Penn Herb Wellness Guide
Dijon Potato-Crusted Salmon
You'll often find potato-crusted salmon in elegant restaurants—why not try making it at home instead?
Ingredients
- 4 Tbs fat-free mayonnaise
- 2 Tbs Dijon mustard
- 2 tsp grated lemon zest
- 4 6 oz skinless wild Alaskan salmon fillets
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 cup dehydrated potato flakes
- 1 Tbs olive oil
- Lemon wedges
Directions
- In large bowl, combine the mayonnaise, mustard, and lemon zest. Sprinkle salmon fillets with salt and pepper. Pour potato flakes onto a large plate.
- One fillet at a time, coat salmon with mayonnaise mixture and then with potato flakes, turning to coat both sides of the fillets. Place each coated fillet on a clean plate and repeat with the remaining fillets.
- In large non-stick skillet over medium-high heat, heat oil. Add the salmon, rounded side down, and cook until golden, about 5 minutes.
- Carefully turn fillets over and cook until golden and fish flakes easily with a fork, about 5 minutes longer. Transfer salmon to serving plates and serve with lemon wedges.
Nutrition Facts
Calories 359
Calories from Fat 148 (41%)
(25%)Total Fat 17g
(15%)Saturated Fat 3g
Polyunsaturated Fat 5g
Monounsaturated Fat 7g
(27%)Cholesterol 80mg
(20%)Sodium 491mg
(25%)Potassium 864mg
Total Carbohydrate 13g
(5%)Dietary Fiber 1g
Sugars 0g
Sugar Alcohols 0g
(76%)Protein 38g
* Percent Daily Values are based on a 2,000 calorie diet.
Nutrition facts are calculated by a food expert using nutritional values provided by the USDA for common products used as recipe ingredients. Actual nutritional values may differ depending on the amounts or products used and can be affected by cooking methods.
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The information presented here is for informational purposes only and was created by a team of USregistered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires December 2025.