Position a rack in the center of your oven and preheat to 400°F (200°C). Line a baking sheet with parchment paper and lightly brush with olive oil.

Pat the salmon fillets completely dry with paper towels. Arrange them on the prepared baking sheet, leaving space between each. Season evenly with kosher salt and black pepper.

In a medium bowl, combine the mayonnaise, panko breadcrumbs, grated Parmesan, parsley, garlic, and lemon zest. Pour in the melted butter and mix with a fork until well-combined.

Divide the Parmesan mixture evenly among the four salmon fillets. Gently press the topping onto the surface of the salmon to form a thick, even layer.

Bake for 15-20 minutes, or until the topping is golden brown and the salmon flakes easily with a fork (internal temperature of 135°F to 140°F).

Remove from the oven and let rest for 3-5 minutes before serving with fresh lemon wedges.