Double-check crab meat for hidden shells to avoid unpleasant surprises., Let cream cheese reach room temperature for smooth mixing., Pat salmon dry before seasoning for better browning and to keep filling in place., Do not overcrowd the salmon with filling to allow even cooking and neat folding., Use an instant-read thermometer to ensure salmon reaches 145°F safely., Cover loosely with foil if top browns too quickly during baking., For variations, swap shrimp with scallops or add more crab meat; use ricotta or mascarpone instead of cream cheese; add Old Bay or Cajun seasoning; sprinkle panko breadcrumbs with melted butter on top during last 8–10 minutes of baking for crunch., For individual servings, use smaller fillets with filling logs or mounds, adjust baking time accordingly., Store leftovers in an airtight container in the fridge up to 3 days; freeze tightly wrapped up to 1 month; thaw overnight in fridge before reheating gently in oven at 275–300°F for 10–15 minutes., Assemble ahead and refrigerate covered up to 24 hours before baking; bring to room temperature 15–20 minutes prior to cooking.