We made a two-part crusted salmon that just didn't end up thrilling us all that much. The idea was to keep the tender herbs close to the fish flesh, and surrounded by moisture, but to allow the crust to dry out and crisp. To that end, we added some beaten egg to panko crumbs with some additional tougher herbs.
Our response? Meh.
It was ok, but a bit too fiddly for the results.