The Best Potato Crusted Salmon

Potato Crusted Salmon

Potato Crusted Salmon
Lemon Butter Sauce with Dill and Parsley
Coins of Carrot, Zucchini, Yellow Squash

It had been way too many years since we’ve enjoyed this fabulous potato crusted salmon dish. Our dear friends, Scott & Gina Lee, closed their super-popular Redondo Beach, California restaurant, Gina Lee’s Bistro, in 2014 after almost 19 years in business. Oh gosh, how the South Bay misses their brilliant original Cal-Asian fare!

Their Potato Crusted Salmon had been a favorite of my grandmother-in-law, Evelyn Dawn. She was always professing the benefits of salmon’s omega-3 fatty acids and ordered it every single time we dined there (which was very often).

After she passed away at 93 years of age in 2000, Scott & Gina graciously named this dish as a tribute to her: Evelyn Dawn’s Potato Crusted Salmon. It is such a wonderful recipe, it’s hard to believe it took me so long to recreate it and share on Taste With The Eyes again…it is every bit as delicious as we remember!

Potato Crusted Salmon Recipe

how to make Potato Crusted Salmon

Lemon Butter Sauce with Dill and Parsley

  • 1 1/2 c. dry white wine
  • 1 1/2 T. lemon juice
  • 3 T. shallots, minced
  • 1/2 c. unsalted butter, melted
  • kosher salt and white pepper to taste
  • 1 T. each fresh chopped dill and parsley

Heat wine, lemon juice, and shallots in a saucepan. Reduce to one-third.
Lower heat to a simmer, slowly whisk in butter. Season with salt and white pepper. Add herbs. Keep warm over very low heat whisking every so often until ready to serve.

Potato Crusted Salmon

  • hash brown potatoes – frozen, defrosted
  • parsley – rough chopped
  • kosher salt and fresh ground pepper
  • king salmon fillets with skin (is OK), pin bones removed
  • flour
  • beaten egg
  • olive oil

Preheat oven to 450°F.

Toss hash browns with parsley, salt and pepper.

Season salmon with salt and pepper. Dip both sides in flour and shake off excess. Dip flesh side in egg. Press potatoes to cover the flesh side.

Cook salmon on stove-top over medium to medium-high heat in olive oil in a non-stick, oven-proof skillet, potato-side-down until golden brown. (Use enough oil to get the potatoes crispy).

Flip salmon and cook in oven skin-side-down, for 7 to 10 minutes depending on thickness of the salmon.

Note: Fresh shredded russet potatoes can be used instead of frozen hash browns. But make sure to squeeze out the water. Example here.

Coins of Carrot, Zucchini, Yellow Squash

  • carrot
  • zucchini
  • yellow squash
  • olive oil
  • good quality mirin (about mirin here)
  • salt and pepper

First sauté carrot in a small amount of olive oil until softened. Then add zucchini and squash and a generous splash of mirin. When the vegetables are perfectly cooked, season lightly with salt and pepper.

To Plate

  • parsley sprigs

Arrange vegetables on plates. Ladle sauce over vegetables. Place salmon on top of vegetables. Garnish with parsley sprig.

Thank You Scott & Gina

More about Dear Evelyn, and Scott & Gina Lee’s Original Recipe here.

Scott Lee Teaches Us How to Make Korean Pancakes Bindaetteok here.

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