Herb-Crusted Maple-Mustard Salmon on Fresh Cucumber Coins
A thick salmon fillet brushed with tangy maple-Dijon glaze, packed with a crunchy parsley-panko herb crust, then oven-roasted until the top is deep golden while the center stays buttery and flaky. Serve it over cool cucumber slices for the simplest, prettiest plating.
Ingredients (serves 2) • 2 center-cut salmon fillets, 6 oz / 170 g each, skin removed • 1 Tbsp Dijon mustard • 1 Tbsp pure maple syrup • ½ tsp lemon zest • ¼ cup panko breadcrumbs • 2 Tbsp finely chopped fresh parsley • 1 Tbsp finely grated Parmesan • 1 Tbsp olive oil • ⅛ tsp salt · ⅛ tsp black pepper • 1 Persian cucumber, sliced into thin coins • Lemon wedges & extra parsley to finish
Instructions 1. Heat oven to 400 °F / 200 °C and line a small sheet pan with parchment. Pat salmon dry and set on the pan. 2. Whisk Dijon, maple syrup, and lemon zest; brush evenly over the tops of the fillets. 3. In a bowl combine panko, parsley, Parmesan, olive oil, salt, and pepper until the crumbs look like damp green sand. Pack this herb mixture onto the mustard-coated salmon, pressing gently so it adheres. 4. Roast 10 – 12 minutes (depending on thickness) until the crust is deeply golden and salmon flakes in the center (internal temp about 125 °F / 52 °C for medium). 5. Fan cucumber coins over each plate, nestle the hot herb-crusted salmon on top, squeeze a little fresh lemon juice, sprinkle extra parsley, and serve at once.
⸻
Hooked on gourmet fish dishes like this? Comment FISH to snag the Fish eBook bursting with 184 inspired recipes for just $3.90 USD. Or comment 100 to unlock the full bundle: 100 themed eBooks containing 80 000+ recipes — all for only $5 USD.
