Salmon in Potato Crust

Salmon fillets wrapped in a crust of shredded potato and onion, seasoned with tarragon, and pan-fried until the outside is golden and crunchy while the fish stays tender inside. It’s two dishes in one: crispy hash browns fused to a perfectly cooked piece of fish.

The shredded potato crust does the job of breading without any flour or eggs. Raw shredded potato is naturally starchy and sticky, so it presses onto the salmon and holds together in the hot pan. The starch crisps up beautifully while the trapped moisture steams the fish from both sides.

Tarragon and salmon is a classic French pairing for a reason. The herb has a mild anise-like flavor that complements rich, fatty fish without overpowering it. Just half a teaspoon goes a long way mixed into the potato.

Kitchen Tips

• Squeeze the shredded potato in a clean towel to remove excess moisture before mixing. Wet potatoes steam instead of crisping.
• Press the potato mixture firmly onto the salmon. Any loose patches will fall off in the pan.
• Use a nonstick skillet and resist the urge to move the fish for the full 4 minutes per side. Let the crust set and brown before flipping.
• One careful flip with a wide spatula is all you need. Multiple flips break the crust apart.

Variations

• Add a tablespoon of grated Parmesan to the potato mixture for a cheesy, savory crust.
• Use sweet potato shreds for a slightly sweeter, more colorful crust.
• Serve with a lemon-dill yogurt sauce on the side for a cool, tangy contrast.