If you’ve ever craved a dish that’s both comforting and a little fancy, this Potato Salad with Crispy Skin Salmon is your answer. Imagine creamy, tangy potato salad paired with perfectly crispy skin salmon that flakes apart with every bite. It’s a flavor-packed duo that’s going to make you wonder why you ever settled for anything less. Let’s just say—it’s a match made in food heaven.
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Why You’ll Love Potato Salad with Crispy Skin Salmon
This recipe is all about that perfect balance of comfort and elegance. Whether you’re treating yourself to a cozy meal or hosting a dinner party, this dish works for any occasion. Here’s why it’s going to become your new favorite:
- Versatile: Great for a casual weeknight dinner or as a show-stopping dish for a special occasion. It’s all about giving you a meal that fits whatever vibe you’re going for.
- Flavor Explosion: The rich, crispy skin on the salmon contrasts beautifully with the creamy tang of the potato salad. One bite and you’ll be hooked.
- Quick and Easy: The potato salad can be made ahead of time, and the salmon only takes a few minutes to cook. It’s a low-stress, high-reward meal.
- Crowd-Pleasing: Whether you’re serving it to a group of friends or family, everyone will rave about this dish. It’s got that “wow” factor that makes it memorable.
- Customizable: You can add your favourite herbs or veggies to the salad to mix things up. Want a bit of spice? Add a pinch of cayenne or some pickled jalapeños.
Ingredients
Here’s everything you’ll need to create this flavor-packed dish:
- Salmon Fillets: The star of the show! Crispy skin, tender meat—it’s what makes this dish shine.
- Potatoes: The base for the creamy potato salad. Yukon Golds or red potatoes are perfect for this.
- Mayonnaise: Adds creaminess to the salad, making it rich and comforting.
- Dijon Mustard: For a touch of tang that perfectly balances the richness of the mayo.
- Pickles: A nice crunch and a burst of tang to brighten up the potato salad.
- Red Onion: Gives the salad some sharpness and color.
- Lemon: For freshness and a zing that brings everything to life.
- Fresh Dill: This herb is made for pairing with salmon and adds a fresh, bright note to the salad.
- Olive Oil: For searing the salmon to crispy perfection.
- Salt and Pepper: Essential for seasoning both the salmon and the salad.
(Note: The full ingredients list, including measurements, is provided in the recipe card directly below.)
Instructions
Let’s get into the steps to make this perfect combo:
- Cook the Potatoes: Start by boiling the potatoes in salted water until they’re tender, about 10-15 minutes. Drain and let them cool slightly before cutting them into bite-sized pieces.
- Make the Potato Salad: In a large bowl, combine the potatoes with mayo, Dijon mustard, chopped pickles, red onion, a squeeze of lemon juice, and fresh dill. Season with salt and pepper to taste, and stir to combine. Set aside to chill.
- Prepare the Salmon: While the salad chills, heat some olive oil in a pan over medium-high heat. Season the salmon fillets with salt and pepper, and place them skin-side down in the hot pan. Cook for 4-5 minutes, until the skin is crispy and golden.
- Finish the Salmon: Flip the salmon fillets and cook for another 2-3 minutes until they’re cooked through but still juicy.
- Serve: Plate the potato salad and top with the crispy skin salmon fillets. Garnish with extra dill or lemon wedges for a fresh finish.
How to Serve Potato Salad with Crispy Skin Salmon
This dish can be served as a stand-alone meal, but here are a few ideas to round out the meal:
- Green Veggies: A light, refreshing green salad or steamed asparagus would complement the richness of the potato salad and salmon perfectly.
- Bread: Serve with warm, crusty bread or a soft baguette to soak up any of the delicious dressing or juices from the salmon.
- Wine: Pair with a crisp white wine like Sauvignon Blanc for a refreshing contrast to the rich flavors.
Additional Tips
- Prep Ahead: The potato salad can be made a few hours ahead or even the day before. Just store it in the fridge to let the flavors marinate.
- Customize the Salad: Feel free to add your favorite mix-ins to the potato salad, like hard-boiled eggs, fresh herbs, or bacon bits.
- Storage Tips: Store leftover potato salad in an airtight container in the fridge for up to 3 days. The salmon is best eaten fresh, but you can store any leftovers in the fridge for up to 2 days.
- Perfect Salmon: If you’re unsure about the salmon’s doneness, use a meat thermometer—salmon is perfectly cooked at 125°F (52°C) in the thickest part.
FAQ Section
- Q1: Can I use frozen salmon?
A1: Yes! Just make sure to thaw it in the fridge overnight before cooking. - Q2: Can I make this dish ahead of time?
A2: You can prepare the potato salad in advance, but the salmon is best cooked fresh to keep that crispy skin. - Q3: How do I store leftovers?
A3: Store leftover potato salad in an airtight container in the fridge for up to 3 days. Store the salmon separately in the fridge for up to 2 days. - Q4: Can I cook the salmon in the oven instead of the pan?
A4: Absolutely! Preheat the oven to 400°F (200°C) and bake the salmon skin-side up for about 12-15 minutes. - Q5: What if I don’t have fresh dill?
A5: You can use dried dill, or substitute with parsley or tarragon for a different flavor. - Q6: Can I use a different type of fish?
A6: Yes! You can swap the salmon for any firm fish like trout, cod, or halibut. - Q7: Can I make the potato salad with a different dressing?
A7: Yes! If you prefer a lighter dressing, you can use Greek yogurt or sour cream instead of mayo. - Q8: Can I make this dish without potatoes?
A8: Of course! Try using roasted sweet potatoes, quinoa, or a light grain salad as a base. - Q9: Can I make the potato salad spicy?
A9: Yes, you can add a touch of hot sauce or finely chopped jalapeños for a spicy kick. - Q10: How do I reheat leftover salmon?
A10: To keep the skin crispy, reheat the salmon in a skillet over low heat for a few minutes, skin-side down.
Conclusion
There you have it—Potato Salad with Crispy Skin Salmon, the perfect combination of fresh, rich, and savory. Whether you’re looking for a comforting meal or a dish that will wow your guests, this one does it all. Try it out, and prepare to be hooked!
Print
Potato Salad with Crispy Skin Salmon
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 2–3 servings 1x
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Description
This Potato Salad with Crispy Skin Salmon is a delicious and balanced meal, combining creamy, tangy potato salad with perfectly seared, crispy-skinned salmon. It’s an easy and healthy dinner recipe that’s packed with flavor and texture. Serve it with lemon wedges for a fresh, zesty touch!
Ingredients
Units
Scale
For the Potato Salad:
- 1 lb small potatoes (fingerling or baby Yukon Gold), quartered or halved
- 1/4 cup mayonnaise
- 2 tablespoons Dijon mustard
- 1 tablespoon apple cider vinegar
- 1/4 cup chopped fresh chives or green onions
- 1/4 cup chopped celery (optional, for crunch)
- Salt and pepper to taste
For the Crispy Skin Salmon:
- 1–2 salmon fillets (skin-on), about 6-8 oz each
- 1 tablespoon olive oil
- Salt and pepper to taste
- Lemon wedges (for serving)
Instructions
- Cook the Potatoes:
- Place the potatoes in a pot of cold salted water. Bring to a boil and cook until fork-tender, about 15-20 minutes.
- Drain and let cool slightly.
- Prepare the Potato Salad Dressing:
- In a large bowl, whisk together mayonnaise, Dijon mustard, and apple cider vinegar.
- Season with salt and pepper to taste.
- Assemble the Potato Salad:
- Add the slightly cooled potatoes, chives (or green onions), and celery (if using) to the bowl with the dressing.
- Toss gently to coat.
- Cook the Salmon with Crispy Skin:
- Pat salmon fillets dry with paper towels. Season the flesh side with salt and pepper.
- Heat olive oil in a skillet over medium-high heat.
- Place the salmon fillets skin-side down in the hot skillet. Cook for about 5-7 minutes until the skin is crispy.
- Flip and cook for another 2-3 minutes, or until cooked through.
- Assemble the Dish:
- Serve a portion of potato salad on each plate.
- Top with the crispy skin salmon fillet.
- Serve with lemon wedges.
Notes
- Variations for the Potato Salad: Add chopped hard-boiled eggs, fresh dill, or thinly sliced red onion for extra flavor.
- For a Creamier Texture: Use Greek yogurt or sour cream instead of mayo.
- Crispy Skin Salmon Tips: Pat the salmon dry before cooking, don’t overcrowd the pan, and use a fish spatula for easy flipping.
Nutrition
- Serving Size: 1 plate
- Calories: 500 kcal
- Sugar: 3 g
- Sodium: 450mg
- Fat: 30g
- Saturated Fat: 6g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 80mg