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Potato Crusted Salmon

Potato Crusted Salmon

I usually make this dish with white fish, but this time decided to use salmon because of all its health benefits. Salmon is delicious whether you bake it, broil it or grill it. I prepared this dish without adding any binding agent to keep it gluten free but if you want the potato crust to really stick to the salmon, you can lightly dust the salmon with flour then roll in potato mixture.

Potato Crusted Salmon

Prep time: 10 min
Cook time: 15 min
Ready in: 25 min
Yields: 4 servings


2 salmon fillets
2 large potatoes
2 green onions
2 tablespoon olive oil
Ground black pepper
Garlic powder


Place a salmon fillet on a cutting board. Keeping your knife parallel to the cutting board, cut the salmon crosswise, halfway from top to bottom, to end up with two pieces of salmon fillets. Season all fillets with salt, pepper and garlic powder.

Wash and peel the potatoes. Using the side of a cheese grater with the large holes shred the potatoes. Wash and chop the green onions. Mix grated potatoes and chopped green onions in a bowl, season with salt and pepper.

Heat olive oil in a nonstick skillet. Place two small, evenly spaced mounds of the potato mixture in the skillet. Press a piece of salmon onto each mound and cover with more potato mixture. Fry the salmons, uncovered, over medium heat for 6 to 7 minutes or until the potatoes are golden brown and crispy. Carefully flip the salmons over and fry for an additional 6 to 7 minutes. The potatoes should be nicely crusted on both sides and the salmon cooked through.