Bakin’ Atlantic Salmon and Fryin’ Potatoes

Posted by johngl

One of my (many) pet peeves is over-cooked fish. For whatever reason, even the best of cooks can’t seem to get it quite right. This piece of salmon was baked at 150°F for twenty minutes.


Before seasoning, I gave the fish a rub down with some freshly squeezed keylime juice, then seasoned with kosher salt, paprika, crushed red pepper, chili pepper, oregano, basil, and coriander. It’s a spicy, tangy mix that I’ve grown quite fond of over the years.


To the right, that’s pure salmon oil; it rendered out of the filet. This was a seriously fatty fish.


This isn’t fish. These are potatoes. After a number of experiments, we discovered a great way to get crunchy exteriors and fluffy interiors.

First, cut a few potatoes into a 3/8″ cube. If you use the metric system, that’s about a centimeter.

A couple of tablespoons of olive oil, salt, pepper, garlic and onion powder, pequin powder, and some paprika go into a glass bowl, then toss in the cubed potatoes. Using a large spoon, stir it all up until there’s a light coating over all the cubes.

Cover the bowl with plastic wrap, prick the plastic with a fork about three times, and pop the bowl into the microwave for about five minutes on full power.

Using oven mitts, grab the bowl and shake it up a bit, then put it back in the microwave for another few minutes. I kept these in for another four minutes. The potatoes should be fork tender.

In a very hot non-stick pan, add a tablespoon of olive oil, then the potatoes. There should be a nice sizzle. Leave them alone for a few minutes so a nice crust develops.


If you put the potatoes into the microwave at the same time as you pop the salmon into the oven, they finish at about the same time.


For the wine, a good Pinot Noir is a great pairing.

The salmon came out perfectly pink and flaky, just the way I like it. While nothing is fool proof for the sufficiently talented fool, this comes pretty close.

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About johngl

A bit of a wildman, John hails from the Midwest: A land of corn, cows, pigs, and a host of other healthfully meaty pursuits. Born on a dark and stormy night in late Fall, John grew up as the son of a meat cutter. There was always plenty of meat at hand. While not wealthy by any stretch of the imagination, his family certainly ate well. According to his father, that was the whole point.

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