Topping
1 1/2 c. Panko bread crumbs
1/2 c. freshly grated horseradish root
1 lemon, zest and juice
1/2 tsp. kosher salt
1/2 tsp fresh ground pepper
2 garlic cloves, minced
1/2 c. olive oil
1 egg white
1/2 c. freshly chopped parsley

In a mixing bowl add all the topping ingredients. Combine and separate any clumps. Set aside. Season the fish and in cast iron pan sear the fish on both sides in olive oil for a few minutes. Remove from flame and turn salmon skin side down. place topping on top of fish. Do not pack down. Place in a 425F. degree oven and roast for 15 minutes.