Almond & Potato BBQ Crusted Salmon by Marnely Rodriguez Print

Main Dish,

Elevate your next barbeque by presenting the crowd with this salmon recipe.

Crusted with a barbeque mayonnaise and topped with flaky Idaho® Spuds™ and nutty almond flour, it’s a light and fresh dish to accompany any of your heartier sides.

Photography by Marnely Rodriguez-Murray

  • Prep Time

  • Cook Time

  • 2



  • 1/2 cup Idaho® Spuds™ Classic Flakes
  • 1/4 cup almond flour
  • 1/4 cup mayonnaise
  • 2 tablespoons barbeque sauce
  • 1 teaspoon salt
  • 2, 8 ounce salmon filets
  • Cedar planks


  1. Mix together the spuds and almond flour. In a separate bowl, stir the mayonnaise, barbeque sauce and salt.
  2. Season salmon filets with salt and pepper and sear on both sides (about 2 minutes on each side).
  3. Place the salmon filets on a cedar plank and slather with barbeque sauce/mayonnaise mix. Press almond flour/spuds on top and bring to the grill.
  4. Cook with grill closed for about 5 minutes, until crust appears to be crispy. Serve over greens or better yet, over Idaho® Spuds™!