Salmon with a Cranberry-Thyme Crust

4 salmon fillets (6 ounces each), see noteSalt and pepper 3/4 cup Japanese bread crumbs (panko) 1/4 cup dried cranberries, finely chopped 1/4 cup green onion, chopped (or a mix of leeks and green onion)3 tablespoons melted butter, divided2 tablespoons fresh thyme, chopped2 teaspoons lemon peel, gratedHeat oven to 375 degrees. Oil a baking sheet.Lightly season salmon with salt and pepper. Place the salmon skin side down on the baking sheet.In a medium bowl, combine panko, cranberries, onions, 2 tablespoons butter, thyme and lemon peel in a bowl and blend well. Lightly season with salt and pepper. Spoon equal portions of the mixture on top of the salmon pieces. Press mixture across the top of each piece to adhere. Drizzle each piece with remaining tablespoon butter.Bake salmon until topping is golden brown and salmon is cooked through, about 20 minutes.Serves four.Cook's note: If budget allows splurge on Alaskan King Salmon, it makes a big difference.Nutrition values per serving: 518 calories, 23 g fat (8 g saturated), 28 g carbohydrates, 1 g fiber, 46 g protein, 144 mg cholesterol, 186 mg sodium.