Potato Chip Crusted Salmon (Paleo, gluten-free)

This Potato Chip Crusted Salmon is a fun and easy dinner!

Succulent salmon fillets are topped with crunchy, seasoned potato chip crumbs – and it’s done in under 30 minutes!

Plus it’s Paleo, gluten-free and dairy-free!

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Potato Chip Crusted Salmon

One of my favorite Paleo recipe blogs is Back Porch Paleo.

Having made many of their recipes, I know how good they are first hand.

And having connected with the women behind the blog, I know how genuine and supportive they are.

When I recently made the Dilly Crusted Salmon from their cookbook, I was blown away.

It was the most buttery salmon I’ve ever made at home. And it was topped with a crunchy crust made of crushed pork rinds and fresh dill that was irresistible.

The whole dish was so good, I knew I had to make my own version of it.

So instead of pork rinds, I’m using potato chips and instead of fresh dill, I swapped in Italian seasoning.

To keep everything Paleo friendly, I use chips cooked in avocado oil by Boulder Canyon (not an ad, I just like them).

And maybe the best part? This potato chip salmon recipe be made in under 30 minutes!

What you need to make Potato Chip Crusted Salmon

Ingredients:

• 4 salmon fillets, around 8 oz. each (2 pounds total), skin on or off according to your preference
• 1/4 teaspoon fine sea salt
• 2 tablespoons avocado oil mayonnaise
• 2 big handfuls of avocado oil potato chips
• 1 tablespoon Italian seasoning
• 3/4 teaspoon garlic powder
• cooking spray such as avocado oil spray or olive oil spray

Equipment:

• a stainless steel baking sheet
• parchment paper
• measuring cups
• measuring spoons
• a cutting board
• a rolling pin
• a medium mixing bowl
• a spatula (the kind for flipping, not stirring)

How to make Potato Chip Crusted Salmon

Heat the oven to 425°. Line a baking sheet with parchment paper.

Pat the salmon fillets dry with paper towels and place on the parchment-lined baking sheet (skin-side down if the fillets have skin).

Sprinkle the tops of each fillet with the salt.

Spread 1/2 tablespoon of mayo on each fillet.

To crush the chips, I like to lay down a rectangular sheet of parchment on a cutting board. Place the chips on one side, just off of center, and fold the other side of the parchment over the chips.

Use a rolling pin to crush them, rolling it back and forth or even hammering the chips with the end of the pin to break up any big chips.

Once they’re crushed to crunchy crumbs (but not a fine powder), lift the parchment , keeping it folded, and aim one end into 1/2 cup measuring cup.

Angle the parchment so the crumbs slide into the measuring cup. If you don’t have 1/2 cup worth of crumbs, crush some more until you do.

Add the chips to a medium mixing bowl and stir in the Italian seasoning and garlic powder. You don’t need to add salt as the chips are salty enough.

Add about 2 tablespoons of the chip mixture to each fillet, gently patting down the crumbs so they stick.

Lightly spray each fillet with the cooking spray.

Bake for 7-9 minutes, depending on the thickness of the fillets.

Let rest for a few minutes, then enjoy!

Make ahead and storage

Baked salmon with mayonnaise and potato chips is best eaten immediately.

You can make the potato chip crust up to 2 weeks in advance and keep in air-tight container.

Leftovers can be kept in the fridge for up to 3 days.

Reheat in a low oven until warm.

You can also broil the warmed salmon for 30-60 seconds to get the topping a little crunchy again.

I do not recommend freezing the salmon.

Substitutions and variations

• You can use frozen, thawed salmon fillets. Make sure you pat them as dry as possible as they tend to have more moisture than fresh fillets.
• You can use mustard instead of mayo for a tangier flavor. It works well with either Dijon or grainy mustard.
• You can add whatever spices you like to the crushed chips, such as paprika, cumin, dried oregano, etc.

What to serve with Potato Chip Crusted Salmon

Like with many proteins, a lot of sides go with baked salmon and chips.

You can try my quick and easy Braised Red Cabbage or Creamed Kale.

Mashed parsnips or mashed peas would also be good.

Roasted vegetables like these roasted green beans and Brussels sprouts or roasted asparagus with lemon would also be great.

Or serve the salmon on or next to a salad of mixed greens and any vegetables you like.

Other recipes you might like:

1. Crispy Skin Salmon, Broiled or Pan-Fried
2. Sheet Pan Lemon Salmon with Pesto
3. Crunchy Plantain Chip Chicken
4. Spiced Butter Baked Cod and Green Beans

Print Recipe

5 from 4 votes

Potato Chip Crusted Salmon (Paleo, gluten-free)

Potato Chip Crusted Salmon is a fun and easy weeknight dinner! Succulent baked salmon is topped with a crunchy, seasoned crust made of crushed potato chips. And it can be made in under 30 minutes! Gluten-free, dairy-free and Paleo.

Prep Time15 minutes mins

Cook Time9 minutes mins

Total Time24 minutes mins

Course: Main Course

Cuisine: American

Keyword: baked salmon, paleo salmon, potato chip salmon

Servings: 4 servings

Author: Don Baiocchi

Ingredients

• 4 (8 oz.) salmon fillets (2 pounds total), skins on or off depending on your preference
• ¼ teaspoon fine sea salt
• 2 tablespoons avocado oil mayonnaise, divided
• 2 big handfuls avocado oil potato chips
• 1 tablespoon Italian seasoning
• ¾ teaspoon garlic powder
• cooking spray, such as avocado oil spray or olive oil spray

Instructions

• Heat the oven to 425°.
• Line a baking sheet with parchment paper.
• Pat the salmon fillets dry with paper towels and place on the parchment-lined baking sheet (skin-side down if the fillets have skin).
• Sprinkle the tops of each fillet with the salt, then spread ½ tablespoon of mayonnaise on each fillet.
• To crush the chips, lay down a rectangular sheet of parchment on a cutting board. Place the chips on one side, just off of center, and fold the other side of the parchment over the chips. Use a rolling pin to crush them, rolling it back and forth or even hammering the chips with the end of the pin to break up any big pieces. Once they're crushed to crunchy crumbs (but not a fine powder), lift the parchment, keeping it folded, and aim one end into a ½ cup measuring cup. Angle the parchment so the crumbs slide into the measuring cup. If you don't have a ½ cup worth of crumbs, crush some more until you do.
• Add the chips to a medium mixing bowl and stir in the Italian seasoning and garlic powder. You don't need to add salt as the chips are salty enough.
• Add about 2 tablespoons of the chip mixture to each fillet, gently patting down the crumbs so they stick.
• Lightly spray each fillet with cooking spray.
• Bake for 7-9 minutes, depending on the thickness of the fillets. Let rest for a few minutes, then enjoy!

Notes

Make ahead and storage

Baked salmon with mayonnaise and potato chips is best eaten immediately.

You can make the potato chip crust up to 2 weeks in advance and keep in air-tight container.

Leftovers can be kept in the fridge for up to 3 days.

Reheat in a low oven until warm.

You can also broil the warmed salmon for 30-60 seconds to get the topping a little crunchy again.

I do not recommend freezing the salmon.

Substitutions and variations

You can use frozen, thawed salmon fillets. Make sure you pat them as dry as possible as they tend to have more moisture than fresh fillets.

You can use mustard instead of mayo for a tangier flavor. It works well with either Dijon or grainy mustard.

You can add whatever spices you like to the crushed chips, such as paprika, cumin, dried oregano, etc.

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