In a medium bowl, combine the chopped shrimp, lump crab meat, cream cheese, breadcrumbs, mayonnaise, Dijon mustard, garlic powder, paprika, fresh parsley, salt, and black pepper. Mix thoroughly until well-blended.

Preheat your oven to 190°C (375°F). Cut a pocket into each salmon fillet and season with salt and black pepper.

Generously stuff each salmon pocket with the prepared filling and secure with toothpicks if needed.

Heat olive oil in a skillet over medium-high heat. Sear the stuffed salmon for 2-3 minutes on each side until golden crust forms.

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

Let the stuffed salmon rest for a minute. Serve warm with lemon wedges.