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Panko Crusted Salmon

  • Spicy Sriracha Sauce

Panko Crusted Salmon

Products in this recipe: Spicy Sriracha Sauce
  • 4 - 4 oz. salmon fillets (16 oz. total)
  • 8 oz. Japanese panko bread crumbs
  • 1/2 C vegetable oil
  • 1 bottle of Silver Spring Spicy Sriracha Sauce

Coat salmon generously with the Spicy Sriracha Sauce. Press fillet into the panko to crust the top. In a pan, heat oil to medium, just before the smoke point. Place the fillet panko-side down and fry until golden brown. Turn over and sauté for another 4 to 5 minutes until done.

Remove fillets from pan and place on a few paper towels to drain. Plate and garnish with a dollop of Spicy Sriracha Sauce and scallions, chives or chopped parsley. Salt and pepper to taste.

Suggested Sides

Asparagus + Forbidden Rice.

Bok Choy + Jasmine Rice.

Broccoli + Wasabi Mashed Potatoes.

©2021 Silver Spring Foods, Inc. All Rights Reserved.

Serves: 4

Recipe courtesy Chef Scott, Samuels Seafood Co.