Salmon schnitzel
Salmon schnitzel features tender salmon coated in seasoned breadcrumbs, offering a healthy alternative to traditional schnitzel. It's paired with a creamy garlic yogurt dip, making it a perfect dish for weeknight dinners or special occasions.
Cook time 6 min
Prep time 10 min
Ingredients:
2 eggs2 tbsp mustard
2 tbsp tarragon (estragon)
2 tbsp dill
1/2 cup all-purpose white wheat flour
2 cups bread crumbs
2 lb salmon
1 cup greek yogurt
2 garlic cloves
Salmon schnitzel is a delightful and healthy twist on the traditional schnitzel, swapping out the meat for flavorful and tender salmon. Combined with aromatic herbs like tarragon and dill, and paired with a creamy Greek yogurt dip, this dish brings a refreshing and sophisticated taste to your dining table. Whether you're looking for a quick weeknight meal or an impressive dish to serve guests, salmon schnitzel is the perfect choice.
Instructions:
- Preheat your oven to 200°F (95°C) to keep cooked schnitzels warm if needed.
- Finely chop the tarragon and dill. Mince or grate the garlic cloves.
- Cut the salmon into even-sized fillets or portions. Pat them dry with paper towels, and season both sides with salt and pepper.
- In the first shallow dish, place the flour.
- In the second shallow dish, beat the eggs and mix in the mustard until well combined.
- In the third shallow dish, mix the bread crumbs with the chopped tarragon and dill.
- Dredge each salmon fillet in the flour, shaking off any excess.
- Dip the fillet into the egg mixture, ensuring it is well-coated.
- Finally, coat the fillet with the breadcrumb mixture, pressing lightly to help the crumbs adhere. Set the breaded fillets aside on a plate.
- Heat a large skillet over medium-high heat and add enough oil to cover the bottom of the pan generously.
- Once the oil is hot, place the breaded salmon fillets in the skillet, taking care not to overcrowd the pan. Cook in batches if necessary.
- Fry each fillet for about 3-4 minutes on each side, or until golden brown and crispy. The internal temperature of the salmon should reach at least 145°F (63°C) for safety.
- If you're frying in batches, keep the cooked schnitzels warm in the preheated oven while you finish cooking the rest.
- In a small bowl, combine the Greek yogurt, minced garlic, lemon juice (if using), and salt and pepper. Mix well until smooth.
- Serve the salmon schnitzels hot with a generous dollop of the garlic yogurt sauce on the side. Garnish with additional fresh herbs if desired.
Salmon schnitzel offers a unique and tasty way to enjoy salmon, with its crispy breading and flavorful herbs providing a delightful dining experience. Paired with a garlic-infused Greek yogurt sauce, this dish is not only delicious but also nutritious. This recipe is simple yet sophisticated, making it an excellent addition to your kitchen repertoire.
Salmon schnitzel FAQ:
The internal temperature of the salmon should reach at least 145°F (63°C) for safety.
Cook each breaded salmon fillet for about 3-4 minutes on each side, or until golden brown and crispy.
Yes, you can substitute the bread crumbs with gluten-free breadcrumbs or ground nuts to keep the recipe gluten-free.
Store any leftover salmon schnitzel in an airtight container in the refrigerator for up to 2-3 days. Reheat in the oven for best results.
Use a large skillet that allows enough space to fry the schnitzels without overcrowding the pan, ideally about 12 inches in diameter.
Cooking Tips:
- Ensure the salmon fillets are evenly sliced to ensure consistent cooking.
- Pat the salmon dry with a paper towel before coating it to help the breading adhere better.
- Use fresh tarragon and dill for the best flavor.
- Preheat the skillet before adding the salmon to ensure a crispy crust.
- Don't overcrowd the pan while frying; cook in batches if necessary.
- Serve the schnitzel immediately for the best texture.
Nutrition Facts
4 ServingsCalories 650kcal
Protein 63g
Carbohydrates 50g
Fiber 2.86g
Sugar 5g
Fat 18g
More recipes
Garlic shrimp with olive oil and butter
Sautéed garlic shrimp in olive oil and butter with a kick.
21 Apr 2026