Potato-Crusted Salmon Recipe

This delicious potato-crusted salmon is coated in whole grain mustard and creamy hashbrowns and cooked until golden brown comes together in under 30 minutes. You will be blown away at how easy this is to make and the incredible flavors of it.

I’m a huge fan of cooking and serving seafood because it’s simple to prepare and it cooks in minutes. If you are similar and love it, you must try my Sicilian Swordfish or my Blackened Salmon.

Potato Crusted Salmon

Potato Crusted Salmon consists of shredded potatoes to the consistency of hashbrowns that are then packed onto a salmon fillet and pan-seared in oil until golden brown. The potatoes not only act as the starch for the dish, but it adds an incredibly delicious flavor when combined with the salmon.

This dish was introduced to me as PC salmon, pc standing for potato crusted. It is a quick-to-prepare meal and is a dish that is great to impress guests with because it’s something different. You can also serve this with sauces like beurre blanc or Lemon-Dill sauce.

Ingredients and Substitutions

• Salmon – I do my best to use fresh wild-caught salmon.
• Mustard – Use whole-grain mustard in this recipe.
• Potatoes – Russet potatoes work perfectly.
• Cream – You will need some heavy whipping cream for the potato crust.
• Fat – I prefer olive oil, but any flavored oil works with lard, ghee, or clarified butter.

How to Make Potato-Crusted Salmon

Shred the russet potatoes.

In a bowl, mix together the shredded potatoes, cream, salt, and pepper. Set it aside.

Next, season the top part of the salmon with salt and pepper.

Evenly spread on the grainy mustard.

Next, place the shredded potato mixture onto the salmon and push the potato down on the salmon to make sure it stays.

In a large sauté or frying pan over medium to medium-high heat, add 3 tablespoons of olive oil.

Place in the salmon potato side down to form a crust.

After 4 to 6 minutes, or until a dark brown crust has formed on the potatoes, flip it over and finish in the oven at 350° for 8 to 10 minutes.

Once finished, remove from the pan and serve.

Make-Ahead and Storage

Make-Ahead: You can keep warm covered in a pan for up to 15 minutes before serving, but this recipe is meant to be eaten as soon as it is done being cooked.

How to Store: Cover and keep it in the refrigerator for up to 3 days. This will freeze covered for up to 3 months. Thaw in the refrigerator for 1 day before reheating.

How to Reheat: Place the desired amount of PC salmon in a pan and heat in the oven at 350° for 6-8 minutes or until hot.

Chef Notes + Tips

• You can use golden Yukon potatoes or new red potatoes instead of the russets.
• This recipe is versatile, so just about any fish will work with the potato crust.
• Any bread of salmon will work, including coho, king, sockeye, pink, chum, or Atlantic.
• Make sure you use individual salmon fillet portions instead of 1 half or full side of salmon. You will see in the video below that it was very hard to flip.
• If you notice the hash browns have sucked up all the oil while cooking, add another 1 to 2 tablespoons to the pan.

More Fish Recipes

• Fish Tacos
• Chilean Sea Bass
• Tuna Noodle Casserole
• Pan Seared Halibut
• Honey Garlic Salmon

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Potato-Crusted Salmon Recipe

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5 from 5 votes

This delicious potato-crusted salmon is coated in whole-grain mustard and creamy hashbrowns and cooked until golden brown.

Servings: 4

Prep Time: 30 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 1 hour hour

Ingredients 

US CustomaryMetric

• 2 grated russet potato
• 1/3 cup heavy whipping cream
• 3 tbsp whole grain mustard
• 2.5 lb fillet of salmon, whole or sliced into 2 fillets or more
• 3 tablespoon olive oil
• sea salt and fresh cracked pepper to taste

Instructions

• In a bowl, mix together the shredded potatoes, cream, salt, and pepper. Set it aside.
• Next, season the top part of the salmon with salt and pepper.
• Evenly spread on the grainy mustard on top of the salmon.
• Next, place the shredded potato mixture onto the salmon and push the potato down on the salmon to make sure it stays.
• In a large sauté or frying pan over medium to medium-high heat, add 3 tablespoons of olive oil.
• Place in the salmon potato side down to form a crust.
• After 4 to 6 minutes, or until a dark brown crust has formed on the potatoes, flip it over and finish in the oven at 350° for 8 to 10 minutes.
• Once finished, remove from the pan and serve.

Notes

Make-Ahead: You can keep warm covered in a pan for up to 15 minutes before serving, but this recipe is meant to be eaten as soon as it is done being cooked.

How to Store: Cover and keep it in the refrigerator for up to 3 days. This will freeze covered for up to 3 months. Thaw in the refrigerator for 1 day before reheating.

How to Reheat: Place the desired amount of PC salmon in a pan and heat in the oven at 350° for 6-8 minutes or until hot.

You can use golden Yukon potatoes or new red potatoes instead of the russets.

This recipe is versatile, so just about any fish will work with the potato crust.

Any bread of salmon will work, including coho, king, sockeye, pink, chum, or Atlantic.

Make sure you use individual salmon fillet portions instead of 1 half or full side of salmon. You will see in the video below that it was very hard to flip.

If you notice the hash browns have sucked up all the oil while cooking, add another 1 to 2 tablespoons to the pan.

Nutrition

Calories: 654kcalCarbohydrates: 20gProtein: 60gFat: 36gSaturated Fat: 9gPolyunsaturated Fat: 9gMonounsaturated Fat: 16gTrans Fat: 0.003gCholesterol: 178mgSodium: 259mgPotassium: 1869mgFiber: 2gSugar: 1gVitamin A: 414IUVitamin C: 6mgCalcium: 68mgIron: 3mg

Course: Appetizer, dinner, lunch, Main, side

Cuisine: American

Author: Chef Billy Parisi