Preheat the oven to 160°C.
Combine breadcrumbs and Wild Harvest Porcini Salt on a plate.
Dry the salmon with paper towels, then crumb both sides (skin and the opposite side of the fish) with the porcini-breadcrumb mixture and repeat with the second fillet.
Heat oil in an ovenproof skillet on a medium-high flame, then add the salmon fillets skin side down once the pan is hot.
Cook for 1-2 minutes, until the salmon skin is crisp and golden (check to avoid burning).
Gently flip the fillets in the pan, then transfer to the oven for approximately 4-5 minutes to finish cooking.
