Make the crab stuffing

• In a bowl, combine the cream cheese, pecorino Romano, drained crab meat, crushed Ritz crackers, minced garlic, chopped parsley, chopped green onion, lemon zest, paprika, Sazón and Creole seasoning.
• Season with cracked black pepper, onion powder and garlic powder, then work everything together until evenly mixed.

Stuff the salmon

• Squeeze a little lemon juice over the salmon fillets.
• Open the pocket in each fillet and stuff the crab mixture right into the middle.

Finish and bake

• Squeeze the juice of the other lemon half over the stuffed salmon and top with parsley, green onion and black pepper.
• Drizzle with olive oil and bake at 200 °C until the salmon is cooked through and the filling is golden.

Serve

• Fluff the filling with a fork and serve the salmon hot.