Greenville County's Parsley Herb Crusted Copper River Sockeye Salmon

Preparation

1. Melt butter
2. Combine breadcrumbs, parsley, salt, pepper, onion powder, oregano, rosemary in food processor until blended, add in melted butter until sand texture.
3. Cut salmon into 4 oz. portions, with skin removed.
4. Sear salmon skin side up (belly side down) until GBD (golden brown delicious).
5. Flip to seal skin side 4 seconds, and remove into side pan.
6. Brush sear side of salmon with liquid egg, and coat with the breadcrumb mixture.
7. Place on sheet pan and bake at 225 degree F until internal temperature is 140 degree F.
8. Serve with 1/6 of whole lemon per 4 oz. portion.