24min prep: 6min cook: 18min
This dish seems fancy, but it is so easy, which makes it even more amazing!Notes:
- I like to use skinless filets for this dish so the bottom of the salmon gets crispy too. However, you can use filets with skin if that’s what you have available.
- Baking Potatoes — 3⁄4 Pound
- Fresh Chives — 2 Tablespoons
Meat & Seafood
- Salmon Filets, Skinless — 4 ( 6 Ounces each )
Spice & Baking
- Black Pepper
- Kosher Salt
Condiments, Oils & Dressings
- Extra Virgin Olive Oil — 3 Tablespoons
- Mayonnaise — 2 Tablespoons
- Paper Towels
- Stove Top
- Chef’s Knife
- Cutting Board
- Fine Mesh Strainer
- Fish Spatula
- Measuring Spoons
- Mixing Bowl, Medium
- Saute Pan, Large (12″ Or Larger)
- Peel the potatoes and grate on a wide-tooth grater. Wrap the grated potatoes tightly in a few layers of paper towels and place in a fine mesh strainer. Put something heavy on top to weigh down the potatoes and press out excess moisture. Let the potatoes sit like this while you prepare other ingredients.
- Finely chop chives to measure the indicated amount. Place in a medium mixing bowl.
- Dry the salmon filets thoroughly. Season with salt and pepper.
- Unwrap the potatoes and place them in the bowl with the chives. Add mayonnaise, season with salt and pepper, and stir to combine.
- Scoop 1-2 tablespoons of the potato mixture on top of each salmon filet. Press it into the fish so it is evenly distributed.
- Prepare a plate with layers of paper towels. Set plate near the stove for the cooked salmon.
- Heat a large saute pan over medium heat. Add olive oil and warm.
- Once oil is hot, carefully add the salmon filets to the pan, placing the potato side down. Gently press the filets down to help adhere the potatoes to the fish.
- Sear the salmon until you can see that the potatoes are turning golden brown, about 3-5 minutes. Use a fish spatula to gently flip the filets and finish cooking until the sides look cooked through, another 3-5 minutes. Transfer the cooked salmon to the plate of paper towels.
- Transfer the potato-crusted salmon to a serving platter or dinner plates. Serve warm!