5 from 15 votes
Potato-Crusted Salmon Recipe
This Potato-Crusted Salmon recipe features a crispy potato topping made from grated russet potatoes mixed with heavy cream and seasoned with salt and pepper. The salmon is layered with grainy mustard under the potato crust, then pan-fried to brown the potatoes and finished in the oven. The final dish combines tender salmon with a crunchy, golden potato exterior.
Prep Time
30 mins
Cook Time
30 mins
Total Time
1 hr
Servings:
4
Calories:
654 kcal
Course:
Side Dish, Main Course, Appetizer, Lunch, Dinner
Cuisine:
American
Ingredients
- 2 russet potato grated
- 1/3 cup heavy whipping cream
- 3 tbsp whole grain mustard
- 2.5 lb salmon fillet, whole or sliced into 2 or more fillets
- 3 tablespoon olive oil
- salt sea salt and fresh cracked, to taste
- black pepper sea salt and fresh cracked, to taste
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.
Cup of Yum
Notes
- You can keep the potato-crusted salmon warm for up to 15 minutes covered before serving but it’s best eaten fresh for crispiness.
- Store cooked salmon covered in the refrigerator for up to 3 days or freeze for up to 3 months; thaw fully before reheating.
- Reheat gently in the oven at 350°F for 6-8 minutes to restore warmth without drying the crust.
- Russet potatoes work well, but golden Yukon or new red potatoes are good substitutes for the crust.
- This potato crust method works with almost any fish type and with individual fillets rather than a whole side to ease cooking and flipping.
- If the potatoes absorb too much oil and seem dry, add 1 to 2 tablespoons additional oil when frying to keep them crisp.
Nutrition Information
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%)
Nutrition Facts
Serving: 4 Serving
Amount Per Serving
Calories 654
% 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.