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Cucumber and Dill Encrusted Salmon

A spectacular cedar-plank roasted salmon entree dusted with RC Umami Sensations® powders and encrusted with a velvety Greek yogurt, white wine, fresh herb, and RC Creamy Cucumber and Dill Dressing topping.

Yield / Servings

32 Portions (6 oz. Salmon each)

Category

Seafood Entrees / Baked Finfish

Filed Under: Seafood Entrees Creamy Dressing Mixes Umami Sensations®

Ingredients

10 Components
Fresh Salmon Fillets Pin bones removed, trimmed (or favorite finfish) 12 lbs.
RC Umami Sensations® Red Miso Powder Light dusting
RC Umami Sensations™ Fish Sauce Powder Light dusting
RC Umami Sensations® Mirepoix Powder Light dusting
RC Umami Sensations® Champignon Mushroom Powder Light dusting
Dry White Wine 1 cup
RC Creamy Cucumber and Dill Dressing Mix 1 package
Plain Greek Yogurt 48 oz.
Fresh Parsley Chopped 1 Tbsp.
Fresh Thyme Chopped 1 Tbsp.

Preparation Steps

1
Prep Fish & Apply Umami Seasoning Dust

Trim excess fat and remove pin bones from 12 lbs. fresh salmon fillets (portion into 32 6-oz. cuts or leave in whole sides). Lightly dust each portion with RC Umami Sensations® Red Miso Powder, Fish Sauce Powder, Mirepoix Powder, and Champignon Mushroom Powder.

2
Rehydrate Dressing Mix in Wine

In a mixing bowl, combine 1 cup dry white wine with 1 package RC Creamy Cucumber and Dill Dressing Mix. Whisk together and allow to rehydrate for 5 to 7 minutes.

3
Blend Encrusting Topping

Add 48 oz. plain Greek yogurt, 1 Tbsp. chopped fresh parsley, and 1 Tbsp. chopped fresh thyme to the rehydrated dressing mixture. Fold together until completely blended and uniform.

4
Top, Cedar-Plank Bake & Serve

Arrange salmon portions skin-side down on pre-soaked cedar planks (or parchment-lined sheet pans). Spread a generous, even layer of the cucumber-dill yogurt crust over the top of each portion. Bake in a preheated 350°F oven until the crust is lightly set and internal fish temperature reaches 145°F. Serve warm accompanied by a medley of fresh spring vegetables.

Chef Notes & Umami Flavor Synergy

Layered Umami Foundation: Dusting the raw salmon with RC Umami Sensations® Powders creates a deep, multi-dimensional flavor layer that locks in moisture during baking without overpowering the delicate fish.

Refreshing Herb Crust: Rehydrating RC Creamy Cucumber and Dill Dressing Mix in dry white wine before blending with Greek yogurt creates a rich, creamy crust with tangy cucumber-dill brightness that bakes into a beautiful golden topping.

Serving Ideas: Pair with grilled asparagus, roasted baby carrots, dill-buttered fingerling potatoes, or a fresh pea shoots salad.