Imagine a culinary masterpiece that transforms an ordinary salmon fillet into a crispy, golden sensation that will make your taste buds dance with joy. Our Potato Crusted Salmon with Lemon Brown Butter Sauce is not just a recipe—it's a game-changing dinner experience that combines the delicate richness of salmon with a perfectly crisp potato exterior and a luxurious, nutty lemon sauce that will have everyone at your table begging for seconds.
Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 4 salmon fillets
- 2 cups grated potatoes
- 4 tbsp butter
- 1 lemon, juiced
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Preheat your oven to 400°F (200°C). This will ensure that your salmon cooks evenly and the potato crust becomes crispy.
- Prepare the potatoes by grating them using a box grater or a food processor. Place the grated potatoes in a clean kitchen towel and squeeze out any excess moisture. This step is crucial for achieving a crispy crust.
- In a mixing bowl, combine the grated potatoes with salt and pepper to taste. Mix well to ensure the seasoning is evenly distributed.
- Heat 2 tablespoons of butter in a large oven-safe skillet over medium heat. Once the butter is melted and begins to foam, carefully place the salmon fillets skin-side down in the skillet. Season the top of the salmon with salt and pepper.
- Evenly distribute the grated potatoes on top of the salmon fillets, pressing them down gently to form a crust. Allow the salmon to cook for about 4-5 minutes, or until the bottom is golden brown.
- Once the bottom is golden, transfer the skillet to the preheated oven. Bake for an additional 15-20 minutes, or until the salmon is cooked through and the potato crust is crispy and golden brown.
- While the salmon is baking, prepare the lemon brown butter sauce. In a small saucepan, melt the remaining 2 tablespoons of butter over medium heat. Continue to cook the butter, swirling the pan occasionally, until it turns a light brown color and develops a nutty aroma, about 3-5 minutes.
- Remove the saucepan from heat and stir in the freshly squeezed lemon juice. Be careful, as the mixture may bubble up. Season with salt and pepper to taste.
- Once the salmon is done baking, remove it from the oven and let it rest for a couple of minutes. Plate the salmon fillets and drizzle the lemon brown butter sauce over the top.
- Garnish with fresh parsley for a pop of color and added flavor. Serve immediately and enjoy your delicious potato crusted salmon with lemon brown butter sauce!
Tips
- Moisture is the enemy of crispiness! Always squeeze out as much liquid as possible from the grated potatoes using a clean kitchen towel to ensure a perfectly crisp potato crust.
- Use fresh, high-quality salmon fillets for the best flavor and texture. Look for fillets with a bright, vibrant color and firm flesh.
- Watch your brown butter sauce carefully—it can go from perfectly nutty to burnt in seconds. Remove it from heat the moment it turns a light golden brown.
- Let the salmon rest for a few minutes after cooking to allow the juices to redistribute, ensuring a moist and tender result.
- For an extra flavor boost, consider adding herbs like thyme or dill to your potato crust mixture.
- If you don't have an oven-safe skillet, you can transfer the salmon to a baking sheet after searing the bottom.
- Serve immediately to maintain the crispiness of the potato crust and the warmth of the brown butter sauce.
Nutrition Facts
Calories: 420kcal
Carbohydrates: 15g
Protein: 32g
Fat: 26g
Saturated Fat: 12g
Cholesterol: 95mg
