Salmon With Potato Salad and Horseradish Yogurt (2024)

For the potatoes and salmon:

1 1/2 pounds small Yukon Gold potatoes, scrubbed, sliced 1/2-inch thick

Kosher salt

1 1/2 pounds skin-on salmon fillet

2 tablespoons olive oil

Freshly ground black pepper

3/4 teaspoon caraway seeds, coarsely chopped

For the dressing:

1/4 cup olive oil

1 tablespoon white wine vinegar

3 scallions

1 tablespoon torn tarragon

For the yogurt:

1 tablespoon finely grated peeled horseradish (from about a 2-inch piece)

1 teaspoon white wine vinegar

Kosher salt

1 cup plain Greek yogurt

1 tablespoon olive oil

Freshly ground black pepper

For the herbs and assembly:

Kosher salt, freshly ground pepper

1/2 cup vegetable oil

1/2 cup mixed tender herb sprigs (such as parsley, tarragon, and sage)

1 tablespoon cornstarch

Flaky sea salt

Calories (kcal) 710 Fat (g) 45 Saturated Fat (g) 10 Cholesterol (mg) 105 Carbohydrates (g) 37 Dietary Fiber (g) 4 Total Sugars (g) 2 Protein (g) 41 Sodium (mg) 150

Leave a Review

• Nothing revelatory, but an absolutely serviceable dish that was enjoyed by all. My biggest gripe with the recipe is actually the technique—one of the most delightful parts of a fillet of fish is when the skin is cooked to a golden, crackly crisp. It forms the most delicate sheath that crowns the fish and adds a wonderful textural contrast. I made a few minor adjustments to streamline prep and cooking and reduce the number of dishes dirtied, but stayed true to the ingredient deck and proportions. Firstly, I cut the potatoes into irregularly shaped bites for faster boiling. Then, while they were cooking, I heated up the 1/4 cup of oil in a large pan and fried some sage leaves (I didn't bother with the cornstarch). I set the leaves aside on a paper towel to drain and proceeded to use the now sage-infused oil to make the vinaigrette. After descaling and patting the fish skin dry, I followed the technique in the "Crispy-Skinned Fish" recipe on this site—cooking it in the same pan I just poured the sage oil from. That technique is fool-proof and reliably produces better-than-restaurant results every time. The potatoes took only 9 minutes to boil and the salmon took 7 minutes on the pan, so I had dinner on the table in under 25 minutes from start to finish. I used pre-grated horseradish to save on time, and it was every bit as sharp as fresh-grated. The kiddos ages 6 and 2 happily cleaned their plates and I'll be glad to put this into the rotation for when I need a fast and simple dinner.

  • andreayung23

  • Northern California

  • 2/20/2021

• I made the side dishes last night as a trial run. I served it with steak last night but will serve it with rainbow trout tomorrow. The trout will frozen fillets, and I will place them in the oven at 425F for ~12 minutes and follow all other instruction. For the potatoes, I will lower the temperature and/or reduce the time. I used jarred horseradish preserved with vinegar - it was perfect. I plan to add a side of steamed green beans, maybe finish them in a saute pan with a small amount of butter.

  • heather.a.cleveland6490

  • Sheboygan, WI

  • 3/10/2020

• This was really yummy. Great combination of flavors.

  • ilyssa2

  • NYC

  • 5/24/2018

• @lizlopesduguay from Newport, RI If you haven't already thought of this, make your own prepared horseradish with the remaining tuber. It's simple enough, basically shredded HR and vinegar, and there are thousands of recipes out there.

  • txlady2

  • 3/9/2016

• This is an easy and delicious recipe. I've cooked salmon at 250 before in a smoker - in the oven for about a half hour it was absolutely perfect. Also was excellent cold the next day so an easy alternative to poaching for a do ahead summer meal. I don't love horseradish but my husband does - the yogurt, olive oil, salt and horseradish cream I used was really great - and you can adjust the amount of horseradish you add to taste. Let it sit for at least an hour if possible. Potato salad also simple and a great combination. I used regular herbs and added toasted ground fennel seeds to the salmon when cooking. A realwinner.

  • crmorris

  • Maine

  • 3/6/2016

• Very interested to hear reviews. We do salmon 2x a month, usually a full fillet smoked on the Weber. Can't say we've ever cooked salmon at such a low temp @250, oven or grill.

  • Anonymous

  • Louisville, KY

  • 3/2/2016

• Recently made this recipe this weekend. The salmon was very moist and I enjoyed the potato salad, especially made with yogurt . A nice touch. It is not a difficult recipe and can be prepared in one hour. I did use fresh horseradish but wondering if prepared horseradish can be used as I don't know what to do with the rest of the tuber.

  • lizlopesduguay

  • Newport, RI

  • 3/2/2016

TagsSaladYukon Gold PotatoPotatoRoot VegetableVegetableTarragonHorseradishYogurtDairyMainDinnerGluten FreeNut FreeOven BakeBon Appétit