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Potato-Crusted Salmon Fillets

With tender leeks and heart russet potatoes these crisp, flakey Potato Crusted Salmon Fillets make an ideal weeknight fish dinner.

Prep Time 15 mins

Cook Time 15 mins

Total Time 30 mins

Servings 4 Servings

Calories 262 kcal

Author:BOD Blog


  • 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

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

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

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

  4. 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.

The Nutrition Facts box below provides estimated nutritional information for this recipe.

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