This crispy potato covering keeps the baked salmon so moist and flaky. Something similar was tasted at the home of a business associate in Atlanta, and the idea was used to come up with this recipe, which suited our taste at home. This can be put together in 10 minutes; then can be baking in the oven for 20-25 minutes while making additional vegetables to go with it (stir fry vegetables, asparagus, or steamed broccoli). I prefer to use Seafood Magic by Chef Paul Prudhomme, but any type of seafood seasoning you prefer should do the same. Also, I use my Salad Shooter to grate the potatoes, but a food processor with a shredding grater will also suffice. Another hint: line the pan with aluminum foil; then cut off a piece of non-stick aluminum foil to fit under the salmon. It is more economical that way.
My Private Note
Units: US | Metric
- 1Preheat the oven to 400 degrees.
- 2Line a 9 x 13 inch pan with foil.
- 3Spray with the oil.
- 4Place the fillets in the pan leaving equal distance between them.
- 5Sprinkle generously with seafood seasoning.
- 6Grate the 2 potatoes and cover each fillet with the potato (make sure they are covered completely on all sides).
- 7Spray the potatoes with the oil and again sprinkle generously with the seafood seasoning.
- 8Place in oven and bake for 20 to 25 minutes.
- 9When potatoes are a golden, crispy brown, remove from oven and serve.
Browse Our Top Saltwater Fish Recipes
You Might Also Like...View All Saltwater Fish Recipes
Nutritional Facts for Potato Crusted Salmon
Serving Size: 1 (392 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 433.9
- Calories from Fat 99
- Total Fat 11.0 g
- Saturated Fat 1.7 g
- Cholesterol 165.3 mg
- Sodium 216.0 mg
- Total Carbohydrate 15.0 g
- Dietary Fiber 1.3 g
- Sugars 0.6 g
- Protein 64.8 g