1/2 cup crushed potato chips
1/4 cup bread crumbs
1 teaspoon dried dill
1 clove garlic, pressed
1 large salmon fillet (about 3 pounds), skin on
2 tablespoons Dijon mustard
Freshly ground black pepper
1 lemon, cut into 6 wedges
Fresh dill sprigs
Adjust the oven rack to the center position and preheat the oven to 375°F.
In a small bowl, combine the crushed potato chips, bread crumbs, dill, and garlic; set aside.
Put the salmon skin-side down on a lightly oiled, foil-lined rimmed baking sheet. Remove any pinbones with a pair of needle-nosed pliers. Brush the surface of the salmon with the mustard, spreading it evenly. Sprinkle the potato chip mixture over the mustard, packing it lightly with your fingertips so that it adheres to the surface. Season with the pepper.
Bake until the crust is golden brown and the salmon is opaque when a knife is inserted at the center of the thickest part, about 30 minutes.
Using 2 spatulas, carefully transfer the fillet in one piece to a large serving platter, leaving the skin on the baking sheet; garnish with the lemon wedges and dill sprigs.
Corelle Livingware 12-1/4-Inch Serving Platter, Winter Frost White