I should start by saying as a kid I hated salmon, but that never stopped my mother from serving it early and often. There it lay on my plate: a slab of salmon, sometimes with bones, sometimes with skin, but always disgusting. I learned to choke it down with help from our bottle of ketchup so much so that people used to say I had ketchup with a side of salmon. If salmon wasn’t so jammed packed with good stuff I might have left my parents house and never had salmon ever again, but I was determined to make this edible (to me anyway) and have been constantly on the lookout for winning salmon recipes. This is a winning recipe. The Dijon and salmon complement each other so well that if you hate either (or both) I was still recommend you try it. Take it from a former salmon hater.

Slammin’ Salmon
2/3 cup bread crumbs*
2 tbsp. finely minced fresh parsley
1 tsp. lemon zest
½ tsp. kosher salt
½ tsp. ground black pepper
3-4 tbsp. olive oil, divided
4 (6-8 oz.) salmon fillets, skin on
2 tbsp. Dijon mustard
Lemon wedges, for serving
Preheat the oven to 425˚ F.  In a small bowl, combine the breadcrumbs, parsley, lemon zest, salt and pepper.  Drizzle with 2 tablespoons of the olive oil and toss with a fork until the crumbs are evenly coated; set aside.
Place the salmon fillets skin side down on a work surface.  Generously brush the top of each fillet with the mustard and then season with salt and pepper.  Press the breadcrumbs mixture thickly on top of the mustard on each fillet to help the breadcrumbs adhere.
Heat the remaining olive oil over medium-high heat in a 12-inch oven-safe skillet.  When the oil is hot, add the salmon fillets, skin side down, and sear for 3-4 minutes without turning to brown the skin.  (If you don’t want to eat the skin, this step also helps the skin stick to the pan so the fillets can be easily removed without the skin later on.)
Transfer the pan to the preheated oven for 5-7 minutes, until the salmon is almost cooked through and the breadcrumbs is browned.  Remove from the oven, cover with foil and let rest 5-10 minutes.  Serve warm with fresh lemon wedges.
*I use homemade breadcrumbs = stale bread + food processor
Source: How Easy Is That? by Ina Garten