1. Preheat the oven to 400F and line a sheet pan with foil.
2. In a small bowl, mix together the cream cheese, dill, lemon zest, and capers.
3. In a small pan over medium heat, melt the butter then add the panko breadcrumbs and a pinch of salt. Toast the breadcrumbs, stirring constantly, until golden brown (2-3 mins), then transfer to a plate or shallow bowl and spread into one layer.
4. Season all sides of the salmon fillets with salt and pepper, then spread the herbed cream cheese on the tops of the fillets. Press the cream cheese coated side into the toasted panko, and place skin side down on the baking sheet.
5. Bake 12 to 15 mins until the internal temperature of the thickest part of the fillet registers 125F for super tender, medium-cooked salmon, or 145F for more well done salmon.
6. Remove the salmon from the oven and slide a spatula under the fillets to release from the foil, leaving the skin behind. Serve with lemon wedges and enjoy!
