Instructions: 1. Preheat the oven to 450 F.

2. Line a rimless baking sheet with aluminum foil; grease it well with vegetable oil. Generously oil the salmon skin. Place the fish skin side down on the foil. Run your fingers over the flesh sides of salmon. If you feel any bones, remove them with tweezers. Salt and pepper the fish.

3. Combine the parsley and scallions, and spread the mixture over the salmon. Arrange the lemon slices, slightly overlapping, over the parsley mixture.

4. To make the lemon zest garnish, cut several strips of lemon zest into very fine thread-like strands. Set aside.

5. Sometime after the appetizer is removed from the oven, place the baking sheet on the center shelf and bake until the fish is opaque, about 14 minutes. Remove the sheet from the oven, remove the lemon slices and scrape most of the parsley/scallions mixture from the fish.

6. Cut each salmon filet into serving pieces and transfer to a serving platter or individual plate. Spoon the glazed cucumbers down the center of each serving, then garnish with lemon zest and tarragon.

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