Chef Feker’s Rye & Caraway-encrusted Salmon

This is an archived article and the information in the article may be outdated. Please look at the time stamp on the story to see when it was last updated.

Chef Feker puts a fresh spin on that fresh salmon you’ve just brought home from the market. Check it out.

Serves 4


  • 4- 6oz pacific Salmon Fillets
  • 1/4 C rye bread crumbs
  • 2 T caraway seed grounded
  • 1T garlic powder
  • 4 T Flour
  • 2 T paprika
  • Salt and White pepper


In a stainless steel bowl mix all ingredients.  Heat a sauté pan over a medium heat.  Add 1 tablespoon of oil to the pan.  Working in batches dust each fillet with the crust and sear in the pan until golden brown and crispy.  Transfer each fillet to a lightly oiled sheet tray.  When all of the Salmon has been seared drizzle each with a little extra virgin olive oil and finish cooking the fish under a broiler to the desired doneness.