Originally, my husband made this BBQ potato chip-crusted salmon after seeing it on The Kitchen. We never bothered with the watercress salad that they served alongside it, but instead chose to roast Brussels sprouts since the oven was already a blistering 450 F. Since you’ll be left with a bald lime, put the juice to good use in a margarita, a cape codder, or a salad dressing.
For other salmon recipe ideas, check out my creamy salmon pasta and my harissa salmon.
Prep Time 15 minutes
Cook Time 15-20 minutes
Serves 4
Ingredients
1 1/2 lbs skin-on center-cut salmon
salt and pepper
2 tbsp Dijon mustard
1 c crushed BBQ chips
1/4 c brown sugar
1 tbsp chili powder
6 scallions, white and light green parts only, chopped
1 clove garlic
zest of 1 lime
Preparation
Preheat the oven to 450 F, then line a baking sheet with parchment paper or non-stick foil. Place the salmon in the center of the prepared baking sheet skin-side down, then season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Spread the Dijon evenly on the flesh side of the salmon.
In a food processor, combine the BBQ potato chips, sugar, chili powder, scallions, garlic, and lime zest then pulse until combined and is the consistency of coarse bread crumbs. Press the mixture into the mustard on the flesh side of the salmon.
Bake until the chip mixture is golden brown and crunchy, about 15-20 minutes, depending on the thickness of your salmon and your desired level of doneness.
Enjoy your BBQ potato chip-crusted salmon with some roasted Brussels sprouts, a fresh green salad, or both!