Step 1

Defrost if using frozen.

Step 2

Preheat your oven or toaster oven to 450 degrees F.

Step 3

On a plate, combine panko with parsley, chives, garlic powder, paprika, and dill and season with salt, to taste.

Step 4

Using a butter knife, spread an even layer of dijon mustard on each side of the salmon, using extra if needed.

Step 5

Dredge the salmon in the panko mixture, pressing the herbed breading firmly into the fish to coat on both sides.

Step 6

Heat a pan or skillet with a few spoonfuls of olive oil.

Step 7

Once your pan is hot, add the salmon and cook on both sides for approx 2-3 minutes each. Try to be gentle, the panko will start to abandon ship if you manhandle the fish too much in the pan. You can add a little more of the breading/herb mixture while cooking if that happens, no worries! Look for a peachy pink/opaque outer layer on each side with a rare center and a golden panko crust.

Step 8

With a spatula, gently move the salmon to a foil lined baking sheet and bake for approximately 5-10 minutes, depending on the thickness of your fillets, until the center is fully cooked and opaque.

Step 9

If you're using a cast-iron or oven-safe skillet, pop that bad boy with the fish directly in the oven.

Step 10

The result is a crisp, flavorful crust on the outside with a tender flaky inside.

Step 11

Serve with fresh lemon wedges and garnish with an extra sprinkle of herbs!