Salmon a la Babish

Start by adding 2 Tbsp of butter to a pan on medium high heat. Let melt completely, and then add 2 cups of panko bread crumbs. Toast until slightly golden brown and add 1 Tbsp each of minced rosemary and thyme. Toast for an additional 30 seconds. Set aside and season with salt and pepper.

In a ramekin, combine equal parts whole grain mustard and mayo and set aside.

Cut your salmon into 2 even fillets. Oil down aluminum foil on a baking sheet and place salmon on top.

Season salmon with salt and pepper and then top with a generous layer of the mayo-mustard combo. Use the backside of the spoon to spread it evenly.

Add an egg white to the panko bread crumb mixture and mix to combine.

Spread breadcrumb mixture evenly over the top of each fillet.

Place in a 325°F oven for 18-25 minutes.

Remove from the oven. Let cool for 5 minutes. Serve and enjoy.