Salmon and potatoes make a fantastic combination, and there are many delicious ways to prepare them together. Here are a few recipe ideas:
1. Garlic Butter Salmon with Roasted Potatoes
Ingredients:
- 2 salmon fillets
- 4 medium potatoes, cubed
- 3 tbsp olive oil
- 3 tbsp butter
- 4 garlic cloves, minced
- 1 tsp paprika
- 1 tsp dried thyme
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
- Lemon wedges (for serving)
Instructions:
- Preheat the oven to 400°F (200°C).
- Toss the cubed potatoes with olive oil, paprika, thyme, salt, and pepper. Spread them on a baking sheet and roast for 20-25 minutes, until golden and tender.
- While the potatoes roast, season the salmon fillets with salt and pepper.
- In a skillet, melt butter over medium heat. Add minced garlic and cook until fragrant (about 1 minute). Add the salmon fillets, skin-side down, and cook for 3-4 minutes per side, or until cooked through.
- Serve the salmon over the roasted potatoes, garnished with parsley and lemon wedges.
2. One-Pan Salmon and Potato Bake
Ingredients:
- 2 salmon fillets
- 4 medium potatoes, thinly sliced
- 1 onion, thinly sliced
- 2 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp dried dill (or fresh dill)
- Salt and pepper to taste
- 1/2 cup grated Parmesan cheese (optional)
- Lemon slices (for garnish)
Instructions:
- Preheat the oven to 375°F (190°C).
- In a large bowl, toss the sliced potatoes and onions with olive oil, garlic powder, dill, salt, and pepper.
- Spread the potato mixture evenly in a baking dish. Cover with foil and bake for 25 minutes.
- Remove the foil, place the salmon fillets on top of the potatoes, and sprinkle with Parmesan cheese (if using). Bake uncovered for another 15-20 minutes, or until the salmon is cooked through and the potatoes are tender.
- Garnish with lemon slices and serve.
3. Creamy Salmon and Potato Chowder
Ingredients:
- 2 salmon fillets, cooked and flaked
- 4 medium potatoes, peeled and diced
- 1 onion, chopped
- 2 celery stalks, chopped
- 2 carrots, chopped
- 3 cups chicken or vegetable broth
- 1 cup heavy cream or milk
- 2 tbsp butter
- 2 tbsp flour
- 1 tsp dried thyme
- Salt and pepper to taste
- Fresh dill or parsley (for garnish)
Instructions:
- In a large pot, melt butter over medium heat. Add onions, celery, and carrots, and cook until softened (about 5 minutes).
- Stir in the flour and cook for 1-2 minutes. Gradually add the broth, stirring to avoid lumps.
- Add the diced potatoes and thyme. Bring to a boil, then reduce heat and simmer until the potatoes are tender (about 15 minutes).
- Stir in the cooked salmon and heavy cream. Heat through, but do not boil.
- Season with salt and pepper, garnish with fresh dill or parsley, and serve.
4. Salmon and Potato Patties
Ingredients:
- 2 cups cooked salmon, flaked
- 2 cups mashed potatoes (leftover or freshly made)
- 1 egg, beaten
- 1/4 cup breadcrumbs
- 2 green onions, chopped
- 1 tsp Dijon mustard
- Salt and pepper to taste
- 2 tbsp olive oil (for frying)
Instructions:
- In a large bowl, mix the salmon, mashed potatoes, egg, breadcrumbs, green onions, Dijon mustard, salt, and pepper.
- Form the mixture into patties.
- Heat olive oil in a skillet over medium heat. Cook the patties for 3-4 minutes per side, or until golden brown and heated through.
- Serve with a side salad or your favorite dipping sauce.
5. Grilled Salmon and Potato Foil Packets
Ingredients:
- 2 salmon fillets
- 4 small potatoes, thinly sliced
- 1 bell pepper, sliced
- 1 zucchini, sliced
- 2 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp smoked paprika
- Salt and pepper to taste
- Fresh herbs (like dill or parsley) for garnish
- Lemon slices
Instructions:
- Preheat the grill to medium-high heat.
- Divide the sliced potatoes, bell pepper, and zucchini between two large sheets of foil.
- Drizzle with olive oil and season with garlic powder, smoked paprika, salt, and pepper.
- Place a salmon fillet on top of each vegetable pile. Add a slice of lemon on top of the salmon.
- Fold the foil into sealed packets.
- Grill for 15-20 minutes, or until the salmon is cooked through and the potatoes are tender.
- Garnish with fresh herbs and serve.
Let me know if you’d like more details or variations!
