Ingredients:
1 cup panko
1 Tbsp. olive oil
1/2 tsp. garlic powder (or 3 clove garlic, minced)
1/2 tsp. dried thyme or any herb(s) of your choice
1 lb. skinless salmon fillet
Salt
Freshly ground black pepper
¼ cup all-purpose flour
1 egg
Directions:
Adjust an oven rack to the middle position.
Preheat the oven to 400 F.
Line a rimmed baking sheet with parchment paper.
Combine the panko, olive oil, garlic powder, and dried thyme in a frying pan.
Toast over medium heat until golden brown.
Transfer panko into a shallow dish and allow to cool.
Cut the fillet of salmon into blocks of 2 inch width, then cut diagonally about 1/2 inch slices.
Sprinkle salt and pepper on both sides of the salmon.
In a shallow dish, add flour.
In another shallow dish, whisk the egg.
Dredge each salmon piece in the flour to coat completely.
Pat off the excess flour.
Dip into the egg.
Finally, coat with the toasted panko.
Press on the panko crumbs to make sure they adhere to the salmon.
Place the salmon pieces on the prepared baking sheet.
Bake until the salmon is just cooked through, about 20-25 minutes.
Serve with tartar sauce.