Preheat the Oven:
Preheat your oven to 415°F (210°C).
Prepare the Panko Mixture:
In a medium bowl, combine the panko breadcrumbs, softened butter, kosher salt, ground black pepper, chopped parsley, minced garlic, Dijon mustard, garlic powder, and onion powder.
Use a fork to mix the ingredients together, breaking apart the butter until everything is well combined and forms a crumbly mixture.
Coat the Salmon:
Place the salmon fillets in a deep baking dish, skin-side down if they have skin.
Generously top each fillet with the panko mixture, pressing it down lightly to adhere to the salmon.
Bake the Salmon:
Place the baking dish on the middle rack of the preheated oven. Bake the salmon uncovered for 20-25 minutes, or until the internal temperature reaches 140°F (60°C) at the thickest part of the fillet. This will ensure the salmon is cooked through but still moist and tender.
Note: Cooking time may vary slightly depending on the thickness of the salmon fillets.
Rest and Serve:
Remove the salmon from the oven and let it rest for 5 minutes.
Optionally, drizzle some additional melted butter over the top of the salmon before serving.
Serve the panko-crusted salmon with roasted broccolini and wild rice for a complete meal.