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.