In a large mixing bowl, combine lump crab meat, cooked shrimp, cream cheese, and breadcrumbs. Add mayonnaise, Dijon mustard, garlic powder, paprika, chopped parsley, salt, and black pepper. Mix well until all ingredients are thoroughly incorporated, creating a creamy and flavorful stuffing. Set aside while you prepare the salmon fillets.

Preheat your oven to 190°C (375°F) and line a baking sheet with parchment paper. Take your salmon fillets and carefully cut a pocket in the side of each one, ensuring not to cut all the way through. Season both the outside and inside of the pockets with salt and pepper.

Using a spoon, generously fill each salmon pocket with the prepared seafood stuffing, packing it in tightly but avoiding overstuffing.

In a large, oven-safe skillet, heat a drizzle of olive oil over medium-high heat. Once hot, carefully add the stuffed salmon fillets to the skillet, searing them for about 2–3 minutes on each side.

Transfer the skillet with the seared salmon into your preheated oven. Bake for 12–15 minutes or until the salmon is opaque and flakes easily with a fork.

Once done, let the salmon rest for a couple of minutes. Serve on warm plates, garnishing with fresh lemon wedges.