Preheat your oven to 375°F (190°C). If using fresh salmon, cook in a non-stick skillet over medium heat for about 4-5 minutes per side until flaked. If using canned salmon, drain well and flake into small pieces.

Melt the butter slightly, then whisk in lemon juice, lemon zest, and beaten eggs until smooth and creamy.

In a separate bowl, combine breadcrumbs, grated Parmesan, herbs, garlic powder, and salt. Mix well.

Gently fold the flaked salmon into the wet mixture, then gradually add the dry ingredients, mixing until just combined.

Grease a muffin tin and fill each cup about three-quarters full, ensuring some salmon and herbs are visible.

Bake for 15-20 minutes until golden brown and a toothpick inserted in the center comes out clean.

Allow muffins to cool in the tin before transferring to a wire rack. Garnish with chopped herbs and lemon slices.