Parmesan Crusted Salmon

I once ate at a schwanky seafood restaurant and ordered the parmesan crusted salmon. At the time I did not like seafood and had eaten fish on less than 2 occasions, my girlfriends had chosen the restaurant for an annual celebration so I chose what seemed the least offensive item on the menu and it was served with asparagus and mashed potatoes so even if I hated the fish I knew I'd still have some yummy veggies on my plate.
The fish was amazing. I pined after it for several years until I decided to venture into the culinary wild (for me) and try to replicate it at home. I did and it was a success. I've since prepared my own version several times.
Funny, we returned to the restaurant last month with friends and when I ordered it the nostalgia wasn't maintained. Senor even commented that he liked my version better...so here you are.
Parmesan Crusted Salmon (Served with fresh pomagranate and steamed edamame)
1 lb wild Alaskan Salmon-fresh
1 Tbsp butter, softened+2 tsp lemon juice
1/4 c butter
1 clove garlic, minced
1/2-3/4 c bread crumbs (italian is best)
1/4 c parmesan cheese, grated/shredded
1/4 c finely, FINELY chopped almonds
1-2 Tbsp parsley
1/2 t salt
1/4 tsp thyme/poultry seasoning
1/8 tsp black pepper +/-
Preheat oven to 350

1. Smear softened butter & lemon juice together and then onto fish (should be on aluminum foil covered cookie sheet)
2. In a bowl combine bread crumbs, cheese, almonds, parsley, salt, pepper and thyme. Using a fork or pastry knife blend butter into mix to create a crumbly mixture. Stir in garlic.
3. Smoosh crumbly mixture over salmon, softly pressing to keep in place
4. Bake til fish is done...12-15 min??