Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup.

In a medium bowl, combine the grated Parmesan, breadcrumbs, garlic powder, paprika, melted butter, and a pinch of salt and pepper. Stir until the mixture is evenly moistened and resembles coarse crumbs.

Pat the salmon fillets dry with paper towels and lay them skin-side down on the prepared sheet. Drying helps the topping stick and prevents steaming.

Spoon the Parmesan-breadcrumb mixture onto each fillet. Press gently so the crumb layer adheres and covers the top evenly.

Bake for 12 to 15 minutes. The topping should be golden and the salmon will flake easily with a fork. If you prefer a deeper crust, broil for 30 to 90 seconds while watching carefully to avoid burning.

Remove from the oven and let the fillets rest for a minute. Serve with lemon wedges for squeezing over the top.