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Gingersnap Crusted Salmon
5 from 2 votes

Gingersnap Crusted Salmon

Whether you're entertaining or relaxing, this recipe hits the spot.

Servings: 4 salmon filets
Course: Main Course
Cuisine: American

Ingredients

  • 1 pound of fresh, or thawed salmon, cut into 4 pieces (or 4 separate filets)
  • 1/2 teaspoon salt sea salt
  • 1/2 teaspoon black pepper
  • 3 egg lightly beaten, whites
  • 15 gingersnap cookies crushed (about 1/2 cup
  • 1/2 cup panko bread crumbs
  • 1/4 cup whole wheat pastry flour
  • 1/4 cup bread crumbs regular seasoned

Instructions

    Cup of Yum
  1. Preheat oven to 425 degrees F. Line a baking sheet with aluminum foil, then set a wire rack on top. Spray the rack with nonstick spray.
  2. In a bowl, lightly beat the egg whites, then set aside. In another bowl, combine gingersnaps, bread crumbs, and flour, stirring to combine.
  3. Season salmon with salt and pepper. Dip each piece in egg white to coat, then dredge through the bread crumbs mixture, really pressing to adhere. Gently place on the wire rack and repeat with the others. Lightly spritz each piece with nonstick spray or mist with olive oil. Bake for 10 minutes, then flip and bake (spritzing again with spray) for 10-12 more, or until salmon is cooked through and flakes.
  4. Note: if fish skeeves you out, you can sub chicken instead.