Mix the panko crumbs with the parsley, lemon zest, garlic, olive oil, sea salt and pepper, .
Spoon mustard on top of the salmon and spread evenly.
Season the fish with sea salt and freshly cracked pepper.
Press the panko thickly on to of the mustard.
Heat the vegetable oil in an iron skillet
When the oil is very hot, add the salmon fillet, skin side down, and sear for 3-4 minutes, without turning, to brown the skin.
My salmon fillets did not have skin so I put them flat side down.
Transfer the pan to the hot oven for 15-20 minute or until an internal temperature of the thickest part of the salmon reads 125-130 degrees.
Remove from the oven and cover with a tin foil tent for 5-10 minutes.
Serve the salmon hot or at room temperature with lemon wedges.