Preheat oven to 425°F. In a small bowl, mix together the panko, parsley and sea salt blend. Drizzle with grapeseed oil and stir until crumbs are evenly coated. Set aside. Place salmon fillets skin side down and generously brush the top of the fillets with mustard. Press the panko mixture thickly on top of the mustard on each salmon fillet. Heat 1 Tbsp. oil over medium-high heat in casserole. When oil is shimmering, add salmon fillets skin side down and sear 3-4 minutes, without turning, to brown the skin. Transfer pan to the oven for 5-7 minutes, until salmon is almost cooked and the panko is browned. Remove from the oven, cover with lid, and allow to rest 5-10 minutes. Serve salmon with lemon wedges.
Serves 4.