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Potato-Crusted Salmon

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By Betty Crocker Kitchens
Updated Feb 5, 2018
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Pan fry fresh salmon with a flavorful crispy potato coating. It tastes like it's deep fried but cooks in 1 tablespoon of oil.

Potato-Crusted Salmon

  • Prep Time 10 min
  • Total 16 min
  • Servings 4
  • Ingredients 8
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Ingredients

  • 1 lb salmon, swordfish or arctic char fillets, 3/4 inch thick
  • 1 egg white, slightly beaten
  • 2 tablespoons water
  • 1/3 cup Betty Crocker™ mashed potatoes
  • 2 teaspoons cornstarch
  • 1 teaspoon paprika
  • 1 teaspoon lemon pepper seasoning
  • 1 teaspoon olive or vegetable oil

Instructions

  • Step 
    1
    Remove and discard skin from fish. Cut fish into 4 serving pieces. Mix egg white and water with fork. Mix dry potatoes, cornstarch, paprika and lemon-pepper seasoning. Dip just the top sides of fish into egg white mixture, then press into potato mixture.
  • Step 
    2
    In 12-inch nonstick skillet, heat oil over high heat. Cook fish, potato sides down, in oil 3 minutes. Carefully turn fish, using wide slotted spatula. Reduce heat to medium. Cook about 3 minutes longer or until fish flakes easily with fork.

Nutrition

180 Calories
9 g Total Fat
22 g Protein
3 g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
180
Calories from Fat
80
Total Fat
9 g
Saturated Fat
2 g
Cholesterol
65 mg
Sodium
95 mg
Potassium
510 mg
Total Carbohydrate
3 g
Dietary Fiber
0g
Protein
22 g
% Daily Value*:
Vitamin A
2%
2%
Vitamin C
2%
2%
Calcium
2%
2%
Iron
4%
4%
Exchanges:
3 High-Fat Meat;
*Percent Daily Values are based on a 2,000 calorie diet.

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