Potato-Crusted Salmon
Cooking time30 Portions4
Potato-crusted salmon pairs tender salmon fillets with a crunchy potato mash coating. It’s an easy, budget-friendly recipe that works for weeknight family dinners or when you’re entertaining. Minimal prep and simple ingredients deliver a satisfying, homey dish.Caloric content: 420kcal
Ingredients
Cook the potatoes
Peel and cut the potatoes into large cubes. Boil in salted water until very tender, about 15–20 minutes. Drain and mash the potatoes until smooth and lump-free.
Make the coating
Stir one egg into the mashed potatoes, add salt to taste and 2 tablespoons of flour. Mix well until you have a thick, pliable mixture that will hold its shape.
Prepare the fillets
Cut the salmon into portion-sized pieces, season both sides with salt and pepper, and let sit for about 15 minutes to develop flavor.
Coat the fish
Beat the second egg in a shallow dish. Dip each salmon piece in the beaten egg, then press the potato mixture evenly over the fish to form a generous crust on all sides.
Fry until golden
Heat a skillet with oil over medium heat. Place the fish crust-side down and fry for 3–5 minutes per side, until the potato crust is golden and the salmon is cooked through. Drain on paper towels to remove excess oil.
Serve the salmon hot with a fresh salad, lemon wedges and chopped herbs. To reduce oil, you can bake the fish at 180°C (350°F) until cooked through instead of frying. A garlic butter or sour cream sauce complements it nicely, and steamed vegetables or new potatoes make good sides.
