If using chicken, follow same instructions as mahi-mahi in Steps 1 (no need to halve) and 3,
flipping every 3-5 minutes until golden brown and chicken reaches minimum internal temperature, 10-14 minutes.
If using salmon, pat dry and season flesh side with a pinch of salt and pepper. Coat flesh side with panko and add salmon, panko-side down and skin-side up, to hot pan. Sear on first side until panko is golden brown, 4-6 minutes, then flip and continue cooking until salmon reaches minimum internal temperature, 4-6 minutes.