potato crusted salmon with lemon butter sauce


  • 4 Cup Potatoes, dried hash browns

  • 2 Tablespoon chives, chopped

  • 2 Tablespoon flour

  • As Needed salt and pepper

  • 32 Ounce (8 oz) salmon fillet

  • 1/4 Cup Dijon mustard

  • 1/2 Cup vegetable oil

  • 1 fresh lemon juice

  • 3 Tablespoon white wine

  • 1/4 Teaspoon garlic, chopped

  • 2 Tablespoon Cream, whipping

  • Pinch salt

  • Pinch pepper

  • 2 Tablespoon butter



In a medium bowl, toss the potatoes with the chives and flour and season with salt and pepper. Lay the salmon fillets on a work surface and season with Z Grill Salmon Shake.


Spread a thin layer of mustard on each of the fillets. Evenly pat the shredded potatoes onto the top of each fillet.


Place a 10 to 12-inch cast iron pan on the grill grate and preheat to 450 degrees F, High, with lid closed for 10 to 15 minutes.


After the grill has heated, pour the oil into the pan and allow it to heat for about 5 minutes. Carefully add the salmon fillets to the oil, potato side down.


Cook, undisturbed, until browned, about 8 minutes. Carefully flip the salmon and cook for 1 minute longer. Using a slotted spatula, transfer the salmon to plates. Blot off any excess oil.


Make the lemon butter sauce by adding white wine, lemon juice, cream, garlic, salt and pepper into a small pan. Heat on high heat and reduce by half its original volume. Remove from heat and swirl in butter.


Serve salmon warm with the lemon butter sauce and perhaps some grilled asparagus. Enjoy!

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