Louisiana-Style Salmon
with Potato Wedges, Red Cabbage Slaw & Spicy Remoulade
- Fish
- Milk
- Wheat
- Eggs
Salmon fillets are coated in a seasoned sour cream and Old Bay mixture, pressed into a panko-cornstarch crust, then shallow-fried until deeply golden. Crispy oven-roasted potato wedges and a creamy red cabbage and carrot slaw round out the plate. A spicy remoulade—made with mayonnaise, mustard, and fresh chili—ties everything together with a tangy, Southern-style kick.
Ingredients
3 ounce
Carrot
5 unit
Potatoes
10 ounce
Salmon
(Contains: Fish)
6 tablespoon
Sour Cream
(Contains: Milk)
1 tablespoon
Cornstarch
½ cup
Panko Breadcrumbs
(Contains: Wheat)
5 teaspoon
White Wine Vinegar
1 tablespoon
Old Bay Seasoning
2 tablespoon
Mayonnaise
(Contains: Eggs)
4 ounce
Shredded Red Cabbage
2 unit
Scallions
2 teaspoon
Dijon Mustard
1 unit
Chili Pepper
Not included in your delivery
teaspoon (tsp)
Salt
2 tablespoon (tbsp)
Cooking Oil
1.5 teaspoon (tsp)
Sugar
1 teaspoon (tsp)
Cooking Oil
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce.
Cut potatoes into ½-inch-thick wedges. Trim and thinly slice scallions, separating whites from greens; finely chop whites until you have 1 TBSP (2 TBSP for 4 servings). Finely chop chili. Trim, peel, and grate carrot on the largest holes of a box grater; place in a medium bowl.
Toss potatoes on a baking sheet with a drizzle of oil, salt, and pepper.
Roast on top rack until golden brown and crispy, 20-25 minutes.
Meanwhile, in a small bowl, combine mayonnaise, mustard, chopped scallion whites, one packet sour cream (two packets for 4 servings), 1 tsp vinegar (2 tsp for 4), and a pinch of chili to taste. (You’ll use the rest of the sour cream and vinegar later.) Season with salt and pepper. Set aside.
To bowl with carrot, add cabbage, two packets sour cream (four packets for 4 servings), remaining vinegar, 2 TBSP scallion greens (4 TBSP for 4), and 1½ tsp sugar (3 tsp for 4). (You’ll use the rest of the sour cream in the next step.)
Season with a big pinch of salt and pepper; toss to combine.
Halve salmon fillets* lengthwise. (You’ll have a larger piece and a smaller piece.) Pat very dry with paper towels.
In a shallow dish, combine Old Bay Seasoning, remaining sour cream, and 1 TBSP water (2 TBSP for 4 servings).
On a plate, combine panko and cornstarch.
Dip each fillet into sour cream mixture, then press into panko mixture until coated on all sides.
Heat a ⅓-inch layer of oil in a large, preferably nonstick, pan over medium-high heat. Once oil is hot enough that a pinch of panko mixture sizzles when added to pan, add salmon and cook until crust is golden and fish is cooked through, 3-4 minutes per side (the smaller pieces will cook faster). (For 4 servings, fry fish in batches.)
Transfer to a paper-towel-lined plate.
Divide potatoes, slaw, and salmon between plates. Serve with spicy remoulade. Garnish with any remaining scallion greens.
Customer reviews
Review summary
Updated on Sep 2026- Flavor: The spiced salmon and remoulade were a hit, with the sauce drawing particular praise 🎉. The slaw was enjoyable for most, though a few found it a touch too vinegary.
- Ease of prep: The recipe is straightforward to follow, though grating the carrot was a minor annoyance for some.
- Suggestions: Try baking the salmon alongside the potatoes — add the fish after the wedges have roasted for 10 minutes, then bake together for 15 more minutes for even cooking and fewer dirty dishes. Season the panko mixture directly for more flavor on the crust.
- Leftovers: No specific leftover feedback was shared by reviewers.
