Preheat the oven to 425°F and line a baking sheet with parchment paper.
Place the salmon fillet skin-side down on the prepared baking sheet and blot the top with a paper towel to remove excess moisture.
In a small bowl, combine the panko, grated Parmesan, minced parsley, minced chives, minced garlic, minced thyme leaves, and lemon zest; stir until evenly mixed.
In another small bowl, whisk together 3 tablespoons of the melted butter and the fresh lemon juice.
Brush about half of the butter-lemon mixture evenly over the top of the salmon.
Stir the remaining melted butter into the panko mixture until the crumbs are moistened.
Spoon the panko-parmesan mixture onto the buttered salmon and press firmly to form an even crust.
Bake for 20 to 25 minutes, or until the salmon flakes easily and reaches 145°F in the thickest part with a meat thermometer.
If the crust browns too quickly, tent loosely with foil, lower the oven to 400°F, or move the pan to a lower rack to finish cooking.
Remove from the oven and let rest 3 to 5 minutes, then serve with lemon slices or wedges and minced fresh parsley if desired.
