1-Getting started with Parmesan Crusted Salmon: First, preheat your oven to 425°F and set up a baking sheet with a wire rack sprayed with non-stick cooking spray for even cooking.

2-Mix the dry ingredients in a shallow dish: combine ¾ cup panko bread crumbs, ¾ cup finely shredded parmesan cheese, 2 ½ tablespoons chopped fresh parsley, ¾ teaspoon garlic powder, and season with about ¾ teaspoon salt and ½ teaspoon pepper. Drizzle 1 tablespoon olive oil over this mixture and toss it well to coat everything evenly, creating that golden crust base.

3-Prepare the wet part: beat 1 large egg in another shallow dish until it’s fully blended. Dip each of the 4 skinless salmon fillets (6 to 7 oz each) into the egg, making sure both sides are covered. Then, press the fillets firmly into the panko mixture to coat them thoroughly, and sprinkle any extra breading on top before placing them on the wire rack.

4-Baking and Serving: Place the coated fillets on the prepared rack and bake for 10-15 minutes, depending on thickness, until the salmon is cooked through. Serve right away with the 4 lemon slices; squeeze lemon juice over the top just before eating to keep the crust extra crispy. For variations, try our Air Fryer Salmon Bites recipe if you want a quicker twist.