In a bowl combine panko, garlic, parsley, cheese, basil, lemon peel and salt; mix well.
Rub top of each salmon fillet evenly with 2 tablespoons of the soft butter and press on bread crumb mixture lightly to coat. Heat large nonstick skillet on medium-high heat. Add 2 tablespoons of butter and olive oil to pan and swirl to coat bottom of pan evenly. When butter starts to foam, place salmon fillets skin side down in pan. Sauté about 3 to 4 minutes and then turn over and brown coated side for about 4 more minutes or until deep golden brown. Remove to a platter and tent with foil.
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In a bowl combine panko, garlic, parsley, cheese, basil, lemon peel and salt; mix well.
Rub top of each salmon fillet evenly with 2 tablespoons of the soft butter and press on bread crumb mixture lightly to coat. Heat large nonstick skillet on medium-high heat. Add 2 tablespoons of butter and olive oil to pan and swirl to coat bottom of pan evenly. When butter starts to foam, place salmon fillets skin side down in pan. Sauté about 3 to 4 minutes and then turn over and brown coated side for about 4 more minutes or until deep golden brown. Remove to a platter and tent with foil.
Serve with a squeeze of fresh lemon, if desired.
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