Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon

Salmon Fillets with Horseradish-Potato Crust

David Bishop

Servings: 2

Here, the crispy potato crust not only adds flavor, it also dresses up the salmon in an unexpected way and makes for an elegant riff on traditional fish and chips.


  • 1 small boiling potato, about the size of a jumbo egg, boiled until just tender, chilled, and peeled
  • Salt and freshly ground black pepper
  • 2 tsp. oil or melted butter
  • 1-1/2 tsp. prepared horseradish
  • 2 salmon fillets, about 6 oz. each and 1 inch thick (cut and fold to an even thickness)

Nutritional Information

  • Calories (kcal) : 260
  • Fat Calories (kcal): 96
  • Fat (g): 11
  • Saturated Fat (g): 2
  • Polyunsaturated Fat (g): 3
  • Monounsaturated Fat (g): 5
  • Cholesterol (mg): 80
  • Sodium (mg): 620
  • Carbohydrates (g): 4
  • Fiber (g): 1
  • Protein (g): 35


  • Heat the oven to 400°F. Grate the potato using the large holes of a box grater, but don’t apply too much pressure—you want fairly thin shavings. Season with salt and pepper and toss with the oil or melted butter.
  • Spread half the horseradish on each fillet and season with a little more salt and pepper. Gently pat the potato topping on the surface of each fillet, pressing lightly so it sticks.
  • Brush a little oil onto a small baking sheet or shallow baking pan and set the fillets on the oiled spot. Bake the fish in the hot oven until the topping is golden brown and crisp and the fish is tender all the way through when you poke it with a skewer or knife, 15 to 18 minutes. If the fish is almost cooked but the potato topping isn’t crisp, switch the oven to broil for the last few minutes. Serve immediately.


Rate or Review

Reviews (3 reviews)

  • tkraker | 07/25/2017

    I used a little more horseradish and I pan seared the the potato side of the fish and placed it on a sheet pan cover with plastic wrap and placed it in the refrigerator.( a dinner party for 12) Took the fish out and let it come to room temperature. Cook the fish till done.350 degrees,8 to 10 minutes. (The liquid under the fish is finished when it starts to bubble up) I placed avacado puree with chopped fresh heirloom tomato's

    5+ stars

  • JPT | 04/28/2017

    I love this recipe. My potato crust doesn't look like the picture but it's still delicious.

  • HBcook | 11/07/2011

    Aside that the salmon was over done, this just isn't a good recipe. The potato idea sounded good but doesn't work out as directed. Overall it lacks flavor and the potatoes certainly don't look like the photo.

Rate this Recipe

Write a Review


View All


Follow Fine Cooking on your favorite social networks

We hope you’ve enjoyed your free articles. To keep reading, subscribe today.

Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.