Potato crusted salmon easy recipe


Potato crusted salmon easy recipe

Potato crusted salmon is a very simple second course to prepare but, I assure you, very tasty! A typical dish of Italian cuisine, but also of other countries, everyone likes salmon!

It is well known that the combination of salmon with potatoes is really excellent.

The crunchy potatoes will contrast with the softness of the salmon which, thanks to the covering of the potatoes themselves, will remain succulent and tasty.

Potato crusted salmon and a second course can become a full-fledged single dish, perhaps combining a salad and a vegetable.

For the ingredients, you can use both fresh and frozen salmon. In the second case, I recommend that you defrost it first to prevent it from releasing too much water during cooking.

Salmon on the market is mainly farmed while wild salmon is increasingly rare. The most widespread wild species of this fish live in the cold seas of the Pacific and Atlantic, can reach 150 centimeters for males and 120 centimeters for females, and weigh up to 35 kilograms.

Salmon can be purchased whole, in steaks or fillets, its best part being the most tender central part. However, you can use fillets or slices indifferently, the important thing is to remove any possible bones from the raw.

Cooking potatoes:

As for cooking potatoes, my advice is to cut them into slices and leave them for a while in cold water. Doing so, they will lose some of the starch and be more crunchy when cooked. Furthermore, the secret to facilitate cooking is to blanch the sliced ​​potatoes for 4/5 minutes in boiling salted water. You can avoid it, but cooking in the oven will take a little longer and the salmon risks overcooking.

Aromatic herbs:

The added value of this dish is the aromatic herbs: choose them to your taste for both salmon and potatoes. I used oregano and thyme, but parsley, marjoram, and chives are also indicated. If you want to overdo it, you can sprinkle the potatoes with breadcrumbs. Bring to the table as soon as it is baked, so as not to lose the crunchiness of the potatoes! If you love fish recipes I suggest you try: Salt-Crusted Sea Bass, Fish Balls with cream of cannelli beans, and Cuttlefish with peas and tomatoes.

Now let’s see how to prepare Potato crusted salmon.

Potato crusted salmon
Potato crusted salmon

Recipe Difficulty Level: easy Servings: 4


  • 800 g (28.3 oz) of salmon
  • 2 small branches of thyme
  • Parsley
  • 2 branches of Majorana
  • Salt
  • 2 potatoes
  • Extra virgin olive oil


Clean the salmon and eliminates the bones if needed. Peel and clean the potatoes and cut them into thin slices (a few millimeters).

Boil the potato slices for 3-4 minutes in hot salty water. Drain the slices and dry them with a rag.

Pose the salmon on a baking tray covered with baking foil. Add some oil on the top of the salmon. 

Add a layer of potato slices, chopped parsley, thyme, and Majorana. 

Cook in pre-heat oven at 180 C (356 °F) for 25 minutes. Once ready, take it out of the oven and leave to cool down for about 10 minutes before serving.

Enjoy! Buon appetito!

Print Friendly, PDF & Email

How useful was this post?

Click on a star to rate it!

Average rating 0 / 5. Vote count: 0

No votes so far! Be the first to rate this post.

Leave a Comment

Your email address will not be published. Required fields are marked *