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Potato-Crusted Salmon

Potato-Crusted Salmon is an elegant fish main course: tender salmon under a crisp layer of potatoes, fragrant with fresh herbs.
Recipe Potato-Crusted Salmon
  • Difficulty Easy
  • Preparation 15 minutes
  • Cooking 25 minutes
  • Servings for 4 people

Would you like to surprise your family or guests with a fish main course that looks refined but is quick and simple to make? Potato-crusted salmon is the recipe that will win you over: a perfect balance between the tenderness of the fish and the crisp touch of oven-baked potatoes, for a truly memorable dinner. Picture serving an elegant salmon dish where a golden, fragrant surface covers a tender, juicy center, all enhanced by the aroma of fresh herbs such as thyme, marjoram and parsley. In less than half an hour, and with just a few steps, you will bring a real feast of flavors to the table, perfect both for an everyday dinner and for special occasions.

Making this crispy salmon couldn’t be easier: just slice the potatoes very thinly so they turn golden and crisp as they bake, while the salmon stays wonderfully tender under the “protection” of the potatoes. The result? Baked salmon with potatoes that smells like home and wins everyone over at first sight, perfect when you want salmon for special occasions or are looking for an easy salmon recipe, without giving up a showstopping look.

If you love the pairing of salmon and potatoes, take inspiration from other tasty ideas too, such as classic Salmon in Puff Pastry, ideal if you are looking for a richer version, the delightful Potato and Salmon Frittata for a versatile dish, or Salmon Balls, perfect for an aperitivo with friends too. If you prefer the delicate flavor of steamed salmon, you can also try Steamed Salmon. Go ahead and turn your next meal into a small celebration of flavor and simplicity.

Ingredients for 4 people

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Method

  1. To make the Potato-Crusted Salmon, rinse the salmon fillet, pat it dry with paper towels and remove any bones with tweezers. Transfer it to a baking pan lined with parchment paper.
    Making potato-crusted salmon, step 1
    Making potato-crusted salmon, step 2
    Making potato-crusted salmon, step 3
  2. Peel the potatoes and slice them very thinly, using a mandoline if you have one. Blanch them in salted water for 3-4 minutes, drain them with a slotted spoon and let them dry on a kitchen towel or paper towels.
    Making potato-crusted salmon, step 4
    Making potato-crusted salmon, step 5
    Making potato-crusted salmon, step 6
  3. Drizzle the salmon fillet with a little oil, season with salt, pepper and finely chopped marjoram and thyme, and make a first layer of overlapping potato slices. Season with salt and pepper, brush with a little oil (or they will slide off each other) and add more of the chopped herbs. Make a second layer and season it the same way.
    Making potato-crusted salmon, step 7
  4. Bake in a preheated oven at 180 °C (350 °F) for about 20 minutes, then finish cooking for another 5 minutes under the broiler, until the potatoes have formed a nice golden crust. Finally, remember to download our App with exclusive content and fewer ads!

Variations and Alternatives

Potato-Crusted Salmon can also be made with thawed frozen salmon fillets, which are cheaper and just as flavorful.

Tips

For the best result, cook your Potato-Crusted Salmon shortly before bringing it to the table. If you make it too far ahead, the potato crust will lose its crispness.

Storage

Potato-Crusted Salmon keeps in the fridge for 2-3 days, well covered with plastic wrap. We recommend reheating it in the oven for a few minutes before eating.

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