Name: Potato-Crusted Salmon Fillets
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 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)

Crispy on the outside with a crust of hearty russet potatoes and fragrant leeks and perfectly flaky on the inside, these Potato-Crusted Salmon Fillets make an easy weeknight dinner that’s ready in 30 minutes.

The technique is so simple — and there’s no messy breading or egg wash to deal with.

Mix shredded potatoes (do this even more quickly in a food processor with a grater attachment if you have one) with leeks and you get a delicious crust with a subtle onion flavor.

Simply drop spoonfuls of the potato mixture into a hot pan to brown and crisp, then place salmon fillets right on top, and another spoonful of potatoes tops each piece. No muss, no fuss.

The potato and leek crust protects the salmon from overcooking, and when the potatoes are browned on both sides, the fish will be fully cooked and tender.

Pair this recipe with a simple roasted veggie like our Roasted Asparagus and you’ve got a healthy dinner that tastes like it was prepared in a restaurant. Bon appetit!

3.63 from 48 votes

Potato-Crusted Salmon Fillets

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

Course Main Course

Cuisine Seafood

Prep Time 15 mins

Cook Time 15 mins

Total Time 30 mins

Servings 4 Servings

Calories 262 kcal

Author BODi

Ingredients

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

Instructions

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.

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

Nutrition Facts

Potato-Crusted Salmon Fillets

Amount Per Serving (1 filet)

Calories 262 Calories from Fat 99

% Daily Value*

Fat 11g17%

Saturated Fat 2g13%

Cholesterol 65mg22%

Sodium 203mg9%

Carbohydrates 16g5%

Fiber 2g8%

Sugar 1g1%

Protein 24g48%

* Percent Daily Values are based on a 2000 calorie diet.

Love this recipe? You can get more delicious recipes like this, meal preps, and more with the 2B Mindset and Portion Fix nutrition programs on BODi.

Container Equivalents
1 Red
1 Yellow
½ tsp.

2B Mindset Plate It!
A great protein and FFC as part of lunch.

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Potato-Crusted Salmon Fillets recipe photographs by Anguel Dimov