Preheat your oven to 375°F (190°C).

In a mixing bowl, combine the crab meat, chopped shrimp, cream cheese, mayonnaise, breadcrumbs, parsley, lemon juice, garlic powder, onion powder, salt, and pepper. Mix until well combined.

Carefully slice a pocket into the side of each salmon fillet, being careful not to cut all the way through.

Stuff each salmon pocket with the crab and shrimp mixture, pressing gently to ensure the filling stays inside.

Heat olive oil in a large oven-safe skillet over medium-high heat. Once hot, add the stuffed salmon fillets, skin side down, and sear for about 3-4 minutes until the skin is crispy.

Carefully flip the fillets and transfer the skillet to the preheated oven. Bake for an additional 10-12 minutes, or until the salmon is cooked through and flakes easily with a fork.

Remove from the oven and let rest for a few minutes before serving.