BBQ Potato Chip-Crusted Salmon with Peach Salsa

BBQ seasoning gives so much flavor to the salmon. And who can resist the savory saltiness of a potato chip? This meal is a knockout!

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.

To build off of that recipe —

I started making BBQ Potato Chip-Crusted Salmon. It has similar flavors but the added umph of salty potato chips, the spice of Dijon, and a little zing from the lime. I pair it with a simple peach salsa, as it's the tail end of stone fruit season, and the salty/sweet/spicy combo is fantastic.

BBQ Potato Chip-Crusted Salmon

Recipe Courtesy of Katie Lee Biegel, It's Not Complicated

Level: Easy

Prep time: 15 Min

Total time: 30 Min

Yield: 4 Servings

Ingredients

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

Zest of 1 lime (reserve the juice for the salad)

Kosher salt and freshly ground black pepper

For the Peach Salsa

• 1 cup Diced peach or mango 
• 1 tablespoon minced red onion
• 1/2 Jalapeno, diced
• Kosher salt and freshly ground black pepper
• Squeeze of lime juice

Directions

For the Salmon

1. Preheat the oven to 450 degrees F.
2. 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.
3. 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.
4. Bake until the chip mixture is golden brown and crunchy, about 15 minutes.

For the Salsa

1. Mix all ingredients.