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Rustic Crusted Salmon

Source of Recipe

From "Cast Iron Camping Cookbook" by Pauline Reynolds


Recipe Introduction

"You can't beat fresh salmon. We do have some salmon in Montana, but not the big ones. Lucky for me, I have buddies who fish in Alaska and Washington state and who bring me back huge fillets. I like to pan-fry the fish in my cast iron skillet."

List of Ingredients

â—¦ 4 tablespoons unsalted butter
â—¦ 35 butter crackers (1 sleeve; such as Ritz), crushed
â—¦ 2 tablespoons minced fresh parsley
â—¦ Salt
â—¦ Freshly ground black pepper
â—¦ 4 (6-ounce) salmon fillets, skin on
â—¦ 2 tablespoons olive oil
â—¦ 1 lemon, cut into wedges, for serving


Recipe

Melt the butter in a metal bowl or tin can near the fire for one to two minutes. In a medium bowl, mix together the crackers, parsley, and salt and pepper to taste.

Brush the tops of the salmon fillets very liberally with the melted butter and press the cracker mixture into the butter. Preheat the skillet over medium heat for one to two minutes. Heat the oil for three to five minutes, until very hot.

Add the salmon and sear it, skin-side down, for four to five minutes, until the skin is brown. Move to low heat, cover, and cook for an additional 5 to 10 minutes, until the salmon is almost cooked through. Remove from the heat. Let it rest, covered, for 3 to 5 minutes. Serve with lemon wedges.

Serves 4



• Tip:
To save time, use a food processor at home to crush the crackers. You can also try panko bread crumbs instead of the crackers. Serve with salad or some nice greens.