Recipe: Cornmeal Crusted Salmon Filets

Story by Hal Goodtree. Photo by Jessica Spengler.

Cary, NC – I love all my Cary supermarkets. On Friday, I made a run to Aldi on Maynard.

They had one of my favorite items – skinless, boneless salmon fillets. Each fillet is about 4 ounces – perfect for a quick meal with a Southern flair.

Cornmeal Crusted Salmon Fillets

The great thing about this recipe – it’s really fast. 20 minutes from turning the lights on in the kitchen to putting it on the table. Good for you, too.


  • 4 skinless, boneless salmon fillets
  • 1 egg
  • 2 tbsn milk
  • 1/2 cup of cornmeal
  • 4 tbsn of olive oil
  • Serves 4

The Simple Directions

Soak the fish in an egg and milk mixture, dredge them in cornmeal, fry them in a pan. Takes about 10 minutes.

The Complete Directions

Heat up (medium) two tablespoons of olive oil in a pan. Mix up the egg and the milk in a bowl.

Rinse the salmon fillets and pat dry. Soak them in the egg and milk mixture, then dredge them in the cornmeal. Season with cracked pepper, Old Bay or whatever floats your fishing scow.

Make sure the oil coats the whole pan. Add a little more if necessary. Pop in the fillets.

Don’t turn them or mess with them. After 3 or 4 minutes, shake the pan a little. The fillets should move easily.

Add 2 more tablespoons of oil and flip the fillets.

Serving Ideas

Anything at all can go with dish, but in keeping with the Quick and Southern theme, here’s what we served:

  • Flash frozen green beans, steamed
  • Sweet potatoes
  • Leftover Romaine Salad, spiced up with shredded goat cheese
  • Sliced oranges and pears

Send Me Your Recipe

What everyday dishes do people eat in Cary? Send in your favorite home cooked meal to


Story Ads are a whole new thing. Target a specific audience with ads that live forever. Read all about it in Advertising.

1 reply

Comments are closed.