Crusted Salmon with Dijon Dill Dipping Sauce

This is my favorite salmon recipe! Enjoy!!

Make two nice and even salmon filets. If the skin is still on the salmon, run a knife between the meat and skin, removing the skin and leaving as much fat as possible on the salmon. Sprinkle salt and pepper on the side without fat and let settle to room temperature for 15 minutes. Heat a non-stick skillet on medium heat (adjust if too hot), and melt a tablespoon of butter and a tablespoon of olive oil in the pan. Put both filets on the skillet, salt and pepper side down (fat side up). While it is cooking, salt and pepper the fat side. Now take bread crumbs and pat the fatty side with crumbs until it is fully coated but not loose. Flip the filets over when the cooked side has a golden brown sheen with crispy brown edges (about 3 minutes). Cook the crusted side until it is fully browned and crispy, add butter or olive oil if needed. Take the filets off the skillet and let them sit, crusted side up.

Dipping sauce (make before or while cooking), take 2 tablespoons of mayo and mix with 2 tablespoons of Dijon mustard, mix in 1 teaspoon of dill seasoning (measurements are approximate, mix to taste). Drizzle a small amount of sauce on the crispy breading and off to the side of the plate. Serve while still crispy.