Broiled Salmon with Potato Crust

Broiling is one of our favorite methods of cooking salmon—the intense heat browns the exterior and produces a moist, tender interior—and we’re always on the lookout for interesting ways to dress up this meaty fish. This recipe turns an unexpected ingredient into a crisp, golden crust. Here’s what we discovered:

Test Kitchen Discoveries

• Our topping gets its crunch from a unique combination of bread crumbs and potato chips flavored with dill and lemon zest. Simply pulse them all together in the food processor until coarsely ground.
• We use a two-stage broiling method for the perfect texture: First, we broil the fish until almost cooked through. Then, after coating with mustard and the chip mixture, return the salmon to the broiler to finish cooking and to crisp the topping.
• It’s important to watch the fish after returning it to the broiler—the chip topping can burn in a matter of seconds.