Crispy Salmon Strips Recipe

Anne Ausderau serves these baked pieces of salmon with malt vinegar and oven fries for healthier fish and chips. If you don't have lemon pepper, substitute 1/2 teaspoon pepper.

Olive oil-flavored cooking spray

2 tablespoons reduced-fat mayonnaise

2 tablespoons low-fat (2%) milk

1/2 cup fine dried bread crumbs

1 teaspoon dried dill weed

1/2 teaspoon salt

1 teaspoon lemon pepper (see note above)

1 1/2 pounds boned, skinned salmon fillet, rinsed, patted dry, and cut into 2- to 3-inch pieces

Step 1

Spray a nonstick 10- by 15-inch baking sheet with cooking spray. In a bowl, whisk mayonnaise and milk. In another bowl, mix bread crumbs, dill, salt, and lemon pepper.

Step 2

Dip each piece of salmon into mayonnaise mixture, turning to coat, then roll in bread-crumb mixture, turning to coat. Place pieces slightly apart on baking sheet and spray lightly with cooking spray.

Step 3

Bake on the top rack of a 475° oven until surface is browned and salmon is opaque but still moist-looking in the center (cut to test), 12 to 14 minutes.

Nutrition Facts

0 servings

Serving size

Amount per serving
Calories388

% Daily Value *
Total Fat 21g27%

Saturated Fat 4.2g22%
Cholesterol 101mg34%
Sodium 681mg30%
Total Carbohydrate 11g4%

Dietary Fiber 0.6g3%
Protein 36g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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Crispy Salmon Strips