Description
This Potato-Crusted Salmon recipe offers a crispy and elegant dinner option combining tender, flaky salmon fillets with a golden, crispy potato crust. Infused with Dijon mustard and fresh dill, it’s a flavorful and visually appealing dish perfect for a satisfying weeknight meal or special occasion.
Ingredients
Scale
Salmon
- 4 salmon fillets (about 6 oz each)
- 1 tablespoon Dijon mustard
- 1 tablespoon fresh dill, chopped (or 1 teaspoon dried)
- Salt and pepper, to taste
- 1 lemon, sliced (for garnish)
Potato Crust
- 2 medium-sized potatoes (Yukon Gold or Russet), peeled and grated
- 2 tablespoons olive oil
- 2 tablespoons butter
- Salt and pepper, to taste
Instructions
- Prepare the Potatoes: Grate the peeled potatoes using a box grater or food processor. Place the grated potatoes into a clean kitchen towel and squeeze out as much excess moisture as possible to ensure a crispy crust. Transfer the dried grated potatoes to a bowl and season them with salt and pepper.
- Prepare the Salmon: Pat the salmon fillets dry with paper towels to remove moisture. Spread a thin layer of Dijon mustard evenly over the top of each fillet. Sprinkle the chopped fresh dill, or dried dill if using, and season with salt and pepper to taste.
- Crust the Salmon with Potatoes: Take a handful of the seasoned grated potatoes and press them firmly onto the top of each salmon fillet, forming an even crust. Press down well so the potatoes adhere properly to the fillets.
- Sear the Salmon: Heat the olive oil and butter together in a large nonstick skillet over medium-high heat. Carefully place the salmon fillets into the skillet with the potato-crusted side down. Cook for about 4-5 minutes, or until the potato crust turns golden brown and crispy.
- Finish Cooking: Gently flip the salmon fillets and cook the other side for an additional 3-4 minutes, or until the salmon is cooked through and flakes easily with a fork. Cooking time may vary depending on the thickness of the fillets.
- Serve: Serve the potato-crusted salmon hot, garnished with lemon slices and a sprinkle of fresh dill if desired. This dish pairs excellently with a fresh salad or roasted vegetables for a complete meal.
Notes
- Make sure to squeeze out as much moisture as possible from the grated potatoes to ensure a crisp crust.
- If desired, you can swap Yukon Gold potatoes with Russet potatoes for a crispier crust.
- Use fresh dill for the best flavor, but dried dill works well in a pinch.
- Adjust cooking time based on the thickness of the salmon fillets to avoid undercooking or overcooking.
- This dish pairs well with fresh salads, steamed vegetables, or roasted sides.
