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Pan-seared salmon with creamy mashed potatoes is a dinner that brings together effortless elegance and comfort food in one bold plate. The crispy, golden crust of the salmon pairs perfectly with the rich, buttery potatoes, making this an irresistible dish for any weeknight meal. Plus, it’s quick to prepare, so you can indulge in a restaurant-quality experience right at home.
Why You’ll Love This Recipe
This pan-seared salmon with creamy mashed potatoes is not only delicious but also easy to make. It’s perfect for a busy weeknight or when you want to impress guests without spending all day in the kitchen. You’ll appreciate how the flavors meld together to create a satisfying meal.
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- Quick and Easy: Ready in about 30 minutes!
- Flavorful: The combination of garlic and fresh herbs elevates the dish.
- Comforting: Creamy mashed potatoes are the ultimate sidekick.
- Versatile: Perfect for any occasion, from casual dinners to special gatherings.
Ingredients
- 2 salmon fillets (about 6 ounces each)
- 2 large russet potatoes, peeled and cubed
- 1/2 cup heavy cream
- 4 tablespoons unsalted butter, divided
- 2 cloves garlic, minced
- 1 tablespoon fresh parsley, chopped
- 1 tablespoon olive oil
- Salt and pepper to taste
- 1 lemon, cut into wedges (for serving)
How to Make Pan-Seared Salmon with Creamy Mashed Potatoes
- Start by boiling a large pot of salted water. Add the cubed potatoes and cook for about 15 minutes or until fork-tender. Drain and set aside.
- In the same pot, add 2 tablespoons of butter, heavy cream, and minced garlic to the drained potatoes. Mash until smooth and creamy. Season with salt and pepper to taste, then stir in the chopped parsley. Keep warm.
- While the potatoes are cooking, heat olive oil in a large skillet over medium-high heat. Pat the salmon fillets dry with a paper towel and season both sides with salt and pepper.
- Carefully place the salmon fillets skin-side down in the hot skillet. Cook for about 4-5 minutes, without moving them, until the skin is crispy and golden brown.
- Flip the salmon and add the remaining 2 tablespoons of butter to the skillet. Cook for an additional 3-4 minutes, basting the fillets with the melted butter until they are cooked through and reach an internal temperature of 145°F.
- Remove the salmon from the skillet and let it rest for a minute. Serve the salmon alongside the creamy mashed potatoes, garnished with lemon wedges.
Tips for the Best Results
- Ensure your skillet is hot enough before adding the salmon for a perfect sear.
- Don’t overcrowd the pan; cook the salmon in batches if necessary.
- Use a potato masher or ricer for the smoothest mashed potatoes.
- Adjust the amount of garlic and herbs in the mashed potatoes according to your taste.
Easy Variations
- Swap the salmon for other fish like trout or halibut.
- Add roasted vegetables like asparagus or Brussels sprouts for added color and flavor.
- Experiment with different herbs such as dill or chives in the mashed potatoes.
What to Serve With It
- A fresh green salad with a vinaigrette dressing.
- Steamed broccoli or green beans for a pop of color.
- A glass of chilled white wine, like Sauvignon Blanc or Chardonnay, to complement the dish.
Storage and Reheating
Store any leftovers in an airtight container in the refrigerator for up to 2 days. To reheat, gently warm the salmon in a skillet over low heat and reheat the mashed potatoes in the microwave, adding a splash of cream if needed to restore creaminess.
Recipe Card
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: 2 servings
Ingredients:
- 2 salmon fillets (about 6 ounces each)
- 2 large russet potatoes, peeled and cubed
- 1/2 cup heavy cream
- 4 tablespoons unsalted butter, divided
- 2 cloves garlic, minced
- 1 tablespoon fresh parsley, chopped
- 1 tablespoon olive oil
- Salt and pepper to taste
- 1 lemon, cut into wedges (for serving)
Instructions:
- Boil the cubed potatoes in salted water for about 15 minutes. Drain and set aside.
- Add 2 tablespoons of butter, heavy cream, and garlic to the potatoes. Mash until creamy and season with salt, pepper, and parsley.
- Heat olive oil in a skillet over medium-high heat. Season salmon with salt and pepper.
- Place salmon skin-side down in the skillet and cook for 4-5 minutes until crispy.
- Flip the salmon, add remaining butter, and cook for another 3-4 minutes until cooked through.
- Serve salmon with mashed potatoes and lemon wedges.
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Notes: Ensure salmon reaches an internal temperature of 145°F for safe consumption.
