Easy Crispy Brioche Crusted Salmon Recipes

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CRUSTED SALMON



Crusted Salmon image

These delicious salmon fillets are wonderful for company since they take only a few minutes to prepare, yet they taste like you fussed. I receive requests for the recipe every time I serve them. -Kara Cook, Elk Ridge, Utah

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 8

4 salmon fillets (about 6 ounces each)
1 cup 2% milk
1 cup finely chopped pecans
1/4 cup all-purpose flour
2 tablespoons packed brown sugar
1 teaspoon seasoned salt
1 teaspoon pepper
3 tablespoons canola oil

Steps:

  • Place salmon fillets in a shallow dish; add milk. Turn to coat. Let stand for 10 minutes; drain., Meanwhile, in a shallow bowl, combine the pecans, flour, brown sugar, seasoned salt and pepper. Coat fillets with pecan mixture, gently pressing into the fish., In a large cast-iron or other ovenproof skillet, brown salmon over medium-high heat in oil. Bake at 400° until fish just begins to flake easily with fork, 8-10 minutes.

Nutrition Facts : Calories 523 calories, Fat 40g fat (5g saturated fat), Cholesterol 86mg cholesterol, Sodium 375mg sodium, Carbohydrate 11g carbohydrate (6g sugars, Fiber 2g fiber), Protein 31g protein.

CRISPY SALMON FILLETS



Crispy Salmon Fillets image

Provided by Food Network

Categories     main-dish

Time 45m

Yield 8 to 10 servings

Number Of Ingredients 11

One 1.5-kilogram/3.3-pound salmon side
1/4 cup unsalted butter (56 grams)
4 cups panko breadcrumbs
2 teaspoons garlic powder
2 teaspoons dried herbs (such as Herbs de Provence or Italian seasoning)
Kosher salt
Freshly ground black pepper
3 eggs
3/4 cup mayonnaise
2 tablespoons Dijon mustard
Nonstick cooking spray

Steps:

  • Line a baking sheet with parchment paper and set aside.
  • Prepare the side of salmon by cutting away the thinner belly fat and picking out any pin bones.
  • To remove the skin, cut the meat away from the skin with a long knife 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 8 to 10 equal portions and set aside in the fridge.
  • 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 and allow to cool to room temperature.
  • Meanwhile, in a separate shallow dish, whisk together the eggs, mayonnaise and Dijon with 1/2 teaspoon each of salt and pepper. Retrieve the salmon from the fridge and, using a 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.
  • At this point, you can cook the salmon or cover lightly with plastic and place the full baking sheet 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.
  • To cook the fillets, either fresh or frozen, preheat your oven to 425 degrees F (220 degrees C) and lightly grease a baking sheet with nonstick cooking spray or line with parchment paper. Arrange the fillets on the prepared pan, leaving a few inches of space 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 with a fork.

EASY, CRISPY BRIOCHE-CRUSTED SALMON



Easy, Crispy Brioche-Crusted Salmon image

For easy, crispy salmon on a weeknight, take a page out of chef Adrienne Cheatham's book and top your fish with a slice of brioche.

Provided by Adrienne Cheatham

Time 25m

Yield Makes 4

Number Of Ingredients 7

4 skinless salmon fillets (8 oz. each)
1½ tsp. kosher salt
1 loaf brioche, unsliced
2 Tbsp. vegetable oil
4 Tbsp. (½ stick) unsalted butter
1 garlic clove, crushed
2 or 3 sprigs of thyme

Steps:

  • Preheat the oven to 350°F with a rack in the center position.
  • Season the salmon fillets with the salt and set aside.
  • Using a serrated knife, trim away the crust from the sides of the brioche loaf, then make four long lengthwise slices that are about ⅛ to ¼ inch thick. Lay a slice of brioche on a cutting board and place a salmon fillet lengthwise in the center; it should fall within the border of the crust. Use your knife to trim away the bread around the salmon. It's best to hold the knife flat against the edges of the salmon and press straight down (using the same motion as with a cookie cutter) to get an even cutout around the fish. Repeat with the remaining fillets and brioche slices, setting the finished fillets brioche-side down on a plate or tray.
  • Heat a large oven-safe skillet over medium heat. Put in the oil and butter; when the butter begins to bubble and foam, gently place the salmon, brioche-side down, in the pan. Work in batches if you can't fit all the fillets in the pan at once. Shake the pan a little to make sure the brioche is not sticking, then scatter the garlic and thyme sprigs around the fish. Cook, swirling the pan occasionally and basting the oil-butter mixture over the fish with a spoon until the bread is golden brown, about 1 minute.
  • Flip the fillets brioche-side up, transfer the pan to the center oven rack, and bake for 3 to 4 minutes, or until the salmon is cooked through but still has a touch of dark pink inside (about 145°F). Keep in mind, it will continue cooking a little even after you remove it from the oven!
  • Blot the fish with a paper towel and transfer to plates, brioche-side up. Serve immediately.

CREAMY EGGS WITH SMOKED SALMON ON BRIOCHE



Creamy Eggs with Smoked Salmon on Brioche image

Categories     Egg     Breakfast     Brunch     Salmon     Gourmet

Yield Makes 4 light main-course servings

Number Of Ingredients 7

1 1/2 tablespoons unsalted butter
four 1-inch-thick slices brioche loaf or challah
8 large eggs
3/4 cup heavy cream
1 teaspoon salt
3 tablespoons chopped fresh chives
4 ounces sliced smoked salmon

Steps:

  • Preheat oven to 350° F.
  • Melt butter. With a 3-inch round cutter cut out 1 round from each bread slice. Brush both sides of rounds with butter and season with salt. On a baking sheet bake rounds in middle of oven until golden and crisp.
  • In a blender blend, eggs, cream, and salt until just combined and stir in 2 tablespoons chives. In a double boiler or a metal bowl set over a saucepan of barely simmering water cook the egg mixture, stirring, until creamy and just cooked through, about 4 minutes, and season with freshly ground black pepper.
  • Put 1 bread round onto each of 4 plates and divide egg mixture among rounds. Top egg with salmon and garnish plates with remaining tablespoon chives.

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