Description
Potato-Crusted Salmon is a crispy and elegant dinner recipe featuring fresh salmon fillets topped with a golden, crunchy potato crust. The fillets are seasoned with Dijon mustard and dill, then seared perfectly in a skillet with olive oil and butter to create a deliciously flavorful and sophisticated main dish that’s easy to prepare.
Ingredients
Scale
Salmon and Potato Crust
- 4 salmon fillets (about 6 oz each)
- 2 medium-sized potatoes (Yukon Gold or Russet), peeled and grated
- 2 tablespoons olive oil
- 2 tablespoons butter
Seasonings and Garnish
- 1 tablespoon Dijon mustard
- 1 tablespoon fresh dill, chopped (or 1 teaspoon dried)
- Salt and pepper, to taste
- 1 lemon, sliced (for garnish)
Instructions
- Prepare the Potatoes: Grate the potatoes using a box grater or food processor. Place the grated potatoes in a clean kitchen towel and squeeze out as much excess moisture as possible. Transfer the grated potatoes to a bowl and season with salt and pepper to ensure the crust is flavorful.
- Prepare the Salmon: Pat the salmon fillets dry using paper towels. Spread a thin layer of Dijon mustard evenly over the top of each fillet. Sprinkle the fresh or dried dill on top, then season with salt and pepper to taste to enhance the salmon’s flavor.
- Crust the Salmon with Potatoes: Take a handful of the grated, seasoned potatoes and press them firmly onto the top of each salmon fillet, forming a compact potato crust. Press down well so that the potatoes adhere securely to the fillets for a crispy finish.
- Sear the Salmon: Heat olive oil and butter together in a large nonstick skillet over medium-high heat until hot. Carefully place the salmon fillets potato-side down into the skillet. Cook for about 4-5 minutes or until the potato crust turns golden brown and crispy, providing texture and flavor.
- Finish Cooking: Gently flip the salmon fillets and cook for an additional 3-4 minutes until the salmon is cooked through and flakes easily with a fork. The cooking time might vary slightly depending on fillet thickness, so ensure the salmon is opaque inside.
- Serve: Serve the potato-crusted salmon hot, garnished with lemon slices and optionally a sprinkle of fresh dill. This elegant dish pairs well with a fresh salad or roasted vegetables for a balanced meal.
Notes
- Using Yukon Gold or Russet potatoes works best for a crispy crust.
- Be sure to squeeze excess moisture from the grated potatoes to avoid sogginess.
- Cooking times may vary depending on salmon thickness—adjust accordingly.
- Fresh dill refreshes the dish, but dried dill is a convenient substitute.
- Serve immediately for the best crisp texture of the potato crust.
