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Seared Salmon with Warm Horseradish Potato Salad

I love a simple dinner of seared salmon fillets, especially when it’s paired with a delicious warm potato salad that has just the right amount of horseradish. This meal is a cinch to prepare and tastes absolutely delicious.


Serves: 2

Cost: $

Skill Level: Easy

Time to Make: 30 minutes

Ingredients for Seared Salmon with Warm Horseradish Potato Salad

2 8-ounce skin-on salmon fillets

1 pound baby potatoes

Salt and pepper to taste

1 tablespoon olive oil

2 tablespoons mayonnaise

1 tablespoon prepared horseradish

2 teaspoons drained capers

1/4 of medium red onion

1/3 of bunch of fresh dill (More or less to taste, I used a small handful of dill)


Prepare Ingredients: Pat the salmon dry and season with salt and pepper. Very thinly slice the red onion. Roughly chop the dill and reserve a pinch for garnish.

Cook the Potatoes: Cover the potatoes with salted water in a pot. 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, capers, horseradish, and thinly sliced onion and toss to combine. Season with salt and pepper and 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 tastes. Keep warm.

Prepare the Salmon: In a medium skillet, heat the olive oil over medium-high until very hot. Add the salmon, skin-side, using your spatula to press the fillet into the pan to ensure the skin has good contact with the skillet. Cook the fillets for 5-7 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.

To Serve: Divide the potato salad between plates and gently place a salmon fillet on top. Sprinkle with the reserved fresh dill. Enjoy!

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