Description
This Potato-Crusted Salmon recipe offers a crispy and elegant dinner option featuring tender salmon fillets topped with a golden, crunchy potato crust. Enhanced with Dijon mustard and fresh dill, it’s pan-seared to perfection for a delightful contrast of textures and flavors.
Ingredients
Scale
Salmon and Potato Crust
- 4 salmon fillets (about 6 oz each)
- 2 medium-sized potatoes (Yukon Gold or Russet), peeled and grated
- 1 tablespoon Dijon mustard
- 1 tablespoon fresh dill, chopped (or 1 teaspoon dried)
- Salt and pepper, to taste
Cooking Fats and Garnish
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1 lemon, sliced (for garnish)
Instructions
- Prepare the Potatoes: Grate the peeled 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 to ensure a crispy crust. Transfer the dried grated potatoes to a bowl and season with salt and pepper.
- Prepare the Salmon: Pat the salmon fillets dry with paper towels to remove moisture for better searing. Spread a thin layer of Dijon mustard evenly over the top of each fillet. Sprinkle chopped fresh dill or dried dill on top, then season with salt and pepper to taste.
- Crust the Salmon with Potatoes: Take a handful of the grated and seasoned potatoes and press them firmly onto the mustard-coated side of each salmon fillet, forming a compact crust. Press down well to ensure the potatoes adhere during cooking.
- Sear the Salmon: Heat olive oil and butter together in a large nonstick skillet over medium-high heat. When the fats are hot, carefully place the salmon fillets into the skillet with the potato-crust side down. Cook for about 4-5 minutes, or until the potato crust turns golden brown and crispy.
- Finish Cooking: Carefully flip the salmon fillets over and cook the other side for an additional 3-4 minutes, or until the salmon is fully cooked through and flakes easily with a fork. Adjust cooking time depending on fillet thickness to avoid overcooking.
- Serve: Plate the potato-crusted salmon fillets while hot. Garnish with lemon slices and additional fresh dill, if desired. This elegant dish pairs wonderfully with fresh salad or roasted vegetables for a balanced meal.
Notes
- Be sure to squeeze out excess moisture from the grated potatoes to achieve the crispiest crust.
- If fresh dill is unavailable, dried dill is a suitable substitute but use less to avoid overpowering the dish.
- Use a nonstick skillet to prevent sticking and to make flipping the salmon easier.
- Adjust cooking times based on the thickness of your salmon fillets to ensure even cooking without drying out the fish.
- Serve immediately after cooking for best texture and flavor.
