This salmon with orange-maple sweet potatoes is a great way to transition to warming, aromatic fall recipes. The best part of this seared salmon with orange-maple mashed sweet potatoes is the finishing salt that we sprinkle on top!
Call it what you like – seared salmon, crispy salmon, fried salmon – this fish is, in my opinion, best when the skin is ultra crispy and a little salty. This seared salmon is super tasty on its own, but paired with fragrant orange-maple mashed sweet potatoes and citrus salt, this easy-to-cook fish is out of this world!
You can use any variety of orange you like in this recipe. I made this dish using satsuma mandarins because they’re one of our favorite varieties. You could try this with navel oranges, blood oranges, or even tangerines! It will be delicious no matter what citrus you use with it.
How to make this Salmon with Orange-Maple Sweet Potatoes:
This recipe uses seasoned salt that is prepared quickly before the rest of the dish. Because the orange zest will have a bit of liquid in it, this gives it opportunity to dry out just a touch. The citrus salt will be just as delicious the next day, too!
As I mentioned, the first thing you’ll do is prepare the citrus salt. After that, you will boil the sweet potatoes until fork-tender. You want to save cooking the salmon for last so you can serve it right out of the skillet and ensure the crispiest skins!
After you boil the sweet potatoes, mash them using a potato masher or electric mixer with cream, maple syrup, and butter until creamy.
Once the sweet potatoes are finished, move on to the salmon. Depending on the size of your skillet, you may need to cook the filets in batches. Don’t over-crowd the skillet! Cook the salmon skin-side down first until it is very crispy and releases easily from the pan. Flip and cook until the desired internal temperature is reached.
Serve the salmon on top of the warm sweet potatoes and sprinkle that yummy seasoned salt all over. That’s all there is to it!
Looking for more fish recipes? Check my archives!
Salmon with Orange-Maple Sweet Potates
- Large pot
- Electric hand mixer
- 4 6- ounce skin-on salmon fillets
- 2 teaspoons oil
- 4 large sweet potatoes
- ⅓ cup heavy cream
- 3 tablespoons butter
- 2 tablespoons maple syrup
- 2 small oranges I used satsuma mandarins
- Salt and pepper to taste
- 1 teaspoon flaky sea salt
- Pat the salmon dry and store, uncovered, in the fridge until needed. Peel and dice the sweet potatoes. Zest the oranges into one bowl and juice them into another bowl. Keep separate.
Prepare the Citrus Salt:
- In a small bowl, combine half the orange zest with the 1 teaspoon flaky sea salt and lightly mash the zest into the salt. Stir until well incorporated and set aside.
Cook the Sweet Potatoes:
- Cover the sweet potatoes with water in a large pot and add salt. Bring to a boil and cook for 20 minutes or until very tender. Drain.
- Transfer the potatoes to a large bowl with the cream, maple syrup, and butter. Add all the orange juice and the remaining orange zest. Using a hand mixer, beat the mashed sweet potatoes until very smooth and creamy. Taste and season with salt and pepper. (Do not over-season as you will sprinkle citrus salt on each dish.) Set aside and keep warm.
Cook the Salmon:
- Lightly season the salmon all over with salt and pepper. Heat the 2 teaspoons oil in a skillet over medium high heat. Once very hot and shimmering, add the salmon skin-side down. Cook for 3-4 minutes or until the skin is crispy and releases easily from the skillet. Gently flip the salmon and cook an additional 3-5 minutes or until the salmon is opaque and cooked to your desired internal temperature. Be careful not to overcook the salmon. Turn off the heat.
- Divide the mashed sweet potatoes between plates and place a salmon fillet on top of each plate. Sprinkle each dish with a pinch of the citrus salt. Enjoy!