Brush salmon fillets with Dijon. Top with panko and Italian seasoning. Place panko-side down in a greased pan over medium until cooked through, 7 to 8 min.
Toast in a dry pan. Mix some of the toasted panko into softened butter along with steak seasoning. Shape into a log and roll in toasted panko. Wrap in plastic wrap. Refrigerate until firm. Serve on grilled steak or corn.
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