Description
Potato-Crusted Salmon is a delicious and elegant dish featuring crispy golden potatoes pressed onto tender salmon fillets. This recipe combines the rich flavors of Dijon mustard and fresh dill with a perfectly seared potato crust, creating a delightful texture contrast. Ideal for a sophisticated yet easy weeknight dinner, it pairs wonderfully with fresh salads or roasted vegetables.
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
Seasonings 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 peeled potatoes using a box grater or a food processor. Place the grated potatoes in a clean kitchen towel and squeeze out as much excess moisture as possible to ensure a crisp crust. Transfer the drained potatoes to a bowl and season them with salt and pepper.
- Prepare the Salmon: Pat the salmon fillets dry using paper towels to remove moisture. Spread a thin layer of Dijon mustard evenly over the top surface of each fillet. Sprinkle the chopped fresh dill or dried dill on top, then season with salt and pepper to taste.
- Crust the Salmon with Potatoes: Take handfuls of the grated and seasoned potatoes and press them firmly onto the mustard-coated side of each salmon fillet, forming a uniform crust. Make sure to press down well so the potatoes adhere properly.
- Sear the Salmon: In a large nonstick skillet, heat the olive oil and butter together over medium-high heat until hot. Carefully place the salmon fillets into the skillet potato-crust side down. Cook undisturbed for about 4 to 5 minutes, or until the potato crust turns golden brown and crispy.
- Finish Cooking: Carefully flip the salmon fillets and cook on the other side for an additional 3 to 4 minutes, or until the salmon is fully cooked through and flakes easily with a fork. Adjust cooking time depending on the thickness of the fillets.
- Serve: Plate the potato-crusted salmon while hot. Garnish with lemon slices and an optional sprinkle of fresh dill. Serve alongside a fresh salad or roasted vegetables for a complete, elegant meal.
Notes
- Make sure to squeeze out as much moisture as possible from the grated potatoes to get a crispy crust.
- Use fresh dill for the best flavor, but dried dill works as a convenient substitute.
- If your fillets are particularly thick, you may need to increase the cooking time slightly.
- Do not overcrowd the skillet; cook in batches if necessary to maintain crispiness.
- This dish pairs well with light sides such as a green salad or steamed vegetables.
