Crispy salmon fillets

This is a great recipe for those who want to get ahead - the crumbed salmon fillets can be cooked from frozen.

Credit: Mary Makes It Easy

• serves

  8

• prep

  20 minutes

• cook

  25 minutes

• difficulty

  Easy

Ingredients

• 1.5 kg (3.3 lb) salmon side
• ¼ cup (56 g) unsalted butter
• 4 cups panko breadcrumbs
• 2 tsp garlic powder
• 2 tsp dried herbs (such as Herbs de Provence or Italian seasoning)
• Kosher salt
• Freshly ground black pepper
• 3 eggs
• ¾ cup mayonnaise
• 1½ tbsp Dijon mustard

Instructions

1. Line a baking sheet with parchment paper and set aside.

2. Prepare the side of salmon by cutting away the thinner belly fat and picking out any pin bones.

3. 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.

4. 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.

5. Meanwhile, in a separate shallow dish, whisk together the eggs, mayonnaise and Dijon with ½ teaspoon of each 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.

6. 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.

7. To cook the fillets, either fresh or frozen, preheat your oven to 220°C (425°F) and lightly grease a baking sheet with non-stick 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.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.