In a mixing bowl, combine crab meat, cream cheese, mayonnaise, Dijon mustard, lemon juice, parsley, garlic powder, salt, and black pepper. Mix until well combined.

Lay the salmon fillets on a piece of plastic wrap, skin side down. Gently pound the fillets to flatten them slightly.

Spread an even layer of the crab filling over each salmon fillet. Roll the fillets tightly using the plastic wrap to help form a log. Twist the ends of the wrap to secure.

Chill the rolled salmon in the refrigerator for at least 15 minutes. Once chilled, remove the plastic wrap and slice into pinwheels.

In a small bowl, mix panko breadcrumbs with melted butter and chopped parsley.

Preheat the oven to 375°F (190°C). Place the pinwheels in a baking dish and sprinkle the breadcrumb mixture on top. Bake for 20-25 minutes or until the salmon is cooked through and the topping is golden.