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
SALMON BREAD
This recipe was taken from Cuisine traditionnelle d'un Quebec oublie. A good recipe for canned salmon. The recipe calls for canned peas and carrot but green beans can be used instead.
Provided by Christine_ca
Categories < 60 Mins
Time 50m
Yield 5-6 serving(s)
Number Of Ingredients 9
Steps:
- In a bowl, break up the bread in crumbs and add the salmon and its juices.
- Mix the bones by crushing in the bowl with a fork.
- Add eggs, lightly beaten, mayonnaise and lemon juice.
- Mix and season to taste.
- In a greased 8-inch glass dish, put a layer of vegetables and cover with salmon mixture.
- Cook in oven for 30 minutes at 375°F.
- Accompany with buttered beets and a green salad.
- This recipe gives 5 to 6 portions.
Nutrition Facts : Calories 331.7, Fat 15, SaturatedFat 3, Cholesterol 141.3, Sodium 425, Carbohydrate 23.9, Fiber 2, Sugar 2.1, Protein 25.3
BAKED SALMON LOAF
Steps:
- Gather all the ingredients.
- Grease an 8 1/2 x 4 1/2 x 2 1/2-inch loaf pan . Preheat the oven to 350 F.
- Flake the salmon and combine it with breadcrumbs in a medium-sized bowl.
- In a separate small bowl, whisk the eggs with cream (or milk) and melted butter .
- Combine the wet ingredients with the salmon mixture and stir in the onion, parsley, dill, salt, and pepper.
- Use a spatula to turn the salmon mixture into the loaf pan.
- Bake uncovered for 45 to 55 minutes or until cooked through. Enjoy!
Nutrition Facts : Calories 282 kcal, Carbohydrate 21 g, Cholesterol 111 mg, Fiber 1 g, Protein 23 g, SaturatedFat 4 g, Sodium 617 mg, Sugar 3 g, Fat 12 g, ServingSize 6 servings, UnsaturatedFat 0 g
THE BEST BAKED SALMON
This simple baked salmon really hits all the right notes: tangy, sweet, savory, a little spicy and crunchy. Cooking a larger piece makes for a nice presentation. Topped with buttery golden breadcrumbs and parsley, it's perfect for a weeknight dinner yet fancy enough to serve to guests.
Provided by Food Network Kitchen
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 425 degrees F. Line a baking sheet with foil. Mix the brown sugar, paprika, garlic powder, cayenne pepper, 1 teaspoon kosher salt and a generous amount of freshly ground black pepper in a small bowl. Mix the panko with the parsley, butter, 1/4 teaspoon kosher salt and a few grinds of black pepper in another small bowl.
- Place the salmon skin-side down on the prepared baking sheet and spread the surface with the Dijon. Press the brown sugar mixture all over the salmon then top with the breadcrumb mixture. Crimp all four sides of the foil to create a border around the salmon, this will help collect the juices so they don't spread and burn. Bake until the breadcrumbs are golden brown, and the salmon is firm and flakes easily when pressed, 15 to 18 minutes. Cut into four equal portions for serving.
EASY, CRISPY BRIOCHE-CRUSTED SALMON
For easy, crispy salmon on a weeknight, take a page out of chef Adrienne Cheatham's book and top your fish with a slice of brioche.
Provided by Adrienne Cheatham
Time 25m
Yield Makes 4
Number Of Ingredients 7
Steps:
- Preheat the oven to 350°F with a rack in the center position.
- Season the salmon fillets with the salt and set aside.
- Using a serrated knife, trim away the crust from the sides of the brioche loaf, then make four long lengthwise slices that are about ⅛ to ¼ inch thick. Lay a slice of brioche on a cutting board and place a salmon fillet lengthwise in the center; it should fall within the border of the crust. Use your knife to trim away the bread around the salmon. It's best to hold the knife flat against the edges of the salmon and press straight down (using the same motion as with a cookie cutter) to get an even cutout around the fish. Repeat with the remaining fillets and brioche slices, setting the finished fillets brioche-side down on a plate or tray.
- Heat a large oven-safe skillet over medium heat. Put in the oil and butter; when the butter begins to bubble and foam, gently place the salmon, brioche-side down, in the pan. Work in batches if you can't fit all the fillets in the pan at once. Shake the pan a little to make sure the brioche is not sticking, then scatter the garlic and thyme sprigs around the fish. Cook, swirling the pan occasionally and basting the oil-butter mixture over the fish with a spoon until the bread is golden brown, about 1 minute.
- Flip the fillets brioche-side up, transfer the pan to the center oven rack, and bake for 3 to 4 minutes, or until the salmon is cooked through but still has a touch of dark pink inside (about 145°F). Keep in mind, it will continue cooking a little even after you remove it from the oven!
- Blot the fish with a paper towel and transfer to plates, brioche-side up. Serve immediately.
SALMON CASSEROLE
Canned salmon is the key ingredient in this comforting casserole sent in by Agnes Moon of Ionia, Michigan. Bread crumbs give it a soft texture...and mayonnaise, mustard and cheese add flavor to this old-fashioned favorite.
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- In a large bowl, combine the salmon, bread crumbs, celery, green pepper, onion and parsley. In a small bowl, combine the milk, mayonnaise, mustard and pepper. Pour over salmon mixture; toss to coat evenly., Transfer to a 1-qt. baking dish coated with cooking spray. Sprinkle with cheese and paprika. Bake, uncovered, at 350° for 30-35 minutes or until heated through and top is golden brown.
Nutrition Facts : Calories 242 calories, Fat 7g fat (1g saturated fat), Cholesterol 33mg cholesterol, Sodium 361mg sodium, Carbohydrate 28g carbohydrate (0 sugars, Fiber 2g fiber), Protein 17g protein. Diabetic Exchanges
BAKED STUFFED SALMON
Being from the North West, I think it's almost a requirement to like salmon which I certainly do. This is one of my favorite recipes for salmon, very easy to make.
Provided by Kevin Young
Categories High Protein
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 325°F.
- Dredge the salmon in flour, using more as needed to ensure even coverage.
- In a medium mixing bowl, combine crumbed bread, butter, onions, and the parsley and mix evenly.
- Stuff the cavity of the salmon with bread mixture, then close with toothpicks.
- In a baking dish large enough for the salmon to rest flat, lay half the bacon evenly on the bottom.
- Place the salmon on top of the bacon, and then place remaining bacon evenly over the salmon.
- Squeeze lemon juice evenly over the salmon.
- Bake 1 hour to 1 1/2 hour, depending on size of salmon (5 lb about 1 hour and fifteen minutes).
- Remove from oven and take out toothpicks.
- Cut salmon crosswise into about 2 inch pieces.
Nutrition Facts : Calories 816.1, Fat 39, SaturatedFat 12.9, Cholesterol 242.5, Sodium 851.8, Carbohydrate 28, Fiber 1.8, Sugar 2.3, Protein 83.8
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