Step 1: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper or lightly grease with oil.
Step 2: In a medium mixing bowl, combine the softened cream cheese, mayonnaise, minced garlic, lemon zest, lemon juice, chopped dill, and Old Bay seasoning. Mix until smooth.
Step 3: Gently fold in the drained lump crab meat and the finely chopped shrimp into the cream cheese mixture until evenly distributed.
Step 4: Pat the salmon fillets dry with paper towels. Using a sharp knife, cut a horizontal slit (pocket) into the thickest part of each fillet, being careful not to cut all the way through.
Step 5: Season the salmon fillets generously with salt, pepper, and smoked paprika on all sides.
Step 6: Spoon approximately 2-3 tablespoons of the seafood stuffing into the pocket of each salmon fillet. Press the edges of the salmon down slightly to secure the filling.
Step 7: Place the stuffed fillets on the prepared baking sheet. Bake for 12-15 minutes, or until the salmon is opaque and flakes easily and the filling is cooked through.
Step 8: Remove from the oven and let rest for 2-3 minutes. Garnish with fresh parsley and serve with extra lemon wedges.