Name: Broiled Salmon with Potato Crust
Total time: PLACEHOLDER
Ingredients: 4 skin-on salmon fillets (each 6 to 8 ounces and 1 1/4 inches thick); 1 tablespoon olive oil; Salt and pepper; 2 1/2 cups kettle-cooked potato chips (see note); 1 slice hearty white sandwich bread , torn into pieces; 2 tablespoons chopped fresh dill leaves; 1 teaspoon grated lemon zest; 2 tablespoons Dijon mustard

Why This Recipe Works

For our recipe for Broiled Salmon with Potato Crust , we turned to an unexpected ingredient into a crisp, golden crust—bread crumbs and potato chips flavored with dill and lemon zest. We simply pulsed them all together in the food processor until coarsely ground.

For the salmon, we used a two-stage broiling method to achieve the perfect texture. First, we broiled the fish until almost cooked through. Then, after coating with mustard and the chip mixture, we returned the salmon to the broiler to finish cooking and to crisp the topping.

Before You Begin

Lay's Kettle Cooked Original potato chips are the test kitchen favorite, but any brand of kettle-cooked chips will work. Watch the fish as it cooks in step 2; the potato crust can burn in just seconds.

Instructions

Adjust oven racks to upper-middle and lower-middle positions and heat broiler. Line rimmed baking sheet with aluminum foil. Pat fish dry with paper towels, rub all over with oil, and season with salt and pepper. Arrange salmon, skin-side down, on prepared baking sheet and broil on upper-middle rack until fish is lightly browned and edges flake when gently pressed, about 8 minutes.

Pulse chips, bread, dill, and lemon zest in food processor until coarsely ground. Remove salmon from oven and brush evenly with mustard. Sprinkle chip mixture evenly over fillets, pressing gently to adhere. Transfer salmon to lower-middle rack and broil until crust is golden brown and crisp, about 2 minutes. Serve.