I know.

Gingersnap Crusted Salmon I howsweeteats.com

This sort of sounds like a hot mess.

Right?

Rightrightright?

Orrrr… maybe it actually sounds palatable since when I told you that I combined cookies and fish, you totally expected me to bust out some brown butter anchovy chip rounds.

Tasty.

But. Really, you probably didn’t even think about it at all because you have a real life and much more important things to do with your time than sit around and wonder what that girl who pretends to know what she’s doing and broadcasts in on the internet is whipping up in her kitchen.

Yeah. Sounds about right.

 

Want to know what’s (not) fun? Trying to chase around the stupid light in my kitchen which seems to last for about 42 seconds every day when I have six billion recipes to photograph. It’s been so gorgeously (not) sunny and (not) bright here. Do you ever wonder horrible things, like what would happen to your camera if you threw it out the window? Would it survive? Is it magical? Could it take the fall? Would it (secrelty) be cool to watch it shatter into a million pieces? And while I’m doing that, can I crush my husband’s old country CDs with my rolling pin and just what exactly would happen if I accidentally dropped a lit lighter onto that stuffed turkey of his while I was lighting my favorite Christmas candle?

I don’t know. I just don’t know.

Gingersnap Crusted Salmon I howsweeteats.com

And that’s why this salmon is sad and alone. Well that, and the fact that we were so insanely starved that I couldn’t even fathom whipping up something else to throw on a plate. My stomach was eating itself! Which, well… isn’t a terrible thing this time of year.

But if you have the time (you do) and the patience (I don’t), you should definitely serve this with some cardamom spiced risotto or a caramelized winter vegetable (blah) rice pilaf or even on top of this salad with brown freaking butter dressing. Yes. I said. Brown freaking butter.

Don’t fret the cookies. Seriously. They just given the slightest hint of holidayness to this light and healthy meal for the season – just a little taste of December that’s easy to throw together and incredibly impressive to all those people who just want to come to your house and eat fudge. Do it. People like cookies.

Gingersnap Crusted Salmon I howsweeteats.com

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Gingersnap Crusted Salmon

Yield: makes 4 salmon filets

Ingredients:

1 pound of fresh (or thawed) salmon, cut into 4 pieces (or 4 separate filets)
1/2 teaspoon sea salt
1/2 teaspoon pepper
3 egg whites, lightly beaten
15 gingersnap cookies, crushed (about 1/2 cup)
1/2 cup panko bread crumbs
1/4 cup whole wheat pastry flour
1/4 cup regular seasoned bread crumbs

Directions:

Preheat oven to 425 degrees F. Line a baking sheet with aluminum foil, then set a wire rack on top. Spray the rack with nonstick spray.

In a bowl, lightly beat the egg whites, then set aside. In another bowl, combine gingersnaps, bread crumbs, and flour, stirring to combine.

Season salmon with salt and pepper. Dip each piece in egg white to coat, then dredge through the bread crumbs mixture, really pressing to adhere. Gently place on the wire rack and repeat with the others. Lightly spritz each piece with nonstick spray or mist with olive oil. Bake for 10 minutes, then flip and bake (spritzing again with spray) for 10-12 more, or until salmon is cooked through and flakes.

Note: if fish skeeves you out, you can sub chicken instead.

Gingersnap Crusted Salmon I howsweeteats.com

Cookies for dinner AND dessert is where it’s at.

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86 Responses to “Gingersnap Crusted Salmon.”

  1. #
    1
    Julie H. of Spinach and Sprinkles — November 29, 2011 @ 8:00 am

    Can’t lie- the first time you brought up cookies and fish, I was *worried*…… You always pull through though! :)

    Reply

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    chelsey @ clean eating chelsey — November 29, 2011 @ 8:02 am

    I’m pretty sure that this whole “no lighting” thing is going to be the death of me. Not only do I only have about a 30 minute window of sunlight when I get home, but if it’s cloudy/rainy (very likely), I get no work done. Boo.

    Reply

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    Vicky @ Recipe Adaptors — November 29, 2011 @ 8:02 am

    You could almost make that into an Asian style dish because of the ginger – or am I going crazy?

    (Probably crazy…..)

    Reply

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    Becki's Whole Life — November 29, 2011 @ 8:03 am

    I love having something sweet and crunchy on my salmon so this sounds perfect…and ginger is even better. Oh yes, and don’t throw your camera out the window. I don’t think it would end up well:-)

    Reply

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    Averie @ Love Veggies and Yoga — November 29, 2011 @ 8:07 am

    this actually sounds AMAZING!

    I used to make salmon all the time and always!! went VERY heavy handed on the ground ginger. It has a tenderizing effect I found and the flavor was great.

    And I bet the crunchy bits and finished product is great with the g’snap crumbs. Yum!

    Reply

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    Emmy (Wine and Butter) — November 29, 2011 @ 8:11 am

    Hmmm…. I do like honey and ginger with salmon so this is a definitely maybe….

    I think I cant wait to try your apple cider margaritas first though! Tequila delivery coming tomorrow at between 6 – 7 pm (but who’s waiting….)

    Reply

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    Jen @ keepitsimplefoods — November 29, 2011 @ 8:14 am

    Very creative!

    Reply

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    Kathryn — November 29, 2011 @ 8:17 am

    I admit when I saw the title, I thought this was going to be a bit too weird for me but it actually makes a lot of sense. I love the crunch of the cookies paired with the salmon.

    Reply

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    Kath — November 29, 2011 @ 8:22 am

    Definitely something I’d love!!

    Reply

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    leaf (the indolent cook) — November 29, 2011 @ 8:23 am

    This is really something different! Gives that salmon a festive touch. Cool idea!

    Reply

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    Jennifer@Peanut Butter and Peppers — November 29, 2011 @ 8:24 am

    Now that is a great use of adding cookies to a healthy dinner dish! lol, I love it!! I need to buy some Gingersnap cookies, or just make some. It seems it’s the seasonal cookie that goes with everything!

    Reply

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    Katie @ Peace Love and Oats — November 29, 2011 @ 8:26 am

    How do you come up with these things??? That sounds amazing! ginger snaps are one of my favorites!

    Reply

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    Casey @ Pocket Full of Sunshine — November 29, 2011 @ 8:27 am

    You are the most creative cook. This sounds so good!

    Reply

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    jessica lynn — November 29, 2011 @ 8:27 am

    I think I’m actually going to try this. I realize the word “actually” may come across a little snarky, but I’m not the biggest fan of salmon and my husband doesn’t like gingernsaps, so maybe we’ll both end up liking the two together? Plus, I have gingersnaps baking in the oven as I type and salmon already thawing. It’s like you read my “what version of salmon do I want to make tonight” mind!

    Reply

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    Heather (Heather's Dish) — November 29, 2011 @ 8:32 am

    this is so creative…you have me convinced! i’ll take cookies and fish for dinner ;)

    Reply

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    Bev Weidner — November 29, 2011 @ 8:32 am

    By golly gosh giddly gid George all mighty – you really made cookies with fish. And….it looks actually freaking rad.

    *clapclapclapclapclap*

    Reply

  17. #
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    J3nn (Jenn's Menu and Lifestyle Blog) — November 29, 2011 @ 8:36 am

    That sounds SO GOOD! I love salmon, and when sweet meets savory. YUM!

    Reply

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    Angela @ Eat Spin Run Repeat — November 29, 2011 @ 8:42 am

    You’re right – I would have never thought of this in a million years, but I’m SO glad you did! I honestly have no idea how you come up with these ideas Jess, but you make even the most awkward combinations sound and look amazing! (And PS about those pre-lit Christmas trees we discussed yesterday… I’m going to forget you said that and think about cookie-crusted fish instead.) :)

    Reply

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    Christina @ This Woman Cooks! — November 29, 2011 @ 8:43 am

    Sounds good! I’ll try it if you make it for me. :)

    Reply

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    Gina @ Running to the Kitchen — November 29, 2011 @ 8:48 am

    I don’t really even like gingersnap cookies (too boring) but this sounds amazing! We eat salmon sometimes twice a week so I’m always looking for different ways to prepare it.

    Reply

    • Jessica — November 29th, 2011 @ 10:39 am

      I don’t like them either (well, not this kind) unless they are soft!

      Reply

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    Kelly — November 29, 2011 @ 8:49 am

    I’d try it! My favorite meatloaf is a turkey gingersnap meatloaf where you use gingersnap cookies as the binder instead of oats….amazing!!!

    Reply

    • Jessica — November 29th, 2011 @ 10:39 am

      That sounds incredible.

      Reply

  22. #
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    Grammy@gram-cracker.com — November 29, 2011 @ 8:52 am

    I’m intrigued. And a little scared…

    Reply

  23. #
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    M@myviewfromparis — November 29, 2011 @ 8:56 am

    It’s official. You are the most creative and the most hilarious writer/food blogger/recipe developer. I was worried about the weird, but this looks and sounds completely delicious. Plus, I just trust you at this point. If you make it, I want to eat it.

    Reply

    • Jessica — November 29th, 2011 @ 10:38 am

      You are the best. :)

      Reply

  24. #
    24
    Lauren at Keep It Sweet — November 29, 2011 @ 9:10 am

    You just gave me an excuse to incorporate one of my favorite packaged cookies into a healthy dinner, I love you!

    Reply

  25. #
    25
    Sally @ Spontaneous Hausfrau — November 29, 2011 @ 9:14 am

    EVERYTHING about this is so, so right. Why do I keep looking at this and thinking that just a few little pecans bits scattered along with the gingersnaps would be perfect? And why do am I all abuzz thinking about doing this with chicken, too! As nuggets! Maybe I’m just nuts. Regardless, this is a fantastic idea!

    Reply

    • Jessica — November 29th, 2011 @ 10:38 am

      I have a cinnamon pecan salmon recipe on the blog too, so that’s why I sort of thought this would work. I think pecan in this would be amazing.

      Reply

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    The Mrs @ Success Along the Weigh — November 29, 2011 @ 9:15 am

    I am thoroughly intrigued and just happen to have gingersnaps left from holiday pumpkin pie crusts. I might try it with chicken first. (I know, wimp)

    Reply

    • Jessica — November 29th, 2011 @ 10:37 am

      I think it will be great with chicken!

      Reply

  27. #
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    Evan — November 29, 2011 @ 9:15 am

    Honestly, I ignore the lighting issue in my alley freaking facing apartment and…take crappy pictures sometimes. Okay okay okay MOST of the time. See for yourself.

    And honestly x2, you had me at gingersnaps. Anything involving those spicy little guys has my heart and tastebuds from the get-go, and this recipe is no different. LOVE it!

    Reply

  28. #
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    Leanne @ Healthful Pursuit — November 29, 2011 @ 9:26 am

    As with many others… I was worried too… cookies, salmon? I don’t get it. But somehow, I think this would totally be amazing. Sweet, ginger-like… I’m diggin’ it

    Reply

  29. #
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    Lindsay @ biking before bed — November 29, 2011 @ 9:26 am

    So creative! I have been wondering what to do with the leftover gingersnaps I have from Thanksgiving pie baking… I might have to cut this in half… I don’t know where all of the extra gingersnaps went… I could have sworn I had 15:)

    Reply

  30. #
    30
    stephanie @cookinfanatic — November 29, 2011 @ 9:28 am

    What a great idea!! I’d take gingersnaps for dinner and dessert any day!!!

    Reply

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    Joelle (on a pink typewriter) — November 29, 2011 @ 9:32 am

    I don’t even like seafood but I’m almost (almost) ready to convert after you’ve lured me in with gingersnap cookies.

    Reply

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    Lynne @ 365 Days of Baking — November 29, 2011 @ 9:32 am

    Yay! It’s the fish AND cookies!! Ok, still a little weird to me, but if anyone can make it work, it’s you and I trust you. If I served this, I would have to tell the family what it was crusted with AFTER they’ve eaten a few bites.
    About the horrible things – haha – I thought I was the only person that did that, like what would happen if I ran my car into a tree (no, not suicidal, just crazy) or walked up on stage in the middle of a play, among other things…

    Reply

    • Jessica — November 29th, 2011 @ 10:36 am

      I do the same thing!!

      Reply

  33. #
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    Laurie {Simply Scratch} — November 29, 2011 @ 9:46 am

    I like! Cookies and fish what’s weird about that?

    Reply

  34. #
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    brandi — November 29, 2011 @ 9:58 am

    i was wondering what cookies you would put with fish.

    happy to see that you used THE BEST gingersnaps ever!

    Reply

  35. #
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    Cait's Plate — November 29, 2011 @ 10:25 am

    This is GENIUS! I can’t quite wrap my head around what the flavors would taste like but I completely trust you.

    Reply

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    Three-Cookies — November 29, 2011 @ 10:31 am

    I wonder if it will work the other way round too – putting salmon chunks in cookies – salmon chip cookies? I guess there is only one way to find out:)

    Reply

  37. #
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    Lori @ RecipeGirl — November 29, 2011 @ 10:39 am

    Love it. Only you could combine dessert and dinner and make it work ;)

    Reply

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    Maryea @ Happy Healthy Mama — November 29, 2011 @ 10:51 am

    Oh, why the heck not?!

    Reply

  39. #
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    Anna @ On Anna's Plate — November 29, 2011 @ 10:59 am

    I never doubt your wisdom, so I’m sure this is fabulous :-)

    Reply

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    Julie @ Table for Two — November 29, 2011 @ 11:09 am

    I love salmon & gingersnaps..what a great combination! :)

    Reply

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    Ashley — November 29, 2011 @ 11:17 am

    You can definitely crush the country CD’s and torch that turkey! I grant you permission! I’m pretty sure this would be amazing with tempeh. :) Way to get super creative..once again!

    Reply

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    Hilliary @Happily Ever Healthy — November 29, 2011 @ 11:27 am

    This sounds interesting. But I bet it would be good.

    Reply

  43. #
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    Katelyn @ Chef Katelyn — November 29, 2011 @ 11:41 am

    Um, I believe you. That looks freaking good.

    Reply

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    Kristen @ Chocolate Covered Kristen — November 29, 2011 @ 11:49 am

    Ya know – I was a little skeptical when I read the title, but gingersnaps aren’t a super sweet cookie. Coconut crusted salmon would probably actually be sweeter. I’m seriously intrigued… though I may have to wait until after the bf has tried it to tell him I coated his salmon with cookies.

    Reply

    • Jessica — November 29th, 2011 @ 1:52 pm

      Totally! It’s not super sweet at all.

      Reply

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    Krista {Budget Gourmet Mom} — November 29, 2011 @ 12:33 pm

    Cookies for dinner!? Leave it to you to justify dessert for dinner. Genius pairing, Jessica. It sound delish. Somehow you managed to make “naked” fish look good!

    Reply

  46. #
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    Moni'sMeals — November 29, 2011 @ 12:48 pm

    Yes, sounded like a hot mess for sure…but seeing the out come, NOT at all!

    Reply

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    Erin — November 29, 2011 @ 12:51 pm

    Hahah brown freaking butter <3.

    I have to admit, I am not the biggest fan of seafood, but you make me want to make this!

    Reply

  48. #
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    Kristy — November 29, 2011 @ 12:56 pm

    You are a genius!! A hot mess genius;) Looks so good!

    Reply

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    jamie @ jamelfamela — November 29, 2011 @ 1:00 pm

    anything with ginger sounds delicious in my book. thank you for this recipe!

    Reply

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    Candice @ Sailing on Paper — November 29, 2011 @ 1:15 pm

    The sweetness of the gingersnap sounds like it would go perfectly with the fish! It’s breakfast time right now but I could totally go for some of this salmon.

    Reply

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