Rating: 3.5 stars
2 Ratings
  • 1 star values: 0
  • 2 star values: 1
  • 3 star values: 0
  • 4 star values: 0
  • 5 star values: 1

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.

Bill Royal, Birmingham, Alabama
Recipe by Southern Living February 2006

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Recipe Summary

prep:
15 mins
cook:
26 mins
total:
41 mins
Yield:
Makes 4 servings
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Ingredients

Ingredient Checklist

Directions

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

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

  • 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.

  • 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.

  • 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.

  • 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.

  • 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.

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