Crispiest Panko-Crusted Salmon

Preheat oven to 425F. Season salmon fillets with olive oil, chili powder, sea salt, and pepper. In a small bowl, mix maple syrup and Dijon mustard; set aside. In another bowl, combine panko crumbs with grated parmesan, paprika, thyme (or oregano), and red pepper flakes. Use a brush to coat each salmon fillet with two coats of the maple Dijon mixture to lock in moisture. Sprinkle the panko crumb mixture generously on top of the coated salmon, ensuring it sticks nicely. Place salmon on a baking sheet, ensuring the bottom skin is not removed, as it helps keep it moist and tasty. Bake at 425F for approximately 15 minutes. Serve immediately with a spritz of fresh lemon.