Recipe Corner: Gluten Free Pretzel Crusted Salmon

Every so often I share a recipe with you lovely readers. I love to cook healthy, clean, and above all, TASTY meals. Maybe some of my recipes will help inspire the newlywed lovebirds in the kitchen?! Who knows, but I wanted to share this fun recipe: Gluten Free Pretzel Crusted Salmon!

I was sent the Glutino Pretzels to try for free and review, in an Influenster Eat Well Be Well Box. I follow Gluten Free living, due to keeping my thyroid in check, which my levels are showing normal now after 3 years! When I first went "gf" it was so hard to give up the things I loved. Every now and then I tried a product and it just wasn't right for me. The Glutino Pretzels are tasty, just like any other normal pretzel, but they are gluten free!

So I'm reviewing them here via a recipe I was inspired by, and did with my own twist! The main recipe was found on Spool and Spoon. Here's what I did...

1-2 Salmon Filets
1 C. Gluten Free Pretzels: I used Glutino Pretzels
1 Egg
1/2 C. Gluten Free Flour (Bob's Redmill)
1/4 C. Milk
1/2 t. seasoning: I used Flavor God Lemon and Garlic
dash of cayenne
lemon for garnish
coconut oil spray


1. Preheat oven to 400 degrees

2. I chopped pretzels up in my Pampered Chef hand chopper. You can use a ziploc bag beat it with a rolling pin, if you wish! You want small crumbs, not big chunks.

3. Combine flour and seasoning to put into one dredging station; milk and egg in another dredging station; pretzel crumbs in last dredging station

4. My salmon filet was frozen, so I thawed it in a bowl of cool water for 30  minutes. Took it out of the bag, then patted dry.

5. I couldn't really take pics at this point dredging and all because my hands were full of icky salmon and covered in the dredging ingredients, but...lay salmon nicely onto flour, then  gently flip over, making sure it's all covered in flour, but not too much-you don't want it caked on, but nicely covered! Then lightly dip into egg bath on one side, and carefully flip over to dredge other side in egg mixture. Then firmly press salmon onto pretzel crumbs on one side, and then gently turn over and press other size firmly into crumbs. Carefully lift salmon out of crumbs and place onto non-stick aluminum foil, sprayed with coconut oil spray, and bake for 10-12 minutes.

6. Check for doneness but really shouldn't be longer than 12 minutes...depending on size and number of fillets.

7. When finished I squirted fresh lemon juice over the top. It came out beautifully!

I had a bunch of Mediterranean items on hand (bought at Sprouts!), so decided to lay the fillet upon tabbouleh, with a bit of hummus and tzatziki sauce. OMG was this amazing! I loved the salt and crunchy of the Glutino Pretzel crumbles against the salmon, which was flaky and perfect!

See the flakes? So yum!

I hope you enjoyed this recipe! Will you be trying Glutino Pretzels to crust something up? I want to try this with chicken tenders for my daughter!