Salmon With lemon-Mint Glaze And Rosemary Bread Crumbs

Recipes
(Food & Wine)
1/4     cup extra virgin olive oil  (See note)
1     garlic cloves, crushed
1     rosemary sprig, 4 inches long
3/4     cup panko   
1/2     teaspoon grated lemon zest
salt and pepper
1/4     cup honey
1 1/2     tablespoons 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 Tablespoon 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 over cook.  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!
Note:  Cooking fish properly depends on the thickness of your fish. So, you must check your fish to see how it is progressing as you cook it. Most salmon that is sold will be previously frozen, which kills any parasites in the fish.  So, it doesn't need to be cooked to death.  Treat it with respect and don't overcook.  You will have a meltingly tender piece of fish.