Dijon Potato Crusted Salmon – Easy & Healthy!

Dijon Potato Crusted Salmon


Need a great weekday meal?  Try this Dijon Potato Crusted Salmon.  It’s easy, uses only a few ingredients and is also healthy. To be honest, I’ve always cooked salmon in the oven or on the grill, and was skeptical of a recipe which called for pan sauteing. I am delighted to say that it actually worked out great, was quick to prepare and stayed moist.

Since my hubby and I are retired, we’re trying to stretch the budget by cooking in more and eating out less. It turns out that you can get great Atlantic salmon at Walmart for a very good price (so this recipe is economical too.)  More cooking throughout the week, however, does call for some more easy to prepare recipes. It’s also helpful when you can use certain ingredients in multiple recipes to reduce waste. This Dijon Potato Crusted Salmon was part of a series of recipes I found that made creative use of frozen hash browns. Stay tuned for a breakfast frittata which also makes use of frozen hash browns (if it turns out to be blog worthy, that is!)

Dijon Potato Crusted Salmon

Serving Size: 4 servings


  • 8 tsp. Dijon mustard
  • 4 skinless salmon fillets
  • 1 1/2 cup frozen shredded hash browns
  • 1 1/2 tablespoon flour
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • olive oil
  • cooking spray
  • lemon wedges


  • If your salmon has skin, use a thin sharp knife to remove it.
  • Spread 2 teaspoon Dijon mustard on each salmon fillet. In a medium bowl, combine frozen shredded hash browns (not thawed), flour, and 1/4 teaspoon each salt and pepper.
  • Sprinkle the hash brown mixture on top of the mustard, pressing gently to help it adhere. You can also spray a little cooking spray on top of the hash browns and pat a few more on top to get them to stick.
  • Heat olive oil in a nonstick skillet and quickly flip the fish into the pan, potato-side down. If desired, sprinkle a little additional salt & pepper, to taste, on the non-potato side of the fish. Cook on the potato side for about 5-7 minutes, then turn carefully to keep potato crust in place. Cover pan and cook about 3 minutes more, until golden brown and opaque throughout (I used fillets about 1 1/4 " thick and they took 7 minutes on the potato side to brown nicely and then 3 minutes on the other side.)
  • I served this with a pea salad which consisted of thawed frozen peas, slices radishes, lemon zest, sliced green onion, chopped parsley, olive oil, lemon juice, salt & pepper. This salad can be served chilled or at room temperature. Other great side options would be cooked peas with chopped fresh mint or snipped dill, or roasted asparagus.


Adapted from Women's Day August 2014 recipe.


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