• Email
  • Pin It

Herb Crusted Salmon Cutlets


Contributed by:

Herb Crusted Salmon Cutlets


15 comments | Leave Comment

5 Ratings5 Ratings5 Ratings5 Ratings5 Ratings (5 Ratings)
Loading ... Loading ...


Herb Crusted Salmon Cutlets

These Herb-Crusted Cutlets would also be divine served as a “burger”. In a white or whole wheat bun of your choice, place cutlets, romaine lettuce along with a few pickles, tomatoes and red onions slices, season with ketchup, mayo, tartar sauce, honey mustard or wasabi sauce – to taste).


  • Prep Time : 10 min
  • Cook Time : 20 min
  • Ready Time : 30 min



  • 1 package A&B Famous Salmon Gefilte Fish, defrosted slightly, cut into 1” slices (20-ounce package)
  • 1 egg, lightly beaten
  • 1 tablespoon water
  • ½ cup breadcrumbs
  • 1/3 cup finely ground walnuts
  • ¼ teaspoon dried tarragon
  • ¼ teaspoon dried parsley flakes
  • ½ teaspoon thyme
  • ½ teaspoon paprika
  • ½ teaspoon basil
  • ¼ teaspoon coarse black pepper
  • lemon and lime, for garnish (optional)


  1. Preheat oven to 400° F.
  2. Lightly grease a cookie sheet with non-stick cooking spray.
  3. Using two flat plates for dipping.  Place the beaten egg and water in one plate and lightly whisk to combine.  In the second plate combine the bread crumbs, nuts, tarragon, parsley, thyme, paprika, basil and pepper.
  4. Dip the mostly frozen salmon slices into the egg mixture and then into the seasoned bread crumb mixture.  Arrange the coated slices on prepared cookie sheet.  Spray with cooking spray.
  5. Bake at 400° for approximately 10 minutes.  Remove from the oven, flip the salmon and spray lightly with cooking spray.  Return to the oven and bake approximately 10 minutes longer or until golden brown.
  6. Serve with lemon and lime wedges if desired.



About Jamie Geller


Jamie Geller is the only best-selling cookbook author who wants to get you out of the kitchen – not because she doesn’t love food – but because she has tons to do. As “The Bride Who Knew Nothing” Jamie found her niche specializing in fast, fresh, family recipes. Now the "Queen of Kosher" (CBS) and the "Jewish Rachael Ray" (New York Times), she's the creative force behind JoyofKosher.com and "Joy of Kosher with Jamie Geller" magazine . Jamie and her hubby live in Israel with their five busy kids who give her plenty of reasons to get out of the kitchen - quickly. Check out her new book, "Joy of Kosher: Fast, Fresh Family Recipes."




15 Responses to Herb Crusted Salmon Cutlets

  1. avatar says: Tzivia

    Can’t try because of the nuts

  2. avatar says: annette

    but didnt you say you can leave out the nuts?

  3. avatar says: annette

    can i do this with regular gefilte fish?

  4. Would like to do this for tonight but wondered if one can do with tinned salmon instead?

  5. I’ve been making the herb crusted salmon croquette for years. I serve it as an appetizer for a shabbos meal. I changed the crust to oatmeal and walnuts crushed together. I put it on a bed of crayonnaize and lettuce and cherry tomato. Always gets compliments. Also lasts all week for leftovers

    Susan Presby Sent from my iPhone

  6. Did this for supper but for the starter course. Used tinned salmon instead so had to make the actual mixture myself. This was so tasty and crispy on the outside. We all wished there had been more. Definitely will make again.

  7. avatar says: Tzivia

    Supper tonight was herb crusted salmon which I just left out the ground walnuts and the saffron rice and cider glazed vegetables which I also left iut tge almonds. All was so easy fast andcgrwat tasting. Seasoning according to the recipe was spot on no changes need to be made to anything.

Leave a Reply

Log in or Join For Free or leave a reply as a guest

Your email address will not be published. Required fields are marked *


You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

  Notify me of follow-up comments by email

Posted in