Cornmeal-Crusted Salmon

Cornmeal-crusted salmon is a perfect quick weeknight meal. The cornmeal gives a subtle sweet taste to the fish with a crisp coating.

Salmon has been one of our go-to meals lately on nights the boys aren’t home. They aren’t fans of seafood yet, but I wasn’t at their age, either. Salmon is great because we keep it in the freezer and it only takes a few minutes to thaw enough to work with.

That also means, though, that I have to come up with new recipes for salmon. Justin and I like to try new things and have a variety in our meals. We’ve done breaded fish before in a few different ways, including a fried tilapia sandwich and sheet pan baked tilapia. Those have always included breadcrumbs, though, and I wanted something new.

We had cornmeal in the pantry since I recently used it to make a dairy-free substitute for breadcrumbs. I also used almond milk and plant-based butter to eliminate as much dairy as possible. I try to eat as little dairy as I can, so the parmesan cheese was the only real dairy when we first made cornmeal-crusted salmon here. that being said, it does work just as well with whole milk and dairy butter, too.

Cornmeal-Crusted Salmon Step by Step

Ingredients

• 1/4 cup cornmeal
• 2 tbsp flour
• 1 tbsp parmesan cheese, grated
• 1 tbsp Italian seasoning
• 1/2 tbsp garlic powder
• 1/4 tbsp pepper
• 2 fillets salmon, skin-on
• 1/4 cup milk
• 2 tbsp butter, melted

Preparation

Preheat the oven to 400F.

In a shallow bowl, combine the cornmeal, flour, parmesan cheese, and seasonings.

Dip each piece of salmon into the milk then coat with the cornmeal mixture, pressing to make sure it sticks well.

Place salmon skin-side down in an 8×8 baking dish and pour the melted butter over the salmon.

Bake for about 5-8 minutes, until the salmon is flaky. Serve immediately.

Cornmeal-Crusted Salmon Leftovers

Store any leftover salmon in an airtight container in the refrigerator. I would only leave it for up to one day. It makes a great lunch the following day if needed. Reheat in the oven or in a skillet until just warmed through.

What to Serve with Cornmeal-Crusted Salmon

There are a variety of options to serve with cornmeal-crusted salmon. Since we wanted to keep it a light meal, we heated a package of frozen steamer vegetables. It would also be good with cornbread or corn muffins to continue the cornmeal flavor. You could also try some steamed rice with the salmon.

Recipe

Cornmeal-Crusted Salmon

Cornmeal-crusted salmon is a perfect quick weeknight meal. The cornmeal gives a subtle sweet taste to the fish with a crisp coating.

Prep Time 5 minutes

Cook Time 8 minutes

Total Time 13 minutes

Course:

Main Dish

Cuisine:

American

Keyword:

cornmeal

|

salmon

Dietary Needs:

Egg-Free

|

Nut-Free

Meat:

Seafood

Cooking Method:

One-Pan Meals

Servings: 2 fillets

5 from 9 votes

Ingredients

• 1/4 cup cornmeal
• 2 tbsp flour
• 1 tbsp parmesan cheese (grated)
• 1 tbsp Italian seasoning
• 1/2 tbsp garlic powder
• 1/4 tbsp pepper
• 2 fillets salmon (skin-on)
• 1/4 cup milk
• 2 tbsp butter (melted)

Recommended Equipment

• Mixing Bowls – Stainless Steel
• Whisk – Wire
• 8×8 Baking Dish

Instructions

• Preheat the oven to 400F
• In a shallow bowl, combine the cornmeal, flour, parmesan cheese, and seasonings
• Dip each piece of salmon into the milk then coat with the cornmeal mixture, pressing to make sure it sticks well
• Place salmon skin-side down in an 8×8 baking dish and pour the melted butter over the salmon
• Bake about 5-8 minutes, until the salmon is flaky
• Serve immediately

Click the buttons below to share and print this recipe

Pin Recipe Print Recipe

Nutrition Facts

Cornmeal-Crusted Salmon

Amount Per Serving (1 fillet)

Calories 409 Calories from Fat 189

% Daily Value*

Fat 21g32%

Saturated Fat 8g40%

Trans Fat 1g

Polyunsaturated Fat 5g

Monounsaturated Fat 6g

Cholesterol 119mg40%

Sodium 188mg8%

Potassium 969mg28%

Carbohydrates 16g5%

Fiber 3g12%

Sugar 1g1%

Protein 37g74%

Vitamin A 420IU8%

Vitamin C 1mg1%

Calcium 110mg11%

Iron 3mg17%

* Percent Daily Values are based on a 2000 calorie diet.

All nutritional information is based on third-party calculations and should be considered estimates. Actual nutrition content will vary based on brands used, measuring methods, portion sizes, and more.

Related Recipes

• Salmon Cakes with Buttermilk Sauce
• Blueberry Muffins with Cornmeal Streusel
• Berry Shortcake with Cornmeal Cookies
• Salmon with a Bold Soy-Molasses Glaze over Rice and Vegetables