Chef John's Salmon

• 2 (8 ounce) center-cut salmon fillets, with skin
• 1/4 tsp salt
• 1 tsp vegetable oil
• 1 clove garlic, sliced
• 1 tbsp chopped fresh tarragon
• 1 tbsp chopped fresh flat -leaf parsley
• 3 tbsp mayonaise
• 1 tsp Dijon mustard
• 1 tsp lemon juice
• 1 pinch cayenne pepper
• Panko bread crumbs
• melted butter

Line a baking sheet with foil and brush salmon with oil. Preheat oven's broiler on high and set the oven rack about 8 inches from the heat source. Grind garlic, salt, tarragon, and parsley in mortar and pestle until it forms a loose paste. Mix mayo, mustard, lemon juice, and cayenne into garlic paste until combined. Place salmon fillets skin side down on the baking sheet, spoon herb spread over the top and sides of each fillet. Mix butter and Panko and sprinkle on top of salmon. Cook under the preheated broiler until fillets are well-browned, about 5 minutes, Turn the broiler off and turn the oven to 350 degrees F (175 C). Bake until the internal temperature of the salmon is 130 degrees F (55 C) and salmon flakes easily with a fork, about 3 to 4 minutes.