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You all made me a little self-conscious with how much you adore my brother — seriously, thank you. He’s hilarious, and that post barely scratched the surface of his antics.
Let’s switch gears: how about some salmon?
This potato-crusted salmon frustrated me during the cooking, but the result was incredibly rewarding. The trick is shredding the potatoes finely, squeezing out as much moisture as possible, and pressing them firmly onto the fish so they form a crisp crust.
I had some lovely salmon waiting in the fridge.
Yes, newlyweds in their twenties apparently eat salmon and lobster for dinner. Guilty as charged. I should probably protect my debit card and admit I have a problem.
I sliced the salmon into long strips, then grated a few peeled red potatoes.
The shredded potatoes almost look like cheese in photos, but no — I didn’t sneak a bite before serving. I know some of you were wondering.
This picture shows the first layer of potatoes being packed onto the fish.
Getting the crust to stick was the most challenging part. I tried dijon mustard on a few pieces, but it didn’t help the coating adhere and the flavor didn’t suit me. What worked best was dipping the salmon in lightly beaten egg whites, then pressing on the shredded potatoes.
Another important tip: the skillet must be hot enough so the potato crust becomes golden and crisp. If you attempt to flip too early, the coating will fall apart.
When the potato crust was nicely browned on the stovetop, I transferred the salmon to the oven to finish cooking. It came out perfectly — crisp outside, tender and buttery inside.
This preparation gives salmon a wonderful textural contrast: a crunchy exterior from the potatoes and a moist, rich interior from the fish. It’s a different, really satisfying way to enjoy salmon.
If you decide to try it, plan for some patience and attention at the stovetop.
I’m not usually the most patient cook, but this is worth taking the time for. Doesn’t it look delicious?
Serve with simple vegetables on the side, if you like.
Potato Crusted Salmon
Serves 4
1.5 lbs skinless, deboned salmon, cut into longer filets if possible
6 medium potatoes, peeled and grated
3 tablespoons olive oil
2 egg whites, lightly beaten
salt & pepper to taste
Preheat the oven to 400°F.
Heat a skillet over medium-high heat and add 1 1/2 tablespoons of olive oil. Brush each salmon piece with egg white and press the shredded potatoes on thickly to form a crust. Add the pieces to the hot skillet.
Let the potato coating brown and crisp on the first side before flipping. Gently slide a spatula beneath the crust to turn the fish; it may take a couple of tries to get comfortable with the motion. Add more oil as needed for the remaining pieces.
When both sides are golden brown, transfer the salmon to a baking sheet and bake for 10–15 minutes, until cooked through.
Though this dish requires a bit of technique and patience, the result is well worth the effort. If you get frustrated while working with the crust, a small sip of whiskey might help calm the nerves — just sayin’. Enjoy.