Herb-Crusted Salmon with Strawberry Mint Salsa
Finding a light dinner that delivers deep flavour without keeping you stuck in the kitchen is always a win. This herb-crusted salmon combines rich, flaky fish with a crisp herb panko topping and a cool, tart strawberry mint salsa.We love making this during peak strawberry season, but it works brilliantly any time of year when you want a fresh meal on the table fast. The contrast between the warm, savoury salmon crust and the chilled fruit salsa makes every bite lively and balanced. Whether you use your air fryer or standard oven, this easy salmon dish is a total win!
Ingredients
➡️Note About Scaling the Recipe: When scaling to 2X or 3X, the light grey ingredient notes and the instructions remain unchanged. Please adjust as needed.
For the Herb-Crusted Salmon
- 1 large 28 oz salmon fillet skin-on recommended. It helps keep the salmon intact during cooking, protects against overcooking, and makes serving easier. OR 4 individual salmon fillets (6–7 oz each, skinless or skin-on.
- 1 tablespoon Dijon mustard
- 1 tablespoon olive oil
- 1 lemon, zest
- ½ cup panko breadcrumbs
- 2 tablespoons finely chopped parsley
- 2 tablespoons finely chopped chives
- 1 tablespoon finely chopped mint
- ½ teaspoon kosher salt
- Freshly cracked black pepper
- Olive oil spray or a drizzle for the pan
For the Strawberry–Mint Salsa
- 1½ cups strawberries diced
- ½ cup English cucumber finely diced
- 2 tablespoons finely chopped mint
- 1 teaspoon chopped chives
- 1 tablespoon white balsamic or champagne vinegar
- ½ tablespoon olive oil
- Pinch of kosher salt
- Freshly ground black pepper to taste
Instructions
Preheat the Oven
- Smart Oven Air Fryer: Set to Air Roast at 400°F. Place the wire rack in the middle slot. Line a quarter sheet pan with parchment and lightly spray or brush with olive oil.
- Traditional Oven: Preheat to 400°F. Line a baking sheet with parchment and lightly grease.
Make the Herb Crust
- In a small bowl, combine panko, parsley, chives, mint, lemon zest, salt and pepper. Add olive oil and toss until evenly coated and slightly damp.
Prep the Salmon
- If using a whole piece or 4 portions, pat the salmon dry. Season lightly with salt and pepper. Brush the top of each portion with Dijon mustard, then gently press the herb-panko mixture onto the top to form an even crust.
Cook the Salmon
- Place salmon pieces on the prepared pan, crust side up.
- Smart Oven Air Fryer (400°F):Individual fillets (6–7 oz each): Air Roast for 10–12 minutesWhole 28 oz piece: Air Roast for 14–16 minutes
- Traditional Oven (400°F):Individual fillets: Bake for 10-12 minutesWhole 28 oz piece: Bake for 14-16 minutes
- TIPS1. All air fryers and ovens vary slightly in temperature accuracy and heat distribution. If you notice the herb crust browning too quickly before the salmon is cooked through, reduce the temperature by 25°F and check for doneness as you go. An instant-read thermometer is the best way to ensure perfectly cooked salmon.2. For best results, cook salmon until the internal temperature reaches 125°F to 130°F in the thickest part. The salmon should flake easily with a fork, and the herb crust should be golden and crisp. If you prefer a more well-done finish, cook to 135°F–140°F, but be aware it may be slightly drier.3. The salmon will continue to cook slightly as it rests, so you can remove it from the oven when it hits 122°F–125°F and let it rest for 2–3 minutes before serving.
Make the Strawberry–Mint Salsa
- While the salmon cooks, stir together strawberries, cucumber, mint, chives, vinegar, olive oil, salt, and pepper in a bowl. Let it sit 5–10 minutes to let the flavours mingle.
To Serve
- Transfer the cooked salmon to a platter or serve straight from the pan. Spoon strawberry-mint salsa over the top or serve on the side. Garnish with extra chopped herbs or lemon zest if desired.
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