Bread Crusted Salmon
MERMAN'S REVENGE RECIPE
BREAD-CRUSTED SALMON
Salmon wrapped with a crisp golden bread crust, seasoned with Salmon Seasoning and served with sweet Honey Glaze & Dipping Sauce.
LET'S COOK
DIRECTIONS
TRIM THE BREAD
Trim the crusts from the bread slices so they fit over the salmon fillet.
COVER THE SALMON
Place the bread over the salmon and press gently so it covers the surface.
WRAP & CHILL
Place the bread-covered salmon on plastic wrap. Wrap tightly and roll securely, applying gentle pressure to help the bread adhere. Refrigerate for approximately 10–15 minutes.
SEASON THE SALMON
Remove the plastic wrap and season with Merman's Revenge Salmon Seasoning .
GET THE PAN READY
Heat olive oil and butter in a skillet.
CRISP THE BREAD
Place the salmon bread-side down in the skillet. Cook until the bread develops a golden, crispy crust and continue until the salmon is fully cooked. Adjust the heat as needed so the bread does not burn.
FINISH & SERVE
Add dried thyme if desired, keeping the herbs dry before they hit the hot oil. Transfer to a plate and serve with Merman's Revenge Honey Glaze & Dipping Sauce for dipping or drizzling.
MADE WITH
SALMON SEASONING
A seafood-forward seasoning blend adds another layer of flavor beneath the crisp bread crust.
EXPLORE SALMON SEASONING →
MADE WITH
HONEY GLAZE & DIPPING SAUCE
A sweet-savory finish that works as either a drizzle over the salmon or a dipping sauce on the side.
EXPLORE HONEY GLAZE →
GOOD TO KNOW
TIPS FROM
THE MERMAN
SOURDOUGH WORKS GREAT
Sourdough is the chef's preferred bread, but regular sandwich bread also works.
WRAP IT TIGHT
A tight wrap and gentle pressure help the bread adhere to the salmon before cooking.
KEEP HERBS DRY
Be careful adding wet herbs near hot oil. Keep optional thyme dry before it goes into the skillet.
RECIPE VIDEO
WATCH IT COME TOGETHER.
Follow along and see how this recipe comes together from prep to plate.
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