Rinse the salmon in cold water and pat dry with a paper towel and cover with plastic wrap, setting aside in fridge. In a medium sized mixing bowl, add all wet ingredients and the herbs, briefly whisking until blended. Add the salmon to the mixing bowl and coat all of the pieces thoroughly with the mixture. Cover the bowl and chill at least 2 hours. Ideally, the salmon should be chilled in the mixture 4 hours or more.
Once chilled, take the pieces out of the bowl. In a small bowl stir the parmesan and crushed GG crackers or Sprinkles. Spread the dry mixture onto a plate evenly. Roll the salmon in the in the Sprinkle’s mixture until well crusted.
In a large skillet, heat 2 tbsp. of sunflower oil on medium heat. Add the crusted salmon filets and sauté ONCE on each side until the crust is crisp. Flip the salmon filets over carefully with a spatula. Place the filets onto a cookie sheet. Bake the filets in the oven at 350 degrees for 20 to 30 minutes, or until completely cooked.
