Mix the mustard, lemon juice, and molasses together and brush the mixture over the salmon steaks, then dredge the steaks in the bread crumbs.
Set fish on a rack for ten minutes.
Heat the olive oil in a nonstick pan over medium-high heat.
When hot, cook the steaks for about five minutes per side, until the salmon has browned and flakes easily.
• 2 Tbsp brown mustard
• 1 tsp lemon juice
• 1 tsp molasses
• 4 salmon steaks, about 3/4 inch thick
• seasoned bread crumbs
• 1 Tbsp olive oil