Best 10 Roasted Salmon With Potato Crust Recipes

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**Roasted Salmon with Potato Crust: A Culinary Symphony of Flavors and Textures**

Prepare to embark on a culinary adventure with our tantalizing Roasted Salmon with Potato Crust, a dish that harmoniously blends the delicate flavors of salmon with the crispy, golden-brown crunch of a potato crust. This recipe offers a delightful symphony of textures and vibrant flavors that will elevate your dining experience. Accompanying this main course are two delectable side dishes: a refreshing Lemony Arugula Salad and a creamy, indulgent Lemon Butter Sauce. The salad's zesty dressing complements the richness of the salmon, while the silky sauce adds a touch of decadence to each bite. Get ready to indulge in a culinary masterpiece that will leave your taste buds craving more.

Let's cook with our recipes!

SLOW ROASTED SALMON AND POTATOES RECIPE



Slow Roasted Salmon and Potatoes Recipe image

Tender, flakey slow-roasted salmon and potatoes. An easy dinner, flavored Mediterranean-style with fresh garlic, thyme, rosemary and a splash of lemon juice.

Provided by Suzy Karadsheh

Categories     Dinner

Number Of Ingredients 7

1 lb baby potatoes, (scrubbed and cut in half)
Kosher salt and black pepper
1 tsp + 1 tbsp fresh thyme (divided)
2 tsp rosemary (dry rosemary) (divided)
5 garlic cloves (minced and divided)
Extra virgin olive oil
1 lb salmon fillet

Steps:

  • If you're making the potatoes, start by heating the oven to 450 degrees F. If not, skip to step 5.
  • Put the halved potatoes in a large mixing bowl. Season with kosher salt, black pepper, 1 teaspoon fresh thyme and 1 teaspoon dry rosemary. Add 2 teaspoons minced garlic and 2 tablespoons extra virgin olive oil. Toss to make sure the potatoes are well coated.
  • Arrange the potatoes, cut side down, on a sheetpan or baking dish. Roast in the heated oven for about 25 minutes.
  • Remove the potatoes from the oven and push the potatoes to one side of your pan to make room for the salmon.
  • Turn the oven heat down to 250 degrees F. Wait for the heat to lower to this point.
  • Brush the bottom of the sheet pan where you made room for the salmon with a bit of extra virgin olive oil. Season the salmon with kosher salt on both sides and put it in the pan next to the potatoes.
  • Drizzle about 3 to 4 tablespoons extra virgin olive oil over the salmon fillet. Spread the remaining fresh garlic on top (I use the back of a spoon to spread the garlic evenly all over the fish fillet). Sprinkle the remaining rosemary and fresh thyme.
  • Roast the salmon in the 250 degree F heated oven for 15-18 minutes for medium rare, or up to 25 minutes for medium, depending on thickness of fish (insert a fork in the thickest part of the salmon, it should meet no resistance and should flake easily). To be sure, insert an instant read thermometer in the thickest part of the fish, it is ready when the internal temperature registers 125 degrees F for a medium-cooked salmon.
  • Squeeze some fresh lemon juice on top of the salmon. Serve immediately.

Nutrition Facts : Calories 253.9 kcal, Carbohydrate 21 g, Protein 25 g, SaturatedFat 1.1 g, Cholesterol 62.4 mg, Sodium 348 mg, Fiber 2.6 g, ServingSize 1 serving

GARLIC BUTTER-ROASTED SALMON WITH POTATOES & ASPARAGUS



Garlic Butter-Roasted Salmon with Potatoes & Asparagus image

This spring-produce-packed one-pan meal makes a healthy and satisfying weeknight dinner. Melted garlic butter coats the salmon and vegetables, adding depth of flavor and richness to the dish.

Provided by Carolyn Casner

Categories     Healthy Salmon Fillet Recipes

Time 40m

Number Of Ingredients 10

1 pound baby Yukon Gold potatoes, halved
2 tablespoons extra-virgin olive oil, divided
¾ teaspoon salt, divided
½ teaspoon ground pepper, divided
12 ounces asparagus, trimmed
2 tablespoons melted butter
1 tablespoon lemon juice
2 cloves garlic, minced
1 ¼ pounds salmon fillet, skinned and cut into 4 portions
Chopped parsley for garnish

Steps:

  • Preheat oven to 400 degrees F. Toss potatoes, 1 tablespoon oil, 1/4 teaspoon salt and 1/8 teaspoon pepper together in a medium bowl. Spread in an even layer on a large rimmed baking sheet. Roast until starting to soften and brown, about 15 minutes.
  • Meanwhile, toss asparagus with the remaining 1 tablespoon oil, 1/8 teaspoon salt and 1/8 teaspoon pepper in the medium bowl. Combine butter, lemon juice, garlic, 1/4 teaspoon salt and the remaining 1/4 teaspoon pepper in a small bowl.
  • Sprinkle salmon with the remaining 1/8 teaspoon salt. Move the potatoes to one side of the pan. Place the salmon in the center of the pan; drizzle with the butter mixture. Spread the asparagus on the empty side of the pan. Roast until the salmon is just cooked through and the vegetables are tender, 10 to 12 minutes. Garnish with parsley.

Nutrition Facts : Calories 522 calories, Carbohydrate 25.8 g, Cholesterol 93.2 mg, Fat 31.9 g, Fiber 3.7 g, Protein 34.1 g, SaturatedFat 8.9 g, Sodium 396 mg, Sugar 2.2 g

POTATO-CRUSTED SALMON



Potato-Crusted Salmon image

Pan fry fresh salmon with a flavorful crispy potato coating. It tastes like it's deep fried but cooks in 1 tablespoon of oil.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 16m

Yield 4

Number Of Ingredients 8

1 lb salmon, swordfish or arctic char fillets, 3/4 inch thick
1 egg white, slightly beaten
2 tablespoons water
1/3 cup Betty Crocker™ mashed potatoes
2 teaspoons cornstarch
1 teaspoon paprika
1 teaspoon lemon pepper seasoning
1 teaspoon olive or vegetable oil

Steps:

  • Remove and discard skin from fish. Cut fish into 4 serving pieces. Mix egg white and water with fork. Mix dry potatoes, cornstarch, paprika and lemon-pepper seasoning. Dip just the top sides of fish into egg white mixture, then press into potato mixture.
  • In 12-inch nonstick skillet, heat oil over high heat. Cook fish, potato sides down, in oil 3 minutes. Carefully turn fish, using wide slotted spatula. Reduce heat to medium. Cook about 3 minutes longer or until fish flakes easily with fork.

Nutrition Facts : Calories 180, Carbohydrate 3 g, Cholesterol 65 mg, Fiber 0 g, Protein 22 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 95 mg

POTATO CRUSTED SALMON



Potato Crusted Salmon image

Provided by Food Network

Categories     main-dish

Time 28m

Yield 1 serving

Number Of Ingredients 20

6 ounces salmon filet
1/4 cup salmon "glue" (recipe follows)
2 cups shredded potatoes
2 ounces garlic mashed potatoes
2 ounces lemon butter sauce
1/4 cup sauteed vegetables
6 ounces fresh salmon filet
1/4 teaspoon shallot
3/4 cup 40 percent heavy whipping cream
1/2 teaspoon salt
Pinch white pepper
Pinch chopped fresh thyme
1 tablespoon fresh lemon juice
3 tablespoons white wine
1/4 teaspoon chopped fresh garlic
2 tablespoons 40 percent whipping cream
2 tablespoons diced unsalted butter
Pinch turmeric
Pinch salt
Pinch white pepper

Steps:

  • For the Salmon breading:
  • Place 2 cups shredded potatoes into a shallow pan. Using a rubber spatula spread 1/8 cup of salmon glue evenly onto one side of a 6 ounces salmon filet. Place coated side of salmon filet into shredded potatoes. Repeat process for opposite side. Ensure that salmon is evenly coated in shredded potatoes.
  • For the Lemon butter sauce:
  • In a saute pan add white wine, lemon juice, cream, garlic, turmeric, salt and pepper. Heat on high heat and reduce by 1/2 its original volume. Remove from heat and swirl in diced butter.
  • Plating procedure:
  • Place potato crusted salmon onto griddle over medium high heat. Allow to cook on one side until potatoes are golden brown. Flip salmon and complete cooking and browning of salmon. Approximately 3 1/2 to 4 minutes for each side. Place 2 ounces garlic mashed potatoes onto the center of a dinner plate, ladle sauce around mashed potatoes, and place vegetables atop mashed potatoes. Place browned salmon atop vegetables. Garnish with julienne green onions.

POTATO CRUSTED SALMON (MICHAEL SMITH)



Potato Crusted Salmon (Michael Smith) image

Michael Smith is a Canadian chef who encourages you to make his recipes your own. This recipe is supposed to have the horseradish in it, but some people don't like the heat so I made it optional. I like the horseradish in it. Michaeld intended this to be served with Recipe #409358. Enjoy!

Provided by Nif_H

Categories     Potato

Time 25m

Yield 4 serving(s)

Number Of Ingredients 5

2 russet potatoes, baked and chilled
2 tablespoons horseradish (optional, but recommended!)
2 tablespoons oil
salt and pepper
4 (6 ounce) salmon fillets

Steps:

  • Preheat oven to 375°F.
  • Grate potatoes through the large holes of a box grater into a medium sized bowl.
  • Stir in horseradish, oil and salt and pepper mixing well.
  • Pat crust onto top surface of filets and place in a baking pan or on a baking sheet.
  • Bake until salmon is cooked through and the crust is golden and crispy, about 15 minutes.

POTATO AND HORSERADISH CRUSTED SALMON



Potato and Horseradish Crusted Salmon image

Provided by Food Network Kitchen

Time 40m

Yield 4 servings

Number Of Ingredients 8

1 medium russet potato (about 9 ounces), peeled and cut into sixths
Kosher salt, as needed, plus 2 teaspoons
6 tablespoons unsalted butter, at room temperature
Four 6-ounce center-cut skinless salmon fillets
Freshly ground black pepper
3 tablespoons half-and-half
2 to 3 tablespoons drained prepared horseradish
Four 2-inch-long chive segments, for garnish

Steps:

  • Place a rack about 4 inches from the broiler element and preheat.
  • Put the potato in a medium saucepan, cover with water by 2 inches, and season generously with salt. Bring to a boil over high heat, lower the heat, and simmer until very tender, about 10 minutes. Drain and cool slightly.
  • Meanwhile, preheat a large skillet over medium-high heat. Add 2 tablespoons of the butter and heat. Season the salmon all over with salt and pepper. When the butter's foaming subsides, place the salmon, in the skillet and cook, turning once, until well-browned, about 1 1/2 minutes per side. Transfer to a baking sheet.
  • Put the cooked potatoes in a small bowl with the 2 teaspoons salt, 2 tablespoons butter, half-and-half, and horseradish and, using a fork, mash until fluffy. Season with pepper, to taste.
  • Melt the remaining 2 tablespoons butter in a small saucepan. Using your hands, press about 1/4 of the potato mixture onto the top of each salmon fillet, to form a thin crust. Lightly brush the potato with the melted butter.
  • Place the salmon under the broiler and cook until still slightly pinkish inside and the crusts are golden brown, about 10 minutes. Transfer to serving platter and garnish with the chive segments. Serve immediately.
  • Copyright 2001 Television Food Network, G.P. All rights reserved

SLOW-ROASTED SALMON WITH POTATOES



Slow-Roasted Salmon with Potatoes image

Provided by Food Network Kitchen

Categories     main-dish

Time 1h25m

Yield 6 servings

Number Of Ingredients 11

3 bunches leeks, trimmed and quartered lengthwise
1/3 cup plus 1 tablespoon extra-virgin olive oil
Sea salt
3 pounds fresh, skin-on, center-cut wild salmon fillet, pin bones removed
1 1/2 pounds fingerling potatoes
1 shallot
4 tablespoons unsalted butter, at room temperature
2 tablespoons chopped fresh chives
2 tablespoons fresh tarragon
2 tablespoons fresh parsley
Juice of 1/2 lemon

Steps:

  • Preheat the oven to 450 degrees F. Toss the leeks in a roasting pan with 1/3 cup olive oil; season with salt. Roast until slightly golden, about 30 minutes.
  • Meanwhile, place the salmon in another shallow pan and rub with the remaining 1 tablespoon olive oil. Set aside to come to room temperature.
  • When the leeks are done, reduce the oven temperature to 275 degrees F. Season the salmon with salt, place over the leeks and brush with the oil in the pan. Roast until firm, 30 to 40 minutes.
  • Meanwhile, cook the potatoes in a pot of boiling salted water until fork-tender, about 10 minutes; drain.
  • Pulse the shallot in a food processor until minced. Add the butter, chives, tarragon, parsley, lemon juice, and salt to taste and pulse until combined.
  • Remove the salmon from the oven and top with half of the herb butter; top the potatoes with the rest. Slice the salmon, season with salt and serve with the leeks and potatoes.

CITRUSY ROASTED SALMON AND POTATOES



Citrusy Roasted Salmon and Potatoes image

Citrus-dressed salmon roasted over potatoes is a quick, flavorful one-pan meal that is perfect for any night of the week. Skin-on Yukon Golds are thinly sliced, fanned out and generously drizzled with a citrus sauce to serve as the base for the meal. The salmon is placed directly on top of the potatoes after they're briefly roasted, the fish is drizzled with more sauce, then everything roasts together until the salmon is tender and the potatoes are perfectly cooked through and irresistibly tangy. Feel free to swap out the cilantro for any fresh herb you prefer, such as dill or parsley.

Provided by Naz Deravian

Categories     brunch, dinner, lunch, seafood, main course

Time 45m

Yield 4 servings

Number Of Ingredients 10

1/2 cup extra-virgin olive oil
1/3 cup fresh clementine or mandarin juice, plus 1 clementine or mandarin, sliced into ¼-inch-thick rounds, for garnish
1/4 cup fresh lime juice
1/4 cup chopped cilantro leaves and tender stems
1 shallot, chopped
2 large garlic cloves, finely grated
2 large Yukon Gold potatoes (about 1 pound)
Kosher salt and black pepper
Red-pepper flakes, to taste
1 1/2 pounds skin-on salmon fillet (preferably 1 single center-cut piece)

Steps:

  • Set a rack in the center of the oven and heat the oven to 425 degrees.
  • In a medium bowl, combine the olive oil, clementine or mandarin juice, lime juice, cilantro, shallot and garlic; set aside citrus sauce.
  • Scrub the potatoes and slice them into ¼-inch-thick rounds. In a large (12-inch) cast-iron skillet (or similar oven-safe pan), fan out the potato rounds, overlapping them a little, to cover the surface of the skillet. Season well with salt (about 1 to 1½ teaspoons) and black pepper to taste. Sprinkle on a few red-pepper flakes. Stir the oil and citrus juice mixture to combine again, and spoon half of the sauce over the potatoes. Place the skillet in the oven and roast for 20 minutes, until the edges start to turn golden.
  • Remove the skillet from the oven, season the salmon well with salt (about 1½ teaspoons) and pepper to taste and place the salmon on top of the potatoes, skin side down. Sprinkle with a few more red-pepper flakes. Spoon the rest of the citrus sauce over the salmon and top the fish with the citrus slices. Place the skillet back in the oven and roast until the salmon is cooked through to your liking, 10 to 20 minutes, depending on the thickness of the salmon.

POTATO CHIP CRUSTED SALMON



Potato Chip Crusted Salmon image

This was from the Tony Danza show. I made it LOVED it, and thought it was a great and easy recipe to share. You can reduce the calories by using baked or WOW(olestra) chips, but it comes out a bit better with the Kettle Cooked Chips, as in recipe

Provided by DianeHelen

Categories     < 30 Mins

Time 30m

Yield 6 serving(s)

Number Of Ingredients 7

3 lbs salmon
1 dash fresh ground black pepper
1 dash salt
5 1/2 ounces bag kettle-cooked potato chips
1/2 lime, zest of
1/3 cup chopped fresh dill
2 tablespoons olive oil

Steps:

  • Preheat the oven to 400°F Line a baking sheet with aluminum foil.
  • Lay the side of salmon, skin side down, in the center of the baking sheet. Season it lightly with salt and pepper.
  • Crush the potato chips, lime zest and dill together in a bowl until the chips resemble coarse crumbs. Mix in 2 tablespoons of oil until incorporated.
  • Coat the salmon with a thin, even layer of potato chip crumbs. Pat them on the fish gently so they stay put.
  • Bake for about 20-25 minutes, or until the chip coating is nicely browned. Use 2 spatulas to transfer the salmon to a serving platter, putting one at either end and lifting them up together so the salmon is in one piece. Lay it gently on the serving platter and put a fork and a knife on the table by the platter so that people can serve themselves. You can also serve the salmon right on the baking sheet-there's no shame in that, either.

Nutrition Facts : Calories 446.2, Fat 22.1, SaturatedFat 4.8, Cholesterol 117.9, Sodium 315.6, Carbohydrate 13.1, Fiber 1.2, Sugar 1.1, Protein 46.9

HAZELNUT-CRUSTED SALMON WITH CRUSHED POTATOES



Hazelnut-crusted salmon with crushed potatoes image

Try something different with salmon fillets by adding a hazelnut, lemon zest and thyme crust. Serve with garlic parsley potatoes and asparagus

Provided by Nadine Brown

Time 35m

Number Of Ingredients 10

4 garlic cloves, unpeeled
1 tbsp olive oil, plus 1 tsp
800g new potatoes, halved or quartered if large
320g asparagus, woody ends trimmed
60g hazelnuts
6 thyme sprigs, leaves picked
1 lemon, zested
4 x 140g skinless salmon fillets
2 tsp Dijon mustard
10g parsley, roughly chopped

Steps:

  • Heat the oven to 220C/200C fan/gas 7. Put the garlic cloves on a sheet of foil and drizzle with 1 tsp olive oil. Bring the edges of the foil together to enclose the garlic and put on a baking tray. Bake for 10 mins.
  • Meanwhile, bring a large pan of salted water to the boil. Carefully lower in the potatoes, then cover, reduce the heat to a simmer and cook for 10-15 mins until the potatoes are tender. Add the asparagus during the last 2 mins of cooking time. Drain and separate the potatoes and asparagus.
  • While the potatoes are cooking, tip the hazelnuts, thyme leaves and lemon zest into a mini food processor and briefly blitz until the mixture resembles breadcrumbs - a few chunkier bits of hazelnut is fine. Season lightly.
  • Remove the parcel of garlic from the oven and set aside. Line the tray with baking parchment and arrange the salmon fillets on top. Spread the fillets with the Dijon mustard, then gently pack on the hazelnut crumb, pressing it down lightly with your palm to help it stick. Cook in the oven for 10 mins until the salmon is just cooked through.
  • Squeeze the roasted garlic into a small bowl, discarding the skins. Whisk in the remaining olive oil. Tip the potatoes into a large bowl and roughly crush with a potato masher. Drizzle over the garlic oil, add the parsley, season and toss together. Serve the salmon with the garlic parsley potatoes and the asparagus.

Nutrition Facts : Calories 532 calories, Fat 29 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 31 grams carbohydrates, Sugar 4 grams sugar, Fiber 7 grams fiber, Protein 34 grams protein, Sodium 0.4 milligram of sodium

Tips:

  • Choose the freshest salmon fillet. Look for fillets that are firm and have a vibrant pink or orange color. Avoid fillets that are dull or have any brown spots.
  • Use a variety of vegetables. This recipe calls for potatoes, carrots, and onions, but you can use any vegetables that you like. Some other good options include broccoli, zucchini, and bell peppers.
  • Make sure the vegetables are evenly coated in oil. This will help them to roast evenly and prevent them from drying out.
  • Season the salmon and vegetables generously. This will help to enhance their flavor.
  • Roast the salmon and vegetables at a high temperature. This will help to create a crispy crust on the salmon and tender-crisp vegetables.
  • Keep an eye on the salmon and vegetables while they are roasting. You may need to adjust the cooking time depending on the thickness of the salmon fillet and the size of the vegetables.

Conclusion:

This roasted salmon with potato crust is a delicious and easy-to-make dish that is perfect for a weeknight meal. The salmon is cooked to perfection and the potato crust is crispy and flavorful. The vegetables are roasted to perfection and add a nice touch of color and flavor to the dish. This is a dish that the whole family will enjoy.

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