Step 1: Prepare the Salmon

1. Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it with nonstick spray.
2. Using a sharp knife, cut a deep pocket in the thickest part of each salmon fillet. Be careful not to slice through the bottom or sides of the fillet. Season the salmon with salt, pepper, and smoked paprika, if desired.

Step 2: Make the Seafood Stuffing

1. In a mixing bowl, combine the crab meat, chopped shrimp, cream cheese, Parmesan cheese, panko breadcrumbs, mayonnaise, minced garlic, Dijon mustard, Old Bay seasoning, parsley, green onion, and lemon juice. Mix until well combined. The mixture should be thick enough to hold its shape.
2. Taste and adjust seasoning if necessary. Add a pinch of salt or more lemon juice for brightness.

Step 3: Stuff the Salmon

1. Divide the stuffing mixture into four equal portions. Gently fill each salmon pocket with the stuffing, pressing lightly to secure it in place. Avoid overstuffing to ensure even cooking.

Step 4: Bake the Salmon

1. Place the stuffed salmon fillets on the prepared baking sheet. Drizzle olive oil or melted butter over the top to keep the fish moist and promote browning.
2. 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).

Step 5: Make the Optional Creamy Sauce (While the Salmon Bakes)

1. In a small saucepan, melt the butter over medium heat. Add the garlic powder and stir for 30 seconds.
2. Pour in the white wine (or chicken broth) and simmer for 2–3 minutes to reduce slightly.
3. Stir in the heavy cream and Parmesan cheese. Cook for 2–3 minutes, stirring frequently, until the sauce thickens slightly. Season with salt and pepper to taste.

Step 6: Garnish and Serve

1. Remove the salmon from the oven and let it rest for 2–3 minutes. Drizzle the optional sauce over the salmon or serve it on the side.
2. Garnish with fresh parsley, a sprinkle of paprika, and lemon wedges. Serve warm with your choice of sides.