In a large mixing bowl, combine the well-drained crab meat, chopped shrimp, cream cheese, gluten-free breadcrumbs, fresh parsley, lemon juice, garlic powder, salt, and pepper. Use a spatula to gently fold these ingredients together until you achieve a creamy, cohesive filling.

Take your skin-on salmon fillets and lay them skin-side down on a clean cutting board. Carefully make a pocket in each fillet by slicing through the middle, ensuring you don’t pierce all the way through.

Spoon the creamy crab and shrimp filling into each pocket of the prepared salmon fillets, using your fingers or a small spoon to gently pack it in.

Before baking, preheat your oven to 375°F (190°C). This ensures that the stuffed salmon cooks evenly.

Lightly grease a baking dish with cooking spray or olive oil to prevent sticking. Bake in the preheated oven for 20-25 minutes, or until the salmon flakes easily with a fork.

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