This is for 4 medium portions so adjust accordingly. This recipe works best if all the portions are similar in size. If you have a big fat piece you may need extra cooking time.
Combine about 1/2 Cup grated parmesan (freshly grated is best but get the good stuff at the store if you can't)
1/4 C. seasoned bread crumbs
dash of pepper
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I always grab a few fresh leaves of thyme and parsley from my herb garden and chop fine and add to the mixture.
I don't usually dredge the Salmon in anything but I do rinse with water before I crust it.
Lightly (because the Parmesan is salty) season the salmon with salt and pepper. Generously coat 1side of the salmon with the finely grated Parmesan. In a non-stick saute pan, add approximately 3 tablespoons vegetable oil and place over high heat. When the oil is hot, carefully place the salmon in the pan cheese side down. Turn temperature down to medium heat and allow the salmon to cook about 4 minutes before flipping over. The idea is to form a nice crispy, lightly brown crust. Turn salmon and allow to cook another 3 or 4 minutes. Remove from pan and set aside in a warm place until plating.
I like to Serve with brown rice and lemon wedges.