454 grams salmon fillets
135 grams lump crab meat
3 garlic cloves (minced)
2 tbsps fresh parsley (minced)
In a medium bowl, combine the crab meat, parsley, lemon juice, and garlic. Season with salt to taste, and bam. You’ve got crab stuffing.
Cut a slit down the middle of each fillet. You don’t want to go all the way through, maybe leave anywhere between 1/4 to 1/2 inch on the bottom.
Place about 1/2 cup of the stuffing in the slit (and on top of the salmon).
Preheat oven to 190C.
Place the salmon on a baking sheet and bake for about 18-20 minutes, or until at your desired doneness.