Salmon with Horseradish Dijon Mustard Crust

½ cup fresh white breadcrumbs (about 2 slices of bread torn into tiny pieces or pulverized in food processor)
2 ½ Tbsp. Maille Horseradish Dijon Mustard
4 Tbsp. butter, very soft
2 Tbsp. parsley, finely chopped
as needed, salt and freshly ground black pepper
4 8-ounce salmon fillets, boneless and skinless
1 Tbsp. olive oil

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