In a mixing bowl, combine well-drained crab meat, chopped cooked shrimp, softened cream cheese, gluten-free breadcrumbs, chopped fresh parsley, lemon juice, garlic powder, and salt and pepper. Mix until thoroughly blended and creamy.

Place your salmon fillets skin-side down on a clean cutting board. Carefully create pockets in each fillet by slicing horizontally along the length.

Gently spoon the crab and shrimp filling into the pockets of the salmon fillets, pressing down lightly to ensure they are well-filled.

Preheat your oven to 375°F (190°C).

Carefully place the stuffed salmon fillets in a greased baking dish, ensuring they are spread apart to allow for even cooking. Bake for 20-25 minutes.

Once baked, remove the salmon from the oven and let it rest for about 5 minutes before serving.