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Pan seared salmon with crushed potatoes

Pan seared salmon is a salmon fillet cooked only on its skin side, served with a creamy, garlicky crushed potato mash. It serves 4, takes 30 minutes, is easy to make, and costs about €4.10 per person. The key to success is drying the skin well and never flipping the fish while it cooks.

Tonight, salmon seared only on the skin side, for a crisp skin and a silky, barely cooked center, with simple crushed potatoes on the side.

Pan seared salmon with crushed potatoes
Total time
30 min
Difficulty
Easy
Cost per person
€4.10
Calories per person
560 kcalcalculated by Kiloach, your weight coach
Season
Winter, Fall, Spring, Winter
The kids
They generally like it

Pan seared salmon plays on a simple contrast, a thin crisp skin under a silky, barely cooked center. You never flip the fish, it cooks gently on one side only, which is exactly what keeps the inside tender and almost translucent. The crushed potatoes, chunky and creamy, soak up the lemon juice and let the salmon stay the star of the plate.

This is a reassuring weeknight dinner, ready in half an hour, with simple steps that work even on a tired evening. Mon Chou likes this recipe because kids tend to love it without giving parents extra work, and it also holds up well for a relaxed Sunday night when you want something good without spending hours in the kitchen.

The ingredients

4 people

Fish counter

  • Salmon fillets with skin 4

Fruits and vegetables

  • Potatoes 800 g
  • Garlic 1 clove
  • Chives 1 sprig
  • Lemon 1

Dairy

  • Thick crème fraîche 4 tbsp

Pantry

  • Olive oiloften in the pantry 4 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Allergens Fish, Lactose

The step by step recipe

  1. Peel the potatoes, cut them into large chunks and cook them in salted water. 20 min

    Poke them with the tip of a knife, it should slide in without resistance.

  2. Salt the salmon fillets on the skin side and pat them very dry with paper towels.

    A dry skin is key to crispiness, moisture stops it from browning.

  3. Place the salmon skin side down in the cold, oiled pan, turn the heat to medium and cook without flipping. 10 min

    Watch the flesh turn from pink to coral from the bottom up, it's ready when the top still looks silky.

  4. Mash the drained potatoes with a fork along with the olive oil, grated garlic, crème fraîche, salt and pepper.

    Keep it chunky, this is a crush, not a smooth mash.

  5. Serve the salmon over the crushed potatoes with chopped chives and a squeeze of lemon.

    Squeeze the lemon over the skin just before eating, so it stays crisp longer.

Our tips to get it right

  • Pick salmon fillets of similar thickness so they all cook at the same pace in the pan.
  • Don't salt the flesh side of the salmon before cooking, only the skin, or it will release water and turn soft.
  • Let the salmon rest off the heat for a minute before serving, the residual heat gently finishes cooking the center.

The variations

  • Swap the salmon for cod or skin on trout, the same searing technique works just as well.
  • For a fish free version, sear large portobello mushrooms gill side down the same way and serve them over the crushed potatoes.
  • For kids, skip the squeeze of lemon at the end and serve it on the side, some prefer it without the tartness.

What to serve it with

  • A green salad with vinaigrette
  • Sauteed spinach with butter
  • A glass of sparkling apple juice

Storage

Cooked salmon keeps 1 day in the fridge in a sealed container, though the skin loses some of its crispness. The crushed potatoes keep 2 to 3 days and reheat gently on the stove with a splash of milk. Cooked salmon doesn't freeze well, it's best to make it fresh right before serving.

Questions about this dish

Why shouldn't you flip the salmon?

Flipping the salmon would cook the flesh from both sides and it would lose its silky center. Cooking only on the skin side lets heat rise gently, leaving the top almost raw, tender and juicy.

How do you know the salmon is done without flipping it?

Watch the color change on the side of the fillet, it turns from translucent pink to opaque coral from bottom to top. It's ready when only a thin pink line remains at the very top.

Can you make the crushed potatoes ahead of time?

Yes, you can cook and crush the potatoes a few hours ahead. Reheat gently over low heat with a bit of cream or milk to bring back the creamy texture.

What pan gives the crispiest skin?

A nonstick or smooth stainless steel pan works best, the skin won't stick and browns evenly. Always start cold, placing the salmon in the oiled pan before turning on the heat.

How long does it take to make a pan seared salmon with crushed potatoes?

Count 30 min in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in a pan seared salmon with crushed potatoes?

About 560 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a pan seared salmon with crushed potatoes cost?

About €4.10 per serving, or €16.40 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains fish, lactose. Always check the labels of the products you buy.

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