Best Potato Chip Crusted Salmon Recipes

BBQ Potato Chip-Crusted Salmon with Watercress Salad image

Provided by Katie Lee Biegel

Time 30m

Yield 4 servings

Number Of Ingredients 19

1 1/2 pounds skin-on center-cut salmon
Kosher salt and freshly ground black pepper
2 tablespoons Dijon mustard
1 cup crushed BBQ chips
1/4 cup dark brown sugar
1 tablespoon chili powder
6 scallions, white and light green parts only, chopped
1 clove garlic
Zest of 1 lime (reserve the juice for the salad)
2 teaspoons honey
1 teaspoon white wine vinegar
Juice of 1 lime
1/2 jalapeno, diced
1/3 cup olive oil
5 cups watercress
1 cup diced mango
1/2 cup thinly sliced red onions
Kosher salt and freshly ground black pepper
1/4 cup toasted sliced almonds

Steps:

For the salmon: Preheat the oven to 450 degrees F.
Line a baking sheet with parchment paper and place the salmon in the center skin-side down. Season with 1 teaspoon salt and 1/2 teaspoon pepper. Spread the Dijon evenly on the flesh side of the salmon.
In a food processor, combine the BBQ chips, sugar, chili powder, scallions, garlic and lime zest and pulse until combined and the consistency of coarse bread crumbs. Press the mixture onto the mustard on the flesh side of the salmon.
Bake until the chip mixture is golden brown and crunchy, about 15 minutes.
For the salad: In a large bowl, whisk together the honey, vinegar, lime juice and jalapeno. While whisking, drizzle in the olive oil. Add the watercress, mango and onions and season with salt and pepper, tossing to coat.
Place the salad on a plate with the salmon and garnish the salad with the almonds.

Potato Chip Crusted Salmon image

Provided by DianeHelen

Categories < 30 Mins

Time 30m

Yield 6 serving(s)

Number Of Ingredients 7

3 lbs salmon
1 dash fresh ground black pepper
1 dash salt
5 1/2 ounces bag kettle-cooked potato chips
1/2 lime, zest of
1/3 cup chopped fresh dill
2 tablespoons olive oil

Steps:

Preheat the oven to 400°F Line a baking sheet with aluminum foil.
Lay the side of salmon, skin side down, in the center of the baking sheet. Season it lightly with salt and pepper.
Crush the potato chips, lime zest and dill together in a bowl until the chips resemble coarse crumbs. Mix in 2 tablespoons of oil until incorporated.
Coat the salmon with a thin, even layer of potato chip crumbs. Pat them on the fish gently so they stay put.
Bake for about 20-25 minutes, or until the chip coating is nicely browned. Use 2 spatulas to transfer the salmon to a serving platter, putting one at either end and lifting them up together so the salmon is in one piece. Lay it gently on the serving platter and put a fork and a knife on the table by the platter so that people can serve themselves. You can also serve the salmon right on the baking sheet-there's no shame in that, either.

Nutrition Facts : Calories 446.2, Fat 22.1, SaturatedFat 4.8, Cholesterol 117.9, Sodium 315.6, Carbohydrate 13.1, Fiber 1.2, Sugar 1.1, Protein 46.9

BBQ Potato Chip-Crusted Salmon with Watercress Salad image

Provided by @MakeItYours

Number Of Ingredients 19

1 1/2 pounds skin-on center-cut salmon
Kosher salt and freshly ground black pepper
2 tablespoons Dijon mustard
1 cup crushed BBQ chips
1/4 cup dark brown sugar
1 tablespoon chili powder
6 scallions, white and light green parts only, chopped
1 clove garlic
Zest of 1 lime (reserve the juice for the salad)
2 teaspoons honey
1 teaspoon white wine vinegar
Juice of 1 lime
1/2 jalapeno, diced
1/3 cup olive oil
5 cups watercress
1 cup diced mango
1/2 cup thinly sliced red onions
Kosher salt and freshly ground black pepper
1/4 cup toasted sliced almonds

Steps:

For the salmon: Preheat the oven to 450 degrees F.
Line a baking sheet with parchment paper and place the salmon in the center skin-side down. Season with 1 teaspoon salt and 1/2 teaspoon pepper. Spread the Dijon evenly on the flesh side of the salmon.
In a food processor, combine the BBQ chips, sugar, chili powder, scallions, garlic and lime zest and pulse until combined and the consistency of coarse bread crumbs. Press the mixture onto the mustard on the flesh side of the salmon.
Bake until the chip mixture is golden brown and crunchy, about 15 minutes.
For the salad: In a large bowl, whisk together the honey, vinegar, lime juice and jalapeno. While whisking, drizzle in the olive oil. Add the watercress, mango and onions and season with salt and pepper, tossing to coat.
Place the salad on a plate with the salmon and garnish the salad with the almonds.