salmon and mashed potatoes
A restaurant-quality meal featuring crispy, pan-seared salmon fillets paired with ultra-creamy, flavorful mashed potatoes, surprisingly easy to make at home.
Ingredients
- For the Salmon:
- 2 6-8 oz salmon fillets, skin-on
- 1 tbsp olive oil
- 1 tbsp unsalted butter
- 1/2 tsp salt or to taste
- 1/4 tsp black pepper or to taste
- 1/2 tsp garlic powder
- 1/2 tsp paprika optional for color
- Lemon wedges for serving
- Fresh parsley chopped (for garnish)
- For the Mashed Potatoes:
- 1 lb russet potatoes about 2 large, peeled and cubed
- 1/4 cup heavy cream or milk
- 3 tbsp unsalted butter
- 1/4 cup sour cream
- 1 clove garlic minced (optional)
- Salt and pepper to taste
Instructions
- Prep Potatoes: Peel and cube potatoes. Place in a pot, cover with cold water, add a pinch of salt. Bring to a boil, then simmer for 15-20 mins until very tender.
- Season Salmon: Pat salmon fillets dry. Mix salt, pepper, garlic powder, and paprika (if using). Season both sides of the salmon generously.
- Cook Salmon: Heat olive oil in a skillet (non-stick or stainless steel) over medium-high heat until shimmering. Place salmon skin-side down. Press gently for 10 seconds. Cook for 5-7 mins until skin is crispy and golden. Flip salmon. Add butter. Cook another 3-5 mins, basting with butter, until cooked to desired doneness (internal temp 125°F for medium). Transfer to a plate, cover loosely with foil.
- Mash Potatoes: Drain potatoes well. Return to the hot pot over low heat for 1 min to evaporate excess moisture. Mash thoroughly. Add butter, sour cream, minced garlic (if using), salt, and pepper. Mash until butter melts. Gradually add warm heavy cream, mashing until smooth and creamy. Adjust seasoning.
- Serve: Plate creamy mashed potatoes. Top with a pan-seared salmon fillet. Garnish with fresh parsley and serve immediately with lemon wedges.
Notes
- Salmon Skin: Ensure the skin is very dry before seasoning and cooking for maximum crispiness.
- Don't Crowd: Cook salmon in batches if your skillet is small to avoid steaming.
- Resting Salmon: Letting the salmon rest covered after cooking helps it stay juicy.
- Potato Texture: Russets make fluffy mashed potatoes. Don't over-mash once the liquid is added to avoid glueyness.
- Cream Temperature: Warm the cream slightly before adding for smoother incorporation and to keep the potatoes hot.
- Reheating Mashed Potatoes: Add a splash of milk or cream when reheating leftovers.