Preheat the oven to 190°C (375°F).

In a medium bowl, combine the chopped cooked shrimp, lump crab meat, cream cheese, mayonnaise, breadcrumbs, Dijon mustard, garlic powder, paprika, and fresh parsley. Mix until fully incorporated.

Slice a pocket into each salmon fillet and season the inside and outside with salt and black pepper.

Stuff each salmon pocket generously with the seafood stuffing and secure with toothpicks if necessary.

Heat olive oil in an oven-safe skillet over medium-high heat and sear the stuffed salmon for 2-3 minutes per side.

Transfer the skillet to the preheated oven and bake for 12-15 minutes until the salmon is opaque and flakes easily with a fork.

Let the salmon rest for a minute and serve with lemon wedges.