Slammin Salmon

READY IN: 35mins
Recipe by Aimchick

This recipe was something I saw on Iron Chef but I have modified it to fit my taste. It is a fantastic mixture of textures. The crust is primarily made up of Panko,a Japanese breadcrumb that I am really amazed by. You can find it in pretty much any grocery store. The marinade for the fish is something I discovered when I lived in Santa Cruz, CA. It’s called Soy Vay and is now available in any grocery store. It is a ginger, sesame, soy, garlic mixture and it is FULL of flavor.

Top Review by Recipe Reader

This is easy and tasty, and something a little different. I used Kraft Light Asian Sesame dressing and adjusted the baking time to about 10 minutes. I will easily make this again. Made for My-3-Chefs event.

Ingredients Nutrition

Directions

  1. Preheat oven to 400°.
  2. Place fish in plastic bag or glass dish with Marinade. Let sit in fridge for at least 1 hour.
  3. Mix panko, peanuts and coconut in a shallow dish.
  4. Dredge on side of the fillets in the panko mixture.
  5. In an oven safe skillet, heat 1 Tbsp olive oil on medium high heat.
  6. Place fish in skillet, panko side down, but be careful--it will splatter a bit.
  7. Leave the fish to sizzle away for 3 minutes. Do not move it.
  8. Flip the fish over and place entire pan in the oven for 15 minutes.
  9. Enjoy.

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