Begin by patting your salmon fillets dry with paper towels to remove excess moisture. Season both sides lightly with salt and black pepper.
In a medium bowl, combine the grated Parmesan cheese, panko breadcrumbs, garlic powder, onion powder, chopped parsley, and lemon zest. Stir well to evenly distribute all the flavors.
Drizzle the olive oil over the salmon fillets, then press the Parmesan panko mixture firmly onto the top side of each fillet.
Heat your skillet over medium-high heat. Place the salmon fillets crust side down in the pan. Cook for about 3-4 minutes until the crust is golden and crispy. Flip the fillets and cook another 3-4 minutes on the skin side, or until cooked through and flaky.
While the salmon cooks, combine the heavy cream with freshly squeezed lemon juice in a small saucepan over low heat. Stir until warmed through and slightly thickened—about 3-5 minutes. Avoid boiling.
Arrange the salmon fillets on plates, spoon the lemon cream sauce generously over the top, and garnish with extra parsley or lemon slices if desired. Serve immediately.
