The smoky depth of the Sal de Ibiza smoky paprika chips transforms in the oven into a crispy crust that gives delicate salmon fillets an unexpected texture and spice.
Serve with a cool sour cream with lemon and dill, which beautifully balances the smoky notes – a dish that makes a big impression with little effort.
Ingredients
- 2 salmon fillets, approx. 180 g each, skinless
- 75 g Smoky Paprika chips (SAL de IBIZA)
- 1 tbsp Dijon mustard
- 1 tbsp olive oil
- Salt and black pepper
- 150 g sour cream
- 1 organic lemon, zest and juice
- 1 tbsp fresh dill, finely chopped
- 1 small garlic clove, finely grated
Method
- Preheat the oven to 200 °C top/bottom heat and line a baking tray with parchment paper.
- Place the chips in a freezer bag and crush them with your hands or a rolling pin into medium-fine crumbs – it is fine if there are still some coarser pieces.
- Mix the mustard and olive oil in a small bowl and brush the salmon fillets evenly with the mixture.
- Spread the chip crumbs on a flat plate and press the coated side of the fillets firmly into them so that an even crust is formed.
- Place the salmon fillets on the prepared baking tray with the crust facing up and season lightly with pepper – additional salt is usually not necessary because of the chips.
- Bake the salmon in the hot oven for 15–18 minutes until the crust is golden brown and the fish is still slightly translucent in the center.
- Meanwhile, mix the sour cream, lemon zest, a splash of lemon juice, dill, and garlic, and season to taste with salt and pepper.
- Arrange the salmon directly from the tray onto preheated plates and serve the lemon sour cream on the side or underneath.
