Ingredients

• 1 slice sandwich bread, high quality, crusts removed
• 1 ounce potato chips, crushed into rough 1/8 inch pieces, about 1/4 cup (thick-cut and kettle-cooked preferred, ridged chips in a pinch)
• 1 1/2 tablespoons fresh dill leaves, chopped
• 2 salmon fillets, skin-on, each about 8 oz, and 1 1/4 inches thick
• 1/2 teaspoon olive oil
• 1/4 teaspoon table salt
• ground black pepper
• 1 tablespoon Dijon mustard

Instructions

1. Adjust one oven rack to uppermost position (about 3-inches from heat source) and second rack to upper-middle position; heat oven to 400°F.

2. Pulse bread in workbowl of food processor fitted with steel blade until processed into fairly even 1/4 inch pieces about the size of Grape-Nut cereal (you should have about 1/3 cup), about 10 one-second pulses. Spread crumbs evenly on rimmed baking sheet; toast on lower rack, shaking pan once or twice, until golden brown and crisp, 4-5 minutes. Toss together bread crumbs, crushed potato chips, and dill in small bowl, set aside.

3. Increase oven setting to broil. Line baking sheet with foil and place salmon on foil. Rub each fillet evenly with 1/4 teaspoons oil; sprinkle with salt and pepper. Broil salmon on upper rack until surface is spotty brown and outer 1/2 inch of thick end is opaque when gently flaked with paring knife, 7-9 minutes. Remove fish from oven, spread each fillet evenly with mustard and press bread crumb mixture onto fillets. Return to lower rack and continue broiling until crust is deep golden brown, about 1 minute longer. use spatula to transfer salmon to serving plates, leaving skin behind on foil.