This is my favorite way to cook salmon, and it's also the easiest. Just lightly butter the bottom of two boneless, skinless fillets, as though you were buttering a piece of bread. Sit them in a hot skillet to get nice and crispy, and then top the salmon with a mound of buttery breadcrumbs spiked with whole grain mustard, Dijon mustard, and fresh thyme. Slide the whole skillet under the broiler, and wait for five minutes, until the crumbs are golden brown and the salmon is done. The crumbs are tender, but also just that little bit spicy. The salmon is crisp, and just flakes apart. The whole thing is perfect.
- 2 slices high quality white sandwich bread, crusts removed, torn into rough chunks.
- 2 boneless skinless salmon filets, about 6 ounces each
- Kosher salt and freshly ground black pepper
- 1 tablespoon unsalted butter, softened, plus extra for the salmon
- 1/2 tablespoon Dijon mustard
- 1 teaspoon whole grain mustard
- 1 teaspoon fresh thyme leaves
Preheat the broiler to high and adjust rack to 6 inches below the element. Pulse bread in the bowl of a food processor until coarse crumbs are created, about 10 to 12 one-second pulses. Season the salmon with salt and pepper. Set aside.
In a medium bowl, mix together the breadcrumbs, 1 tablespoon butter, both mustards, and thyme, pinching the mixture together so the butter is incorporated and the mixture sticks together. Season with salt and pepper.
Spread the bottom of each fillet of salmon with a thin layer of butter. Preheat a medium skillet over medium-high heat for 2 minutes. Add salmon buttered-side down and cook without moving until a nice crust has formed, about 2 minutes. Pile the crumbs on the salmon, then transfer to the broiler. Broil until the crumbs are crunchy and browned, 4 to 5 minutes. Serve immediately.