Salmón con costra de hierbas y salsa de fresa y menta

Name: Herb-Crusted Salmon with Strawberry–Mint Salsa
Prep time: 20 min
Cook time: 16 min
Total time: 36 min
Yield: 4
Ingredients: 1 large 28 oz salmon fillet (skin-on) OR 4 individual fillets (6–7 oz each); 1 tbsp Dijon mustard; 1 tbsp olive oil; Zest of 1 lemon; ½ cup panko breadcrumbs; 2 tbsp finely chopped parsley; 2 tbsp finely chopped chives; 1 tbsp finely chopped mint; ½ tsp kosher salt; Freshly cracked black pepper; Olive oil spray or a drizzle, for pan; 1½ cups strawberries, diced; ½ cup English cucumber, finely diced; 2 tbsp finely chopped mint; 1 tsp chopped chives; 1 tbsp white balsamic or champagne vinegar; ½ tbsp olive oil; Pinch of kosher salt; Freshly ground black pepper, to taste; OvenBond Stainless Steel Quarter Sheet Pan; Provisions Stainless Steel Mixing Bowls

Herb-Crusted Salmon with Strawberry–Mint Salsa

Courtesy of Zimmysnook

Rated 5.0 stars by 1 users

Servings

Prep Time

20 minutes

Cook Time

16 minutes

Looking for a light dinner that still feels a little special? This herb-crusted salmon is a go-to in our kitchen when we want something bright and satisfying without much fuss. The crust gets crisp and toasty while the salmon stays tender and juicy.

Paired with a refreshing strawberry–mint salsa, it’s perfect for spring or summer—but we’d eat this any time of year. Whether you're using a Smart Oven Air Fryer or a traditional oven, this one’s a total win.

Ingredients

For the Herb-Crusted Salmon

1 large 28 oz salmon fillet (skin-on) OR 4 individual fillets (6–7 oz each)
1 tbsp Dijon mustard
1 tbsp olive oil
Zest of 1 lemon
½ cup panko breadcrumbs
2 tbsp finely chopped parsley
2 tbsp finely chopped chives
1 tbsp finely chopped mint
½ tsp kosher salt
Freshly cracked black pepper
Olive oil spray or a drizzle, for pan

For the Strawberry–Mint Salsa

1½ cups strawberries, diced
½ cup English cucumber, finely diced
2 tbsp finely chopped mint
1 tsp chopped chives
1 tbsp white balsamic or champagne vinegar
½ tbsp olive oil
Pinch of kosher salt
Freshly ground black pepper, to taste

Directions

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 minutes
Whole 28 oz piece: Air Roast for 14–16 minutes
Traditional Oven (400°F): Individual fillets: Bake for 10-12 minutes
Whole 28 oz piece: Bake for 14-16 minutes

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.

What to Serve It With

Lemony orzo salad with arugula and pine nuts
Grilled green beans, broccolini or asparagus
Toasted baguette slices with olive oil and flaky sea salt

Recipe Video

Recipe Note

Note: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, checking for doneness as you go. An instant-read thermometer is the best way to ensure perfectly cooked salmon.

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.

Pro Tip: 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.

11 de julio, 2025

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