1. Preheat your oven to 375°F (190°C). Line a baking tray with parchment paper or lightly grease it with olive oil.
2. In a medium skillet, melt the butter over medium heat. Add the minced garlic and chopped shallot, cooking gently for 2-3 minutes until fragrant and soft but not browned.
3. Stir in the crab meat and chopped shrimp, allowing them to warm through for another 2-3 minutes. Remove from heat.
4. Mix in the parsley, lemon juice, Dijon mustard, and breadcrumbs. Season with salt and pepper to taste. The mixture should be moist but hold together when pressed—if too wet, add a touch more breadcrumbs.
5. Carefully slice each salmon fillet horizontally, creating a pocket for the stuffing. Be gentle—salmon flesh is delicate! You can ask your fishmonger to do this for you if you prefer.
6. Stuff each fillet generously with the crab and shrimp mixture, pressing lightly to secure the filling inside.
7. Place the stuffed fillets skin-side down on the prepared baking tray. Drizzle a little olive oil over the top and season with a touch more salt and pepper.
8. Bake in the preheated oven for 15-18 minutes, or until the salmon is opaque and flakes easily with a fork, and the stuffing is heated through.
9. Once cooked, let the fillets rest for a couple of minutes before serving. This little pause lets the juices settle—something my mum always reminded me of when baking roasts.

In my early days cooking, I’d often rush this resting step, but I’ve learned it’s key to keeping the salmon tender and the flavours vibrant.