Begin by preheating your oven to 375°F (190°C). While the oven is heating, take your salmon fillets and use a sharp knife to create a pocket in each fillet. Make sure to cut deep enough to hold a generous amount of the stuffing, but not all the way through.
In a mixing bowl, combine the mayo, fresh lemon juice, Tony Chachere's Original Creole Seasoning, garlic powder, onion powder, crab meat, panko breadcrumbs, parmesan cheese, and chopped parsley. Mix everything until well combined and the ingredients are evenly distributed.
Gently open each salmon pocket and spoon in the crab stuffing. Be generous—this is the star of the dish! Press the stuffing down slightly to ensure it stays in place.
Place the stuffed salmon fillets in a lightly greased baking dish. Bake in the preheated oven for about 20-25 minutes, or until the salmon is cooked through and flakes easily with a fork. The stuffing should be golden brown on top.
Once out of the oven, let the salmon rest for a few minutes before serving. This dish pairs beautifully with a light salad or some steamed vegetables.
