Cornmeal-Crusted Salmon
with Potato Rounds and Zucchini- Salmon
- Gluten
- Egg
- Mustard
- Milk
Tonight, you'll crust flaky salmon fillets in sweet cornmeal, then pan-fry them to golden-brown perfection. Roasted potatoes and sautéed zucchini come alongside to make this a balanced dish. P.S. You're allowed to use the dill mayo on everything!
Ingredients
250 g
Salmon Fillets, skin-on
(Contains: Salmon)
¼ cup
Cornmeal
(Contains: Gluten)
2 tbsp
Mayonnaise
(Contains: Egg, Mustard)
1 tsp
Dill-Garlic Spice Blend
200 g
Zucchini
3 tbsp
Sour Cream
(Contains: Milk)
50 g
Shallot
7 g
Parsley
3 unit
Garlic, cloves
350 g
Yellow Potato
Not included in your delivery
3 tbsp
Oil*
1.13 tsp
Pepper*
1.13 tsp
Salt*
Nutrition Values
Utensils
Cooking Steps
Before starting, preheat the oven to 450°F. Wash and dry all produce. Cut potatoes into 1/4-inch rounds. Add potatoes and 1 tbsp oil to a parchment-lined baking sheet. (NOTE: For 4 ppl, use 2 parchment-lined baking sheets, with 1 tbsp oil per sheet.) Season with salt and pepper, then toss to coat.Roast in the middle of the oven, flipping halfway through, until tender and golden-brown, 23-25 min. (NOTE: For 4 ppl, roast in the middle and top of the oven, rotating sheets halfway through.)
Meanwhile, finely chop parsley.Cut zucchini in half lengthwise, then into 1/4-inch half-moons. Peel, then mince or grate garlic. Peel, then thinly slice shallot. Pat salmon dry with paper towels.
Combine cornmeal, 1 tsp salt and 1 tsp pepper (dbl both for 4 ppl) in a medium bowl.Brush 1/2 tbsp mayo over flesh sides of salmon.Working with one fillet at a time, add salmon to the cornmeal mixture, then toss gently to coat, pressing to adhere. Set aside.Add sour cream, half the parsley, Dill-Garlic Spice Blend and remaining mayo to a small bowl. Season with salt and pepper, then stir to combine. Set aside.
Heat a large non-stick pan over medium-high heat.When hot, add 1 tbsp oil (dbl for 4 ppl), then zucchini, garlic and shallots. Cook, stirring occasionally, until zucchini is tender-crisp, 5-6 min. Season with salt and pepper, to taste.Transfer zucchini mixture to a plate, then cover with foil to keep warm.
Add 1 tbsp oil (dbl for 4 ppl) to the same pan over medium-high. When hot, add salmon, skin-side down. Cook until skin is crispy, 4-5 min.Flip and cook until salmon is cooked through, 3-4 min**
Divide salmon, potatoes and zucchini between plates. Sprinkle remaining parsley over zucchini.Serve dill mayo on the side for dipping.
Customer reviews
Review summary
Updated on Feb 2026- Flavor: Many loved the crispy cornmeal crust on the salmon, though some found it bland and suggested adding herbs or spices for more flavor.
- Ease of prep: The recipe was generally easy to follow, but some had trouble with the cornmeal burning or not adhering well to the salmon.
- Suggestions: Consider adding herbs or spices to the cornmeal crust for more flavor, and watch the heat carefully to prevent burning.
- Portions: Several reviewers mentioned the salmon portions were too small for adults, while others wanted more vegetables and fewer potatoes.
- Sauce: The dill mayo sauce was a hit, with many praising its flavor and using it on everything.
