Salmon Trilogy Part I Potato Baked Salmon
Indulge in the elegance of "Salmon Trilogy Part I: Potato Baked Salmon," a show-stopping dish that effortlessly combines bold flavors with stunning presentation. This recipe takes tender, flaky salmon fillets and envelopes them in a delicate layer of thinly sliced russet potatoes, creating a golden, crispy exterior that's as satisfying to bite into as it is beautiful to behold. Infused with the fresh, aromatic combination of dill, garlic, and zesty lemon, each bite bursts with brightness and warmth. The olive oil and melted butter mixture ensures the potatoes achieve the perfect crispness, while keeping the salmon moist and flavorful. Perfect for a dinner party centerpiece or a romantic weeknight meal, this easy-to-follow recipe is ready in under an hour and guaranteed to impress. Serve with fresh lemon wedges for a final flourish of zing. Keywords: potato baked salmon, crispy potato salmon, dill and garlic salmon recipe, elegant salmon dinner, easy baked salmon.
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Recipe Information
Ingredients
- 4 pieces (each 6 oz) salmon fillet (skinless)
- 2 large russet potatoes
- 3 tablespoons olive oil
- 2 tablespoons unsalted butter
- 2 tablespoons fresh dill, chopped
- 2 cloves garlic, minced
- 1 teaspoon kosher salt
- 0.5 teaspoons black pepper
- 1 whole (zested and quartered) lemon
Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Peel the russet potatoes and, using a mandoline or a very sharp knife, slice them into paper-thin rounds.
Pat the salmon fillets dry with paper towels and season them on both sides with kosher salt and black pepper.
In a small bowl, mix the olive oil, melted butter, minced garlic, lemon zest, and chopped dill. Brush a thin layer of this mixture onto each salmon fillet.
Lay the potato slices slightly overlapping like scales on a work surface. Ensure you have enough to wrap the top and sides of the salmon fillets.
Place each salmon fillet on top of the potato slices. Carefully wrap the potato slices around the salmon, ensuring the entire top and sides are covered. Secure with a touch of the olive oil mixture to help the potatoes stick.
Carefully transfer the potato-wrapped salmon onto the prepared baking sheet, seam-side down.
Brush the outside of the potato layer with the remaining olive oil mixture, ensuring the potatoes will crisp up during baking.
Bake in the preheated oven for 25-30 minutes or until the potatoes are golden brown and crispy and the salmon reaches an internal temperature of 145°F (63°C).
Remove from the oven and let rest for 2-3 minutes. Serve immediately with lemon wedges on the side for an added burst of freshness.
Nutrition Facts
Calories |
2432 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 119.3 g | 153% | |
| Saturated Fat | 34.2 g | 171% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 477 mg | 159% | |
| Sodium | 1063 mg | 46% | |
| Total Carbohydrate | 140.3 g | 51% | |
| Dietary Fiber | 12.6 g | 45% | |
| Total Sugars | 8.5 g | ||
| Protein | 191.2 g | 382% | |
| Vitamin D | 63.0 mcg | 315% | |
| Calcium | 226 mg | 17% | |
| Iron | 12.3 mg | 68% | |
| Potassium | 5687 mg | 121% | |
*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.
