To make salmon timbales with mornay sauce and cheese, you'll first need to prepare the salmon. Place the skin-side down on a cutting board and cut the fish in half lengthwise. Cut each half into 4 equal-sized pieces. Heat the olive oil over medium-high heat. Add the sliced salmon to the oil and cook, turning occasionally, until it reaches an internal temperature of 165 ?F (78 C). Remove the pan from the heat and set aside to rest for 5 minutes. Meanwhile, in the same skillet, heat the remaining 1 tablespoon of butter. When the butter is melted, add the garlic and saute until fragrant, about 1 minute. Stir in 2 tablespoons of the mayonnaise and 1/4 teaspoon of salt. Season with salt and pepper to taste. Pour the mixture into the skillet and stir to coat. Cook, stirring frequently, for 3 to 4 minutes, or until the breadcrumbs are lightly browned and the cheese is bubbling. Serve immediately.