¼ C. extra virgin olive oil
1 garlic cloves, crushed
1 rosemary sprig, 4 inches long
3/4 C. panko
1/2 tsp. grated lemon zest
Salt and pepper
1/4 C. honey
1 1/2 T. fresh lemon juice
2 mint sprigs
4 (1/2 lb.) salmon fillets

Note: I think you can reduce the olive oil. The bread crumbs were slightly oily. So, I will try using 1 T. next time. Warm the olive oil with the garlic and rosemary over medium heat until it is fragrant, about 1 minute. Add the bread crumbs and cook, stirring constantly, until it is golden and crisp, about 5 minutes. Remove the skillet from heat and add the lemon zest. Season with salt and pepper to taste. Remove the rosemary sprig and smashed garlic from the crumbs. Combine the honey with the lemon juice and mint sprigs in a small saucepan. Cook over high heat, stirring frequently for 1 minute. Remove from heat. Brush the salmon fillets with olive oil and season well with salt and pepper. Grill over a medium high fire or broil, turning once, until lightly charred and just pink in the middle, about 6 minutes. OR, (my preference) cook in a hot non-stick skillet for about 3 minutes on each side. Do not overcook. The fish should be slightly raw in the center. Check with the tip of a knife to make sure. Brush the honey and lemon glaze all over the fillets and cook until lightly lacquered, turning and brushing both sides, about 1 minute. Move the grilled (or pan broiled) glazed salmon to plates. Sprinkle with the bread crumbs and serve immediately. Enjoy