Panko Crusted Salmon

4.56 from 9 votes

Whether you're RVing or creating food memories in your own backyard, Panko Crusted Salmon delivers the perfect crunch and tender bite.

Prep Time10

Cook Time10

Total Time20

Course: Main Course

Cuisine: American

Servings: people

Author: Derek Wolf

Equipment

Cast iron skillet
Wood
Fire Starters
Heat Resistant Gloves
Cutting Board
Knife

Ingredients

2 Filets of Wild Salmon
4 eggs whipped
1.5 tbsp Paprika
1 tbsp Black Pepper
2 tsp Kosher Salt
1 tsp Cayenne Powder
2 Cups Panko Crumbs
1 Cup Vegetable Oil
Lemon & Dill garnish

Instructions

Using a fire starter and some local wood, start your fire. Make fire a medium to medium-high heat. Place your grill directly over fire and preheat skillet with some vegetable oil for frying over it.
In a bowl, whip the eggs and add paprika, black pepper, kosher salt and cayenne powder.
In a separate bowl, add the panko crumbs.
Add salmon to egg mixture and coat thoroughly.
Then place salmon in the panko crumbs and coat thoroughly.
Add a pinch of panko crumbs to the frying skillet to see it it sizzles. if it does, you're oil is hot enough to start cooking.
Add salmon and cook meat side down first. Flip about 2 minutes and finish cooking the salmon until desired temperature. I prefer wild caught salmon at 130-135F (about 8-10 minutes total).
Once done, pull off salmon and let rest for 2 minutes. Garnish the fried salmon with lemon and dill for added flavor and enjoy!

Notes

How to add extra Umami flavor

For extra flavor, add a splash of soy sauce to the Dijon mixture instead of salt before brushing it on the salmon. It will give the dish a subtle umami boost that takes it to another level.

Nutrition