Potato-Crusted Salmon

4 Servings
100% would make this recipe for Potato-Crusted Salmon again.

Delicious, low-fat recipe from Betty Crocker Healthy Choices cookbook. All three of my boys beg for me to cook this! There are never any leftovers!

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Potato-Crusted Salmon Ingredients

1 pound Salmon fillets	1 teaspoon Paprika
1 Egg beaten	1 teaspoon Lemon pepper
1/3 cup Mashed potato flakes dry	1 tablespoon Olive oil
2 teaspoons Corn starch

Instructions for Potato-Crusted Salmon

1. Cut fish into serving pieces. Combine potato flakes, corn starch, paprika, and lemon pepper. (You can also add some salt/seasoning salt if desired. Creole/Cajun seasoning is very good in this recipe.)
2. Dip just the top and sides of the fish in the beaten egg, then in the potato mixture.
3. Heat oil in cast iron skillet. Cook fish, potato side down, for 5 minutes. Turn carefully. Reduce heat to medium. Cook until fish flakes easily.

Note: The recipe says to cook 5 minutes per side, but thick slabs of salmon won't cook through in that time. It's okay to eat the salmon raw or not quite done (people in Japan do it all the time). But if you prefer a fully cooked fish, just turn down the heat for a while and let it cook through. I find it needs about 10 minutes per side, depending on how thick the pieces of salmon are.

Main Ingredient: SalmonCuisine: American

Ingredient Insight - look inside this recipe

corn starch

Egg

Lemon

Olive Oil

Paprika

Potato

Salmon

Low Fat Fry Main Dish American Salmon Dinner

for flavor and categorization

We love salmon and are always looking for a new way to try it. Loved this one. I didn't have any regular instant mashed potatoes but did have garlic and herb. It was great on the salmon. I also added some no salt cajun spice to mine. Great dinner.