Prepare the seafood filling:
In a mixing bowl, combine the chopped shrimp, scallops, crab meat, cream cheese, dill, lemon juice, garlic, salt, and pepper. Mix well until evenly combined.
Prepare the salmon fillets:
Preheat the oven to 375°F (190°C).
Lay each salmon fillet flat on a clean surface. Using a sharp knife, carefully cut a pocket in the thickest part of each fillet without cutting all the way through. Season the fillets inside and out with salt and pepper.
Stuff the salmon:
Spoon the seafood filling into the pockets of the salmon fillets, pressing gently to secure the filling.
Sear the salmon:
Heat olive oil in an oven-safe skillet over medium heat. Sear the salmon fillets for 2–3 minutes per side until golden brown.
Bake the salmon:
Transfer the skillet to the oven and bake for 10–12 minutes, or until the salmon is cooked through and flakes easily with a fork.
Make the sauce:
While the salmon bakes, combine the heavy cream and white wine in a small saucepan over medium heat. Simmer for 3–5 minutes until slightly reduced. Stir in the butter, Dijon mustard, dill, salt, and pepper. Cook for another 2 minutes.
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