In a large mixing bowl, combine crab meat and finely chopped shrimp. Add softened cream cheese, gluten-free breadcrumbs, parsley, and lemon juice. Sprinkle in garlic powder, salt, and pepper. Mix until cohesive.

Rinse salmon fillets under cold water and pat dry. Cut a pocket horizontally in each fillet, ensuring it's deep enough to hold stuffing.

Gently fill each salmon pocket with crab and shrimp mixture, packing it well but leaving space at the edges.

Preheat oven to 375°F (190°C). Grease baking dish and place stuffed salmon in it. Bake for 20-25 minutes until opaque and flakes easily, reaching an internal temperature of 145°F (63°C).

Remove from oven and let rest for 5 minutes. Serve with sides like garden salad or garlic mashed potatoes.