Can I get the Recipe?

Week 20 - Dinner Three:

Corn Crusted Salmon


Recipe from Rose Murray’s A Taste of Canada

Prep Time: 10 min/Total Time: 20 min. Serves 4.



Can I Get the Recipe Tip: A crisp cornmeal topping ensures that the salmon stays moist during roasting. Accompany with oven baked fries and your favourite summer coleslaw for an easy and casual “fish and chip” supper.



1/3 cup cornmeal

2 tablespoons all-purpose flour                 

½ teaspoon salt                                               

¼ teaspoon black pepper                                 

¼ teaspoon cayenne (optional)                                

2 tablespoons plain yogurt                    

2 tablespoons milk                                          

1 tablespoon fresh lime juice                            

4 (1½ pounds/750 grams total weight) skinless salmon fillets

Lime wedges








Stir together the cornmeal, flour, salt, pepper and cayenne in a shallow dish. In a separate shallow dish, whisk the yogurt, milk and lime juice together until smooth. Dip each salmon fillet in the yogurt mixture to coat it well, then dip in the cornmeal mixture, turning the fillet to coat it thinly on both sides. Lay the fillets on a lightly oiled baking sheet. (The salmon can be covered and refrigerated for up to 4 hours; let it stand at room temperature for 30 minutes before cooking.)


Roast in a 450°F (230°C) oven for 8 to 10 minutes, turning once, until the fish starts to flake with a fork but the centre is still moist. Serve with lime wedges to squeeze over the fish.