Pesto Potato Chip Salmon

Adapted from

Rising up like birds...


  • 1 Lb fresh salmon filets (Wild-caught, please. Steelhead is also an excellent choice.)
  • 1 packed cup fresh basil
  • 1 Tablespoon pine nuts (Walnuts, pecans, or cashews can step in as well.)
  • 1/4 cup freshly grated parmesan cheese
  • 1 clove garlic, chopped
  • 1/4 cup EVOO
  • 3 Tbs fresh lemon juice
  • 1/2 cup crushed potato chips (Use about 3 cups of the unbroken chips. I put mine in a gallon ziplock and pounded them down, you can zip them in a food processor if you wish.)
  • 1 lemon, cut into wedges


  1. Arrange one oven rack in the middle of the oven, and another under the broiler. Preheat oven to 400ºF. Line a half sheet pan with foil and spray with nonstick spray. Lay the fillet on top and season.
  2. Combine basil, nuts, parmesan cheese, garlic, and lemon juice in a food processor. Blend until ingredients are finely chopped, then slowly stream in EVOO while processing until pesto is smooth. Add fresh lemon juice, salt and pepper to taste.
  3. Spoon pesto on top of salmon filet, then add potato chip crumbs. Bake for 8 - 10 minutes on the lower rack, then turn on the broiler and move pan to the top rack. Broil until potato chips are golden brown, 1-2 minutes. Serve with lemon wedges.