Potato Crusted Wild BC Salmon



  • 2 (200 g) Wild BC salmon filets
  • 1 tsp (5 ml) Salt
  • 1 tsp (5 ml) Black pepper
  • 1 tsp (5 ml) Smoked paprika, mild or hot
  • 3 tbsp (45 g) Salted butter, room temperature
  • 1 tbsp (15 ml) Fresh dill, chopped
  • 1 tbsp (15 ml) Fresh parsley, chopped
  • 1 tbsp (15 ml) Fresh chives, chopped
  • 1 medium (150 g) Russet potato, thinly sliced
  • 3 tbsp (45 ml) Vegetable oil, divided
  • ½ small (20 g) Lemon, cut in half



  • Pre-heat a medium to large sized cast iron pan on medium heat the stove top.
  • Season the salmon with salt, pepper and smoked paprika.
  • Prepare the herb butter by mixing the chopped dill, parsley and chives into the butter and set aside.
  • Peel a russet potato and slice paper thin. Use right away to prevent oxidization.   
  • Shingle the potato slices onto one side of the salmon, overlapping one another in a scalloped fashion, pressing down to help stick together. Repeat with the second filet.
  • In the hot cast iron pan, heat the vegetable oil until it just starts smoking.
  • Carefully place the salmon in the hot oiled pan potato side down. Place half a lemon in the pan to char with the salmon. Allow to sear undisturbed for about 4-5 minutes until golden brown.
  • Flip over to cook the other side and immediately add the herb butter. Tilt the pan away from you and using a soup spoon, baste the salmon with the melted butter.
  • Cook for about 2 minutes until the salmon is opaque on the outside but still translucent in the centre.
  • Dress with charred lemon juice and side vegetables as desired.   

Serves 2