Turn with a spatula and place in an ovenproof dish with the skin down. Spread the bread mix over the salmon and press down lightly.
Cook for 15-20 minutes until the fish breaks easily with a fork and the crust is brown. If the filets are thick they will need a little longer. Then lay a piece of foil over them so that they don't burn.
Preheat oven to 200 degrees C.
Drizzle the fish with the lemon juice.
Finely blend the multi-grain bread, salt, pepper, garlic and lemon zest in a food processor (or you can also cut everything by hand but it has to be very finely diced).
Heat olive oil in a frypan and fry the salmon with the skin facing upwards for 3-5 minutes over a medium-high heat.