In my opinion, there are never enough ways to use Sriracha sauce. As many have learned, this sauce is so well balanced. I think people think it is spicy but it really is not. It has just enough spice to add a kick to your recipe without overpowering the recipe. This Sriracha Breaded Salmon recipe is a perfect example for this idea. Since this is a salmon recipe, you all know that I must have made this recipe on a Friday night.
As an aside, I received a Crimson knife to try and review. This knife was awesome. I always buy my salmon in a big piece. That way, I get to cut the fillets in the size and shape that I like. I do this so the fillets will be more even for cooking. This knife made cutting this salmon like butter. It cut write through the skin too. Look at the uniformity of the fillets and how clean the cut of the skin is.
One other fun feature of this recipe is that I used a smoky chipotle oil I bought from a store on a recent trip my wife and I took. This store was so cool. All oils and balsamic vinegars infused and aged. It is the first time I have really appreciated the aging process. These vinegars were like syrup.
Getting back to the recipe, I know you think I am predictable but this time I went crazy. I added breading to my salmon. I still used my cast iron skillet though. The breading was mixed with a sauce with the Sriracha and Dijon mustard as the base. This preparation was a really nice change up for me.
As you review this recipe, it looks like there are a lot of ingredients. There is a pretty good amount but this Sriracha Breaded Salmon is pretty easy to make. The salmon is flipped once and finished off in the oven.
- 2 pounds salmon
- 1 cup panko bread crumbs
- 4 tablespoons Sriracha Sauce
- 2 tablespoons Dijon mustard
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon parsley flakes
- 2 tablespoons Old Bay Seasoning
- 1 teaspoon ancho chile powder
- 1 teaspoon smoked paprika
- 2 tablespoons Smoky Chipotle olive oil, divided
- Juice of 1 lemon
- Start by cutting the salmon in to relatively equal sized fillets.
- Next, take about 1/2 a tablespoon of the oil and combine with the Old Bay Seasoning, ancho chile powder and the smoked paprika.
- Rub all over the flesh side of the fish and set aside.
- Combine the rest of the dry ingredients with the Panko bread crumbs. Mix well.
- Add the Sriracha sauce, 1/2 of the lemon juice and Dijon to this bread crumb mixture and combine well.
- Using your hands, grab some of this mixture and top the salmon on the flesh side.
- Meanwhile, heat a cast iron skillet with the remaining oil. Get the pan good and hot but not quite smoking.
- Add the breaded salmon to the pan breading side down. Cook for about 2 minutes. Just enough to get some color on the breading.
- Flip to skin side and place in a 325 degree oven for 10 - 12 more minutes.
- Let rest a couple minutes. Squeeze the remaining 1/2 lemon over the fish (optional).
- Serve and enjoy!
- Do not lift the salmon with breading to check doneness. Just pray you timed it right.
The sauce ingredients combined before adding the bread crumbs.
Mixing in the bread crumbs with the sauce before topping the salmon.
Salmon fillets flipped after breading gains some color.
The final dish is moist and flavorful.