Description
This Potato-Crusted Salmon recipe offers a delightful combination of tender, flaky salmon topped with a golden, crispy crust made from grated potatoes. Enhanced with Dijon mustard and fresh dill, this elegant dinner is flavorful and satisfying, perfect for a weeknight meal or special occasion.
Ingredients
Scale
Salmon and 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
Seasoning 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.
- Season the salmon: Pat the salmon fillets dry with paper towels. Spread a thin layer of Dijon mustard over the top of each fillet. Sprinkle the fresh dill (or dried) on top and season with salt and pepper.
- Apply potato crust: Take a handful of the grated potatoes and press them firmly onto the top of each salmon fillet, forming a crust. Press down well so the potatoes adhere to the salmon.
- Cook the potato crust side: Heat olive oil and butter in a large nonstick skillet over medium-high heat. Carefully place the salmon fillets, potato-side down, into the hot skillet. Cook for about 4-5 minutes, or until the potatoes are golden brown and crispy.
- Cook the salmon: Carefully flip the salmon fillets and cook 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 beautifully with a fresh salad or roasted vegetables.
Notes
- Make sure to squeeze out as much moisture as possible from the grated potatoes to ensure the crust crisps nicely.
- Dijon mustard adds flavor but also helps the potato crust stick to the salmon.
- Use a nonstick skillet and moderate heat to prevent burning while allowing the crust to crisp up.
- Adjust cooking times based on the thickness of the salmon fillets for best results.
- Pair with light sides like steamed vegetables or a crisp green salad for a balanced meal.
