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!"I made this salmon last night and it was great. My son does not usually eat salmon but he ate an entire piece at one sitting and wanted more. So this recipe had to be great for him to like and then want more. It was absolutely delicious and very easy to make. Thank you " - MsDee45
Yield: 4 Ready in 25 minutes
364 people trying soon
Potato-Crusted Salmon Preparation
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.
Link to another BigOven recipe
Add a link to another recipe! What would you serve with this?