Recipe courtesy of Rick Valenzuela and Julie Valenzuela

Potato Crusted Salmon

  • Level: Intermediate
  • Total: 28 min
  • Prep: 20 min
  • Cook: 8 min
  • Yield: 1 serving
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6 ounces salmon filet

1/4 cup salmon "glue" (recipe follows)

2 cups shredded potatoes

2 ounces garlic mashed potatoes

2 ounces lemon butter sauce

1/4 cup sauteed vegetables

Salmon Glue:

6 ounces fresh salmon filet

1/4 teaspoon shallot

3/4 cup 40 percent heavy whipping cream

1/2 teaspoon salt

Pinch white pepper

Pinch chopped fresh thyme

Lemon Butter Sauce:

1 tablespoon fresh lemon juice

3 tablespoons white wine

1/4 teaspoon chopped fresh garlic

2 tablespoons 40 percent whipping cream

2 tablespoons diced unsalted butter

Pinch turmeric

Pinch salt

Pinch white pepper


  1. For the Salmon breading:
  2. Place 2 cups shredded potatoes into a shallow pan. Using a rubber spatula spread 1/8 cup of salmon glue evenly onto one side of a 6 ounces salmon filet. Place coated side of salmon filet into shredded potatoes. Repeat process for opposite side. Ensure that salmon is evenly coated in shredded potatoes.
  3. For the Lemon butter sauce:
  4. In a saute pan add white wine, lemon juice, cream, garlic, turmeric, salt and pepper. Heat on high heat and reduce by 1/2 its original volume. Remove from heat and swirl in diced butter.
  5. Plating procedure:
  6. Place potato crusted salmon onto griddle over medium high heat. Allow to cook on one side until potatoes are golden brown. Flip salmon and complete cooking and browning of salmon. Approximately 3 1/2 to 4 minutes for each side. Place 2 ounces garlic mashed potatoes onto the center of a dinner plate, ladle sauce around mashed potatoes, and place vegetables atop mashed potatoes. Place browned salmon atop vegetables. Garnish with julienne green onions.

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