Recipe: Cornmeal Crusted Salmon Filets

Story originally appeared on FoodCary.

Cary, NC – I love all my Cary supermarkets. One Friday, I made a run to Aldi on Maynard. They had one of my favorite items: skinless, boneless salmon fillets. Each fillet is about four 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 gently. The fillets should move easily.

Add 2 more tablespoons of oil, swirl it around and flip the fillets.


A slaw is always a good side dish with fish. Go for the traditional with cabbage as a base, or try something a little exotic with broccoli or kohlrabi.

Fresh corn on the cob is good for a summer meal. String beans are coming into season. Diced up tomatoes and cucumbers with a vinaigrette is quick, easy and tasty.

For the complete meal, serve up fresh sliced peaches or watermelon for dessert.



Story by Hal Goodtree. Photo by Jessica Spengler.