Put the lemon juice with 1teaspoon salt in a small bowl. Mix together thoroughly with a small whisk or fork until the salt is dissolved. Chop enough of the parsley leaves to measure 2tablespoons and enough of the thyme leaves to measure 2teaspoons. Add the herbs to the bowl. Whisk in 4tablespoons of the olive oil until emulsified.
Season the fish with salt and pepper and coat it with the bread crumbs. Drizzle the remaining 1tablespoon olive oil on the salmon and place it on the grill. Cook the fish for about 5 minutes per inch of thickness, turning the fillets halfway through the cooking time. When salmon is done, it should flake but still be somewhat pink in the center. Transfer to a serving platter, pour the sauce over it, and serve at once.