Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it.

Pat the salmon fillets dry with a paper towel. This helps the panko-parmesan crust stick.

In a small bowl, mix panko breadcrumbs, grated parmesan cheese, onion powder, garlic powder, Italian seasoning, cayenne, salt, pepper, and lemon zest. Stir well.

Brush each salmon fillet lightly with olive oil. This keeps the fish moist and helps the crust brown.

Sprinkle the panko-parmesan mixture evenly on top of each fillet. Press gently so it adheres.

Place the fillets on the prepared baking sheet, leaving space between each piece.

Bake for 10–15 minutes, depending on thickness. Salmon is done when it flakes easily with a fork.

Optional: Turn on the broiler for 1–2 minutes at the end to get a crisp, golden crust. Watch carefully to prevent burning.

Remove from the oven and let the salmon rest for 2–3 minutes. This helps it stay juicy.

Sprinkle chopped parsley if desired. Serve immediately.