He talks about his fishing trip to the Kenai River in Alaska as if it were yesterday. Note: it was over 4 years ago. He caught 40lbs of King Salmon and 80lbs of Halibut, or maybe it was the other way around. I should know this because I have heard this story so many times. We love to cook fish in our house. One of our favorite salmon recipes is Crunchy and Savory Salmon. Essentially salmon crusted with salt and vinegar chips and dijon mustard. Yep, your mouth just started watering didn’t it?
- Preheat oven to Broil or fire up the grill (we prefer the grill).
- Prep your baking pan with aluminum foil to prevent the salmon skin from sticking once it is baked.
- Grab your salmon, rinse it off under cold water and lay flat on a baking pan with skin side down.
- Grab a paper towel and dab the salmon to soak up any excess water.
- Take the dijon mustard (or mustard that you prefer, Sweet Hot Beaver is another favorite) and spread all over the salmon. Not too thick and not too thin. Think: the salt and vinegar chips need to stick to something.
- Take the bag of Lay’s Salt and Vinegar chips (or your preferred brand of chips) and smack them against the counter a few times to break the chips into smaller pieces.
- Open the chip bag and spread the chip pieces over the entire piece of salmon, covering the mustard.
- Put salmon in the oven or on the grill
- Broiling takes roughly 12 minutes
- Grilling takes roughly 20 minutes
- Salmon filet(s) (desired amount depends on family size)
- Dijon mustard
- 1 bag of Lay’s salt and vinegar chips
Be well and take good care mamas!