The BOSS Salmon Dish from Spain | Salmon a la Gallega Recipe
This Spanish Salmon a la Gallega is one of the most iconic dishes that hail from Spain. It´s packed with flavors, easy to make and all done in 30 minutes. Serve this salmon dish next to a crunchy baguette and a bottle of Spanish wine for an amazing meal.
This dish hails from the beautiful region of Galicia in Northwestern Spain. Known for its rolling green hills, bounty of seafood and crisp white wines.
To make this dish I used fresh salmon. But you can also use frozen salmon that´s been thawed out. Either way, make sure to pat the salmon dry with paper towels, to remove any excess water. You also want to use waxy potatoes. As they hold their shape better when boiled and won´t fall apart.
TIPS & TRICKS to Make this Recipe: What really flavors this dish is the garlic paprika sauce. Very popular in the region of Galicia. Made with EVOO, garlic, white wine and Spanish paprika. If white wine is not your thing, you can sub for any broth of your choice.
If you´re not already subscribed to my youtube channel, become a subscriber and click on the bell icon to be notified everytime I release a new video.
Support Spain on a Fork. Get your Spain on a Fork T-shirt and other awesome Merchandise here.
Your SUPPORT Helps Spain on a Fork Keep Going
Watch the Video Below on How to Make this Spanish Salmon a la Gallega Recipe
Spanish Salmon a la Gallega
- 14 oz fresh salmon 400 grams
- 2 potatoes
- 2 tbsp extra virgin olive oil 30 ml
- 4 cloves garlic
- 1 tsp sweet smoked Spanish paprika 2.50 grams
- 1/3 cup white wine 80 ml
- handful finely chopped fresh parsley
- pinch sea salt
- dash black pepper
Peel, wash and pat dry the potatoes, then cut them into thick 1/2 inch (1.25 cm) rounds, add them into a stock pot, fill with cold water to a little over the potatoes, season generously with sea salt and heat with a high heat
After 15 to 17 minutes and the potatoes are cooked al dente (you can always pierce them with a toothpick, if it easily goes in but with some resistance they are perfect), transfer the potatoes over a wire rack, reserve the water
Meanwhile, heat a nonstick fry pan with a medium-high heat
Pat dry the salmon with paper towels, cut into 2 evenly sized fillets, drizzle with1 tbsp extra virgin olive oil and rub all over, then season with sea salt & black pepper on both sides
Add the salmon fillets into the hot pan, cook for 3 to 4 minutes per side, depending on the thickness, then remove from the pan and set aside
Using the same pan, lower to a low-medium heat, add in 1 tbsp extra virgin olive oil and the 4 cloves of garlic thinly sliced, mix continuously, after 30 seconds add in a generous tsp of sweet smoked Spanish paprika, quickly mix together, then add in 1/3 cup white wine, simmer for 2 minutes to cook off the alcohol, then set aside, if your sauce is too thick, just add in some of the reserved salted water from the potatoes
Add the slices of potato into serving dishes, all in a single layer, season with sea salt if you like, add the salmon fillets over the potatoes, then drizzle with the garlic paprika sauce and top off with finely chopped fresh parsley, enjoy!
Get the Sweet Smoked Spanish Paprika I used in this Recipe
Disclosure: At Spain on a Fork, we offer affiliate links to help you find what you need to re-create our recipes. If you like what we do, you can support us through our chosen links, which earn us a commission, but you still pay the same price. Learn more here.