Breaded Pan-Fried Salmon

Name: Breaded Pan-Fried Salmon
Prep time: 15 min
Cook time: 20 min
Yield: 6
Ingredients: 1/3 cup vegetable oil for frying; 1 1/2 cups cornmeal; 1/2 cup all-purpose flour; 1 tablespoon seasoned salt; 1/2 tablespoon lemon pepper; 1 tablespoon kosher salt; 1/2 teaspoon ground white pepper; 3 eggs; 6 salmon fillets, or to taste

⏱️ Ready in 35 min 🥄 Prep 15 min 🔥 Cook 20 min 👥 6 servings 👁️ 6 views

I love this recipe, it is absolutely delici-oso! These breaded pan-fried salmon fillets are best served with steamed rice and spring mix salad, or broccoli florets and mashed potatoes, or on a toasted roll for a sandwich.

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🔗 Recipe adapted from AllRecipes

#Bread #Fried #Under 1 Hour #Dinner

📊 At a Glance

Prep 15 min

Cook 20 min

Serves 6

Difficulty Medium

🛒 Ingredients

1/3 cup vegetable oil for frying

1 1/2 cups cornmeal

1/2 cup all-purpose flour

1 tablespoon seasoned salt

1/2 tablespoon lemon pepper

1 tablespoon kosher salt

1/2 teaspoon ground white pepper

3 eggs

6 salmon fillets, or to taste

Nutrition Facts

Servings per recipe 6

Serving size 1 serving

Amount per serving

Calories 380

% Daily Value*

Total Fat 11.2g 14%

Saturated Fat 0g 0%

Trans Fat 0g

Cholesterol 0mg 0%

Sodium 1619mg 70%

Total Carbohydrate 36.2g 13%

Dietary Fiber 1.8g 6%

Total Sugars 0.8g

Protein 31.3g 63%

Vitamin D 0mcg 0%

Calcium 0mg 0%

Iron 0mg 0%

Potassium 0mg 0%

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

👨‍🍳 Instructions

Heat oil to 350 degrees F (175 degrees C) in a cast iron skillet over medium heat.

Whisk cornmeal, flour, seasoned salt, lemon pepper, kosher salt, and white pepper together in a medium bowl.

Crack eggs into a separate bowl; beat about 10 seconds.

Dip salmon fillet into the eggs and coat completely.

Dredge salmon in the cornmeal mixture to cover completely.

Shake off excess.

Lower salmon carefully into the hot oil in batches of 2 or 3. Fry, flipping halfway, until a golden brown crust forms, 8 to 10 minutes.

Transfer to a plate lined with 3 to 4 sheets of paper towels to drain.

Repeat with remaining salmon.