In a large bowl, combine the drained crab meat, chopped shrimp, softened cream cheese, breadcrumbs, chopped parsley, freshly squeezed lemon juice, garlic powder, salt, and pepper. Mix until creamy.

Lay the salmon fillets skin-side down and create a pocket in each fillet using a knife.

Evenly distribute the filling among the pockets of the salmon fillets, pressing gently to hold together.

Preheat your oven to 375°F (190°C).

Place the stuffed salmon fillets in a greased baking dish and bake for 20-25 minutes, until the salmon flakes easily and reaches 145°F (63°C).

Let the salmon rest for a few minutes before serving to allow the juices to redistribute.