1. Rinse salmon and pat dry. Slice each fillet into five even pieces, approximately one inch (three centimeters) each. Divide salmon evenly among three small bowls. Add teriyaki sauce to one, Caesar dressing to the second, and Italian dressing and lemon juice to the third. Toss salmon in all bowls to coat. Marinate 15 minutes.
2. Meanwhile, set out three additional bowls. Place both sesame seeds in one, French-fried onions and two tablespoons cornflake crumbs in the second, and 1/4 cup cornflake crumbs, parsley, and basil in the third. Mix coating ingredients in each bowl until thoroughly combined.
3. Preheat oven to 425 degrees Fahrenheit (220 degrees Celsius). Spray a baking sheet or a large roaster with cooking spray or line with Gefen Parchment Paper.
4. Coat salmon cubes as specified: teriyaki cubes in sesame seeds, Caesar cubes in onion coating, and Italian cubes in herb coating. Place on prepared baking pan and bake for 15 minutes.
5. Remove from heat and cover loosely with foil until cooled. Serve on skewers topped with thin slices of lemon and cucumber.
You will have four pieces that are from the thin end of the fillets. I double them to form a cube shape before coating. Once they’re coated, you won’t be able to tell that they were two separate pieces.