In a mixing bowl, combine cream cheese and mayonnaise, mixing until smooth. Add in the chopped shrimp, crab meat, mozzarella, and parmesan, followed by minced garlic, parsley, lemon juice, salt, and pepper. Blend until creamy.

Place your salmon fillets skin-side down on a parchment-lined baking sheet. Slice a deep pocket into each fillet without cutting through.

Generously fill each pocket with the seafood mixture, allowing it to overflow slightly for presentation.

Preheat your oven to 375°F (190°C) and bake the stuffed salmon for 18-20 minutes until it flakes easily with a fork.

Broil for 2-3 minutes to achieve a golden crust on top, watching closely to prevent burning.

Remove from the oven, garnish with chopped green onions or chives, and serve immediately with lemon wedges.