This seared salmon with warm horseradish potato salad is the perfect comfort dinner recipe. A sprinkle of dill adds the perfect finish!
I love a simple dinner of seared salmon, especially when it’s paired with a delicious warm potato salad that has just the right amount of horseradish.
How gorgeous is that beautifully crispy salmon skin? Paired with a creamy, nose-tingling horseradish potato salad, this is a comfort dinner recipe that will be loved by everyone.
How to make this seared salmon and warm horseradish potato salad:
There are just a few steps between you and a delicious salmon dinner.
First. start by preparing the potatoes. While they boil, make your salad dressing by whisking together mayonnaise and a little extra virgin olive oil. The oil is optional but I like the additional fruity undertones of the oil in my dressing. Stir in the capers, horseradish, and sliced red onion, and set aside to let the ingredients mingle as you finish the rest of the recipe.
Once the potatoes are done, drain them and let them dry out briefly. You can speed up this process by returning them to the empty pot and placing it back on the burner (turned off!) and letting any residual heat from the pot and the burner dry up excess liquid. Next, carefully cut the potatoes in half. Add the dill to the bowl of salad dressing and then add the potatoes and toss them carefully to coat with the dressing. You don’t want to mash them up too much!
Last, fry the salmon. Place it in a very hot skillet, skin-side down, and cook for a few minutes until the skin is super crisp. Flip it over and cook the salmon until it reaches your desired internal temperature.
That’s it! From there, simply plate the potatoes and place a salmon filet on top and garnish with more dill, if you like!
Looking for more fish recipes? Check my archives!
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Seared Salmon with Warm Horseradish Potato Salad
- Large pot
- 2 8- ounce salmon filets skin-on
- 1 pound baby potatoes
- Salt and pepper to taste
- 1 tablespoon neutral oil
- 2 tablespoons mayonnaise
- 1 tablespoon extra virgin olive oil
- 1 tablespoon prepared horseradish
- 2 teaspoons drained capers
- ¼ of medium red onion very thinly sliced
- ⅓ of bunch of fresh dill more or less dill to taste, roughly chopped
- Pat the salmon dry and season with salt and pepper.
Cook the potatoes:
- Add the potatoes to a pot of salted water. Bring to a boil and cook for 15 minutes until fork tender. Drain and then transfer the potatoes back to the same pot and cook over medium heat for 1-2 minutes to cook off the excess water. Carefully cut the potatoes in half.
Prepare the salad:
- While the potatoes are cooking, prepare the sauce for the salad. In a medium bowl combine the mayonnaise, extra virgin olive oil, and whisk until smooth. Add the capers, horseradish, and thinly sliced onion and toss to combine. Season with salt and pepper. Set aside.
Finish the salad:
- Right before adding the cooked potatoes to the salad, add the dill and toss to combine. Add the potatoes and gently toss to coat, being careful not to over-mash the potatoes. Taste and season according to your preferences. Keep warm.
Fry the salmon:
- In a medium skillet, heat the neutral oil over medium-high until very hot. Add the salmon, skin-side down, using your spatula to press the fillet into the pan to ensure the skin has good contact with the skillet. Cook the filets for 4–5 minutes or until the skin is very crispy and browned. Gently flip and cook an additional 2-3 minutes or until the salmon is cooked to your desired internal temperature, 120ºF for medium-rare, and 130ºF for medium.
- Divide the potato salad between plates and gently place a salmon filet on top. Sprinkle with the reserved fresh dill. Enjoy!