Potato-Crusted Salmon Recipe
User Reviews
5.0
15 reviews
Excellent
Potato-Crusted Salmon Recipe
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This delicious potato-crusted salmon is coated in whole-grain mustard and creamy hashbrowns and cooked until golden brown.
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Ingredients
- 2 grated russet potato
- 1/3 cup heavy whipping cream
- 3 tbsp whole grain mustard
- 2.5 lb fillet of salmon, whole or sliced into 2 fillets or more
- 3 tablespoon olive oil
- sea salt and fresh cracked pepper to taste
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Instructions
- In a bowl, mix together the shredded potatoes, cream, salt, and pepper. Set it aside.
- Next, season the top part of the salmon with salt and pepper.
- Evenly spread on the grainy mustard on top of the salmon.
- Next, place the shredded potato mixture onto the salmon and push the potato down on the salmon to make sure it stays.
- In a large sauté or frying pan over medium to medium-high heat, add 3 tablespoons of olive oil.
- Place in the salmon potato side down to form a crust.
- After 4 to 6 minutes, or until a dark brown crust has formed on the potatoes, flip it over and finish in the oven at 350° for 8 to 10 minutes.
- Once finished, remove from the pan and serve.
Notes
- Make-Ahead: You can keep warm covered in a pan for up to 15 minutes before serving, but this recipe is meant to be eaten as soon as it is done being cooked.
- How to Store: Cover and keep it in the refrigerator for up to 3 days. This will freeze covered for up to 3 months. Thaw in the refrigerator for 1 day before reheating.
- How to Reheat: Place the desired amount of PC salmon in a pan and heat in the oven at 350° for 6-8 minutes or until hot.
- You can use golden Yukon potatoes or new red potatoes instead of the russets.
- This recipe is versatile, so just about any fish will work with the potato crust.
- Any bread of salmon will work, including coho, king, sockeye, pink, chum, or Atlantic.
- Make sure you use individual salmon fillet portions instead of 1 half or full side of salmon. You will see in the video below that it was very hard to flip.
- If you notice the hash browns have sucked up all the oil while cooking, add another 1 to 2 tablespoons to the pan.
Nutrition Information
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Calories
654kcal
(33%)
Carbohydrates
20g
(7%)
Protein
60g
(120%)
Fat
36g
(55%)
Saturated Fat
9g
(45%)
Polyunsaturated Fat
9g
Monounsaturated Fat
16g
Trans Fat
0.003g
Cholesterol
178mg
(59%)
Sodium
259mg
(11%)
Potassium
1869mg
(53%)
Fiber
2g
(8%)
Sugar
1g
(2%)
Vitamin A
414IU
(8%)
Vitamin C
6mg
(7%)
Calcium
68mg
(7%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 654 kcal
% Daily Value*
| Calories | 654kcal | 33% |
| Carbohydrates | 20g | 7% |
| Protein | 60g | 120% |
| Fat | 36g | 55% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 9g | 53% |
| Monounsaturated Fat | 16g | 80% |
| Trans Fat | 0.003g | 0% |
| Cholesterol | 178mg | 59% |
| Sodium | 259mg | 11% |
| Potassium | 1869mg | 40% |
| Fiber | 2g | 8% |
| Sugar | 1g | 2% |
| Vitamin A | 414IU | 8% |
| Vitamin C | 6mg | 7% |
| Calcium | 68mg | 7% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
15 reviews
Excellent
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