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YIELDS:

2 servings

PREP TIME:

0 hours 15 mins

COOK TIME:

0 hours 20 mins

TOTAL TIME:

0 hours 35 mins
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ingredients

2 6 Oz. Salmon filets, skinned

2 Tbsp. Mayo

1 Egg, beaten

1 Cup Panko

1/2 Tsp. Dried oregano

1/2 Dried basil

1/2 Garlic powder

Kosher Salt and Freshly ground black pepper to taste

1 Tbsp. butter

DIRECTIONS

1. Preheat oven to 425 degrees. Cover a baking sheet with tin foil and spray with cooking spray. Put to the side.

2. Set up a breading station. Put the mayo and eggs in a shallow dish and mix well. Season with a little salt and pepper. Then, melt the butter in a skillet over medium heat and add the Panko, oregano, basil and garlic powder. Season with salt and pepper. Cook, stirring frequently, until the Panko breadcrumbs are golden brown. Transfer the Panko to a shallow dish and allow too cool.

3. Season your salmon filets with salt and pepper on both sides then dip into the egg and mayo mix completely coating the fish. Then, press into the panko mix on all sides until crusted.

4. Place the salmon on the prepared baking sheet and chill in the refrigerator for 15 minutes to set up.  Remove and spray with cooking spray to help with the browning. Cook for 16 – 20 minutes until the fish is cooked through.

5. Serve with wedges of lemon and enjoy.

NOTES:  In this recipe, I’ve used a couple of new techniques when creating my “breading station”.  Usually, you have flour on a plate, then beaten eggs, then your panko on a third plate.  You dip your fish in the flour, then egg and the panko to crust your fish.

In this recipe, I am introducing you to three new flavor boosters.  These three simple steps take “breading” to a whole new and tastier level.

1)  I omit the flour.  (What?)  You just don’t need it.

2)  I mix mayo into my beaten egg (What?).  It makes sense.  Mayo is oil and eggs so it blends perfectly with the beaten eggs and it adds more flavor.  Who doesn’t love mayo?

3)  I love Panko…doesn’t everyone?  Once it hit the food scene, it became a must have in every kitchen.  The crunch is unbeatable and if you are baking rather than frying, this is a must.  But the fact is that they don’t have a lot of flavor.  So, I started to give it a boost and have gotten some great results.  I toast the panko in a little butter (it doesn’t take much) and I season it with whatever herbs or dried seasoning I choose.  Make sure there is plenty of salt and pepper too.  This simple step gives them a ton more flavor and that is BEFORE you even use them as breading and bake your protein.

Just be sure you season everything, every step of the way and you’ll get a flavorful bite everytime.

Try these two changes to your breading station for extra crispy and extra delicious food everytime.

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