Salmon with Mashed Potatoes

This salmon with mashed potatoes is one of my favorite out-of-the-ordinary dinner combinations. It has seasoned salmon fillets served on a bed of fluffy mashed potatoes with a rich, tangy mustard sauce. Once you try this dinner combo, you'll be as hooked as I am!

My Take On Garlic Butter Salmon

If you've never thought of serving pan seared salmon with creamy mashed potatoes, then get ready because this recipe will convince you to pair the two together. I'll admit I was skeptical at first, but after one bite, I couldn't believe it took me this long to try it!

This recipe pan sears the salmon and coats it in a tangy mustard sauce that's unlike anything you've had before. Then the salmon and sauce are served on a bed of buttery, fluffy homemade mashed potatoes to make what I think is the perfect all-in-one meal.

The salmon turns out slightly crisp on the outside and super juicy on the inside, while the fluffy mashed potatoes soak up the sauce perfectly. It's so good!

I love making this recipe when I'm hosting get-togethers and need a dish everyone is guaranteed to love. When I really want a meal that'll impress, I serve it with these keto biscuits for a complete meal.

Why I Love This Recipe

It's easy to make. This recipe takes me minutes to prepare, and most of the cooking time is spent waiting for the salmon to sear and the potatoes to cook!

The flavor is amazing. It's hard to pin down the highlight of this meal. Between the buttery mashed potatoes, the perfectly seared salmon, and the rich mustard sauce, all I know is this dish gets more flavorful with every bite, and it tastes like something you'd get from a restaurant!

It's a family favorite. This combination was first introduced to me by my sister-in-law, who had it out at a restaurant. Since then, we have made it for a ton of family get-togethers, and everyone is obsessed with it!

Ingredients

Here's everything you'll need for the salmon and the mashed potatoes:

• Salmon fillets- you'll need two large fillets.
• Potatoes- russet potatoes or Idaho potatoes work well for the mashed potatoes.
• Butter- to add flavor to the mash.
• Milk- to make the mash creamy.
• Salt

And here's what you'll need for the sauce:

• Butter- make sure to use unsalted if you add extra salt.
• Garlic paste- for that delicious flavor.
• Lemon juice- to brighten up the flavors.
• Mustard- yellow or spicy brown mustard works great.
• Dried dill weed- this really ties everything together.
• Salt and pepper

How To Make Mashed Potatoes with Salmon

1. Boil the potatoes: Fill a medium saucepan with water and bring it to a boil. Wash and peel potatoes if you haven't yet done so, then chop them into chunks and add the potatoes to the pot. Reduce the heat and simmer the potatoes for 12-15 minutes or until they're fork-tender.

2. Pan fry the salmon: While the potatoes are cooking, pat dry the salmon fillets with paper towels. Season the salmon on both sides with salt and pepper. Add a splash of cooking oil to a large skillet set over medium high heat and place salmon fillets skin side down in the hot oil. Cook for 2-3 minutes, then flip and continue cooking for another 2 minutes or until the salmon starts to flake easily. The skin should be easy to peel off after you've flipped it.

3. Make the mashed potatoes: Once the potatoes are fork-tender, drain the water, leaving 1 teaspoon of cooking water. Add the milk and butter and mash the potatoes using a potato masher. Season with salt and pepper to taste and mix.

4. Make the sauce: Remove the salmon fillets from the skillet. In the same skillet, add the butter, and once it melts, add the garlic, lemon, dill, and mustard. Continue cooking and mixing until the sauce is warm.

5. Serve: Divide the mashed potatoes between two plates. Top each plate with the salmon fillets and drizzle the sauce over the salmon. Then, serve warm with steamed green beans or anything you want, and enjoy!

My Tips For Making The Best Recipe

• Feel free to use instant mashed potatoes if you're on a time crunch instead of making them from scratch. 
• I like to top the finished dish with lemon zest and fresh parsley for a pop of color and extra flavor.
• You'll know the salmon is done when it reaches an internal temperature of 145°F.
• Swap the butter for olive oil for an even healthier recipe.

How I Recommend Storing and Reheating This Recipe 

In the fridge: Store leftover salmon and mashed potatoes in separate airtight containers and keep them in the fridge for up to 3 days. If you have extra sauce, you can store that in an airtight container as well for about 3 days.

In the freezer: Allow the leftovers to cool completely, then transfer them to freezer-safe containers and freeze for up to 4 months. Let the frozen leftovers thaw overnight in the fridge before reheating.

Reheating: I like to microwave the mashed potatoes in 20-second intervals until warm, then heat the salmon with the sauce in a skillet over medium heat. 

More Of My Favorite Salmon Recipes To Try

• How to cook salmon
• Air fryer salmon bites
• Blackened salmon
• Keto salmon with garlic butter sauce
• Keto salmon sandwiches

Continue to Content

Salmon with Mashed Potatoes

Yield: 2 servings

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

This salmon with mashed potatoes is one of my favorite out-of-the-ordinary dinner combinations. It has seasoned salmon fillets served on a bed of fluffy mashed potatoes with a rich, tangy mustard sauce. Once you try this dinner combo, you'll be as hooked as I am!

Print

Ingredients

• 2 4oz. salmon fillets
• 3 white potatoes, peeled and roughly chopped
• 2 teaspoon butter
• 2 tablespoon milk
• Salt, to taste

Sauce:

• 2 tablespoon butter
• 2 teaspoon garlic paste
• 2 tablespoon lemon juice
• 1 teaspoon mustard
• 1 teaspoon dried dill weed
• Salt and pepper, to taste
• Steamed green beans to serve with

Instructions

1. Make the mashed potatoes; fill a saucepot with water. Bring to a boil. Add potatoes and reduce heat. Simmer the potatoes for 12-15 minutes or until fork tender.
2. In the meantime, prepare the salmon, and pat dry salmon with paper towels. Season the salmon with salt and pepper. 
3. Add a splash of cooking oil and cook the salmon, skin side down, for 2-3 minutes. Flip the salmon and cook for another 2 minutes or until the salmon starts to flake easily. 
4. Once the potatoes are fork-tender, drain the water, leaving 1 tablespoon of cooking liquid.
5. Add milk and butter and mash the potatoes. Season to taste with salt.
6. Remove the salmon from the skillet. In the same skillet add butter. Add garlic, lemon, dill, and mustard. Heat until the butter is melted, and everything is heated through.
7. To serve; divide mashed potatoes between two plates.
8. Top with salmon and drizzle the sauce over the salmon.
9. Serve warm.

Nutrition Information:

Serving Size: 1 fillet
Amount Per Serving: Calories: 497Total Fat: 19.8gSaturated Fat: 8.7gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 82mgSodium: 163mgCarbohydrates: 53gFiber: 8gSugar: 4gProtein: 28g