While the kids in our house would merrily eat a packet of fish fingers, they are not for me. I prefer to cook anything with fish from scratch. We recently bought some salmon, and I usually cook it simply and make baked salmon with lemon or use it to make salmon and cream cheese pate. However, I fancied doing something a little different, so I began experimenting with ideas for salmon goujons.
The first time I made them, I baked the salmon goujons in the oven. However, by the time the breadcrumb coating was turning golden, the fish had become dry. Therefore, the next time I made them, I shallow-fried them for a couple of minutes on each side. Using this cooking method meant that the breadcrumbs turned golden, and the salmon was cooked but still moist.
To give the salmon goujons recipe plenty of flavour, I incorporated Parmesan, salt, black pepper, and lemon into the breadcrumb. Therefore, the crispy coating is just as much about flavour as it is about adding crunch to the dish. The combination is fantastic as it has a peppery, tangy zing. Here is our easy salmon recipe for you to try.
Salmon Goujons with a Lemon and Parmesan Crumb
Course: Fish and Seafood RecipesCuisine: European6
servings10
minutes15
minutesNO
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Here is The Fruity Tart’s recipe for salmon goujons with a lemon and parmesan crumb.
Ingredients
1.5 lb/ 680g Salmon fillets
4 slices of bread
Zest and juice of one lemon
1 lemon, sliced for garnish
1 tbsp. dried parmesan cheese
2 eggs
2 oz/ 50 g plain flour
Salt and black pepper
Vegetable oil for cooking
Directions
- Blitz the slices of bread in a food processor to create breadcrumbs, or use pre-prepared breadcrumbs. Stale bread is better for making breadcrumbs, or you can put the bread into a low oven for a few minutes to dry out the bread before blitzing.
- Put the breadcrumbs in one bowl, along with some salt, black pepper, dried parmesan, the zest of one lemon, and a squeeze of lemon juice. Do not put too much lemon juice into the breadcrumbs, or they will stick together. Stir the ingredients together.
- Add the beaten eggs to another bowl and the flour in a third bowl.
- Slice the salmon fillets into strips of approximately three inches.
- Roll a piece of salmon in the flour, then the egg, and then the breadcrumbs before setting it aside on a plate.
- Repeat the process with every piece of salmon.
- Preheat the oven on low heat so that you have somewhere to keep the cooked salmon goujons warm while cooking the rest of the salmon goujons.
- Add the oil to a frying pan over medium-high heat. Only add four salmon goujons to the pan at a time. Adding too many will mean they stick together and take longer to cook.
- Cook each salmon goujon for approximately three minutes on each side or until all the breadcrumbs are golden brown.
- Remove the salmon goujons from the oil and put them on a baking tray. Put the cooked salmon goujons in the oven to keep warm, then repeat the process with the rest of the goujons.
- Garnish the goujons with a slice of lemon.
- Serve the salmon goujons with tartare sauce or the dip of your choice.
Additional Tips
- Add some parsley to the breadcrumb mix.
- Switch the lemon juice for lime juice if you prefer.
- Panko crumbs are an alternative to breadcrumbs.
If you enjoyed this dish, you might also like our recipe for salmon tagliatelle with broccoli.
Have you tried our recipe for salmon goujons with a pepper and lemon crumb? Let us know your thoughts about the recipe below.