35 mins
Low Carb
Keto Friendly


  • 2 6 oz. Salmon portions patted dry of any excess moisture
  • 1 each Egg beaten
  • ½ cup Panko breadcrumbs
  • to taste Kosher salt and fresh cracked black pepper


  • 1 lb. Cabbage sliced very thin
  • 8 oz. Pepperjack cheese grated
  • ½ cup Scallion sliced finely
  • ½ cup Banana peppers drained and diced
  • ½ cup Pimento peppers diced
  • 1 cup Mayonnaise
  • 3 tbsp. White vinegar

Chef Name
Publish Date

This simply delicious pan fried salmon recipe results in a golden brown, crispy curst coating the juicy, tender salmon. Pair this with Chef Andrew's mouthwatering pimento cheese slaw and you have a fantastic seafood lunch or dinner in 30-35 minutes!

  1. In a bowl, mix all slaw ingredients well and keep chilled until ready to use.
  2. Place beaten egg and breadcrumbs in two separate shallow bowls.
  3. Heat a Non-Stick pan over medium high heat. Add canola oil to coat pan.
  4. Season salmon portions with salt and pepper. Dip the top side of each salmon portion in beaten egg and then in the Panko, breading only on the top side of the salmon.
  5. Place portions in the pan, breaded side down. Salmon should sizzle when placed in pan.
  6. Pan fry for about 4 minutes, until a golden brown, crispy exterior is achieved.
  7. Flip and cook for approximately 3 more minutes.
  8. CHEF TRIP: to check that salmon is cooked through, gently push the flat side of a wooden skewer through the thickest part of the fish. If it goes through with no resistance, it is done. If there is resistance, cook for another minute or so and test again.
  9. Plate salmon with chilled Pimento Cheese slaw and enjoy immediately!

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