potato crusted salmon

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Whenever I say I’m cooking potato crusted salmon for lunch or dinner, Jeff makes yummy noises. This is definitely one of our favorite meals. Full of flavor and it fries up in a flash.The potatoes make a crispy, crunchy “pancake” on one side. SO delicious with mixed greens and balsamic vinaigrette.

4 cups unpeeled, shredded potatoes blotted and squeezed dry

2 Tablespoons fresh snipped chives

2 Tablespoons flour

1 teaspoon Old Bay Seasoning

salt and freshly ground pepper

4 (8 oz.) boneless skinless salmon fillets, blotted dry

1 cup canola or peanut oil for frying

lemon wedges

In a medium bowl, combine dried potatoes with the chives, flour, Old Bay, salt and pepper. Lay salmon fillets on a work surface and firmly press about 1/4 -1/3 cup of the shredded potato mixture on each piece.

In a large nonstick skillet heat oil until it shimmers. Carefully add the fillets to the oil, potato side down. cook over medium-high heat, undisturbed, until golden brown (about 8 minutes.) Carefully flip salmon and cook for about one minute longer. Using a slotted spatula, transfer the salmon to plates. Serve with a crispy green salad and balsamic if you wish. Garnish with lots of lemon wedges.

Enjoy!

~Melissa

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  10 comments for “potato crusted salmon

  1. Ann
    August 9, 2012 at 12:30 pm

    Looks absolutely divine!!!

    • Melissa
      August 9, 2012 at 12:39 pm

      thanks Ann!

  2. Tony
    August 9, 2012 at 2:44 pm

    and the drool begins to fall…

    • Melissa
      August 9, 2012 at 4:19 pm

      hee hee :) enjoy, Tony!

  3. August 13, 2012 at 7:25 am

    I made a potato crusted salmon dish once and it didn’t look nearly this gorgeous. I love the addition of Old Bay!

    • Melissa
      August 13, 2012 at 7:32 am

      Hi Jen! Thanks for visiting :) I hope you enjoy my recipe! xo

  4. August 17, 2012 at 6:23 am

    Good morning, I featured this recipe on my blog today for my weekly seafood round-up. It looks great, thanks for allowing me to share! Here is the link: http://carriesexperimentalkitchen.blogspot.com/2012/08/week-30-seafood-frenzy-friday.html

    • Melissa
      August 17, 2012 at 8:04 am

      Good morning Carrie! Thanks so much for featuring my recipe :) xo

  5. Kim Lippy
    July 25, 2014 at 4:19 pm

    Is any particular potato better than another for this recipe? Are new potatoes okay?

    • Melissa
      July 26, 2014 at 10:40 am

      Hi Kim!

      I usually use plain, brown russets for this. I think new potatoes or other, red potatoes would be too “waxy” for this recipe and I fear they wouldn’t fry up crispy like they’re suppose to.

      Great question! thanks for visiting and enjoy!

      ~M

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