Preheat oven to 400° F and move the rack to the top third of the oven. Melt the butter in your microwave and let it cool a bit while prepping the rest of the ingredients.
Line a baking sheet with Reynolds Wrap® Non-Stick Foil with the dull side facing up.
Place the salmon fillet on the baking sheet and season it generously with salt & pepper.
In a small bowl, add the Dijon mustard, maple syrup, garlic powder, parsley, and lemon zest. Stir well until combined.
Add the melted butter and panko breadcrumbs to the bowl and gently combine until the breadcrumbs are coated.
Pat the breadcrumb mixture evenly onto the salmon using your hands.
Bake the salmon for 15-25 minutes or until it flakes easily with a fork (check after 15 minutes if the salmon is less than 1" thick).
Cut into even pieces (a spatula works) and serve immediately.