Panko Crusted Garlic Butter Sockeye with Dijon Cream Sauce – OlympiaSeafood

Ingredients

• 2, 6oz pieces sockeye salmon - skin and bones removed (3/4 to 1 pound total)
• 3 tsp. minced garlic
• 3 T grated parmesan cheese
• 1/3 cup panko
• 1/2 T minced parsley
• 1 tsp lemon zest
• 1 tsp olive oil
• 3 T butter
• 1/2 cup heavy whipping cream
• 1 T dijon mustard
• 1 T brown sugar
• pinch salt/pepper