheet. Drizzle with olive oil and season lightly with salt.

Bake for 18-20 mins until salmon flakes easily (or broil 2-3 mins for a golden top).

4. SERVE:

Garnish with fresh parsley and lemon wedges.

Optional: Sprinkle with toasted panko for crunch.

Serving Suggestions:

Pair with garlic mashed potatoes and asparagus or a citrusy arugula salad.

For extra richness, drizzle with lemon butter sauce.

This dish is decadent yet easy, making it ideal for date nights or impressing guests!