Directions:

• Preheat your oven to 400°F (200°C). This temperature is perfect for achieving a crispy crust while keeping the salmon juicy and tender.
• Line a baking sheet with parchment paper. This will help prevent the salmon from sticking and make cleanup easier.
• In a mixing bowl, combine the panko bread crumbs, grated Parmesan cheese, minced parsley, minced chives, minced garlic, minced thyme, lemon zest, and 4 tablespoons of melted butter. Mix everything together until it’s well combined.
• Place the salmon fillet on the prepared baking sheet, skin-side down. Drizzle the remaining 2 tablespoons of melted butter and the freshly squeezed lemon juice over the top of the fish. Season with salt and pepper to taste.
• Evenly spread the panko mixture over the top of the salmon, pressing it down gently to ensure it adheres well. This step is crucial for achieving that delightful crunch.
• Place the baking sheet in the preheated oven and bake for 15-20 minutes, or until the salmon is cooked through and the crust is golden brown. The internal temperature of the salmon should reach 145°F (63°C) for safe consumption.
• Once baked, remove the salmon from the oven and let it rest for a few minutes. Serve with lemon slices or wedges and sprinkle with additional fresh parsley for garnish. Enjoy your meal!