A fancy dish and flavor, but super fast and easy to make. Fresh salmon fillet, broiled with Dijon mustard, dill and a crushed potato chip crust. Shh, share this secret technique only with your closest of confidantes!
In my kitchen, there are two occasions when I broil salmon: when doing an Asian glaze, or this potato-crusted version. Otherwise, it's either on the grill or in the smoker. As you might imagine, this is a more enjoyable dish to make when the weather is cooler, since a broiler creates a lot of heat. To that end, when I heat up the oven that much, I'll leverage it for other fun creations like roasted vegetable sides, or homemade bread.
Broiling salmon fillets goes very fast, and the potato-crust even more so. Consequently, do not step away on the final step!
Dill goes extremely well with salmon. The potato crust makes the dish more fun and fancy. For the crust to be crispy, the secret is to use crushed potato chips. Seriously.
Ingredients
1 x 2-3 lb fresh salmon fillet
Olive oil for drizzling
Kosher salt and ground black pepper, for seasoning
2 Tbsp Dijon mustard
1 1/2 cups crushed potato chips (preferably kettle style)
1 Tbsp dried dill
Directions
Place an oven rack in the top position and preheat oven to 400 degrees.
Line a rimmed baking sheet with aluminum foil. Rinse the salmon fillet and pat dry. If the fillet is too long for the baking sheet, cut it so it can fit (see pic above).
Drizzle foil lining with olive oil and position the salmon fillet piece(s) skin side down. Drizzle the top of the fish with olive oil, then season with the kosher salt and ground black pepper.
Set the oven to broil and broil the salmon for 8-9 minutes (for 2-3lb of fish, respectively). While waiting, crush the potato chips and mix with the dill.
Take out the salmon and brush the top with the Dijon mustard. Sprinkle the potato chip mixture and press onto the salmon.
Working quickly: turn off the broiler, return the salmon to the top oven rack, and watch as the potato crust is toasted--no more than 1 minute! Remove the salmon from the oven and let rest for 5 minutes.
Serve and enjoy!
Food and Wine Pairings
Pictured above, I made Buttered Carrots with Green Beans and Garlic as a vegetable side. Grilled vegetables work well, too, but you can't go wrong leveraging the hot oven with roasted vegetables such as:
Roasted Cauliflower
Roasted Brussels Sprouts
Roasted Carrots
A fresh bread is a brilliant accompaniment, such as the No-knead Ciabatta Bread also pictured above.
For wine, go for a chilled, buttery Chardonnay.
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