Recipes

Make Ahead Crispy Salmon Fillets

s Make Ahead Crispy Salmon Fillets Make Ahead Crispy Salmon Fillets (trishelle.esposito@bellmedia.ca/The Good Stuff)
DifficultyPortionsPrep timeCook time
Intermediary1025 minutes18 minutes

Ingredients

  • 1 side of salmon or 10 skinless salmon fillets
  • ¼ cup unsalted butter
  • 4 cups panko breadcrumbs
  • 2 teaspoons garlic powder
  • 2 teaspoons dried herbs
  • Salt & pepper
  • 3 eggs
  • ¾ cup mayonnaise
  • 2 tablespoons Dijon mustard

Directions

  1. Line a sheet pan with parchment paper and set aside.
  2. If working with a side of salmon, prepare the side of salmon by cutting away the thinner belly fat and picking out any pin bones. If the salmon is skin-on, remove it with a long knife by cutting the meat away from the skin 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 10 equal portions and set aside in the fridge.
  3. 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 or square baking pan and allow to cool to room temperature.
  4. Meanwhile, in a separate shallow dish or square baking pan, whisk together the eggs, mayonnaise, and Dijon with ½ teaspoon each of salt and pepper. Retrieve the salmon from the fridge and, using 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.
  5. At this point, you can cook the salmon or cover lightly with plastic and place the full sheet pan 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.
  6. To cook the fillets, either fresh or frozen, heat your oven to 425ºF 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 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.