Stir together the bread crumbs, creole seasoning, and Parmesan cheese in a small mixing bowl.

Remove any skin from the salmon, rinse it with water, and pat it dry with a paper towel

season the under side of the salmon with black pepper to taste. (I find that a little bit goes a long way)

flip the filet over a thinly coat it with olive oil. (I have also used egg whites in the past)

coat the filet with the bread crumb mixture, making sure to coat evenly, add lightly press it into the salmon.

In a medium sized skillet heat enough oil to coat the pan on medium

Once the pan has heated add the filet, Parmesan side down, and cook for a few minutes.

when the bottom edges of the filet (any Parmesan you can see) start to lightly brown, flip the filet and cook for about another 5 minutes

Once the filet has turned a nice light pink remove from the skillet and serve

Disclaimer: don't completely trust my measurements. I don't measure when I make this recipe I just add until it looks and tastes right. I tried to be as close to what I think I use though. Also feel free to change up the spices, just go easy on adding salt because the Parmesan already has plenty of salt in it

Tips: Use wild caught salmon, farm raised just doesn't have the same flavor. I always grate my own Parmesan for this. The cheese holds to the salmon a lot better.