So I finally bought and tried some panko recently. Wasn't very
impressed with it with chicken thigh fillet (I think my breadcrumb
mixture is much better for that), but last night I cut a salmon fillet
into double finger sized pieces and coasted them in panko, then cooked
in butter (with a dash of olive oil)... wow, I loved it

The 'blandness' of the panko was perfect for that salmon - had I made
a fancy breadcrumb mix with lemon, cheese etc. it might have been
nice, but probably would detract from the delicate flavour of the
salmon. Ditto with the texture of the two mixes.

Anyway, I'm now a panko convert... for some things at least.