Potato Crusted Salmon Filets

This looks SUPER yummy!!


2 small russet potatoes (about 1 lb.) washed, shredded

½ medium leek washed, sliced thin

¼ tsp. sea salt (or Himalayan salt)

2 tsp. ground white pepper

2 tsp. olive oil

1 tsp. unsalted butter

4 (4-oz) raw salmon fillets skinless


Drain potatoes in a colander; pat them as dry as possible with paper towels or a clean kitchen towel.

Combine potatoes, leek, salt, and pepper in a medium bowl; mix well.

Heat oil and butter in large nonstick skillet over medium-high heat.

Place four ⅓ cup mounds of potato mixture in skillet. Press a salmon fillet into each mound. Top evenly with remaining potatoes; cook for 6 to 7 minutes on each side, or until potatoes are nicely browned and fish flakes easily when tested with a fork.

Recipe Notes:

Use only the tender white part of the leek. Reserve the tougher green tops for use in broths.

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