salmon with mustard dill crust

2 8 oz salmon fillets, skin-on, about 1" thick
1 c panko
1 oz thick-cut potato chips, crushed into rough 1/8" pieces
1 green onion, white part only, minced
1 1/2 T chopped fresh dill
1/2 t olive oil

adjust one oven rack to 3-4" from heat source and second rack to upper middle position. toast panko in 300 degree oven on lower rack until light brown. combine with crushed chips, dill and green onion. set aside.

increase oven setting to broil. line baking sheet with foil and place salmon on foil. rub each fillet evenly with oil, sprinkle with salt and pepper. broil salmon on upper rack until surface is spotty brown and outer 1/2" of thick end is opaque when gently flaked with paring knife, 7 to 9 minutes. remove fish from oven, spread each fillet evenly with mustard, and press bread crumb mixture onto fillets. return to lower rack and continue broiling until crust is deep golden brown, about 1 minute longer. use spatula to transfer salmon to serving plates, leaving skin behind on foil.