1-Preheat your oven to 425 degrees Fahrenheit and spray an oven-safe wire cooling rack with non-stick cooking spray. Place the rack over a rimmed baking sheet that’s 18 by 13 inches to allow for even air circulation.

2-In a shallow dish, mix together the panko bread crumbs, finely shredded parmesan cheese, chopped fresh parsley, garlic powder, salt, and pepper. Drizzle in the olive oil and toss well to coat everything evenly for a flavorful base.

3-In a separate shallow dish, beat the large egg until the yolk and white are fully blended, creating a smooth mixture for dredging.

4-Pat dry each of the 4 skinless salmon fillets with paper towels to remove excess moisture, which helps the crust stick better.

5-For each salmon fillet, dredge both sides in the beaten egg, then press into the panko mixture to coat both sides and the top evenly for a uniform crust.

6-Place the coated fillets on the prepared wire rack. If any breading mixture is left, sprinkle it over the tops and press down gently to form an even layer.

7-Bake in the preheated oven for 10 to 15 minutes, depending on the thickness of the fillets, until the salmon is just cooked through. Serve with the 4 lemon slices for a fresh squeeze just before eating.