Step 1: Preheat your oven to 400°F (200°C).
Step 2: In a medium bowl, combine the softened cream cheese, minced garlic, parsley, Old Bay seasoning, lemon zest, and panko breadcrumbs. Mix until smooth.
Step 3: Gently fold in the lump crab meat and the chopped raw shrimp into the cream cheese mixture. Season with a pinch of salt and pepper.
Step 4: Using a sharp knife, cut a horizontal pocket into the side of each salmon fillet, making sure not to cut all the way through.
Step 5: Season the outside of the salmon fillets with salt and pepper.
Step 6: Carefully stuff each salmon pocket with about 2-3 tablespoons of the seafood mixture.
Step 7: Heat olive oil in a large oven-safe skillet over medium-high heat. Place the salmon fillets in the pan and sear for 3 minutes without moving them.
Step 8: Carefully flip the salmon fillets and immediately transfer the skillet to the preheated oven.
Step 9: Bake for 10-12 minutes, or until the salmon flakes easily with a fork and the internal temperature of the stuffing reaches 145°F.
Step 10: Remove from the oven and let rest for 2 minutes before serving with fresh lemon wedges.