This Salmon and Mashed Potato with a Creamy Garlic Sauce is a hearty yet elegant dinner.
The salmon is seared to golden perfection before being smothered in a smooth, decadent garlic cream sauce that soaks into the creamy mashed potatoes. It's a dish that feels fancy enough for a special occasion but is simple enough for a weeknight dinner.
Serve this Salmon and Mashed Potatoes with your favorite green vegetable for a complete meal that's bound to become a family favorite.
Ingredient Notes
These notes are here to help make this recipe a success; they cover some but not all ingredients. For a complete ingredient list, check out the recipe card below.
Salmon Fillets: You can use fresh or frozen salmon fillets for this recipe. I buy skin-off salmon as the sauce means you can't keep the skin crispy, and soggy salmon skin isn't pleasant! You want salmon fillets that are around 6oz/170g each.
Potatoes: You want a good all-rounder that is floury and fluffy. Sebago (the dirt-covered ones), Russet, or Maris Piper are the best picks. Yukon gold gives excellent flavor, but they aren't quite as fluffy. You could use a mix of them for the best of both worlds.
Cream: I use whipping cream as it adds such a rich, delicious, creamy taste to the mashed potatoes. You can use heavy cream or go lighter with half and half. You can replace it with milk, but the potatoes won't be as creamy.
Garlic: This is a garlic herb sauce, so there is plenty of garlic in it, but as garlic should be measured by your heart, so go with what you want.
White wine: Anything dry that you enjoy drinking. For me, that is usually a Sauvignon Blanc or a Viognier. If you don't consume alcohol, replace it with extra broth and ½ teaspoon of lemon juice or white wine vinegar.
Broth:You can use fish, chicken, or vegetable broth for this recipe. I always buy the low sodium/reduced salt varieties.
Herbs:This is the perfect place to use what you have! My standard mix is chives, dill, and parsley. But chervil, tarragon, oregano, lovage, or sorrel are all great to use (but they are harder to find in the grocery stores!)
Dijon Mustard: This just adds a little tang and depth to the sauce; you can leave it out if you don't have it or use yellow mustard.
Parmesan: Don't think of this as a cheesy sauce; the parmesan adds a salty umaminess to the sauce and helps to thicken it slightly. Buy a block and grate it yourself; you'll be amazed! Pre-grated cheese is coated to stop it from clumping, and this also prevents it from melting smoothly. So you end up with a grainy sauce.
Recipe Tips
We've tested this recipe at least 3 times to ensure it works well for you. Have a look at our tips for getting the best dish you can!
- Start the mashed potatoes first. They will take longer than the salmon and are easier to keep warm.
- Cook the salmon presentation side down first; you'll get a nice crust on the salmon this way.
- For a medium rare juicy salmon, cook it for 3 minutes on the presentation side and then 2 minutes on the other side. Remove it from the pan and cover with foil to keep warm.
- Add the herbs to the sauce right at the end so they stay vibrant and green.
Why You'll Love This Salmon and Mashed Potato
- It is comforting and warming.
- It is an elegant dinner that you could serve to guests.
- The sauce is fantastic and so easy.
- You can easily swap the salmon for other proteins.
Recipe Adaptations
These are all just suggestions and things that have worked in our test kitchen, but it is your dinner, so adapt it to suit your family. That is the beauty of cooking; we can all create our own delicious meals.
- Swap the salmon for a white fish like cod or halibut. Or go for shellfish like shrimp or scallops.
- Add some greens to the sauce by adding frozen spinach or peas towards the end of cooking.
- You can easily make the salmon and sauce without the mashed potato and serve it over pasta or rice.
- Use mashed sweet potato instead of regular potatoes.
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Serving Suggestions for Salmon and Mashed Potato
Sides: This dish just needs a vegetable accompaniment. Steamed broccoli, asparagus, or sugar snap peas make an easy option.
Wine: My first choice here would be a Viognier. It is a round, full-bodied wine that will compliment the creamy sauce and buttery salmon. Or go for an unoaked Chardonnay. Its buttery finish will work well with the sauce, but the touch of acidity balances the rich salmon and mashed potatoes.
Salmon is a great fish if you prefer a red wine. Look for lighter wines like Pinot Noir, which has a slight acidity to balance the sauce and a fruitiness that works well with the rice fish. If you prefer something a little bolder than Pinot Noir, Barbera is a good choice. It has a higher acidity that can balance the creaminess, along with cherry and herbal notes that match the garlic and herbs well.
Enjoy x
Other salmon dinner ideas:
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Get the Recipe
Salmon and Mashed Potato
Ingredients
For the Mashed Potato
- 2 lb potatoes peeled and cut into 2.5cm/1" chunks (see note 1)
- 1 tablespoon salt
- 3 tablespoon butter
- ¼ cup cream
For the Salmon
- 4 salmon fillets (see note 2)
- ½ teaspoon salt
- ½ teaspoon pepper
- 2 tablespoon olive oil
For the Sauce
- 1 tablespoon butter
- 4 cloves garlic
- ½ cup wine (see note 3)
- ½ cup broth (see note 4)
- 1 cup cream
- ½ teaspoon dijon
- ½ cup parmesan grated (see note 5)
- 2 tablespoon chopped herbs (see note 6)
- ¼ teaspoon salt
- ¼ teaspoon pepper
Instructions
For the Mashed Potatoes
- Place the potatoes in a large pot and add the salt.2 lb potatoes1 tablespoon salt
- Pour in enough cold water to cover the potatoes completely.
- Place the pan over high heat and bring it to a boil.
- Turn the heat down to keep it at a rapid simmer and cook for 12-14 minutes until the potatoes are soft. (When you stab them with a knife, they should fall into two pieces)
- Drain the potatoes well and let them sit for a few minutes so any extra moisture evaporates.
- Use a potato masher or ricer to mash the potatoes.
- Stir in the butter.3 tablespoon butter
- Heat the cream in the microwave for 45 seconds until hot but not boiling. Add it to the mashed potato and use a wooden spoon to combine thoroughly.¼ cup cream
- Check for seasoning, and then cover the pan with a lid to keep the potatoes warm.
For the salmon
- Season the salmon with salt and pepper.4 salmon fillets½ teaspoon salt½ teaspoon pepper
- Place a large non-stick frying pan/skillet over medium-high heat and add the oil.2 tablespoon olive oil
- Once hot, add the salmon presentation side down and cook for 3 minutes until golden. Flip the salmon and cook for 2 minutes on the other side.
- Remove the salmon to a warmed plate and gently cover with foil.
For the sauce:
- In the same pan the salmon was cooked in (no need to wash), melt the butter and chopped garlic over low heat until fragrant (around 1 minute).1 tablespoon butter4 cloves garlic
- Turn the heat to high and add the white wine. Simmer vigorously until it has almost evaporated.½ cup wine
- Add the broth, cream, and dijon and bring to a simmer. Then, cook the sauce for 3 minutes.½ cup broth1 cup cream½ teaspoon dijon
- Sprinkle over the parmesan and stir to melt it into the sauce.½ cup parmesan
- Add the chopped fresh herbs, taste your sauce, and add the salt and pepper.2 tablespoon chopped herbs¼ teaspoon salt¼ teaspoon pepper
- Serve immediately with the mashed potatoes.
Notes
- You want a good all-rounder that is floury and fluffy. Sebago (the dirt-covered ones, Russet, or Maris Piper are the best picks. Yukon gold gives excellent flavor, but they aren't quite as fluffy. You could use a mix of them for the best of both worlds.
- You can use fresh or frozen salmon fillets for this recipe. I buy skin-off salmon as the sauce means you can't keep the skin crispy, and soggy salmon skin isn't pleasant! You want salmon fillets that are around 6oz/170g each.
- Anything dry that you enjoy drinking. For me, that is usually a Sauvignon Blanc or a Viognier. If you don't consume alcohol, replace it with extra broth and ½ teaspoon of lemon juice or white wine vinegar.
- You can use fish, chicken, or vegetable broth for this recipe. I always buy the low sodium/reduced salt varieties.
- My standard mix is chives, dill, and parsley. But chervil, tarragon, oregano, lovage, or sorrel are all great to use (but they are harder to find in the grocery stores!)
- Buy a block of parmesan and grate it yourself; you'll be amazed! Pre-grated cheese is coated to stop it from clumping, and this also prevents it from melting smoothly. So you end up with a grainy sauce.
Nutrition
Nutrition is per serving
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