Crispy Salmon with Dill Potatoes
By Culiora
Pan-seared salmon with crisp skin, served with baby potatoes tossed in butter and fresh dill. A simple Scandinavian classic finished with lemon and sea salt.
- Servings: 4
- Prep time: 15 min
- Cook time: 25 min
- Total time: 40 min
Ingredients
- 800 g small waxy potatoes (such as baby or new potatoes), washed and unpeeled
- 1 tbsp fine sea salt (for boiling water)
- 40 g unsalted butter
- 20 g fresh dill, finely chopped
- 1/4 tsp fine sea salt, or to taste
- 4 pcs salmon fillets (approx. 160–180 g each), skin-on and pin-boned
- 1 tbsp cooking oil (such as rapeseed or neutral oil)
- 20 g unsalted butter
- 1 tsp fine sea salt
- 1/2 tsp freshly cracked black pepper
- 1 pcs lemon, cut into wedges
Instructions
- Place the potatoes in a medium saucepan, cover with cold water by 2 cm, and add 1 tbsp fine sea salt. Bring to a boil over medium-high heat, then reduce to a gentle simmer and cook until tender when pierced with the tip of a knife, about 15–18 minutes.
- While the potatoes boil, pat the salmon fillets thoroughly dry with paper towels on both sides. Score the skin lightly with a sharp knife in 2–3 places, then season all sides evenly with 1 tsp salt and 1/2 tsp black pepper.
- Heat 1 tbsp cooking oil in a large heavy skillet (preferably stainless steel or cast iron) over medium-high heat until shimmering. Carefully lay the salmon fillets skin-side down into the pan, pressing gently on each fillet with a spatula for 10 seconds to ensure even skin contact.
- Cook undisturbed for 4–5 minutes until the skin is crisp and golden, and the flesh turns opaque about halfway up the sides. Flip the fillets, reduce heat to medium-low, and add 20 g butter to the skillet. Baste the salmon with the foaming melted butter for 2–3 minutes, until cooked through to your liking (internal temperature of 50–52°C for medium). Transfer salmon to a warm plate to rest.
- Drain the cooked potatoes thoroughly in a colander and return them to the warm pot off the heat. Add 40 g butter, let it melt over the hot potatoes, then toss with chopped fresh dill and 1/4 tsp salt until evenly coated.
- Divide the warm dill potatoes among four plates and place a salmon fillet alongside each portion. Serve immediately with fresh lemon wedges.