Spanish Salmon with Creamy Potatoes | Seriously GOOD 30 Minute Recipe
This Spanish Salmon with Creamy Potatoes, known as Salmon a la Plancha con Patatas Alioli, is what restaurant-quality home cooking is all about. We´re talking a ton of great textures & flavors, super easy to make and all done in just 30 minutes.
The magic of this dish is the combination of two sauces. The first one is the garlic mayo aioli, which is used to coat the potatoes and give them that creamy goodness. The second one is the garlic & parsley sauce. Used to add over the salmon for an incredible lift of flavors.
To make this recipe I used fresh salmon fillets. You can also use the frozen ones. Just make sure to fully thaw out beforehand. Important to use a nonstick fry pan to cook the salmon, as with the method I cooked it in, a la plancha (pan grilled), there is no fat added to the pan.
TIPS & TRICKS to Make this Recipe: You want to use potatoes here that are a bit more waxy than starchy. As they hold their shape better when being boiled. I used yukon golds, but you can also use new potatoes, golden delight or even red potatoes.
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Watch the Video Below on How to Make Spanish Salmon with Creamy Potatoes
Spanish Salmon with Creamy Potatoes
- 4 tbsp extra virgin olive oil 60 ml
- 2 potatoes
- 2 salmon fillets 8 oz / 225 grams each
- 1/2 cup mayonnaise 120 grams
- 4 cloves garlic
- 1 tsp lemon juice 5 ml
- 2 tbsp chopped fresh parsley 8 grams
- pinch sea salt
- dash black pepper
Cut the potatoes (peeled & washed) into bite-sized pieces that are 3/4 inch (2 cm) thick, add the cut potatoes into a stock pot, fill with water to 1/2 inch (1.25 cm) above the potatoes and season generously with sea salt, heat with a high heat
In the meantime make the two sauces, for the garlic mayo aioli, add the mayonnaise into a bowl, finely grate in 2 cloves of garlic, squeeze in 1 tsp lemon juice and drizzle in 1 tbsp extra virgin olive oil, season with sea salt & black pepper and whisk together until well mixed
To make the garlic & parsley sauce, add 2 cloves garlic roughly chopped into a mortar, along with a pinch of sea salt, using a pestle pound down until you get a paste-like texture, then add 2 tbsp chopped parsley and 2 tbsp extra virgin olive oil, mix together
About 15 minutes after turning on the heat on the potatoes, they should be cooked through, just pierce them with a toothpick, if it easily goes in but with some resistance they are ready, remove from the heat and drain into a colander, let them drain and cool
In the meantime, heat a nonstick fry pan with a medium heat
Add the salmon fillets over some paper towels and pat dry, then drizzle them with a little extra virgin olive oil and rub all over, season with salt & pepper, just on one side
Add the salmon fillets into the hot pan, pan grill for 2 to 3 minutes per side or until just cooked through, then remove from the heat
Once the potatoes are cool enough to handle, add them into a large bowl, pour the garlic mayo aioli over them and gently mix together, transfer the creamy potatoes into serving dishes, top each one off with a salmon fillet and then the garlic & parsley sauce, enjoy!
Get the Spanish Olive Oil I used to make this Recipe
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