Crispy Salmon Strips

James Carrier

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.

Yield: Makes 4 servings
Recipe from Sunset

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Nutritional Information

Amount per serving
  • Calories: 388
  • Calories from fat: 49%
  • Protein: 36g
  • Fat: 21g
  • Saturated fat: 4.2g
  • Carbohydrate: 11g
  • Fiber: 0.6g
  • Sodium: 681mg
  • Cholesterol: 101mg


  • 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


  1. 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.
  2. 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.
  3. 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.
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