Elevate your dinner game with this sophisticated yet simple dish: tender salmon fillets adorned with fragrant pesto and a crispy blanket of wafer-thin potatoes. Introducing **Potato Shingled Salmon**, an entree that promises both elegance and ease.

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Potato Shingled Salmon: A Gourmet Dish Made Effortless

For years, my culinary journey has involved gently nudging my husband away from the nostalgic comfort of tuna casseroles and salmon loaves towards the exquisite world of fresh seafood. It’s been a rewarding endeavor, watching him now confidently choose a beautiful salmon fillet over his usual steak when dining out. Potatoes, however, have never needed any convincing. They are his culinary soulmate. Whether fried, mashed, roasted, or baked, potatoes are always a welcome sight on his plate.

This culinary revelation sparked an idea: why not marry these two beloved ingredients into one show-stopping dish? The result is this incredibly easy yet undeniably gourmet Pesto Potato Salmon, a recipe that brings together the best of both worlds in a harmonious blend of flavors and textures.

Why You’ll Love This Potato Shingled Salmon Recipe

This isn’t just another salmon recipe; it’s an experience. Imagine flaky, moist salmon infused with aromatic basil pesto, all encased in a golden, crispy shell of thinly sliced potatoes. It’s a dish that looks like it took hours of intricate work but can be on your table in under 30 minutes. Here’s why this Potato Shingled Salmon will become a staple in your kitchen:

Elegance Meets Simplicity: Despite its sophisticated appearance, this recipe uses minimal ingredients and straightforward techniques. It’s perfect for impressing guests or simply treating yourself to a special weeknight meal.
Flavor Explosion: The rich, buttery salmon combines beautifully with the vibrant, herbaceous pesto, while the potatoes add a comforting earthiness and a delightful crunch.
Nutrient-Rich: Salmon is packed with omega-3 fatty acids, and potatoes offer essential vitamins and fiber, making this a wholesome and satisfying choice.
Quick & Convenient: With just a handful of ingredients and a swift cooking process, you can achieve gourmet results without spending all evening in the kitchen.
Picky-Eater Approved: Even the most discerning palates (like my husband’s!) can’t resist the allure of crispy potatoes, especially when they’re paired with perfectly cooked salmon.

Crafting the Perfect Pesto Potato Salmon: Step-by-Step Guide

This recipe truly is super simple, requiring only a few key ingredients. The secret to its success lies in the preparation of the potatoes. Let’s dive into the details:

1. The Art of Wafer-Thin Potatoes

The cornerstone of this dish is potatoes sliced so thin they are almost translucent. This ultra-thin cut allows the potatoes to cook quickly, crisp up beautifully, and adhere seamlessly to each other and the salmon, creating that signature “shingle” effect. To achieve this precision, a mandoline slicer is your best friend. If you don’t own one, it’s a worthwhile investment for achieving consistently thin slices, not just for this recipe but for countless others. A [Benriner mandoline slicer](https://www.amazon.com/gp/product/B0000VZ57C/ref=as_li_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=B0000VZ57C&linkCode=as2&tag=thskchcaba-20&linkId=e1e860c5d78798fd7f2c4be6e64632ed) is highly recommended for its sharpness and ease of use. If slicing by hand, ensure your knife is exceptionally sharp and take your time to create uniform, paper-thin slices.

2. Assembling Your Salmon Parcels

Once your potatoes are perfectly sliced, arrange them on a clean surface to form a rectangle. Each rectangle should be wide enough to match the length of your salmon fillet and deep enough to completely wrap over the top with a slight overlap, just like roof shingles. Overlap the potato slices slightly to ensure they bind together during cooking.

Lightly brush the arranged potato slices with olive oil. This not only helps with browning but also acts as a natural adhesive. Next, place a salmon fillet on the oiled potatoes. Season the salmon generously with kosher salt and freshly ground black pepper. Then, generously spread about 1½ tablespoons of your favorite basil pesto over the salmon. You can use store-bought pesto for convenience or homemade pesto for an extra burst of freshness.

Carefully fold the potato slices over the salmon, ensuring the fillet is completely encased. You want the potato seams to be both on the top and the bottom of the parcel. Once wrapped, brush the exposed potato exterior with more olive oil and season again with salt and pepper. This step is crucial for achieving that irresistible golden, crispy crust.

3. Pan-Searing to Golden Perfection

A high-quality [nonstick pan](https://www.amazon.com/gp/product/B000GWG0T2/ref=as_li_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=B000GWG0T2&linkCode=as2&tag=thskchcaba-20&linkId=b10deabeac08a9deb3710fef3715b255) is essential for this recipe to ensure the potato wrap browns beautifully without sticking. Heat a tablespoon of olive oil in your nonstick skillet over medium-high heat. Once shimmering, carefully place the wrapped salmon fillets into the pan, ensuring not to overcrowd it. Cook the fillets until the bottom potatoes are a gorgeous golden brown and wonderfully crispy. This usually takes about 4-6 minutes.

With an [OXO Offset Spatula](https://www.amazon.com/gp/product/B00004OCNM/ref=as_li_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=B00004OCNM&linkCode=as2&tag=thskchcaba-20&linkId=9cf154cf43135dca5ff8c27a2ffa3b06) or tongs, carefully flip the fillets to brown the tops, then gently turn them onto their sides to ensure even cooking and crisping of all potato surfaces. Depending on the thickness of your salmon fillets, the entire cooking process in the skillet should take approximately 10-15 minutes, resulting in perfectly cooked, flaky salmon and a uniformly crispy potato crust. Serve immediately to enjoy the best texture and flavor.

The Irresistible Verdict: A Culinary Triumph

My notoriously picky husband’s reaction to this potato shingled salmon was nothing short of rave reviews. The first time I made it, I had a slight doubt about the potato crispness, but he declared it outstanding nonetheless. Determined to achieve absolute perfection, the next time around, I sliced the potatoes even thinner and made sure to pan-sear the fillets on all sides for that extra browning action. The result? Utter perfection! The potatoes were golden and crisp, providing a delightful contrast to the tender, flavorful salmon within. I genuinely hope you’ll give this marvelous recipe a whirl; it’s a guaranteed crowd-pleaser.

Serving Suggestions & Variations

This Potato Shingled Salmon is a star on its own, but it pairs beautifully with a variety of side dishes. Consider serving it alongside:

Roasted Asparagus or Brussels Sprouts: A simple green vegetable adds freshness and balance.
Lemon Wedges: A squeeze of fresh lemon juice brightens the flavors of the salmon and pesto.
Light Salad: A crisp, mixed green salad with a vinaigrette dressing provides a refreshing counterpoint.
Quinoa or Couscous: For a more substantial meal, these grains complement the dish without overpowering it.

Feel free to get creative with variations:

Herb Swap: Instead of basil pesto, try a sun-dried tomato pesto or a dill and lemon mixture for a different flavor profile.
Cheese Infusion: Add a thin slice of provolone or a sprinkle of Parmesan cheese between the salmon and pesto for extra richness.
Spice It Up: A pinch of red pepper flakes in the pesto can add a subtle kick.
Different Fish: While salmon is ideal, you could experiment with other firm white fish like cod or halibut, adjusting cooking times as needed.

If you’re a true potato aficionado like my husband, you might also love these other incredible potato recipes:

Thin Crispy French Fries – for when only the crunchiest fries will do.
Hasselback Potato Casserole – a visually stunning and incredibly flavorful side dish.
And for a hearty family favorite, check out this Loaded Mashed Potato Casserole from Cookin’ Canuck!

Essential Tools for Success

To ensure your Potato Shingled Salmon turns out perfectly every time, these kitchen tools will be invaluable:

Old Version Green Mandolin (or a similar high-quality benriner style slicer): Crucial for achieving consistently wafer-thin potato slices. This tool makes the biggest difference in the final texture of your dish.
OXO Offset Spatula: Ideal for carefully flipping and maneuvering the delicate salmon parcels in the hot pan without damaging the potato crust.
Silicone Basting Brush: Perfect for evenly applying olive oil to the potato slices without tearing them.
Nonstick Skillet: As mentioned, a good quality nonstick pan is key to preventing the potatoes from sticking and ensures a beautiful, even crust.

Having the right tools can truly elevate your cooking experience and the outcome of your dishes.

The Recipe: Potato Shingled Salmon

Potato Shingled Salmon

Prep Time
15 minutes

Cook Time
14 minutes

Total Time
29 minutes

Yield
4 servings

A simple yet elegant salmon recipe featuring tender fillets topped with vibrant pesto and enveloped in crispy, paper-thin potato slices, pan-seared to perfection.

Rating: 5 out of 5 stars (Based on 2 reviews)

Ingredients

4 (8-ounce) fillets of salmon, skin removed
2 medium russet potatoes
2 tablespoons olive oil, plus more for cooking
6 tablespoons basil pesto
Kosher salt, to taste
Freshly ground black pepper, to taste

Instructions

Prepare Potatoes: Peel the potatoes. Using a mandoline slicer or a very sharp knife, thinly slice the potatoes into paper-thin rounds. The thinner the slices, the crispier your potato crust will be.
Assemble Potato Base: On a clean work surface, arrange the potato slices for each salmon fillet to form a rectangle. The slices should slightly overlap, and the rectangle should be roughly the length of the salmon fillets and wide enough to completely wrap around the salmon with a slight overlap.
Wrap Salmon: Lightly brush the arranged potato slices with olive oil. Place a salmon fillet on the potatoes. Season the salmon with salt and pepper, then spread about 1½ tablespoons of basil pesto evenly over the top of the salmon. Carefully fold the potato slices over the salmon, encasing the fillet completely. Brush the exterior of the potato-wrapped salmon with additional olive oil and sprinkle with salt and pepper to taste. Ensure the potato seams are positioned both on the top and bottom.
Pan-Sear: Heat a tablespoon of olive oil in a large nonstick skillet over medium-high heat. Once the oil is shimmering, carefully place as many wrapped salmon fillets as will fit in the pan without overcrowding. Cook until the bottom potatoes are golden brown and crispy (approximately 4-6 minutes). Carefully flip the fillets to brown the tops, then gently turn them onto their sides to crisp up all surfaces of the potato crust. Depending on the thickness of your salmon, the fish should be cooked through in about 10-15 minutes total in the skillet.
Serve: Serve your Potato Shingled Salmon immediately for the best flavor and texture.

Nutrition Information:

Yield: 4 servings | Serving Size: 1 fillet

Amount Per Serving:

Calories: 734
Total Fat: 47g (Saturated Fat: 9g, Trans Fat: 0g, Unsaturated Fat: 34g)
Cholesterol: 149mg
Sodium: 416mg
Carbohydrates: 21g (Fiber: 2g, Sugar: 1g)
Protein: 55g

We hope you enjoy this delightful and impressive Potato Shingled Salmon recipe!