This one takes a little preparation ahead but not too much.
You can do this with about any kind of fish, but I likes my salmon :-)
2/3 C. dry, unseasoned breadcrumbs
1/4 C. grated Asiago cheese
2 sprigs fresh rosemary
1/2 T. garlic powder
1 T. dried basil
1/2 tsp black pepper
1 egg, beaten with
1/4 C. buttermilk
1-1/2 lb sockeye salmon, cut into 8 equal pieces
2 tsp olive oil
Combine breadcrumbs through pepper in a shallow dish.
Pour egg and buttermilk mixture into another shallow dish.
Dip each salmon piece into buttermilk mixture, then coat completely in breadcrumb mix, pressing it onto the fish, and set onto a plate.
Cover and refrigerate 30 minutes - 1 hour.
Heat oil in a non-stick frypan over medium heat.
Add fish in one layer and cook 5 minutes per side.