Start by cutting the salmon in to relatively equal sized fillets.

Next, take about 1/2 a tablespoon of the oil and combine with the Old Bay Seasoning, ancho chile powder and the smoked paprika.

Rub all over the flesh side of the fish and set aside.

Combine the rest of the dry ingredients with the Panko bread crumbs. Mix well.

Add the Sriracha sauce, 1/2 of the lemon juice and Dijon to this bread crumb mixture and combine well.

Using your hands, grab some of this mixture and top the salmon on the flesh side.

Meanwhile, heat a cast iron skillet with the remaining oil. Get the pan good and hot but not quite smoking.

Add the breaded salmon to the pan breading side down. Cook for about 2 minutes. Just enough to get some color on the breading.

Flip to skin side and place in a 325 degree oven for 10 - 12 more minutes.

Let rest a couple minutes. Squeeze the remaining 1/2 lemon over the fish (optional).

Serve and enjoy!