Preheat the oven to 375°F (190°C). Cook fresh salmon or drain canned salmon and flake it.

Melt butter and whisk in lemon juice, lemon zest, and beaten eggs.

In another bowl, mix breadcrumbs, Parmesan cheese, herbs, garlic powder, and salt.

Fold salmon into the wet mixture, then gradually stir in the dry ingredients until just combined.

Spoon the mixture into a greased muffin tin and bake for 15-20 minutes until golden and cooked through.

Let cool, garnish if desired, and enjoy warm or at room temperature.