Kelli's Baked Halibut Recipe -
Kelli's Baked Halibut Recipe
  • READY IN 40 mins

Kelli's Baked Halibut

Recipe by  

"A wonderful recipe my mother used to use when I was a kid. A crunchy on the outside, moist on the inside recipe. Also works great for ling cod, snapper, or other white fish. Enjoy your halibut with what my sisters and I used to call 'pink sauce' (Miracle Whip and ketchup mixed together), a fresh spinach salad and toasted French bread."

+ Recipe Box + Shopping List + Menu Print

Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    10 mins
  • COOK

    30 mins

    40 mins


  1. Preheat the oven to 375 degrees F (190 degrees C). Rinse fish fillets with water, and pat dry with paper towels.
  2. In a shallow bowl, mix together the cracker crumbs, garlic salt, pepper and seasoning salt. Set aside. Coat the fish fillets with flour, shaking off the excess, and place in a baking dish. Coat the tops of the fillets with salad dressing, then press on a layer of seasoned cracker crumbs. Flip over, and repeat on the other side.
  3. Bake for 25 minutes in the preheated oven, until fish is white and flakes easily with a fork.
Kitchen-Friendly View


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews More Reviews

Most Helpful Positive Review
Jun 06, 2005

As a fisherman's daughter and native Alaskan, I found this to be a great recipe. We bake halibut often with mayo and love it, but the crumbs addedd a nice touch. I also added lemon pepper and parmesan cheese. This will probably be my new favorite way to prepare halibut.

Most Helpful Critical Review
Feb 16, 2006

I'm sorry, but this recipe was awful. I followed the recipe exactly as written, and both my husband and I thought it was waste of good halibut. I'm an excellent cook and although I was skeptical about the ingredients, I followed the recipe exactly since it was the 1st time I made it. The recipe calls for way too many cracker crumbs, and the salad dressing is overpowering, so you don't taste the halibut. In addition, the spices as "to taste", which is difficult to tell how much to add when you have so many cracker crumbs! As a result, we scraped off the entire topping from the fish and ate it without any of the coating. The coating didn't cook well in our experience - despite the fact we cooked it 20 mins longer than recommended. Sorry, I don't recommend this and we won't be having it again.

May 10, 2004

This recipe is really good! Creative & simple too! I can't stand miracle whip so I used 1/4c. real mayo and 1/4c. tartar sauce which worked out nice. I over salted it because I forgot that the saltines have plenty of salt on them so if you try this keep that in mind.:~) Thank's Kelli!

Dec 23, 2004

This recipe is very good and super easy to make. My one suggestion is to make sure the crackers are crushed very fine.

Jan 12, 2005

Great taste AND easy to make. I used half honey mustard, half horseradish sauce instead of miracle whip, and let the fillets sit in the fridge to marinade for an hour while we went for a run. When we came back, half an hour in the oven, paired it with a Japanese radish salad and pasta, and dinner was on the table. Thanks!

Mar 14, 2006

My husband is not fond of fish but I keep trying to sneak it into his diet. This was a great recipe - I had all the ingredients on hand and it was easy. I used 3/4 cup cracker crumbs and 3/4 cup grated parmesan cheese, plus I used flounder since that was what was in the freezer. The only change I would make is to line the pan with foil and use non-stick spray - the bottom of my fish stuck to the pan and I lost pretty much of the coating. Thanks for this tasty idea!

Apr 25, 2004

This recipe was absolutely delicious. We live on Vancouver Island and in the heart of fresh halibut country, so I was able to get a fresh filet. I followed the recipe exactly and served it with a spicy peach salsa. Very good recipe and will definitely try it again.

May 14, 2004

WOW!! Very tasty and tender. I followed the recipe with the exception of using Essence of Emeril seasoning in place of seasoned salt.A little parmesan cheese in the crumbs might be a good addition...just for fun. The recipe is pretty perfect the way it is.


Rate This Recipe

Glad you liked it! Your friends will, too:


  • Calories
  • 484 kcal
  • 24%
  • Carbohydrates
  • 41.3 g
  • 13%
  • Cholesterol
  • 61 mg
  • 20%
  • Fat
  • 24.9 g
  • 38%
  • Fiber
  • 1.5 g
  • 6%
  • Protein
  • 21.4 g
  • 43%
  • Sodium
  • 774 mg
  • 31%

* Percent Daily Values are based on a 2,000 calorie diet.

See More
Subscribe Today!

In Season

Mealtime Money-Savers
Mealtime Money-Savers

Browse through over 500 recipes for delicious, budget-friendly meals.

Can What You Can't
Can What You Can't

The old saying goes, "Eat what you can, and can what you can't!" We have the know-how.

Subscribe Today! Only $7.99
Subscribe Today! Only $7.99

Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!

Related Videos

Perfect Ten Baked Cod

A simple cracker crumb coating creates the ideal weeknight dinner.

Baked Tilapia Parmesan

The whole family will love this crispy baked fish.

Almond Crusted Halibut Crystal Symphony

Turn heads (and plates) with this surprisingly easy, but very impressive, dinner.

Recently Viewed Recipes

Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States