Crunchy Mustard-Baked Salmon

Ingredients:

2 slices high quality white sandwich bread, crusts removed, torn into rough chunks.
2 boneless skinless salmon filets, about 6 ounces each
Kosher salt and freshly ground black pepper
1 tablespoon unsalted butter, softened, plus extra for the salmon
1/2 tablespoon Pete’s Heat Professional Strength Hot Sauce
1 teaspoon Anna Mae’s Smoky Mustard
1 teaspoon fresh thyme leaves

Instructions:

Preheat the broiler to high and adjust rack to 6 inches below the element. Pulse bread in the bowl of a food processor until coarse crumbs are created, about 10 to 12 one-second pulses. Season the salmon with salt and pepper. Set aside.
In a medium bowl, mix together the breadcrumbs, 1 tablespoon butter, Pete’s Heat Professional Strength Hot Sauce , Anna Mae’s Smoky Mustard,and thyme, pinching the mixture together so the butter is incorporated and the mixture sticks together. Season with salt and pepper.
Spread the bottom of each fillet of salmon with a thin layer of butter. Preheat a medium skillet over medium-high heat for 2 minutes. Add salmon buttered-side down and cook without moving until a nice crust has formed, about 2 minutes. Pile the crumbs on the salmon, then transfer to the broiler. Broil until the crumbs are crunchy and browned, 4 to 5 minutes. Serve immediately.