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Potato-Crusted Salmon

Potato-Crusted Salmon

30 minutes


Potato-Crusted Salmon

Potato-Crusted Salmon


1 lb (500 g) salmon, swordfish or arctic char filets, 3/4- inch (2 cm) thick

1 egg white, slightly beaten

2 tbsp (25 mL) water

1/3 cup (75 mL) Betty Crocker* Homestyle Mashed Potatoes

2 tsp (10 mL) cornstarch

1 tsp (5 mL) paprika

1 tsp (5 mL) lemon pepper

1 tbsp (15 mL) vegetable or olive oil


Remove and discard skin from fish. Cut fish into 4 serving pieces.

Mix egg white and water with fork. In another dish, mix dry potatoes, cornstarch, paprika and lemon pepper.

Dip just the top sides of fish into egg white mixture, then press into potato mixture.

Spray large skillet with non-stick cooking spray. Heat oil in skillet over high heat. Cook fish, potato sides down, in oil 3 minutes.

Carefully turn fish, using wide slotted spatula. Reduce heat to medium. Cook about 3 minutes longer or until fish flakes easily with fork.

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