Categories: seafood

Ingredients

• 1/4 cup extra-virgin olive oil, plus more for brushing
• 1 garlic clove, smashed
• 1 spring (4 inches) rosemary
• 3/4 cup Japanese panko bread crumbs
• 1/2 teaspoon grated lemon zest
• salt & freshly ground pepper
• 1/4 cup honey
• 1 1/2 tablespoons fresh lemon juice
• 2 mint springs
• 4 (8 ounce) skinless salmon fillets

Directions

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

2. In a small saucepan, combine the honey with the lemon juice & mint springs & cook over high heat, stirring frequently, for 1 minute.

3. Brush the salmon fillets with olive oil and season well with salt & pepper. Grill the fish over a medium-high fire, turning once, until lightly charred and just pink in the center, about 10 minutes. Brush the honey & lemon glaze all over the fillets and grill until lightly lacquered, turning and brushing both sides, about 2 minutes. Transfer the grilled, glazed salmon to plates, sprinkle with bread crumbs & serve immediately.

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