Spain on a Fork > All Recipes > Main Dishes > The BOSS Salmon Dish from Spain | Salmon a la Gallega Recipe
All Recipes, Main Dishes / June 8, 2022

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.

Spanish Salmon a la Gallega
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.

Spanish Salmon a la Gallega
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.

Spanish Salmon a la Gallega

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.

Spanish Salmon a la Gallega

Key Ingredients & Cookware I used in this Recipe:

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Watch the Video Below on How to Make this Spanish Salmon a la Gallega Recipe

Spanish Salmon a la Gallega

Course Main Course
Cuisine Spanish
Prep Time 10 minutes
Cook Time 25 minutes
Servings 2
Calories 614 kcal
Author Albert Bevia @ Spain on a Fork


  • 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


  1. 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

  2. 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

  3. Meanwhile, heat a nonstick fry pan with a medium-high heat

  4. 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

  5. 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

  6. 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

  7. 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!

Recipe Notes

Get the Sweet Smoked Spanish Paprika I used in this Recipe

Nutrition Facts
Spanish Salmon a la Gallega
Amount Per Serving
Calories 614 Calories from Fat 243
% Daily Value*
Fat 27g42%
Saturated Fat 4g25%
Polyunsaturated Fat 7g
Monounsaturated Fat 14g
Cholesterol 109mg36%
Sodium 104mg5%
Potassium 1945mg56%
Carbohydrates 41g14%
Fiber 5g21%
Sugar 2g2%
Protein 44g88%
Vitamin A 577IU12%
Vitamin C 44mg53%
Calcium 66mg7%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.

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  2. Donna Sue

    5 stars
    I’ve been preparing Salmon the same way for years, brushing salmon filet with a tiny bit of mustard, a sprinkle of a sweet and spicy rub, thinly sliced lemon then grilled over cedar planks.
    It always gets rave reviews. This video intrigued me enough to venture off the “usual” and try “spectacular” – and yes, indeed it is! My hubby insisted I brown the potato bottoms though, he wanted a slightly crisp bottom and it worked out nicely. I’m going to be cooking one full week making your incredibly easy and healthy recipes, and every time these simple recipes pack so much flavor.

    12 . Jun . 2022
    • Spain on a Fork

      Sounds great! Much love 🙂

      13 . Jun . 2022
  3. Ramya

    cant wait to make this soon for me can i use mushrooms i never had spanish salmon a la gallega before perfect for my after office meals love your recipes as always brightens up my day everyday after work

    08 . Jun . 2022
    • Spain on a Fork

      Sounds great Ramya! Much love 🙂

      08 . Jun . 2022

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