Preheat and prep. Heat your oven to 425°F (220°C). Line a sheet pan with parchment paper or lightly oil it. Pat the salmon dry with paper towels so the crust adheres well.

Season the salmon. Place fillets on the pan, skin-side down if using skin-on. Sprinkle with salt and black pepper. Drizzle a little olive oil over the top.

Make the crust. In a bowl, mix Parmesan, panko, minced garlic, lemon zest, parsley, and a pinch of salt and pepper. Stir in mayonnaise (or Greek yogurt), plus a drizzle of olive oil. The mixture should be slightly moist and clumpy, not dry.

Spread and press. Spoon the mixture evenly over each fillet. Use the back of the spoon or your fingers to gently press it into a uniform layer. Aim for about 1/4-inch thick.

Bake. Roast for 10–12 minutes for 1-inch-thick fillets. Thicker pieces may need 2–3 more minutes. The crust should be golden and the salmon should flake easily with a fork.

Optional broil. If the crust isn’t browned, switch to broil for 1–2 minutes. Watch closely to avoid burning.

Rest and finish. Let the salmon sit for 2 minutes. Serve with lemon wedges and an extra sprinkle of parsley.