Preheat the oven to 425º.
- Lightly sprinkle both sides of fish with salt and pepper.
Brush mustard on top salmon. Heat oil over medium-high heat in a 12-inch large heavy ovenproof pan. When the oil is hot, add the salmon skin side down, and sear for 4 minutes, without turning. You want the skin to brown but not burn.
Remove pan from heat and press panko mixture on top of the mustard on the salmon, creating a thick coating on top. Transfer the pan to the hot oven for 6-8 minutes until the salmon is cooked through and the panko is browned. Remove from the oven very carefully, the handle is extremely hot.
