Salmon on Crispy Potatoes

5 from 7 votes
Total Time 30 mins
Course Dinner
Cuisine European
Servings 2 people
Calories 884 kcal


  • 300 g Potatoes, waxy or predominantly waxy
  • 1 bunch Flat leaf parsley
  • 6 tbsp Oil
  • 2 Salmon fillets approx. 150 g each
  • Salt pepper
  • Nutmeg, freshly grated


  • Preheat the oven to 220 ° C (convection not recommended).
  • Peel the potatoes and slice them thinly. Wash the parsley, shake dry and pluck the leaves off. Finely chop and place on a plate. Heat 3 tablespoons of oil in a pan suitable for the oven. Wash the salmon, pat dry and season with salt. Fry for about 2 minutes on each side, remove and roll in the parsley.
  • Put 3 tablespoons of oil in the pan and fry the potato slices for about 5 minutes over medium heat, turning them until light brown. Season with salt, pepper and freshly grated nutmeg.
  • Place the salmon fillets on the potatoes and finish cooking in the preheated oven on the middle rack for about 8-10 minutes.
  • Fennel and orange salad or mixed leaf salad tastes good with it.


Serving: 100gCalories: 884kcalFat: 100g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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