Ginger Snap Crusted Salmon
If you’re searching for a delightful twist to elevate your salmon dinner, look no further than this delicious Ginger Snap Crusted Salmon recipe. Combining the savory richness of salmon with the spicy-sweet crunch of ginger snaps, this dish will leave your taste buds tingling and your guests begging for more. With just a few simple ingredients and straightforward steps, you can transform an ordinary meal into a masterpiece that’s sure to impress.
This recipe features Homefree Ginger Snap Mini Cookies as the crust of the salmon. Yes, you read that right – cookies on salmon! Trust us, it tastes like magic. The combination of the savory mustard, crispy cookie crust, and tender salmon creates a symphony of flavors and textures that is unbeatable.
It’s simple enough for a weeknight dinner yet elegant enough to serve at a dinner party. Plus, it’s a great way to sneak in some extra flavor and fun with the unexpected addition of ginger snap cookies. Give it a try and prepare to be amazed!
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Ginger Snap Crusted Salmon
Ingredients
- 1 cup Homefree Ginger Snap Mini Cookies
- 2 tablespoons olive oil
- 4 (4 – 6 ounce) skin-on salmon filets
- Kosher or fine sea salt
- Freshly ground black pepper
- 3 tablespoons Dijon mustard
- 2 tablespoons vegetable oil
- ¼ cup chopped parsley
- Lemon wedges
Instructions
- Preheat oven to 375°F.
- Place cookies in a food storage bag and crush them with a rolling pin until coarse crumbs. Place in a bowl and combine with olive oil.
- Season the salmon on both sides lightly with salt and pepper. Place skin side down on a work surface and spread the top with mustard. Divide the cookie mixture between the salmon tops and press down.
- Heat vegetable oil in a 12-inch cast iron skillet over medium-high heat until hot then add the salmon skin side down. Cook for 3 minutes or until the skin is crispy. Transfer to the oven and cook for another 5-8 minutes depending on the size, or until the salmon is done.
- Garnish with parsley and lemon wedges.
Nutrition
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