1. Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper for easy cleanup.
2. In a large bowl, combine the crab meat, chopped shrimp, breadcrumbs, mayonnaise, lemon juice, dill, Worcestershire sauce, and garlic powder. Season the mixture with salt and pepper to taste. Mix until well combined.
3. Place the salmon fillets skin-side down on the prepared baking sheet. Using a sharp knife, carefully cut a slit down the center of each fillet, being careful not to cut all the way through.
4. Evenly distribute the crab and shrimp mixture among the salmon fillets, stuffing the filling into the slits and gently pressing down to secure.
5. Bake in the preheated oven for 20-25 minutes, or until the salmon is cooked through and flakes easily with a fork. The filling should be golden and slightly crisp on top.
6. Remove from the oven and let rest for a few minutes before serving with lemon wedges on the side.

Back in my college days, I found that adding a touch of Worcestershire sauce to seafood brought out its depth of flavor, a trick that works wonders here. And remember, cooking is all about intuition—trust your senses and adjust seasoning as needed. You’ve got this!