Crunchy Salmon Logs Recipes

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CRUNCHY PANKO SALMON



Crunchy Panko Salmon image

A make-ahead, freezable entree that's not a casserole. These baked salmon fillets are prepped and ready to go from the freezer to the oven when you need dinner quick. (They can also be cooked the day they are made.) Serve with a green salad for a quick, light meal.

Provided by Sarah Carey

Categories     Food & Cooking     Ingredients     Seafood Recipes     Salmon Recipes

Time 55m

Yield Makes 8

Number Of Ingredients 7

3 1/2 cups panko
6 tablespoons vegetable oil
Kosher salt and freshly ground pepper
4 teaspoons finely grated lemon zest
3 to 4 large eggs
1/2 cup unbleached all-purpose flour
8 (1-inch thick) skinless salmon fillets (about 3 pounds), preferably wild

Steps:

  • Preheat oven to 375 degrees. Toss panko, oil and 1 teaspoon salt on a rimmed baking sheet. Bake, stirring twice, until deep golden brown, 12 to 15 minutes. Let cool completely. (Crush a few handfuls, to help crumbs adhere.) Stir in lemon zest and 1 teaspoon pepper.
  • Whisk 3 eggs in a pie plate (if you run low on egg at any point, whisk in the fourth egg). Place flour in a second pie plate, and panko in a third. Season all with salt and pepper. Pat fish dry; season. Dredge in flour, tapping off excess. Dip in eggs; coat with panko, patting to adhere.To Freeze and Bake Later: Lay fish in single layer on parchment-lined baking sheet. Freeze 4 hours, then up to 1 month in resealable plastic bags. Heat oven to 425 degrees. Bake frozen fish on parchment lined sheets until fish is cooked through, 18 to 22 minutes.To Bake and Serve Immediately: Bake salmon on parchment lined sheets 8 to 10 minutes at 400 degrees.

CRISPY SALMON FILLETS



Crispy Salmon Fillets image

Provided by Food Network

Categories     main-dish

Time 45m

Yield 8 to 10 servings

Number Of Ingredients 11

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

Steps:

  • 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.

CRUNCHY WALNUT CRUSTED SALMON FILETS



Crunchy Walnut Crusted Salmon Filets image

A crunchy walnut crust rounds out the delightful flavors of lemon and dill for a simply elegant salmon meal you can whip up anytime.

Provided by California Walnuts

Categories     Baked Salmon

Time 35m

Yield 12

Number Of Ingredients 9

3 cups California walnuts
6 tablespoons dry bread crumbs
6 tablespoons lemon rind, finely grated
3 tablespoons extra virgin olive oil
3 tablespoons fresh dill, chopped
1 pinch Salt and pepper
12 (3 ounce) salmon filets, skin on
1 tablespoon Dijon mustard
¼ cup fresh lemon juice

Steps:

  • Place walnuts in food processor; coarsely chop. Add bread crumbs, lemon rind, olive oil and dill; pulse until crumbly. Mixture should stick together. Season; set aside.
  • Arrange salmon fillets skin side down on parchment paper lined baking sheets. Brush tops with mustard.
  • Spoon 1/3 cup of walnut crumb mixture over each fillet; gently press the crumb mixture into the surface of the fish. Cover with plastic wrap; refrigerate for up to 2 hours.
  • Bake at 350 degrees F 15 to 20 minutes, or until salmon flakes with a fork. Just before serving, sprinkle each with 1 tsp lemon juice.

Nutrition Facts : Calories 388.1 calories, Carbohydrate 7.9 g, Cholesterol 41.8 mg, Fat 31 g, Fiber 2.7 g, Protein 19.5 g, SaturatedFat 3.8 g, Sodium 110.9 mg, Sugar 0.5 g

BRIGHT AND CRUNCHY SALMON



Bright and Crunchy Salmon image

Melt-in-your-mouth salmon is the foundation for this Thai-inspired entrée for two. Mint, cilantro, and basil lend delicate yet dynamic flavor to balance the rich fish; cucumbers, watermelon radish, fried shallots, and roasted peanuts bring intrigue and crunch. This recipe is featured in the cookbook Salad Freak: Recipes to Feed a Healthy Obsession ($26.99, amazon.com).

Provided by Jess Damuck

Number Of Ingredients 13

1 orange, such as Cara Cara or blood
1 lime
12 ounces wild-salmon fillet, cut into 2 portions
Kosher salt
1 tablespoon Lacto-Fermented Fresno Chiles or 1 thinly sliced fresh jalapeño or serrano chile
1 recipe Frizzled Shallots, plus 1 1/2 cups reserved shallot oil
1 watermelon radish (or 3 smaller radishes)
3 Persian cucumbers
1 tablespoon rice vinegar
1 tablespoon fish sauce
1 big handful combined fresh mint leaves, cilantro leaves, and Thai-basil leaves
1/2 cup roasted and salted skin-on peanuts, for serving
1/2 cup crispy rice cereal, for serving

Steps:

  • Preheat oven to 325°F. Cut 1/2 orange and 1/2 lime into thin slices and put in a 9-inch square baking dish, a small rimmed baking sheet, or a heatproof skillet. Place salmon on top and sprinkle with salt and chiles. Pour all but 2 tablespoons of reserved shallot oil over salmon. Bake until salmon is opaque throughout, about 25 minutes. Remove from oil and, once cool enough to touch, break into bite-size pieces.
  • Use a mandoline to thinly slice watermelon radish; set in a bowl of ice water until slices are extra-crunchy. Slice cucumbers and put in a large bowl.
  • Into a small bowl or measuring cup, juice remaining 1/2 orange and 1/2 lime; add rice vinegar, fish sauce, and remaining 2 tablespoons shallot oil. Taste for seasoning.
  • Drain and pat dry radish; add to bowl with cucumbers. Add flaked salmon and herbs, drizzle with just a few tablespoons of dressing (being careful not to overdress), and toss. Serve the rest of dressing on the side to preserve crunchiness of ingredients. Put on serving plates or a platter and top with frizzled shallots, peanuts, and rice cereal.

CRISPY SALMON STEAKS



Crispy Salmon Steaks image

My husband and I had always enjoyed fish, but I could never make it quite right until I found this recipe. The first time I made it, I knew I had a winner. -Maxine Pheasant, Mt. Airy, Maryland

Provided by Taste of Home

Categories     Dinner

Time 15m

Yield 2 servings.

Number Of Ingredients 6

1/4 cup butter, melted
1/2 teaspoon salt
Pinch paprika
1/2 cup crushed saltines
1/2 cup crushed potato chips
2 salmon steaks (1 inch thick)

Steps:

  • In a shallow bowl, combine the butter, salt and paprika. In another bowl, combine saltines and chips. Dip both sides of salmon steaks in butter mixture, then coat with crumbs. Broil 4-6 in. from the heat for 5-6 minutes on each side or until fish flakes easily with a fork.

Nutrition Facts : Calories 650 calories, Fat 48g fat (20g saturated fat), Cholesterol 162mg cholesterol, Sodium 1199mg sodium, Carbohydrate 18g carbohydrate (1g sugars, Fiber 1g fiber), Protein 37g protein.

FANTASTIC SALMON LOAF (SALMON PARTY LOG)



Fantastic Salmon Loaf (Salmon Party Log) image

This is hands down the best salmon log I've ever had. My family makes it for every get together, and my boyfriend demands it randomly (and he doesn't like salmon!). You don't have to chill it for that long, just until it's set.

Provided by Melany

Categories     Spreads

Time 2h

Yield 10-15 serving(s)

Number Of Ingredients 9

1 (1 1/2 lb) can salmon (use canned always)
1 (8 ounce) package cream cheese, softened
1 tablespoon lemon juice
2 teaspoons grated onions
1 teaspoon prepared horseradish
1/4 teaspoon salt
1/4 teaspoon liquid smoke
1/2 cup chopped pecans (optional)
3 tablespoons snipped parsley (dried works best)

Steps:

  • Drain and flake salmon, removing skin and bones.
  • Combine salmon with next six ingredients; mix thoroughly.
  • Chill several hours.
  • Combine pecans and parsley (or, just use parsley, I never use pecans).
  • Shape salmon mix in 8x2 inch log; roll in nut mix; chill well.
  • Serve with Crackers.

Nutrition Facts : Calories 165.3, Fat 10.8, SaturatedFat 4.9, Cholesterol 56.3, Sodium 184.3, Carbohydrate 1.2, Fiber 0.1, Sugar 0.8, Protein 15.3

CRUNCHY BAKED SALMON



Crunchy Baked Salmon image

I created this recipe one weeknight. It's quick to make, but has a nice crunchy topping. I used ground almonds to lower the carb count.

Provided by Jeri Roth Lande

Categories     High Protein

Time 30m

Yield 2-4 serving(s)

Number Of Ingredients 7

1 lb salmon fillet
1 tablespoon mayonnaise
1/2 cup ground almonds
1 tablespoon chopped garlic
1/4 cup grated parmesan cheese
1/4 teaspoon salt
1/2 teaspoon smoked paprika

Steps:

  • Preheat oven to 400.
  • Place salmon in baking pan, skin side down.
  • Spread mayonnaise on top of the salmon.
  • Mix the rest of the ingredients to make the topping.
  • Spread topping evenly over salmon.
  • Bake until fish flakes easily - about 20 min for a 1 inch fillet.

Nutrition Facts : Calories 515.7, Fat 27.9, SaturatedFat 5.3, Cholesterol 117.5, Sodium 705.9, Carbohydrate 9.1, Fiber 3.2, Sugar 1.6, Protein 56.9

SPICY CRUNCHY SALMON ROLL WITH AVOCADO



Spicy Crunchy Salmon Roll with Avocado image

This sushi roll is technically a reverse roll with the rice on the outside. I found most of my ingredients at a local Asian market. Serve with pickled ginger, wasabi, and soy sauce.

Provided by thedailygourmet

Categories     Sushi

Time 1h25m

Yield 5

Number Of Ingredients 16

1 cup uncooked sushi rice
1 ½ cups water
¼ cup rice wine vinegar
2 tablespoons white sugar
½ teaspoon salt
5 sheets nori (dry seaweed)
1 medium avocado, thinly sliced
1 (8 ounce) package cream cheese, sliced lengthwise into 10 strips
5 tablespoons panko
1 medium cucumber, sliced lengthwise into 5 strips
3 ounces smoked salmon, chopped
¼ cup masago
1 teaspoon black sesame seeds
1 teaspoon white sesame seeds, toasted
2 tablespoons hoisin sauce
2 tablespoons Sriracha mayonnaise

Steps:

  • Rinse rice in a strainer until the water runs clear. Drain.
  • Combine rice and 1 1/2 cups water in a saucepan over medium-high heat; bring to a boil. Reduce heat to low, cover, and cook for 20 minutes.
  • While the rice is cooking, combine vinegar, sugar, and salt in a small saucepan over medium heat. Cook and stir until sugar dissolves. Remove from the heat and let cool.
  • When the rice is finished cooking, remove from the heat and stir in the vinegar mixture. Allow rice to cool completely, about 30 minutes.
  • Place nori sheets on a work surface. Divide rice evenly between the sheets, then use a rice paddle to spread and flatten it out to the edges. Flip sheets so rice is facing down.
  • Arrange avocado slices in a strip down the middle of each sheet. Layer with 1 1/2 cream cheese strips, 1 tablespoon panko, and 1 cucumber strip. Roll each sheet carefully, but tightly, around the fillings.
  • Place thin layers of salmon on top of the rolls, then add masago and drizzle with hoisin and Sriracha mayonnaise. Sprinkle black and white sesame seeds over top. Slice each roll into 8 pieces.

Nutrition Facts : Calories 495.8 calories, Carbohydrate 51.2 g, Cholesterol 97.3 mg, Fat 27.9 g, Fiber 4.3 g, Protein 13.9 g, SaturatedFat 11.9 g, Sodium 702.5 mg, Sugar 8 g

CRUMB-TOPPED SALMON



Crumb-Topped Salmon image

Often we catch enough of our delicious Northwest salmon to send some to Michigan for my sister to enjoy. This crisp, lemony recipe is a tasty way to enjoy it. -Perlene Hoekema, Lynden, Washington

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 10

1-1/2 cups soft bread crumbs
2 tablespoons minced fresh parsley
1 tablespoon minced fresh thyme or 1 teaspoon dried thyme
2 garlic cloves, minced
1 teaspoon grated lemon zest
1/2 teaspoon salt
1/4 teaspoon lemon-pepper seasoning
1/4 teaspoon paprika
1 tablespoon butter, melted
4 salmon fillets (6 ounces each)

Steps:

  • Preheat oven to 400°. In a bowl, combine first 8 ingredients. Toss with melted butter., Place salmon in a 15x10x1-in. baking pan coated with cooking spray, skin side down. Top with crumb mixture, patting gently. Bake until golden brown and fish just begins to flake easily with a fork, 12-15 minutes.

Nutrition Facts : Calories 339 calories, Fat 19g fat (5g saturated fat), Cholesterol 93mg cholesterol, Sodium 507mg sodium, Carbohydrate 9g carbohydrate (1g sugars, Fiber 1g fiber), Protein 31g protein. Diabetic Exchanges

CRISPY SKIN SALMON



Crispy Skin Salmon image

Most people hate salmon skin and discard it (raises hand, no judgement here) but cooking salmon in a searing hot cast iron skillet allows for a crispness that may just tempt you to clean your plate!

Provided by thedailygourmet

Time 25m

Yield 4

Number Of Ingredients 5

1 tablespoon salted butter
1 tablespoon olive oil
1 (1 pound) fillet skin-on salmon
2 teaspoons Greek seasoning (such as Cavender's®)
2 tablespoons chopped pecans

Steps:

  • Set a cast iron skillet over high heat. Add olive oil and butter. When butter melts, swirl the skillet to combine oil and butter.
  • Sprinkle salmon fillet with Greek seasoning. Carefully add fillet to skillet and reduce heat to medium-low. Cover skillet with a tempered glass lid and cook until salmon flakes easily with a fork, about 12 minutes.
  • Add pecans to the skillet and toast lightly, 1 to 2 minutes.
  • Remove salmon from skillet and serve immediately topped with pecans.

Nutrition Facts : Calories 264.4 calories, Carbohydrate 1 g, Cholesterol 63.4 mg, Fat 19.7 g, Fiber 0.4 g, Protein 20 g, SaturatedFat 4.7 g, Sodium 311.5 mg, Sugar 0.1 g

CRUNCHY SALMON CAKES



Crunchy Salmon Cakes image

**I ALWAYS remove the bones and skin**. The tiny little bones that run throughout the can of salmon are just way too hard to get to (you won't really bite into them when you cook it, they either dissolve or just don't really crunch when you eat em) , but down the length of the can I think towards the middle runs the vetebrae. You can kinda "roll" the salmon off and you will find them. The skin will kinda just slide off, it's very slimy.

Provided by jellygirl

Categories     < 30 Mins

Time 20m

Yield 12 , 1 serving(s)

Number Of Ingredients 10

1 (14 3/4 ounce) can salmon
2 eggs
10 -12 crackers, crushed (either town house, ritz or some other buttery cracker)
1 hefty pinch red pepper flakes (about the size of a quarter in your palm)
1/2 tablespoon dried parsley
1 juice of small lime
1/2 tablespoon dill (or size of a nickle in your palm)
1 dash black pepper
1/2 tablespoon dried minced onion
1/4 cup panko breadcrumbs

Steps:

  • Place your Panko in a shallow dish.
  • Mix all other ingredients for the cakes in a bowl with your hands until they will form a patty. If they are too mushy add a few more crushed crackers, too dry a little more lime juice.
  • Place the patties in the panko and coat both sides.
  • Get oil and the butter hot in pan (turn down slightly when you put in the patties because you don't want them to burn before they cook).
  • After they have cooked on one side take your spatula and carefully lift up one side to see if they are brown underneath, if they are, then flip em'. Cook till both sides are golden brown.
  • ENJOY!

Nutrition Facts : Calories 1618.6, Fat 70.9, SaturatedFat 15.5, Cholesterol 564.2, Sodium 2043, Carbohydrate 128.2, Fiber 7.5, Sugar 15.4, Protein 113.5

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2017-03-13 How To Sear Salmon. Dry room temperature salmon filets with paper towel. Season all over with salt and pepper. Squeeze lemon juice over each fillet. Heat oil in a large non-stick pan or skillet over medium-high heat until hot. Sear salmon flesh side down, pressing them lightly so the entire surface of the flesh comes into contact with the pan, until crispy and golden.
From cafedelites.com


DISCOVER CRISPY SALMON RECIPE 'S POPULAR VIDEOS | TIKTOK
crispy salmon recipe 211.7M views Discover short videos related to crispy salmon recipe on TikTok. Watch popular content from the following creators: Alessandra Ciuffo(@flavorsbyale), H U N G R Y H A P P E N S(@hungryhappens), Shihan Chowdhury(@chilipeppercooks), Gal Shua-Haim(@somethingnutritious), Lockdown Cuisine(@lockdowncuisine_) .
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CRISPY TERIYAKI BAKED SALMON RECIPE FROM H-E-B
Preheat oven to 350°F. 2. Place salmon on a sheet pan lined with aluminum foil. 3. In a bowl mix chili paste, sesame oil, soy sauce and ginger together. 4. Brush mixture over top of salmon and sprinkle with breadcrumbs, then allow to sit at room temperature while oven preheats. 5. Bake salmon for 15 to 20 minutes or until internal temperature ...
From heb.com


CRUNCHY SALMON LOGS RECIPE - RECIPEZAZZ.COM
Going through my old cookbooks and I found this recipe I used to make quite often. I had forgotten all about making this recipe, its great served on savoury biscuits or crackers. If the salmon (can) is a little over in size I usually use it all. Recipe Categories . Course. Appetizers (3020) Beverages (2080) Breakfast (2529) Desserts (5635) Dinner (11603) Lunch (6785) …
From recipezazz.com


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