Deep Fried Salmon

This deep fried salmon recipe is sure to make everyone at the table happy. It's crispy on the outside, soft and flaky on the inside, and filled with flavor in every bite.

My Take On Deep Fried Salmon

Baked or pan fried salmon is my usual go-to, but last week, I wanted to cook a little outside my comfort zone and make some deep fried salmon instead.

Well, let me tell you, what I'm about to show you down below is my new favorite way to cook it. My family feels the same way too. Even my 3-year-old daughter can't get enough of it. It's got a crunchy golden breading that's packed with flavor, wrapped around perfectly tender, flaky salmon fillets. Gah, it's so good.

Anyway, besides how delicious this fried breaded salmon is, it's also super easy to make too. In fact, the recipe is made with simple ingredients, and it's ready in just about 30 minutes.

A recipe that's both super yummy and super quick and easy to make, what could be better than that?!

Honestly, this recipe is right up there in the list of my favorite seafood dinners, alongside this air fryer catfish recipe and this bourbon glazed salmon recipe.

I can't wait for you to try it and see how good it is for yourself. 

Why This Recipe Works

It's simple to make. You just have to bread the salmon, which is really quick and easy to do, and then fry it to golden brown perfection. 

The texture. The crispy and crunchy breading is the perfect coating for the flaky salmon.

An instant family favorite. I mentioned that my daughter loves this recipe, and my wife does too. It's a meal we make on a regular basis, and I have a feeling your family will love it just as much.

Ingredients

All the ingredients are common pantry staples, so I wouldn't be surprised if you have everything you need on hand already.

Here's everything you'll need:

• 6 salmon fillets, or to taste
• 1 ½ cups cornmeal
• ½ cup all-purpose flour
• 1 tbsp. salt
• 1 tsp. lemon pepper
• 1 tsp. white pepper
• 3 eggs
• 4 lemon wedges
• vegetable oil for frying

As you can see, these are all pretty much your basic breading ingredients.

But don't let that simplicity fool you; this deep-fried salmon may be easy to make but comes out tasting restaurant-quality. Kind of like this fried mahi mahi - which happens to have a lot of the same ingredients and is another one of my favorite fried fish recipes!

Oh, and if you have to run to the store, grab everything you need to make this Martha White cornbread. It makes the perfect side for the salmon. By the way, you'll want to pick up some extra salmon fillets so you can make these blackened salmon bites or miso glazed salmon for dinner next!

How To Make Deep Fried Salmon 

Step 1: Prep Work

First, pour some oil into a deep pot and heat it over medium heat until it reaches 350°F (180°C) over medium heat. You can do this before or after preparing your breading, depending on how quickly your oil will heat up. Be careful not to heat the oil to the smoking point, though.

Step 2: Bread The Salmon

Now, as the oil is preheating, mix the cornmeal, seasonings, and salt into a bowl and combine well. In a second bowl, crack the eggs and beat until the yolks combine with the whites. Then, pour the flour into a third bowl.

Next, prepare the fish fillets by cutting them into thick strips. Oh, and be sure to keep them all approximately the same size so they finish cooking at the same time. Now dredge the salmon in the flour on both sides to get it completely covered. Then, coat the salmon in the beaten eggs, followed by the seasoned cornmeal.

Step 3: Fry and Serve

Once the oil is hot enough, start frying the salmon in batches until golden brown on each side. This should take about 5-8 minutes, depending on the thickness of the cuts.  Now, after the salmon has cooked thoroughly, you'll want to transfer it to a drying rack or a plate lined with paper towels to soak up any excess oil.

Finally, serve them with a wedge of fresh lemon, and enjoy! By the way, if you want to go the extra mile, you can make this blove sauce or tartar sauce and these brussel sprouts to serve with the salmon.

My Tips For Making The Best Recipe

• Make sure to fully coat the salmon on both sides with the breading.
• Let the oil heat up fully in the pan before frying. You'll know your hot oil is ready for deep frying when you throw a piece of bread in, and it floats and bubbles. It shouldn't sink in the deep pot or burn too fast.
• Fry the salmon in batches so the temperature of the oil doesn't decrease too much.

How I Recommend Storing This Recipe

In the fridge: If you end up having some leftovers, the fried salmon actually makes for a great meal the next day. You can use it to make this incredibly delicious salmon rice bowl! With that said, it stores best in the fridge in an airtight container for 3-4 days.

In the freezer: To keep it longer, transfer the salmon to a freezer-safe bag and squeeze out the excess air. You can freeze salmon for about 8 months.

Reheating: I've found the best way to reheat it is in the oven at 350°F (180°C) or air fryer at 325°F (160°C) for about 5 minutes until warmed through and crispy on the outside. You'll want to let the frozen salmon thaw in the fridge overnight before reheating.