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Cranberry Thyme Salmon

4 6 oz. salmon fillets
3/4 cup panko (Japanese Breadcrumbs)
1/4 cup dried cranberries
1/4 cup green onions, chopped
3 tbsp. butter, melted
2 tbsp. fresh thyme, chopped
2 tsp. lemon peel, grated

Preheat oven to 375.  Oil a baking sheet.  Sprinkle salmon with salt and pepper.  Place skin side down on sheet.  Combine panko, cranberries, onion, 2 tbsp. melted butter, and lemon peel in a medium bowl and blend well.  Season with salt and pepper.  Spoon onto salmon, dividing equally.  Press to adhere.
Drizzle with remaining butter.  Bake until topping is golden and salmon is just cooked, about 20 minutes.