How might you properly add some type of crust to a salmon fillet with the skin on?

Use mayonnaise (Salad Dressing) as a binder put the crushed chips with spices, mixed in tarragon or other mild herb all over it both sides. Bake until just flaking . Put lemon slices on and serve.

I know this doesnt exactly fit your needs with the salmon but it may be useful as a guide. Ive followed this recipe many times and it always led to a nice crispy outside on the salmon with a soft delicious inside.

I would try and mash up the potato chip and cake it on the salmon as you would the herbs in that recipe.

Good luck :)

The crust goes on the fillet side not the skin side. I would sear the Salmon sjin side down in a very hot pan with a little olive oil. As the salmon is cooking make a crust of your preferance (the mayonaise one above sounds excellent) and then bake it in to over untill the salmon is your liking of doneness.

Yep, what @sonataking05 said.

You could take the potato chip crust up a notch by crushing it into a fine powder and adding some crushed wasabi peas to it as well. Crushed wasabi peas make a great crust for fish. I would consider using tartar sauce rather than strait mayonnaise as a binder.

You might even consider filleting the skin off, frying it to make a crispy garnish and crusting the entire chunk of salmon instead of just the fillet side.

I ended up putting them skin side down in a screaming hot pan with olive oil… salted and peppered of course… then seasoned the flesh side and flipped them over just for a few seconds until they were brown.

I made a sauce of bourbon, maple syrup (another of my ingredients), a little Worcestershire sauce, ground mustard, a bit of sriracha, balsamic vinegar, and garlic, which I reduced until it was sort of like a glaze. I drizzled that all over the fish and then topped it with buttered chip crumbs. The chips were salt and vinegar kettle chips, so the salty tangy crunch was very nice with the sweet sauce. and I cooked the fish perfectly, which is great, because I’d never cooked fish before.

my other two ingredients were couscous and canned peaches. I cooked the couscous in the peach juice, with some coconut rum and water. Then I browned the peaches slightly in a little more rum, toasted up some macadamia nuts, chopped all that up, and mixed it with the couscous. The whole meal was rather tasty and my boyfriend was very impressed. He wanted to drink the bourbon/maple sauce with a straw. And the sriracha added the smallest hint of spice. It was excellent :D

YUM!

@poofandmook that sounds like it could be fucking amazing, but im not quite sure. I think, in the classic chopped style you need to come make it for me so I can judge :P

+1 on that @poofandmook