From a cooking demonstration on HAL:

Serves 4

Ingredients
1/4 cup extra virgin olive oil + more for brushing
1 garlic clove - smashed
1 -- 4 inch rosemary sprig
3/4 cup Jananese panko bread crumbs
1/2 teaspoon grated lemon zest
Salt and freshly ground pepper
1/4 cup honey
1 1/2 tablespoons fresh lemon juice
2 mint sprigs
4 -- 1/2 pound skinless salmon dilets

Directions:
Light a grill.

In a small skillet, warm the the 1/4 cup of olive oil with the garlic and rosemary over moderate heat until fragant -- about 1 minute. Add the bread crumbs and cook, stirring constantly, until golden and crisp -- about 5 minutes. Remove the skillet from the heat -- add the lemon zest and season with salt and pepper. Discard the rosemary sprig and smashed garlic from the crumbs.

In a small saucepan -- combine the honey with the lemon juice and mint sprigs and cook over high heat -- stirring frequently for 1 minute.

Brush the salmon filets with olive oil and season well with the salt and pepper.

Grill the filets over a medium-high fire, turning once, until lightly charred and just pink in the center -- about 10 minutes.

Brush the honey and lemon glaze all over the filets and grill until lightly lacquered -- turning and brushing both sides -- about 2 minutes.

Transfer glazed salmon to plates, sprinkle with the bread crumbs and serve immediatelt.