Crispy Deep-Fried Salmon with Creamy Spinach Sauce
If you love salmon but want to try something different than the usual grilled or baked version, this deep-fried salmon with creamy spinach sauce will blow your mind. With a crispy golden crust and a tender, juicy center, this dish is comforting, indulgent, and surprisingly easy to make. Pair it with a rich spinach cream sauce, and you've got a restaurant-worthy meal ready in under 40 minutes.
Why Deep-Fry Salmon?
Deep-frying salmon may sound unconventional, but it’s an underrated technique that brings out a beautiful contrast in texture. The outside becomes crispy and golden, while the inside stays moist, flaky, and flavorful. This method seals in juices quickly, making it ideal for thicker cuts of salmon.
If you’ve ever tried fried cod or fish and chips, imagine that same crispy satisfaction—but with the richness and depth of flavor that salmon naturally brings.
Is Deep-Fried Salmon Greasy?
One common concern is whether deep-fried salmon will be too oily or heavy. The good news is: when done correctly, it isn't greasy at all. The key is frying at the right oil temperature—around 340°F (170°C). This creates a quick crust that seals the fish, preventing oil from soaking in. Also, draining the salmon on paper towels right after frying removes excess oil. The result? A crunchy, golden crust with a tender, moist center—not greasy, just delicious.
Is Fried Salmon Still Healthy?
Yes, especially when made at home! While deep-frying adds some extra fat, salmon is naturally rich in:
- Omega-3 fatty acids: great for heart and brain health
- Protein: helps with muscle repair and satiety
- Vitamin D and B12: supports immunity and energy levels
Paired with spinach and mushrooms, this dish provides fiber, iron, and antioxidants—making it a surprisingly balanced meal.
Common Mistakes to Avoid when Deep-frying Salmon
Here are a few tips to ensure your deep-fried salmon turns out perfectly:
- Don’t overcrowd the pan: it lowers the oil temperature and makes the crust soggy.
- Use a thermometer: guesswork leads to uneven cooking or burnt coating.
- Dry the fish well before seasoning: excess moisture can cause oil splatter.
- Avoid flipping too often: let the crust form before turning.
Now, we’ll walk you through this deep-fried salmon recipe with step-by-step instructions. Let’s dive in!
Serves: 3
Total: 35M
Prep: 15M
Cook: 20M
Main:
- 1.75 lbs (800g) salmon fillet
Marinade
- Salt: to taste
- Black pepper: to taste
Breading:
- All-purpose flour: enough to coat
- 2 eggs, beaten
Creamy Spinach Sauce
- ½ white onion, finely diced
- 100g white mushrooms, sliced
- 1 tsp minced garlic
- 100g fresh spinach
- 150ml heavy cream
- 2 lemon slices
- Salt & black pepper to taste
- Skillet (or deep pan)
- ThermoPro TP19H Instant-Read Meat Thermometer
- Kitchen paper towels
Wash the salmon fillet and pat it dry with paper towels. Use a knife to make light diagonal cuts on the surface, which helps the seasoning penetrate better.
Dip each salmon fillet into the beaten egg, then coat it thoroughly in flour. Shake off any excess.
Heat oil in a skillet or deep pan until it reaches 340°F (170°C). Use a candy thermometer for accuracy. Carefully place the coated salmon into the hot oil. Deep-fry salmon on medium heat for about 3–4 minutes per side, or until golden brown and crispy.
For extra crunch, fry a little longer; for juicier texture, remove when the internal temperature reaches 150°F (65°C). The ThermoPro TP19H Instant-Read Meat Thermometer helps you get the target salmon cooking temperature.
Transfer the deep-fried salmon to a plate lined with paper towels to remove excess oil. Cut it into pieces and set aside.
In a clean skillet, heat a small amount of oil over medium heat. Add the chopped onion and garlic. Sauté until fragrant and translucent. Add mushrooms and cook until they release moisture and soften. Stir in the fresh spinach and cook until wilted. Season with salt and black pepper.
Pour in the heavy cream, stir well, and add the lemon slices for a bright, zesty kick. Gently place the fried salmon fillets into the sauce and let simmer for 2-3 minutes to meld flavors.
Spoon a generous amount of the creamy spinach sauce onto the plate. Place the crispy fried salmon on top. Drizzle with any remaining sauce or garnish with a lemon wedge.
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