Click here to order from our Halibut Bounty Sale

Darcie’s “Sitka Chicken” (Panko Fried King Salmon)

Darcie’s “Sitka Chicken” (Panko Fried King Salmon) Recipe

A great way to serve King Salmon

Darcie’s “Sitka Chicken” (Panko Fried King Salmon) | Sitka Salmon Shares

Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Serves: 4


Ingredients

  • 1 pound king salmon, cut in 1-inch cubes
  • ½ cup all-purpose flour
  • Salt and pepper, to taste
  • 1 teaspoon garlic powder, divided
  • 1 egg, whisked
  • 1 cup Panko
  • Vegetable oil
  • ½ cup mayonnaise
  • 1 tablespoon chile sauce (we love Sriracha!)

Directions

Arrange flour, egg, and Panko in three separate shallow plates or bowls. Season flour and Panko with salt, pepper, and garlic powder. Dredge salmon pieces in flour mixture, dip in egg, then coat in Panko.

Fill a medium saucepan, Dutch oven or electric fryer halfway with oil. Heat to 375°F. When oil is heated, fry salmon in batches, removing when golden brown and cooked through, about 2-3 minutes. Rest on a paper towel-lined plate.

In a small bowl, combine mayonnaise, and chile sauce. Dip salmon and enjoy!


More Tips for Using The Fish In Your Share

Ramp Chimichurri for Whitefish

Ramp Chimichurri for Whitefish

Boil 1 cup water and stir in 1 tablespoon salt. Set aside to cool. Dice 1 cup parsley, 10-12 ramps (bulbs and leaves), 1 cup fresh oregano, and 3 garlic cloves. Add ingredients and 2 teaspoon red pepper flakes to a medium bowl. Whisk in ¼ cup red-wine vinegar, ½ cup extra-virgin olive oil, and the cooled salt water. Transfer to a mason jar with airtight lid and place in the fridge for a day for the flavors to meld. We recommend using this sauce on a variety of whitefish including halibut, Pacific cod, lingcod, and rockfish.

Poached Yelloweye with Shaved Asparagus Salad

Poached Yelloweye with Shaved Asparagus Salad

  1. Season 4, 6-ounce yelloweye fillets with salt and pepper. Rest for 20 minutes.
  2. Shave 2 large bunches of asparagus into long, thin strips into a bowl of ice water.
  3. In a large bowl, whisk together 2 tablespoons lemon juice, ¼ cup olive oil, 1 teaspoon honey, 1 teaspoon dijon mustard, and a pinch of salt and pepper. Add 1 pint sliced cherry tomatoes.
  4. Remove asparagus from ice water, add to bowl with tomatoes. Toss to combine.
  5. In a medium-sized sauce pot, heat 3 cups olive oil over medium heat until it registers 200°F. Submerge the yelloweye fillets and cook for about 6-7 minutes. Adjust heat as needed to maintain low temperature.
  6. To serve, place poached yelloweye over asparagus salad.

Tags*

*The information displayed is our analysis of the recipe based on its ingredients and preparation, and should not be considered a substitute for professional nutrition advice.

Boat Deck Cookin'

- with Darcie Egerton -

Darcie Egerton takes you through the recipe, step-by-step.

READY TO GET YOUR SHARE?
JOIN NOW
READY TO GET YOUR SHARE?
JOIN NOW