Preheat oven to 400 degrees Fahrenheit.

Cut a slit lengthwise down the center of each salmon fillet to create a pocket, being careful not to cut all the way through.

Place one crab cake into each slit.

Add to lightly oiled baking sheet or oven-proof pan and bake for 15 minutes, or until internal temperature reaches 145 degrees Fahrenheit.

Garnish with parsley and finish with fresh-squeezed lemon juice.