Cheez It Salmon

by Sandee
(IL)

This recipe for Cheez It Salmon has evolved quite a bit since I began making it. I originally got the idea of using crackers for breading meats from my Grandma and Mom.

In their time, a breading station usually consisted of egg, milk, some combination of crackers, bread crumbs and flour and a little bit of salt and pepper. If crackers were used, they were the basic saltines which are very bland.

Nowadays there are so many flavorful crackers on the market that can be used. Think about using "Chicken in a Biskit" crackers to bread chicken or some kind of sundried tomato and basil crackers to bread tilapia. You can create a meal fit for a king in no time!

The possible combinations of meat and crackers are endless. Even within the Cheez It family there are several flavors including "Baby Swiss" "White Cheddar" and "Bold and Spicy."

In addition to using more flavorful crackers, I also altered their original recipe by using sour cream instead of milk and egg to dip the meat in before the crackers. I think it does a better job of getting the crackers to stick because it is thicker plus the meat seems to be more moist especially if you allow the meat to marinate in the sour cream mixture for at least an hour.

The other thing you can do to alter the flavor is to season the sour cream differently. Experiment with a combination of spices each time you make it and you will eventually end up with a couple you really like. If you choose a very flavorful cracker, you may not need any seasoning at all.

This recipe for Cheez It Salmon is one of our favorite salmon recipes. Even kids love it.



1 large salmon fillet, skinless and boneless, cut into 4 inch pieces
2 cups Cheez It Crackers, Cheddar Jack variety, crushed
1 cup sour cream
1 tsp onion powder
1/2 tsp Creole seasoning
1/2 tsp salt
3 tablespoons butter, melted

Preheat oven to 350 degrees. In a pie plate mix together sour cream, onion powder, Creole seasoning and salt. Coat the salmon fillets in the sour cream mixture.

Pour crackers into another pie plate and dredge fillets in the crackers pressing lightly to ensure coating sticks well.

Lay fillets on a sprayed cookie sheet and drizzle melted butter over top. Bake for 15 to 20 minutes until lightly browned and then allow meat to rest 5 minutes before serving. Serves 4-6 depending on size of fillet.

This easy recipe is wonderful with Roasted Asparagus and a combination of roasted sweet and Yukon Gold potatoes. If you like salmon recipes, we also recommend our popular Chili Grilled Salmon Kabobs served with sweet potato fries and roasted califlower.