1. Preheat oven to 425. Line a baking sheet with parchment paper.
2. Place milk and beaten eggs in a bowl. Place crushed crackers on a plate. Soak each salmon filet in the milk/egg mixture, then coat with cracker crumbs. Place on the prepared baking sheet and drizzle with melted butter. Roast for 10 minutes, or until the salmon flakes easily with a fork.
3. Meanwhile, combine the aioli ingredients in a small bowl.
4. Transfer salmon to serving plates and top with aioli.
Cracker Crusted Salmon with Dill Pickle Aioli
Serves 4
All you need:
1 cup milk
2 eggs, lightly beaten
1 sleeve buttery round crackers (like Ritz), crushed
4 (6-8 oz.) wild-caught salmon filets, skin removed
4 tablespoons unsalted butter, melted
Aioli
3/4 cup mayo
1/4 cup dill pickle relish
1 teaspoon garlic powder
1 teaspoon Dijon mustard
Juice of 1/2 lemon
Pinch sugar
Pinch cayenne pepper
All you do:
1. Preheat oven to 425. Line a baking sheet with parchment paper.
2. Place milk and beaten eggs in a bowl. Place crushed crackers on a plate. Soak each salmon filet in the milk/egg mixture, then coat with cracker crumbs. Place on the prepared baking sheet and drizzle with melted butter. Roast for 10 minutes, or until the salmon flakes easily with a fork.
3. Meanwhile, combine the aioli ingredients in a small bowl.
4. Transfer salmon to serving plates and top with aioli.