Slammin Salmon

"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."
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Ready In:




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

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  1. 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.


My name is Amy and I live in CT. I love to cook and try new recipes. My kitchen is my favorite room in my house and where I spend most of my time! Both my parents were always cooking, mom baked and dad did everything except baking. Some of my recipes come from my grandmother, Nell, but have been updated. The rest fly out of my head in the middle of the night...or are things I have seen in magazines, cookbooks and on TV twisted around to my liking. I find it hard to follow a recipe, but I am trying to do that without changing them all the time.
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