Step 1

Preheat the oven to 400 degrees F.

Step 2

Place the salmon fillets on a large cutting board and pat dry with paper towels. Drizzle both sides of the salmon fillets with 1 tablespoon of olive oil. Season with kosher salt and freshly ground black pepper, to taste.

Step 3

Cut a pocket into the thick top part of each of the fillets, only going about 3/4 of the way through. Be careful not to cut all the way through the fillet. Set aside.

Step 4

In a large pan, melt 1 tablespoon of butter or olive oil over medium heat. Add minced garlic cloves, stirring often, until soft and fragrant (but not brown), about 1 minute. Stir in chopped shrimp and cook, stirring often, until opaque about 2-3 minutes. Do not overcook as they will also cook in the oven.

Step 5

In a small bowl combine the cooked shrimp, lump crab meat, lemon zest, lemon juice paprika, beaten egg, panko bread crumbs, and bell peppers. Season with salt and pepper, to taste.

Step 6

Arrange salmon fillets skin side down on parchment or on a sheet pan sprayed with oil, or in a lightly buttered baking dish. Pull the slit apart to fill it with the shrimp and crabmeat stuffing. Spoon a couple of heaping tablespoons of the mixture into the slit, allowing it to spill out the top of the salmon.

Step 7

Bake the stuffed salmon fillet for about 15 minutes at 400 degrees F. The tops will be slightly golden.

Step 8

Serve immediately with lemon wedges and parsley for garnish. I like to serve it with a simple salad and crusty bread.