Cooking Instructions:

Preheat your oven to 375°F (or 350°F if preferred). Prepare a baking dish by lightly greasing it with olive oil.

Take the center-cut salmon fillets and carefully cut a slit along the thickest part of each fillet to create a pocket for the stuffing.

In a mixing bowl, combine softened cream cheese, fresh spinach (or thawed frozen spinach with excess water squeezed out), cooked crab meat, Parmesan cheese, garlic powder, Old Bay seasoning, and Cajun seasoning. Mix until well combined.

Stuff each salmon pocket with the prepared crab and spinach mixture, ensuring not to overfill, as the stuffing will expand during cooking.

Season the outside of the stuffed salmon fillets with garlic salt and black pepper for added flavor.

Heat olive oil in a skillet over medium-high heat. Sear the stuffed salmon fillets for about 2-3 minutes on each side until a golden crust forms.

Transfer the seared salmon to the prepared baking dish and place it in the preheated oven. Bake for 18 to 22 minutes, or until the salmon is cooked through and the internal temperature reaches 145°F.

Once cooked, remove the salmon from the oven and let it rest for a few minutes before serving. Garnish as desired and enjoy! Stuffed salmon elevates the dish with its creamy decadence.

For best results, use thick center-cut salmon fillets to hold the stuffing well.

If using frozen spinach, make sure to thaw it and squeeze out any excess moisture before incorporating it into the cream cheese mixture.

Additionally, you can sprinkle breadcrumbs on top of the stuffed salmon before baking for extra texture.

Should you have any leftover stuffing, it can be served as a tasty dip or on toasted bread.