0.5cupcold, cooked riceI used Jasmine rice, brown rice works too
1tablespoonfinely minced white onionwhite parts of a green onion for milder flavor
1tablespoonfinely minced red bell pepper
2tablespoonsmayonnaise
.25teaspoonpaprika
⅛teaspoonchili powder
ground black pepperto taste
2tablespoonsbutterdivided
Instructions
Preheat oven to 375° F. Brush a baking dish with olive oil and set aside.
In a large bowl, combine crab meat, rice, bell pepper, onion, and mayonnaise. Mix until well combined.
Slice salmon fillets down the center lengthwise with a sharp knife to create a hole for the stuffing mixture, without cutting all the way to the ends.
Scoop the crab mixture and stuff the the center of each salmon fillet. Sprinkle with paprika, chili powder, and black pepper.
Place in the oven and bake for 14 minutes. Check the internal temperature with a digital thermometer to see where you are at. We don't want it cooked though at this point.
Place a pat of butter on top of the crab filling and grate lemon zest over the top. Return to the oven and bake for an additional 2 to 4 minutes until the salmon is cooked through and the internal temperature reaches 145°F.
Drizzle the melted butter over top of the salmon fillet, squeeze lemon juice over the top, and sprinkle with chopped parsley.