In a bowl, combine the ingredients for the crab stuffing immediately prior to cooking your salmon. Set aside.
In the mood for something light and refreshing? Grilled salmon fillets are moist and tasty, especially when combined with the fresh sweet flavor of crab. I like to serve this dish with a side of fresh asparagus slightly charred on the grill and seasoned with drawn butter (or olive oil) salt and freshly ground pepper.
Use tweezers of needle nose pliers to remove any "pin" bones remaining in the salmon fillets.
Leave the skin on the salmon and cut a slit in the center of the flesh side.
Rub the salmon flesh and skin with oil and place the salmon, skin side down, on a tray.
Fill the slit you cut in the salmon flesh with the crab stuffing, then sprinkle with your favorite dry-rub seasoning if you like.
Place the stuffed salmon fillets skin side down on medium-hot (350°F - 450°F grate temperatures) dry, clean grates. Close the lid and wait.
Check in about 10-15 minutes - depending upon how large and thick the salmon pieces are, they will be cooking through to an opaque color in the flesh. Most fish is cooked at 145°F internal temperature. You can test for doneness by looking to see if juices appear on the top of the fillet, or you can use a fork or tip of a knife to see if the flesh flakes just a bit.