Easy, Crispy Brioche-Crusted Salmon
"For the easiest, crispiest weeknight salmon, take a page out of chef Adrienne Cheatham's book and top your fish with a slice of brioche...."
INGREDIENTS
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4 skinless salmon fillets (8 oz. each)
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1½ tsp. kosher salt
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1 loaf brioche, unsliced
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2 Tbsp. vegetable oil
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4 Tbsp. (½ stick) unsalted butter
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1 garlic clove, crushed
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2 or 3 sprigs of thyme
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