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BBQ Potato Chip-Crusted Salmon with Peach Salsa

 

By Katie Lee Biegel

Get ready to be blown away by this mouthwatering creation of BBQ Potato Chip-Crusted Salmon with Peach Salsa! A sprinkle of BBQ seasoning takes the salmon to a whole new level of flavor. And let’s not forget the irresistible crunch of a salty potato chip. This meal is an absolute knockout, guaranteed to leave you wanting more. Get ready to indulge in pure deliciousness!

We just finished up a renovation on our new place in NYC, and we are moving in this week. Iris is starting nursery school next week (I will be the mom crying at drop-off) and we are looking forward to adjusting back to city life. It’s been a few years since we lived in the city and while I love my Hamptons life, I am super excited to be back. So many great restaurants to try and I always feel inspired by New York.

One thing I’m not looking forward to about the move? Unpacking and organizing my kitchen. I told Ryan that I might just have a sheet pan for the first few weeks we live there. Honestly, I don’t need much else. I am obsessed with sheet pan recipes, especially when they involve salmon, and it appears you guys are as well. Two of my most popular Instagram reels ever have been salmon sheet pan recipes.

The Brown Sugar Spice Salmon recipe has over 3 million views and the Sheet Pan Honey Mustard Salmon has over 1.3 million views. I’d say the recipe that I make the most often is the Brown Sugar Spice Salmon (it’s especially great for dinner parties — I’ll get a whole side of salmon and make it this way) because it is just so easy and delicious.

Here’s what you’ll need to make our mouthwatering BBQ Potato Chip-Crusted Salmon with Peach Salsa

For the Salmon:

  • 1 1/2 pounds – Skin-on center cup salmon
  • 2 tablespoons – Dijon mustard or BBQ sauce
  • 1 cup – Crushed BBQ chips
  • 1/4 cup – Dark brown sugar
  • 1 tablespoon – Chili powder
  • 6 scallions – White and light green parts only, chopped
  • 1 – Clove garlic
  • 1 Lime – Zest of lime (reserve the juice for the salad)
  • Kosher Salt and freshly ground black pepper 

For the Peach Salsa

  • 1 cup – Dices peach or mango
  • 1 tablespoon – Minced red onion
  • 1/2 Jalapeno – Diced
  • Kosher Salt and freshly ground black pepper 

And here’s how you make the salmon:

  • Preheat the oven to 450 degrees F.
  • Line a baking sheet with parchment paper and place the salmon in the center skin-side down. Season with 1 teaspoon salt and 1/2 teaspoon pepper. Spread the Dijon mustard or BBQ sauce evenly on the flesh side of the salmon.
  • In a food processor, combine the BBQ chips, sugar, chili powder, scallions, garlic and lime zest and pulse until combined and the consistency of coarse bread crumbs. Press the mixture onto the mustard on the flesh side of the salmon.
  • Bake until the chip mixture is golden brown and crunchy, about 15 minutes.

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