CRISPY FRIED SALMON
Fish sticks of a different sort. Adapted from "Eat, Fish and Be Happy," by TJ Weston. I've given an optional Lemon Ailo from the same cookbook.
Provided by gailanng
Categories Stove Top
Time 1h25m
Yield 6-8 serving(s)
Number Of Ingredients 17
Steps:
- Cut salmon into roughly equal-size pieces, each about 1 inch wide, 3 inches long and the thickness of the fillet. Refrigerate. (Note: To fry pieces that look like fish sticks, slice the salmon lengthwise so that the larger side of the fillet has a fairly uniform thickness. Bread all pieces as instructed, but cook the thinner pieces together and the stick-sized pieces together. Give each diner some stick-sized pieces and some smaller pieces.)
- Mix flour, garlic powder and white pepper together in a pie plate or shallow pan. Combine milk and mayonnaise in another pie plate or shallow pan, mixing well with a fork or whisking to break up any lumps. Put bread crumbs and dill into a third pan.
- Take a piece of fish and gently coat it in the flour, then carefully shake off any excess. Dip in milk mixture and drain off any excess, then coat with seasoned bread crumbs. Place the breaded fish onto a tray. Repeat with the remaining pieces of fish. Discard any excess liquid, flour mixture or breading mixture.
- Pour 1 1/2 inches of vegetable oil into a large skillet. Heat over medium to medium-high heat until hot but not smoking. (Drops of water added to the skillet will sizzle.) Add 6 to 8 pieces of breaded fish (the fish cooks quickly and you must turn it, so don't try to do too many pieces at once). Fry until golden brown, turning to ensure even cooking, 2 to 3 minutes total for pieces about 1/2 inch thick. Remove with a slotted spatula and drain on paper towels.
- Serve with Tartar Sauce or Lemon Aioli.
- To Make Lemon Aioli: Place lemon juice, garlic and turmeric in a blender; process until smooth.
- Pour into a small pan and bring to a simmer over medium-high heat. Reduce heat and simmer until about 2 tablespoons of liquid remain. Remove from heat, pour into a medium bowl and let cool.
- Add mayonnaise, dill and salt and pepper to taste. Whisk until smooth. Cover and refrigerate at least 1 hour before serving.
Nutrition Facts : Calories 848.1, Fat 39.9, SaturatedFat 7.1, Cholesterol 130.7, Sodium 1013.1, Carbohydrate 65.1, Fiber 2.5, Sugar 7.9, Protein 55.9
EASY FRIED SALMON
Really easy and really good fried salmon!
Provided by Patrick O'Neal
Categories Main Dish Recipes Seafood Main Dish Recipes Salmon Salmon Fillet Recipes
Time 15m
Yield 4
Number Of Ingredients 3
Steps:
- Season salmon with salt and black pepper.
- Heat olive oil in a nonstick skillet over medium-low heat. Place salmon skin-side up in the skillet.
- Cook until golden brown, about 4 minutes. Turn with a spatula and cook until salmon feels firm to the touch and skin is crisp, about 3 minutes more.
Nutrition Facts : Calories 287.8 calories, Cholesterol 69.8 mg, Fat 20.4 g, Protein 24.5 g, SaturatedFat 3.7 g, Sodium 167.7 mg
PANKO PARMESAN SALMON
Of all the recipes I make, this one is my husband's favorite for salmon. It's made with panko, or Japanese bread crumbs, which are very light and crunchy, mixed with Parmesan cheese. It's baked in the oven until the panko is nice and toasted.
Provided by Dianne
Categories Main Dish Recipes Seafood Main Dish Recipes Salmon Baked Salmon Recipes
Time 20m
Yield 4
Number Of Ingredients 8
Steps:
- Preheat the oven to 425 degrees F (220 degrees C). Lightly grease a 9x13-inch baking pan.
- Place salmon fillets into the baking pan and sprinkle evenly with lemon juice. Season with salt and pepper.
- Combine panko, Parmesan cheese, olive oil, Italian seasoning, and garlic powder in a bowl. Sprinkle mixture evenly over the salmon.
- Bake in the preheated oven until topping is lightly browned and salmon flakes easily with a fork, 15 to 20 minutes.
Nutrition Facts : Calories 212 calories, Carbohydrate 10.4 g, Cholesterol 53.1 mg, Fat 9.1 g, Fiber 0.2 g, Protein 24.2 g, SaturatedFat 2.4 g, Sodium 232.7 mg, Sugar 0.2 g
BREADED PAN-FRIED SALMON
I love this recipe, it is absolutely delici-oso! These breaded pan-fried salmon fillets are best served with steamed rice and spring mix salad, or broccoli florets and mashed potatoes, or on a toasted roll for a sandwich.
Provided by ShareWithMe
Categories Main Dish Recipes Seafood Main Dish Recipes Salmon Salmon Fillet Recipes
Time 35m
Yield 6
Number Of Ingredients 9
Steps:
- Heat oil to 350 degrees F (175 degrees C) in a cast iron skillet over medium heat.
- Whisk cornmeal, flour, seasoned salt, lemon pepper, kosher salt, and white pepper together in a medium bowl.
- Crack eggs into a separate bowl; beat about 10 seconds. Dip salmon fillet into the eggs and coat completely. Dredge salmon in the cornmeal mixture to cover completely. Shake off excess.
- Lower salmon carefully into the hot oil in batches of 2 or 3. Fry, flipping halfway, until a golden brown crust forms, 8 to 10 minutes. Transfer to a plate lined with 3 to 4 sheets of paper towels to drain. Repeat with remaining salmon.
Nutrition Facts : Calories 379.8 calories, Carbohydrate 36.2 g, Cholesterol 144.1 mg, Fat 11.2 g, Fiber 1.8 g, Protein 31.3 g, SaturatedFat 2.4 g, Sodium 1619.4 mg, Sugar 0.8 g
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