Preheat the oven 400 degrees. Season the salmon with 1 tablespoon olive oil and Essence. In a large saute pan, heat the remaining oil. When the pan is smoking hot, sear the salmon for 1 to 2 minutes on each side. Remove from the pan and place on a cedar plank. In a saute pan, render the finely chopped linguica for 2 to 3 minutes. Add enough bread crumbs to bind the sausage. Stir in the lemon and orange zest. Season with salt and pepper if needed. Crust the top of the salmon with the linguica crust. Using your hands, pack the crust into the salmon. Roast for 8 to 10 minutes for medium rare. Place the cedar plank on a platter. Garnish with chives and Essence.
Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):