Preheat and prep. Heat your oven to 400°F (200°C). Pat the salmon dry with paper towels and season both sides with salt and pepper. Dry fish takes on better color and helps the crust cling.

Make the Parmesan crust. In a bowl, mix Parmesan, panko, garlic, lemon zest, parsley, and optional smoked paprika or red pepper flakes. Stir in the mayonnaise and Dijon until you get a slightly crumbly paste that holds together when pressed.

Heat the pan. Place a large oven-safe skillet over medium-high heat and add the oil. Let it get hot but not smoking. A hot pan ensures quick searing without overcooking.

Sear the salmon skin side down. Add the fillets to the skillet, skin side down. Press gently with a spatula for the first 10 seconds to prevent curling. Sear for 2–3 minutes until the skin turns crisp and releases easily.

Flip briefly. Turn the salmon so it’s flesh side up. Turn off the heat. You only need a quick flip to get ready for the topping; no need to sear the top.

Top with the crust. Spoon the Parmesan mixture onto the flesh side of each fillet. Press firmly to create an even layer about 1/4 inch thick. Don’t worry if some crumbs fall into the pan.

Finish in the oven. Transfer the skillet to the oven and bake for 6–9 minutes, depending on thickness. The salmon is done when it flakes easily and the center is just opaque. For extra color, broil for 1–2 minutes at the end, watching closely.

Rest and serve. Let the fish rest for 2 minutes. Squeeze with fresh lemon and serve with simple sides like roasted asparagus, a green salad, or garlicky mashed potatoes.