Description
Potato-Crusted Salmon offers a delightful combination of crispy, golden potato crust and tender, flavorful salmon fillets. This elegant yet simple skillet-cooked dish is perfect for a nutritious weeknight dinner or a special occasion meal, garnished with fresh dill and lemon for a refreshing finish.
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
Seasoning
- 1 tablespoon Dijon mustard
- 1 tablespoon fresh dill, chopped (or 1 teaspoon dried dill)
- 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 to ensure crispiness. Transfer the grated potatoes to a bowl and season with salt and pepper.
- Season the Salmon: Pat the salmon fillets dry using paper towels. Spread a thin layer of Dijon mustard over the top of each fillet to add flavor and help the potato crust adhere. Sprinkle the fresh or dried dill over the mustard-coated salmon and season with salt and pepper.
- Form the Potato Crust: Take a handful of the grated potatoes and press them firmly onto the top of each salmon fillet, creating an even crust. Press down well so the potatoes stick securely to the fish during cooking.
- Heat the Skillet: In a large nonstick skillet, heat the olive oil and butter together over medium-high heat until melted and hot.
- Cook Salmon Potato-Side Down: Carefully place the salmon fillets into the skillet with the potato crust facing down. Cook for about 4 to 5 minutes until the potato crust turns golden brown and crispy.
- Flip and Finish Cooking: Gently flip the salmon fillets over and cook for an additional 3 to 4 minutes, or until the salmon is cooked through and flakes easily with a fork. Cooking times may vary based on fillet thickness.
- Serve: Remove the salmon from the skillet and serve hot, garnished with lemon slices and a sprinkle of fresh dill if desired. This dish pairs wonderfully with a fresh salad or roasted vegetables.
Notes
- Make sure to thoroughly squeeze out excess moisture from the grated potatoes to achieve a crispy crust.
- You can substitute Yukon Gold potatoes with Russet potatoes if preferred.
- Adjust cooking time depending on the thickness of your salmon fillets to avoid overcooking.
- For a dairy-free option, omit the butter and increase olive oil slightly.
- Serve immediately to enjoy the crispy texture of the potato crust.
