2 boneless salmon filets, about 6 ounces each
1 tbsp unsalted butter, softened, plus extra for the salmon
1 tsp Dijon mustard
1 tsp whole grain Dijon mustard
1 tsp fresh thyme leaves, roughly chopped
Spread the skin of each fillet of salmon with a thin layer of butter. Season with salt. Heat a medium broiler-safe skillet over medium-high heat for 2 minutes. Add 1 tsp vegetable oil. Add salmon buttered-side down and cook without moving until the skin is nice and crispy and golden brown, about 3 minutes. Pile the crumbs on the salmon, then transfer to the broiler. Broil until the crumbs are crunchy and browned, 3-4 minutes. Watch the salmon to make sure the bread crumbs don't burn.