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Palmer’s Direct To You Market
900 Jefferson Road, 14623

(585) 272-9470

Palmer’s Direct To You Market
900 Jefferson Road, Rochester, NY 14623
(585) 272-9470

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Potato Chip Crusted Salmon
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Potato Chip Crusted Salmon

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Potato Chip Crusted Salmon

fork with salmon
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Make your salmon dinner a little more fun with our Potato Chip Crusted Salmon, a delightful dish that combines a crispy, salty potato chip crust with tender, juicy salmon. The spicy mayonnaise adds a flavorful kick, making this a unique and delicious meal perfect for any occasion. Simple to prepare yet impressive in presentation, this recipe is sure to become a favorite.

  • Author: Palmer’s Direct To You Market
  • Prep Time: 10 min
  • Cook Time: 15 min
  • Total Time: 25 min
  • Yield: 1 serving 1x
  • Category: Main Course
  • Method: Baking
  • Cuisine: American Fusion

Ingredients

Scale
  • 8 oz fillet of skinless salmon
  • 1 oz pkg. New York Chips Sea Salt Potato Chips
  • 2 oz Hellmann’s Mayonnaise
  • 1 oz Dinosaur BBQ Big Action Spice Rub

Instructions

1. Prepare Spicy Mayo: Combine the mayonnaise and spice rub together, then slather the salmon fillet on all sides.

2. Crush Potato Chips: In a plastic bag, crush the potato chips with a mallet or rolling pin until they become crumbs.

3. Coat Salmon: Place the fillet into the bag of chip crumbs and shake well to ensure the crumbs coat the fish all around.

4. Bake Salmon: Preheat the oven to 375°F. Bake the salmon fillet for 15 minutes.

5. Serve: Serve immediately with a dollop of the spicy mayo on top.

Notes

Even Coating: Ensure the salmon is evenly coated with the potato chip crumbs for a consistent crispy texture.

Chip Crushing: Crush the potato chips finely to ensure they adhere well to the salmon.

Pairing Suggestion: Serve with a side of steamed vegetables or a fresh salad to complement the rich flavors of the salmon.

Nutrition

  • Serving Size: 1 fillet
  • Calories: 500-550 approx.
Food Safety Notice: Always wash hands and sanitize surfaces before and after handling raw meat, poultry, or seafood. Use separate cutting boards for raw proteins and ready-to-eat foods. USDA recommends whole muscle beef and lamb reach 145°F with a 3-minute rest, fish reach 145°F, and all poultry reach 165°F. Temperatures noted for whole muscle beef, lamb, and fish reflect culinary preference and may differ from federal guidelines. Ground meat of any kind must always reach 160°F. Consuming undercooked meat, poultry, or seafood may increase your risk of foodborne illness.