Potato Crusted Salmon
Elevate your dinner table with the irresistible allure of Potato Crusted Salmon, a dish that perfectly balances gourmet flair with home-cooked comfort. This recipe features tender, flaky salmon fillets coated in a crispy golden crust of shredded russet potatoes, seasoned with garlic powder, Dijon mustard, and a touch of pepper for a harmonious blend of flavors. The salmon is first seared to achieve a crunchy potato topping and then oven-baked to succulent perfection. Ready in just 45 minutes, this show-stopping meal is ideal for impressing dinner guests or treating yourself to a special weeknight delight. Garnish with freshly chopped parsley for an elegant finishing touch, and enjoy a meal that’s as visually stunning as it is delicious.
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Recipe Information
Ingredients
- 4 pieces (6-ounce each) salmon fillets
- 2 medium-sized russet potatoes
- 3 tablespoons unsalted butter
- 2 tablespoons olive oil
- 2 tablespoons Dijon mustard
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon garlic powder
- 2 tablespoons (finely chopped, optional for garnish) fresh parsley
Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Peel the russet potatoes and grate them coarsely using a box grater. Press the grated potatoes gently with paper towels or a clean kitchen cloth to remove excess moisture, but do not squeeze completely dry.
Season the grated potatoes with 1/2 teaspoon of salt, 1/4 teaspoon of black pepper, and 1/2 teaspoon of garlic powder. Toss to combine and set aside.
Pat the salmon fillets dry with paper towels and lightly season both sides with the remaining 1/2 teaspoon of salt and 1/4 teaspoon of black pepper.
Brush one side of each fillet with a thin layer of Dijon mustard. This will help the potato crust adhere.
Divide the grated potatoes into four portions and press them firmly onto the mustard-coated side of each salmon fillet, ensuring the potatoes cover the surface evenly.
Heat 2 tablespoons of olive oil and 2 tablespoons of butter in a large oven-safe skillet over medium heat.
Place the salmon fillets potato-side down into the skillet. Cook for 3-4 minutes until the potato crust turns golden brown and crispy. Avoid moving the salmon to help the crust adhere.
Carefully flip the salmon fillets using a spatula and add the remaining 1 tablespoon of butter to the skillet. Spoon the melted butter over the salmon to enhance the flavor.
Transfer the skillet to the preheated oven and bake for 8-10 minutes, or until the salmon is cooked through to your desired doneness (aim for an internal temperature of 145°F or 63°C).
Remove the salmon from the oven and let it rest for 3-5 minutes. Garnish with freshly chopped parsley, if desired, and serve immediately.
Nutrition Facts
Calories |
2217 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 146.3 g | 188% | |
| Saturated Fat | 36.3 g | 182% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 365 mg | 122% | |
| Sodium | 3655 mg | 159% | |
| Total Carbohydrate | 78.3 g | 28% | |
| Dietary Fiber | 12.1 g | 43% | |
| Total Sugars | 4.1 g | ||
| Protein | 152.4 g | 305% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 80 mg | 6% | |
| Iron | 8.9 mg | 49% | |
| Potassium | 2038 mg | 43% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
