In a mixing bowl, combine the drained crab meat and chopped shrimp, ensuring an even blend. Add softened cream cheese and mix until smooth.

Fold in the breadcrumbs, chopped parsley, lemon juice, garlic powder, salt, and pepper. Stir until well incorporated.

Carefully create pockets in the salmon fillets and stuff them with the mixture, pressing gently.

Preheat oven to 375°F (190°C). Arrange the stuffed salmon in a greased baking dish, leaving space between each piece.

Bake for 20-25 minutes until opaque and flakes easily with a fork. Use a thermometer to check for 145°F internal temperature.

Let the salmon rest for 5 minutes, then garnish with lemon wedges and fresh herbs before serving.