In a large bowl, combine oil, mustard, honey, soy sauce, and garlic. Mix well.

Add salmon fillets and allow to marinate for 30 minutes.

In a shallow bowl, combine panko crumbs and garlic powder. Fully coat the salmon slices in the panko mixture.

In a large, deep frying pan over medium heat, heat half a cup oil. Place salmon flesh-side down in the pan and fry for about five minutes per side, until fish is flaky. (Depending on the thickness of your fish, it can take a bit longer or shorter, so keep checking.)

Remove from oil and drain on a cooling rack.

In a small bowl, mix all pesto ingredients until well combined and slightly runny. (After refrigerating, you may need to add a bit of oil to achieve the right consistency.)

Drizzle over fish.