Photo of Potato-Wrapped Roasted Salmon by WW

Potato-Wrapped Roasted Salmon

Points® value
Total Time
30 min
10 min
20 min
This impressive salmon dish will steal the show no matter what you serve on the side. The technique of wrapping the salmon in potato slices is not as hard as it seems! Once you’ve mastered it, double the recipe for a date night or make it for a dinner party. You can go super simple and add lightly dressed salad greens the way we did here, or roast some asparagus while you have the oven on to cook the salmon.


Uncooked skinless wild salmon fillet

3 oz

Dijon mustard

2 tsp(s)

Yukon gold potato

2 oz, long-shape, peeled (start with a larger potato; you will have extra)

Table salt


Black pepper


Olive oil

½ tsp(s)

Chicken broth

1 tbsp(s)

White wine vinegar

2 tsp(s)


1 tsp(s), red currant or other berry flavour


  1. Preheat oven to 375°F.
  2. Brush salmon with mustard.
  3. With vegetable peeler, make 8 to 10 lengthwise slices from potato. Reserve remaining potato for another use. On work surface, place potato slices, overlapping long sides. In center of potatoes, place salmon perpendicular to potato slices. Fold potato slices over salmon, pressing to adhere. Sprinkle with salt and black pepper.
  4. In small ovenproof nonstick skillet over medium heat, warm oil. Add salmon, seam side down, and cook until bottom is browned, about 4 minutes. Carefully turn salmon over. Transfer skillet to oven. Bake until bottom is lightly browned and salmon is just opaque in center, about 10 minutes.
  5. Transfer salmon to plate. Set same skillet over medium heat; add broth, vinegar, and jelly. Cook, stirring constantly, until mixture comes to boil, about 1 minute. Pour sauce over salmon.
  6. Serving size: 1 salmon fillet and 1 tbsp sauce