Crispy Salmon With Carmalized Shallots, Lemon, And

Name: Crispy Salmon With Carmalized Shallots, Lemon, And Bacon
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 (6-7 oz) wild Coho salmon fillet; 4 T melted unsalted butter; 4 T lemon pepper; 3/4 c panko bread crumbs; 1/2 c polenta; 1/4 c peanut oil; 2 pieces of thick sliced bacon, finely chopped; 8 large shallots, thickly sliced (about 1 c); Zest from 1/2 lemon; 2 T balsamic vinegar; 2 tsp fresh lemon juice; 3 T cold unsalted butter, cut into small pieces; 2 tsp kosher salt; 2 tsp ground black pepper

Servings: persons

4 (6-7 oz) wild Coho salmon fillet
4 T melted unsalted butter
4 T lemon pepper
3/4 c panko bread crumbs
1/2 c polenta
1/4 c peanut oil
2 pieces of thick sliced bacon, finely chopped
8 large shallots, thickly sliced (about 1 c)
Zest from 1/2 lemon
2 T balsamic vinegar
2 tsp fresh lemon juice
3 T cold unsalted butter, cut into small pieces
2 tsp kosher salt
2 tsp ground black pepper

1
Preheat oven to 375
2
Brush top and bottom of salmon with melted butter, using all of the butter. Season top and bottom with lemon pepper. Mix bread crumbs and polenta in a small bowl. Divide bread crumb mixture among 4 fillets, and press into top and bottom. Let rest 30 minutes.
3
Heat peanut oil ina large, heavy skillet over med high until hot but not smoking. Add fillets. Cook until brown crust forms, about 1-2 min. Turn fillets over and cook another 15 seconds. Remove the skillet from the heat and place in oven fro 2-5 minutes. Remove skillet from oven, and plate salmon.
4
Place chopped bacon in a different large skillet, ad cook over med-high head. Cook and stir until bacon is crisp and all bacon fat has been rendered. Spool bacon pieces out of skillet. Add shallots, and cook until they begin to brown about 7-9 minutes. Add lemon zest, vinegar and lemon juice.
5
Cook and stir until sauce begins to thicken, about 5 minutes. Remove the skillet from the heat, and stir in 3 T butter. Add bacon and season with salt and pepper. Spoon sauce over salmon, and serve immediately.

2038

kcal

Calories

185

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 4 (6-7 oz) wild Coho salmon fillet, 4 T melted unsalted butter, 4 T lemon pepper, 3/4 c panko bread crumbs, and more.

Yes, Crispy Salmon With Carmalized Shallots, Lemon, And Bacon falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Crispy Salmon With Carmalized Shallots, Lemon, And Bacon

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions