Preheat the oven to 400°F (200°C). Line a jelly roll pan with aluminum foil leaving about 2 inches of overhang on the long sides, spray lightly with nonstick spray, and place the salmon in the center of the foil (skin side down if present); fold the foil sides up snugly around the salmon and push the wrapped salmon to one side of the pan.
In a medium microwave-safe bowl, combine 2 tablespoons unsalted butter and the minced garlic; microwave just until the butter is melted. Whisk in the lemon juice, honey, soy sauce, Dijon, 1 tablespoon chopped parsley, 1 teaspoon salt, 1 teaspoon onion powder, 1/2 teaspoon dried dill, 1/2 teaspoon paprika, and 1/4 teaspoon pepper until smooth.
Pour the lemon garlic butter sauce evenly over the salmon.
In a small bowl, stir the panko with 2 tablespoons melted butter and the 1/2 cup freshly grated Parmesan until the butter is absorbed. Pat the mixture evenly over the top of the salmon.
Toss the broccoli florets with 2½ tablespoons olive oil, 1/4 teaspoon salt, and 1/8 teaspoon pepper and spread them in a single layer in the open space on the pan next to the salmon.
Bake uncovered at 400°F for 12–15 minutes, depending on salmon thickness, until the fish flakes easily with a fork and the broccoli is tender.
For a golden panko topping, broil about 1 minute more watching closely until the panko is lightly browned.
Garnish with additional chopped fresh parsley if desired and season with extra salt and pepper to taste.
