Spain on a Fork > All Recipes > Main Dishes > Spanish Salmon with Creamy Potatoes | Seriously GOOD 30 Minute Recipe
All Recipes, Main Dishes / October 9, 2023

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.

Spanish Salmon with Creamy Potatoes
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.

Spanish Salmon with Creamy Potatoes
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.

Spanish Salmon with Creamy Potatoes

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.

Spanish Salmon with Creamy Potatoes

Key Ingredients & Cookware I used in this Recipe:

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Watch the Video Below on How to Make Spanish Salmon with Creamy Potatoes

Spanish Salmon with Creamy Potatoes
5 from 3 votes

Spanish Salmon with Creamy Potatoes

Course Main Course
Cuisine Spanish
Prep Time 10 minutes
Cook Time 25 minutes
Servings 2
Calories 878 kcal
Author Albert Bevia @ Spain on a Fork


  • 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


  1. 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

  2. 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

  3. 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

  4. 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

  5. In the meantime, heat a nonstick fry pan with a medium heat

  6. 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

  7. 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

  8. 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!

Recipe Notes

Get the Spanish Olive Oil I used to make this Recipe

Nutrition Facts
Spanish Salmon with Creamy Potatoes
Amount Per Serving
Calories 878 Calories from Fat 495
% Daily Value*
Fat 55g85%
Saturated Fat 8g50%
Trans Fat 0.03g
Polyunsaturated Fat 16g
Monounsaturated Fat 28g
Cholesterol 134mg45%
Sodium 1161mg50%
Potassium 2075mg59%
Carbohydrates 45g15%
Fiber 5g21%
Sugar 4g4%
Protein 50g100%
Vitamin A 472IU9%
Vitamin C 50mg61%
Calcium 73mg7%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.

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  1. Laura Cihra

    5 stars
    Looks Amazing! Can the potatoes be reheated in a microwave the next day if they have been dressed with the aioli and refrigerated the day before?

    15 . Oct . 2023
    • Spain on a Fork

      Once you add the aioli I would not recommend heating them, but you can serve them the next day at room temperature or even chilled, still great with the warm salmon 🙂 Much love

      16 . Oct . 2023
  2. Laura Cihra

    I’d like to make this dish but I wondered if the potatoes can be reheated the next day once they have been dressed with the aioli the day before and refrigerated over night? The recipe looks amazing!

    15 . Oct . 2023
  3. Ramya

    Cant wait to make this soon for me can i use tofu i never had spanish salmon with creamy potatoes before perfect for my after office meals love your recipes as always brightens up my day everyday after work

    12 . Oct . 2023
    • Spain on a Fork

      Sounds great Ramya! Much love 🙂

      12 . Oct . 2023
  4. Sumitha

    5 stars
    A work of Art 🙂

    I must say I was skeptical that the dish would be bland but the sauces with the salmon came together really well.
    Thank you for sharing

    11 . Oct . 2023
    • Spain on a Fork

      Happy to hear that! Thanks for the comment 🙂 Much love

      12 . Oct . 2023

    5 stars
    Looks delicious

    10 . Oct . 2023
    • Spain on a Fork

      Thank you! Much love 🙂

      10 . Oct . 2023
  6. Brenda

    Would like to be able to print recipe and directions! Did not receive anything to me inbox!

    09 . Oct . 2023
    • Spain on a Fork

      Print button should be below the image on the recipe card 🙂 Much love

      10 . Oct . 2023

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