dill pickle chip crusted salmon


A few weeks ago, I Facebooked about my love for Dill Pickle Chips north of the Mason-Dixon Line, and guess what appeared at my door step! Yep, a whole lot of Dill Pickle chip goodness!
Old Dutch Pickle Chips

Our Aunt Nancy read my facebook status and made a trip to her local store to pick them up and ship them down to Texas! It was one of those amazing surprises! If that wasn’t enough, she also added in a couple craft items that she created! We already have them displayed and will love them for years to come!



I brought the Dill Pickle Chips to work to share (only one bag) with my co-workers. They loved them as much as I did and mentioned they tasted much like salt and vinegar chips with dill. That got me thinking about a recipe I would make all too often with my roommate Jessica (well, she lived above me but she might as well have been my roommate) in PA school. She wasn’t a fan of fish, and this was the first dish I could get her to try to move into the world of eating fish. It’s a recipe modified from Young & Hungry by Dave Lieberman.



  • 16 oz salmon
  • salt
  • freshly ground black pepper
  • 1/4 bag of kettle-cooked potato chips (or dill pickle chips)
  • Zest of 1/2 lime
  • 1/8 cup chopped fresh dill (I didn’t use this time, my chips were already dilled!)
  • Olive oil

Preheat the oven to 400°F. Line a baking sheet with aluminum foil. Lay the salmon, skin side down, in the center of the baking sheet. Season it lightly with salt and pepper.

Crush the potato chips, lime zest, and dill together in a bowl until the chips resemble coarse crumbs. Mix in 2 tablespoons of olive oil until incorporated.

chip mixture

Coat the salmon with a thin, even layer of potato chip crumbs. Pat them on the fish gently so they stay put.

chipped up salmon

Bake for about 20-25 minutes, or until the chip coating is nicely browned.

oven crisp

This recipe serves 4 -5 people. If it’s just the hubs and I eating, I usually start with a smaller piece of fish. Enjoy!


brown sugar glazed salmon

I’m about to blow your mind in the salmon world! Honestly, this is what we compare all other salmon recipes to. Seriously. I’ll make a new salmon recipe and ask the husband:

Do you like it?!?

If he responds “Yes, it’s really good.” I’ll ask a follow-up question.

Is it as good as the brown sugar salmon?

And inevitably he will say, “No, what do you think?” and I always reply:

“Yep, I agree… Nothing, compares to that brown sugar salmon!”

So, here it is, the brown sugar salmon amazing goodness. One of my dear friends found it and knew I would love it! It’s been a staple in our home for a couple of years now. My love for all things salmon is a serious one. Maybe I was a bear in a my past life?


  • 1 lb fresh salmon (serving size: 4)
  • 1/4 tsp pepper
  • 1/4 tsp salt
  • 3 Tbsp brown sugar
  • 4 tsp Dijon mustard
  • 1 tsp rice vinegar
Start by salt & peppering the fish in a foil-lined baking dish.

Bake at 425 degrees for 10 minutes.

While baking fish, add remaining ingredients (brown sugar, mustard, and rice vinegar) together and bring to a boil on the stove top.

Brush glaze onto fish.

Then broil for 1-2 minutes, until done/flakey!

This is our favorite salmon recipe! Super easy, fast, and a quick clean up, too! Enjoy!

If you’re doing Weight Watchers, I found out it’s only 6 point plus points! Healthy and delicious, it can be done!