| Level: | Easy |
| Total: | 45 min |
| Active: | 20 min |
| Yield: | 8 to 10 servings |
Ingredients
- One 1.5-kilogram/3.3-pound salmon side
- 1/4 cup unsalted butter (56 grams)
- 4 cups panko breadcrumbs
- 2 teaspoons garlic powder
- 2 teaspoons dried herbs (such as Herbs de Provence or Italian seasoning)
- Kosher salt
- Freshly ground black pepper
- 3 eggs
- 3/4 cup mayonnaise
- 2 tablespoons Dijon mustard
- Nonstick cooking spray
Instructions
- Line a baking sheet with parchment paper and set aside.
- Prepare the side of salmon by cutting away the thinner belly fat and picking out any pin bones.
- To remove the skin, cut the meat away from the skin with a long knife starting at the tail end. Firmly hold the skin in one hand, hold the knife at a low angle, and continue slicing between the skin and meat until you reach the end. Cut the salmon into 8 to 10 equal portions and set aside in the fridge.
- Melt the butter in a large skillet over medium heat and add in the panko, garlic powder and herbs. Season with salt and pepper and cook, stirring frequently, until the panko is golden brown. Transfer the panko into a shallow dish and allow to cool to room temperature.
- Meanwhile, in a separate shallow dish, whisk together the eggs, mayonnaise and Dijon with 1/2 teaspoon each of salt and pepper. Retrieve the salmon from the fridge and, using a paper towel, dry off the outside of each fillet. Dip the salmon into the egg mixture, being sure to coat the entire surface, then press into the panko to coat and transfer to the prepared baking sheet.
- At this point, you can cook the salmon or cover lightly with plastic and place the full baking sheet in the freezer. Once the salmon is frozen, transfer to a heavy-duty freezer bag and store in the freezer for up to 3 months.
- To cook the fillets, either fresh or frozen, preheat your oven to 425 degrees F (220 degrees C) and lightly grease a baking sheet with nonstick cooking spray or line with parchment paper. Arrange the fillets on the prepared pan, leaving a few inches of space between each and bake the fresh fillets for 15 to 18 minutes, or the frozen for 22 to 25 minutes, or until cooked through and the fish flakes easily with a fork.
Nutrition Facts
| Serving Size | 1 of 10 servings |
| Calories | 604 |
| Total Fat | 42 g |
| Saturated Fat | 10 g |
| Carbohydrates | 19 g |
| Dietary Fiber | 1 g |
| Sugar | 1 g |
| Protein | 35 g |
| Cholesterol | 149 mg |
| Sodium | 505 mg |
Reviews
I’m going to be making this next week, but wanted to post before making because I have a question. Usually I’m not very tolerant of people who rate with making the recipe, but I was required to enter a ranking to make this post.
I switch between salmon & barramundi…will the panko/mayo dredge work as well for other types of fish as it obviously does in salmon? I’m going to start watching more of your shows, Mary, as this show was great. Since I cook for 1, a lot of recipes are too much trouble, but if I can find more exciting g easy recipes to change things up, I’ll be a happy cook. Thanks, Mary!
I love this crispy salmon and so easy to make…I love watching this show because I really try most of her recipes and it is really so good and easy to make
I left the skin-on. It baked up perfectly. My husband and I just forked it off, bite by bite. There is plenty of breading to do this way.
Mary is such a delight to watch and this is another great recipe.
I love salmon and each component of this dish tasted really good. Prep work done and 8 portions in the freezer ready for when we want it. Thanks for this Mary. I always just froze my salmon plain and used salt and pepper when cooked. This is going to be a great change. Can’t wait to cook my first one!
Easy delicious I love it!
I was surprised how good this was, I wouldn’t change a thing A nice change from Glazed salmon and pan seared salmon. Mine cooked in under 15 min from fresh, adjust the cooking time to the thickness of the salmon.
Cook time was way off. Salmon was very dry. Boo!
I have a question. Apparently I have to leave a rating, but haven’t made this yet. So please bear with me.
I won’t be buying a side of salmon. So what should I ask for at the seafood counter? Salmon filets? Not very experienced with buying salmon, but love ordering it out.
Also, has anyone used something other than panko? Not a real fan.
Thank you for any help.
I won’t be buying a side of salmon. So what should I ask for at the seafood counter? Salmon filets? Not very experienced with buying salmon, but love ordering it out.
Also, has anyone used something other than panko? Not a real fan.
Thank you for any help.
Can this batter and coating be used on cod?
I would keep the belly fat on and just bread the other three sides that way you get the most of the omegas