Maple Glaze Crusted Salmon
Submitted By: Cathy Parsons
Yield: Serves 4
1/2 filet wild or farm raised salmon, skin removed, cleaned and pin bones removed, cut into 4 pieces
2 cups panko breadcrumbs
1/2 cup NY State Maple Granulated Sugar or NY State Maple Sugar, finely crushed
1 1/2 tsp. kosher salt
1/2 tsp. black pepper
NY State Maple Cream, as needed
Oil, as needed
In a flat pan with edges, mix together bread crumbs, NY State Maple Sugar, salt and pepper. Dredge the cleaned salmon on all sides with the breadcrumb mixture, drizzle generously with NY State Maple Cream then bread again in the maple sugar breading mixture.
Heat a large sauté pan over high heat until hot. Add enough oil to lightly coat the bottom of the pan. Cook the salmon on one side over medium to medium high heat until golden, about 3 minutes. Flip once and cook for another 1-2 minutes. Remove from pan and place on a sheet tray. Finish baking in a 400°F oven for about 5 minutes or until the desired internal temperature is reached. Serve with additional NY State Maple Cream on the plate if desired.