Preheat oven to 400°F Brush 2 Tbsp olive oil on bottom and sides of a 1.5 qt baking dish.
Make a cut lengthwise on each filet, leave ½” uncut space on each side, and on the bottom; create a pocket by gently running tip of sharp knife under each flap and leave ½” space each side.
In a medium bowl, combine crab meat, rice, butter, cream cheese, garlic and herbs (except salt and dill) well. Spoon filling into each filet pocket; creating a small mound at the top. Brush remaining olive oil onto salmon; sprinkle salt and dill over the salmon and place into baking dish.
Bake for 20 minutes; check for doneness (thickest part of filet will flake) about 2 minutes before allotted cooking time.