1. Place a rack in the upper-middle of oven and heat to 425. In a small bowl, stir together mayonnaise, capers, mustard, and lemon zest and set aside.
2. Melt butter in a small skillet over medium heat. Add breadcrumbs and cook, stirring frequently, until lightly browned, 3 to 5 minutes. Remove from heat and stir in herbs and 1/4 teaspoon each salt and pepper.
3. Pat salmon fillets dry with a paper towel, season with salt and pepper, and transfer, skin-side-down, to a parchment-lined baking sheet. Spread mayonnaise mixture over top of fillets and sprinkle evenly with herbed breadcrumbs. Roast salmon until just cooked through (centers will be slightly translucent), 10 to 12 minutes, and serve with lemon wedges.
Source: Hannaford fresh Magazine, March - April 2017