Quinoa Crusted Salmon
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This Quinoa Crusted Salmon uses quinoa and breadcrumbs for added texture, flavor and nutrition and pairs beautifully with a side salad. It’s packed with flavor and ready in under 20 minutes, making it an ideal weeknight meal!
Recipe features
- Fried salmon that’s crispy on the outside but buttery on the inside
- Coated in a mixture of seasoned breadcrumbs (regular or gluten free!) and quinoa for flavor and an excellent texture
- An easy dinner recipe that’s ready in under 20 minutes!
Ingredient notes:
Salmon – Boneless, but with skin is preferred. Can use fresh or frozen, just be sure it’s thawed beforehand.
Quinoa – White or tri-color, and make sure to rinse it first. We’re not cooking the quinoa; if we cook it, it’ll become mushy when you fry the salmon, and we don’t want that. To rinse: pour quinoa into a fine mesh sieve and run water over it for 10 seconds.
Breadcrumbs – Make sure to use seasoned breadcrumbs, and you can easily sub gluten free breadcrumbs if you prefer
Step-by-step instructions
Step 1: Separate ingredients into bowls. Whisk the egg in one bowl, and in a separate bowl, combine the quinoa, breadcrumbs, salt, garlic, and parsley. At this time, you should also pat the salmon dry.
Step 2: Coat the salmon. Dip each salmon fillet into the egg mixture, then directly into the quinoa mixture, making sure it’s completely coated.
Step 3: Fry the salmon. Place salmon skin-side down into a nonstick skillet with 1-2 tbsp of oil. Place a lid on the skillet and cook the salmon over medium heat for 5-6 minutes, then flip it and cook it for 1-2 more minutes.
Tips and FAQs
- Dry off the salmon: You want to make sure the salmon is mostly dry; otherwise, it’ll stick to your cast iron/stainless steel skillet. Just use a paper towel to gently pat it dry.
- Rinse the quinoa: This is key any time you’re cooking with quinoa! Place the quinoa in a fine mesh strainer and give it a good rinse before transferring it onto a plate. It’s ok if it’s still wet–it’s going to taste delicious. If you don’t rinse the quinoa, it could have a bitter taste to it, and we don’t want that.
- Cook times may vary depending on how thick your salmon is, so be sure to keep an eye on it while it’s cooking.
Can I use skinless salmon?
In my experience, skinless salmon sticks to the skillet a bit more, but yes, you can use it!
More salmon recipes:
If you made this recipe, be sure to leave a comment and star rating below. Thanks!
Quinoa Crusted Salmon
Ingredients
- 12 oz. salmon fillets, two 6 oz. fillets
- 1 egg
- 3 tbsp seasoned breadcrumbs, gluten free or regular
- 3 tbsp quinoa, uncooked, rinsed
- 1/2 tsp salt
- 1/2 tsp garlic powder
- 1/2 tsp parsley
- chives for garnish
Instructions
- Whisk egg in a bowl, and in a separate bowl combine the breadcrumbs, uncooked quinoa, salt, garlic, and parsley.
- Next heat 1-2 tbsp oil in a nonstick skillet over medium-high heat.
- Dip each salmon fillet into the egg mixture, and then directly into the quinoa mixture, making sure both sides are coated.
- Place salmon directly into the skillet skin-side down and cover the skillet with a lid. Cook salmon for 5-6 minutes, then flip and cook for 1-2 more minutes.
- Top salmon with fresh chives and enjoy!
Notes
Nutrition
UPDATE NOTE: This post was originally published in October 2018. It was updated with new photos and text in July 2020.
This looks so good! I’d just take out the garlic and onion, then add turmeric and maybe Italian spice mix. (Garlic and onion bother my stomach.)
This looks great! Would it work in an air fryer?
I think so! I’d cook it at 400° for 8-10 minutes skin side down (time will vary depending on the thickness of your salmon & there’s no need to flip it).