Seared Salmon with Golden Pan-Fried Potatoes
- Savory
- Crispy
Diced potatoes pan-fried until golden and tender, served with a seared salmon fillet and a fresh salad on the side. A simple one-pan dinner where the potatoes brown properly and the salmon stays juicy.
- Total
- 40 min
- Prep 15 · Cook 25
- Serves
- 2
- Difficulty
- Medium
You'll practice: Pan-frying · Searing
Instructions
-
Cut the potatoes into 1.5 cm cubes and pat them completely dry with kitchen paper. Dry potatoes are the key to a golden crust.
~8 min
Surface moisture steams the potatoes instead of browning them; drying lets the oil reach the starch so a crisp golden crust can form.
-
Heat 12 g of the extra virgin olive oil in a large non-stick frying pan over medium-high heat. Add the potatoes in a single layer, season with half the salt and half the black pepper, and fry without stirring for 6 minutes so the undersides brown.
~6 min
A single layer and no stirring keep the pan hot and the potatoes in contact with the surface, which is what drives even browning.
Pat the potatoes dry and give them a few minutes of undisturbed contact with the hot pan before the first stir; that untouched surface is what turns properly golden.
Pan-frying Keep the oil shimmering over medium-high heat and the potatoes in one layer; crowding or a cool pan leaves them pale and greasy instead of golden.
-
Stir the potatoes and continue frying, turning every few minutes, until they are golden on all sides and a knife slides through easily, about 10 to 12 minutes more.
~12 min
Pan-frying Keep the oil shimmering over medium-high heat and the potatoes in one layer; crowding or a cool pan leaves them pale and greasy instead of golden.
-
While step 3 cooks
While the potatoes cook, pat the salmon fillet hearts dry and season them with the remaining salt and black pepper. Toss the salad in a bowl with the remaining 8 g extra virgin olive oil.
~3 min
Drying the salmon removes surface water so the skin can crisp rather than steam, and seasoning now lets the salt penetrate the flesh.
-
Push the potatoes to one side of the pan and lay the salmon in the clear space, skin side down. Sear without moving until the skin is golden and the flesh turns opaque up to the halfway point, about 4 to 5 minutes.
~5 min
Leaving the salmon untouched lets the skin stay flat against the hot pan and crisp, while the opaque band shows how far the heat has cooked through.
Searing Lay the salmon skin side down and leave it alone until the skin releases on its own; peeking too early tears the crust.
-
Flip the salmon and cook until it flakes easily and reaches 63°C/145°F at the thickest part, about 2 to 3 minutes more. Serve the salmon on top of the golden potatoes with the salad alongside.
~3 min
The second side needs far less time because the fish carries on cooking from the heat already absorbed; checking the temperature prevents overcooking.
If the salmon skin sticks when you try to flip it, give it another 30 seconds; it will release on its own once the skin has seared.
Searing Lay the salmon skin side down and leave it alone until the skin releases on its own; peeking too early tears the crust.
