Golden, crisp-skinned salmon meets clouds of buttery mashed potatoes in this easy weeknight dinner. A quick marinade with herbs and olive oil keeps the fish juicy, while the mash turns silky with butter, egg, and warm milk. It feels restaurant-worthy, yet comes together in about half an hour.
Ingredients
- 1-2 salmon steaks (about 150-300 g / 5-10 oz total)
- 4-5 potatoes (about 600 g / 1.3 lb)
- 1 egg
- 2 tbsp olive oil
- 30 ml (2 tbsp) milk
- Herbes de Provence, to taste
- Fish seasoning, to taste
- Butter, for the mash
- Salt, to taste
Instructions
- Peel the potatoes, cut into medium cubes, and boil in water for 15-20 minutes.
- Rub the salmon steaks with olive oil and spices and let marinate for 10 minutes.
- Sear the steaks in olive oil for about 5 minutes per side.
- Mash the drained potatoes with butter, egg, salt, and milk until completely smooth.
- Serve the salmon hot over the mashed potatoes.
Tips
- Pat the salmon dry before seasoning so the skin crisps instead of steaming.
- Do not overcook the fish — about 5 minutes per side keeps the center moist and tender.
- Mash the potatoes while they are hot and warm the milk first for the smoothest, silkiest mash.
Nutrition: per 100 g: 145 kcal, protein 5 g, fat 7 g, carbs 14 g
For more easy weeknight dinners, try Nori Roll Envelopes with Salmon and Rice and Baked Salmon with Broccoli and Lemon. For more salmon inspiration, visit Serious Eats.