Preheat oven to 425.
In a bowl, add mayonnaise, mustard, lemon juice and zest, herbs, garlic, salt and pepper. Mix well.
Line a baking tray with foil for easy clean up and place fish skin side down and sprinkle with salt and pepper. Spread sauce over each filet and sprinkle panko bread crumbs evenly on the top.
Roast for 8-10 minutes or until the fish is cooked through. If the bread crumbs are getting too brown and the fish is not cooked, cover with foil and continue cooking until completely cooked.
Remove and serve with lemon wedges.
Pingback: Roasted Salmon with Creamy Herbs and Panko Crust | An Inspired Kitchen