Pan Fried Salmon with Chopped Egg Sauce

Time to Cook: 
15 min
Time to Prepare: 
15 min
Number of Servings: 
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Trying to get your family to eat more salmon? This recipe fries it up good and crispy, then tops it with a creamy mild egg sauce that kids and adults alike will love. Switch out the fresh thyme for dill or parsley, whichever suits your family the best. Serve with a tossed green salad, or make a quick rice pilaf to go alongside. This dish whips up so quickly you'll have no trouble getting dinner on the table fast on a school weekenight before packing everyone up for soccer practise. 

Salmon in a crispy coating with a creamy sauce makes a nice dinner



2 Tbsp butter

2 Tbsp flour

2 1/4 cup milk

2 hard boiled eggs, chopped

1 tsp lemon zest

1 Tbsp fresh thyme, chopped


four 6 oz boneless skinless salmon filets

1/2 cup cold water

1/2 cup cornstarch

1 1/2 cups fresh white bread crumbs

3 Tbsp vegetable oil


1. In a medium sized saucepan, melt the butter until smooth. Add the flour and stir, cooking, for about a minute. Remove from the heat and slowly add the milk, whisking as you go, to create a smooth sauce. Return to the heat and cook over medium heat, whisking constantly until it thickens. This should take about five minutes or so. When the sauce is thickened, remove from the heat and stir in the herbs, lemon juice, then add salt and pepper to taste. Stir in the egg.

2. In a medium sized bowl mix the constarch and cold water together until it's well mixed. Set aside. In a shallow bowl, measure out the bread crumbs.

3. Turn the oven on to 375. Place an oven proof skilllet over medium heat and add the oil. While it's heating, dip the salmon filets one by one into the cornstarch water mixture, then roll in the breadcrumbs. Place them, one by one, into the heated pan and fry for about 4 minutes per side until lightly browned.

4. Once the filets are browned, place them in the pan inside the oven. If the pan has a plastic or rubber handle, you can cover it with foil. Bake the filets about 5 minutes until they are completely cooked through.

5. Carefully remove the pan from the oven using oven mitts and remove the filets to plates to serve. Top each with some of the egg sauce.

Adapted from Fresh