Wild Alaskan Salmon Cutlets with Fancy Sauce
The brilliance of this dish is that it’s a nourishing, protein-packed finger food that you can adapt to your preferences and pantry. You could also use this method for other salmon and white fish offerings at Wild For Salmon. I especially love it with cod loins. You can swap out bread crumbs for gluten-free bread or almond meal, and also trade in the brown rice flour for all-purpose flour, whole wheat flour or white rice flour. This recipe is downright simple, but you can jazz it up by mixing in herbs and lemon zest with the bread crumbs! And of course, there’s the fancy sauce, so you’re already halfway there.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Total Time: 50 minutes
- Yield: About 15 Cutlets 1x
Ingredients
Scale
- 1 Alaskan Sockeye Salmon whole fillet
- 1 cup brown rice flour
- 2 eggs, beaten
- 2 cups bread crumbs (see above post for How to Make Bread Crumbs)
- 1 teaspoon sea salt
- 1/4 cup safflower oil (substitute with other light frying oil)
- 1/4 cup mayonnaise
- 1/4 cup ketchup
Instructions
- Defrost your salmon fillet in the fridge overnight. (If pinched for time, follow one of my tips in the post above to more quickly thaw your fillet).
- When the salmon is thawed, use a sharp knife to slice it into portions laterally, starting at the tail, about 2 inches wide. Then divide those portions in half. If your knife isn’t sharp enough, you may need kitchen shears to break through the tough skin.
- Prepare your dredging station: set out three shallow, wide bowls of ingredients in a line, beginning with the brown rice flour, then the beaten eggs, and finally the bread crumbs and sea salt mixed together. At the end of the line, have a large sheet pan or plate ready to place the prepared salmon.
- Using tongs, add a portion of salmon to the brown rice flour, turning to coat. Next, use the tongs to transfer the salmon to the egg bowl, turning to coat. Finally, coat the salmon with bread crumbs and transfer to the resting plate. As you move the salmon from each bowl, gently shake excess ingredients back into their bowls (mostly, with the egg!). You may need to scrape off the tongs now and then as the breading mixture builds up on them. Continue until all the salmon has been breaded.
- In a large frying pan, add ¼ inch of safflower oil and warm over medium-high heat. Test that the oil is hot enough to pan fry the salmon by adding a few bread crumbs to the pan.
- When the oil is ready, use the tongs to gently place about half of the salmon portions in the pan. Fry each side for 3-5 minutes until the salmon is firm when pressed down with the tongs, watching closely so as not to burn the breading. Transfer the salmon to a clean plate and allow to rest and slightly cool before serving. The salmon will continue to cook while resting. Add another splash of oil to the pan and turn the heat down slightly. Repeat with the remaining batch of salmon.
- While the salmon is resting, whip up your fancy sauce by whisking the ketchup and mayonnaise together in a serving dish. So fancy.
- Serve salmon warm with Fancy Sauce and fingers at the ready to dunk.
