Prep Time
15 Mins
Cook Time
26 Mins
Makes 4 servings

All fillets are not equal in thickness, so cooking times will vary. Plan on about 10 minutes total cooking time for 1-inch-thick pieces and 15 minutes for 1 1/2 inches thick, and so on. Place the largest piece on the heat first.

How to Make It

Step 1

Remove and discard root ends and 1 inch of top green portions of green onions, and set green onions aside.

Step 2

Toss together hash browns, dill, and salt in a large bowl.

Step 3

Heat 2 tablespoons oil in a large nonstick skillet over medium heat. Add hash brown mixture in an even layer, and cook 5 minutes or until lightly browned. (Do not stir.) Place a lightly greased baking sheet, greased side down, onto skillet; invert hash browns onto baking sheet. Place skillet back on heat. Slide hash browns back into skillet, cooked side up, and cook 5 more minutes or until golden brown.

Step 4

Press hash browns down with a spatula to flatten. Remove from skillet onto same lightly greased baking sheet, and keep warm in oven at 300°. Sprinkle blackened seasoning evenly over fillets.

Step 5

Cook salmon in 1 tablespoon hot oil in same nonstick skillet over medium heat 4 to 6 minutes on each side or just until fish begins to flake with a fork. Remove from pan onto serving plates.

Step 6

Sauté green onions in remaining 1 tablespoon hot oil in same nonstick skillet over medium heat 4 minutes or until tender; remove from pan, and serve with salmon and hash browns.

Step 7

Note: For testing purposes only, we used Old Bay Blackened Seasoning. Use a skillet with flared sides so the cooked hash browns slide out of the pan easily.

You May Like

Ratings & Reviews

Peaster57's Review

April 19, 2010
I used "Simply Potatoes" and cooked directions. I also used authentic "blackening" rub and the dish was wonderful! Don't forget the green onions, I think they add a diff taste layer. Definitely will be added to my meal rotation!

jules923's Review

January 30, 2010
I actually haven't made this yet, but was offering a suggestion to the last reviewer: when making hash browns from scratch, used previously baked potatoes not raw ones. Learned this the hard way my self and indeed you do end up w/a gray soggy mess! I am going to try this recipe this week---let you know how it turns out then!