Stuffed Salmon

2 oz. cream cheese, softened

1 egg

2 t. mustard

1 T. mayo

1 t. lemon zest

1/2 t. Old Bay seaoning

4 oz. crabmeat

6 T. panko, divided

2 T. Parmesan cheese, grated

2 T. chopped parsley, for garnish, optional

2 center cut salmon fillets, 6 oz. each

1/4 t. kosher salt

olive oil

Preheat over to 350. Line baking sheet with parchment paper. Combine cream cheese, egg, mustard, mayo, lemon zest, and Old Bay until fully combined, a few lumps is ok. Add crabmeat, 4 T. panko, Parmesan cheese, and parsley. Gently fold in with spatula until combined. Place salmon on baking sheet. Use a sharp knife to cut a slit lengthwise down the center of each fillet to form a pocket for the filling. Sprinkle salmon with salt. Stuff each fillet, moundingit on top of each fillet, if necessary. Sprinkle with remaining bread crumbs. Lightly drizzle oil over top and add a pinch of Old Bay. Bake 18-22 minutes. Internal temp should be 145-165 degrees. I served with a Caesar salad and baked potato.

*Store bought stuffed salmon is cooked the same way, sometimes a little higher temperature.