Spicy Cornmeal-Crusted Alaska Salmon

Kid friendly, quick, delicious (and gluten free!). This recipe for Spicy Cornmeal Crust salmon is a keeper. Photo and recipe courtesy of Alaska Seafood.


  • 1/3 cup medium to coarse-grind cornmeal
  • 1-1/2 to 2 teaspoons favorite spicy seasoning (Cajun, Mexican, Caribbean Jerk, Italian, curry blend, etc.)
  • 1 teaspoon salt
  • 4 skinless Alaska Salmon fillets (4 to 6 oz. each), fresh, thawed or frozen
  • 1 Tablespoon olive, canola, peanut or grapeseed oil
  • Nonstick cooking spray


Blend cornmeal, seasoning, and salt in zip-top plastic bag.  Rinse Alaska Salmon fillets under cold water, then toss in cornmeal coating.  

Heat oil in large nonstick skillet to medium-high heat; add fillets to pan.  Cook until browned, about 3 minutes.  Spray-coat tops of fillets.  Turn salmon over gently and cook an additional 4 minutes.  

Fresh/thawed fish: Check browned fillets for doneness.  Cook just until fish is opaque throughout.

Frozen fish:  Preheat oven to 425ºF.  Transfer browned fillets to baking sheet and cook an additional 6 to 8 minutes.  Cook just until fish is opaque throughout.