Crunchy Salmon

Prep Time: 10 minutes | Cook Time: 15 minutes | Total Time: 25 minutes | Servings: 2

Why I Love This Recipe

It’s buttery, salty, and just the right kind of crunchy. You brush the salmon with lemony butter, top it with crushed Cape Cod kettle chips and herbs, and bake until golden. It’s easy, satisfying, and secretly a little fancy.

Ingredients

For the Salmon:

• 2 salmon fillets (about 5–6 oz each)

• 1 tbsp unsalted butter, melted

• Juice of 1/4 lemon

• Black pepper, to taste

For the Crunch Topping:

• 2/3 cup crushed Cape Cod kettle chips (about 2 big handfuls before crushing)

• 3/4 tsp lemon zest

• 2 tsp chopped parsley or thyme (optional)

• 1/4 tsp garlic powder (optional)

• Fresh lemon wedges, for serving

  
  

Instructions

1. Preheat oven to 400°F.

2. Line a sheet pan with parchment. Pat salmon dry and place skin-side down.

3. Make lemon butter:

   1. Stir melted butter and lemon juice together in a small bowl.

   2. Brush over the top of each fillet. Season lightly with black pepper.

4. Make the topping:

   1. In another bowl, mix crushed kettle chips, lemon zest, herbs (if using), and garlic powder.

5. Top and bake:

   1. Press the chip mixture onto each fillet.

   2. Bake for 12–15 minutes, or until salmon flakes easily and the topping is golden brown.

6. Finish and serve:

   1. Serve warm with a squeeze of lemon.

Notes

• Cape Cod kettle chips are perfect here—thick, salty, and extra crunchy.

• Don’t add extra salt—your chips bring all the seasoning you need.

• Pairs well with Caesar salad, roasted green beans, or herby rice.