Panko Herb-Crusted Dijon Salmon

4 large salmon fillets, skin removed, fresh or frozen
½ cup Dijon mustard
¼ tsp SIDS CRAZY SALT
1-1½ cups plain panko breadcrumbs
2 tbsp chopped parsley
2 tbsp chopped chives
½ tsp garlic powder
½ tsp paprika
¼ tsp dried dill or ½ tbsp fresh
4-6 tbsp rice bran oil
SIDS SALT & PEPPER to taste

Defrost if using frozen.
Preheat your oven or toaster oven to 230°C.
On a plate, combine panko with parsley, chives, garlic powder, paprika, and dill and season with SIDS SALT & PEPPER, to taste.
Spread an even layer of dijon mustard on each side of the salmon, using extra if needed. Sprinkle with SIDS CRAZY SALT then dredge the salmon in the panko mixture, pressing the herbed breading firmly into the fish to coat on both sides.
Heat a frypan pan with a few spoonfuls of oil.
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. Look for a peachy pink/opaque outer layer on each side with a rare centre and a golden panko crust.
With a spatula, gently move the salmon to a foil lined baking tray and bake for approximately 5-10 minutes, depending on the thickness of your fillets, until the centre is fully cooked and opaque.
If you’re using a cast-iron or oven-safe frypan, put directly in the oven.
The result is a crisp, flavourful crust on the outside with a tender flaky inside.
Serve with fresh lemon wedges and garnish with an extra sprinkle of herbs.