Creamy Garlic Lime Salmon with Mashed Potatoes
Creamy Garlic Lime Salmon with Mashed Potatoes
Ingredients
For the Salmon
- 2 pounds salmon fillet, skin on
- 2 pounds ice
- 2 tablespoons vegetable oil
- 1/2 teaspoon black pepper
- 1 teaspoon salt
For the Creamy Garlic Lime Sauce
- 1/4 cup unsalted butter
- 3 cloves garlic, minced
- 1 tablespoon lime juice, freshly squeezed
- 1/4 teaspoon black pepper
- 1/2 teaspoon salt
- 1 cup heavy cream
- 1/4 cup fresh parsley, chopped
For the Mashed Potatoes
- 1 1/4 pounds Russet potatoes, peeled and quartered
- 4 cups water
- 1 teaspoon salt, for boiling
- 1/4 cup heavy cream, warmed
- 1/4 cup unsalted butter, softened
- 1 tablespoon sour cream
- 1/2 cup Parmesan cheese, shredded
- 1/4 teaspoon salt, to taste
Instructions
- 1
Prepare the salmon skin: Place the salmon fillet, skin-side up, on a wire rack. Cover the skin generously with ice cubes. Carefully pour hot water over the ice cubes and salmon skin. This unique step helps to loosen and blanch the skin, making it easier to remove and ensuring a melt-in-your-mouth texture for the fish.
⏱️ 5 min
- 2
Remove the skin and chill: Once the skin is blanched, carefully peel it off the salmon fillet. Immediately transfer the skinless salmon to a bowl of ice water for 5 minutes to firm up the fish.
⏱️ 5 min
- 3
Portion the salmon: Remove the salmon from the ice water and pat dry with paper towels. Cut the large fillet into 4 equal, manageable pieces.
⏱️ 5 min
- 4
Prepare the potatoes: While the salmon chills, peel and quarter the Russet potatoes.
⏱️ 10 min
- 5
Cook the potatoes: Place the quartered potatoes in a large pot. Add 4 cups of water and 1 teaspoon of salt. Bring to a boil over high heat, then reduce heat to medium and simmer until the potatoes are fork-tender, about 15-20 minutes.
⏱️ 20 min
- 6
Sear the salmon: Heat vegetable oil in a large skillet or pan over medium-high heat. Season the salmon pieces generously with 1/2 teaspoon black pepper and 1 teaspoon salt on both sides. Once the oil is shimmering, carefully place the salmon into the hot pan. Sear for 3-4 minutes per side, or until cooked through and lightly browned. Remove the salmon from the pan and set aside.
⏱️ 10 min
- 7
Start the creamy sauce: In the same pan (do not clean it), melt 1/4 cup of unsalted butter over medium heat. Add the minced garlic and sauté for 1 minute until fragrant.
⏱️ 2 min
- 8
Build the sauce flavor: Squeeze in the fresh lime juice. Season with 1/4 teaspoon black pepper and 1/2 teaspoon salt. Stir well.
⏱️ 1 min
- 9
Add parsley and cream: Stir in the chopped fresh parsley. Pour in 1 cup of heavy cream and bring the mixture to a gentle simmer, stirring occasionally, until it thickens slightly, about 2-3 minutes.
⏱️ 3 min
- 10
Finish the mashed potatoes: Drain the cooked potatoes thoroughly. Return them to the pot. Add the warmed heavy cream, softened unsalted butter, sour cream, and shredded Parmesan cheese. Mash until smooth and creamy. Season with 1/4 teaspoon salt, or to taste.
⏱️ 5 min
- 11
Combine salmon and sauce: Gently return the seared salmon fillets to the pan with the creamy garlic lime sauce, nestling them in to coat thoroughly. Heat through for 1-2 minutes.
⏱️ 2 min
- 12
Serve: Serve the creamy garlic lime salmon immediately alongside the fluffy mashed potatoes. Garnish with additional fresh parsley or lime wedges, if desired. Enjoy!
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Creamy Garlic Lime Salmon with Mashed Potatoes
Ingredients
For the Salmon
- 2 pounds salmon fillet, skin on
- 2 pounds ice
- 2 tablespoons vegetable oil
- 1/2 teaspoon black pepper
- 1 teaspoon salt
For the Creamy Garlic Lime Sauce
- 1/4 cup unsalted butter
- 3 cloves garlic, minced
- 1 tablespoon lime juice, freshly squeezed
- 1/4 teaspoon black pepper
- 1/2 teaspoon salt
- 1 cup heavy cream
- 1/4 cup fresh parsley, chopped
For the Mashed Potatoes
- 1 1/4 pounds Russet potatoes, peeled and quartered
- 4 cups water
- 1 teaspoon salt, for boiling
- 1/4 cup heavy cream, warmed
- 1/4 cup unsalted butter, softened
- 1 tablespoon sour cream
- 1/2 cup Parmesan cheese, shredded
- 1/4 teaspoon salt, to taste
Instructions
- 1
Prepare the salmon skin: Place the salmon fillet, skin-side up, on a wire rack. Cover the skin generously with ice cubes. Carefully pour hot water over the ice cubes and salmon skin. This unique step helps to loosen and blanch the skin, making it easier to remove and ensuring a melt-in-your-mouth texture for the fish.
⏱️ 5 min - 2
Remove the skin and chill: Once the skin is blanched, carefully peel it off the salmon fillet. Immediately transfer the skinless salmon to a bowl of ice water for 5 minutes to firm up the fish.
⏱️ 5 min - 3
Portion the salmon: Remove the salmon from the ice water and pat dry with paper towels. Cut the large fillet into 4 equal, manageable pieces.
⏱️ 5 min - 4
Prepare the potatoes: While the salmon chills, peel and quarter the Russet potatoes.
⏱️ 10 min - 5
Cook the potatoes: Place the quartered potatoes in a large pot. Add 4 cups of water and 1 teaspoon of salt. Bring to a boil over high heat, then reduce heat to medium and simmer until the potatoes are fork-tender, about 15-20 minutes.
⏱️ 20 min - 6
Sear the salmon: Heat vegetable oil in a large skillet or pan over medium-high heat. Season the salmon pieces generously with 1/2 teaspoon black pepper and 1 teaspoon salt on both sides. Once the oil is shimmering, carefully place the salmon into the hot pan. Sear for 3-4 minutes per side, or until cooked through and lightly browned. Remove the salmon from the pan and set aside.
⏱️ 10 min - 7
Start the creamy sauce: In the same pan (do not clean it), melt 1/4 cup of unsalted butter over medium heat. Add the minced garlic and sauté for 1 minute until fragrant.
⏱️ 2 min - 8
Build the sauce flavor: Squeeze in the fresh lime juice. Season with 1/4 teaspoon black pepper and 1/2 teaspoon salt. Stir well.
⏱️ 1 min - 9
Add parsley and cream: Stir in the chopped fresh parsley. Pour in 1 cup of heavy cream and bring the mixture to a gentle simmer, stirring occasionally, until it thickens slightly, about 2-3 minutes.
⏱️ 3 min - 10
Finish the mashed potatoes: Drain the cooked potatoes thoroughly. Return them to the pot. Add the warmed heavy cream, softened unsalted butter, sour cream, and shredded Parmesan cheese. Mash until smooth and creamy. Season with 1/4 teaspoon salt, or to taste.
⏱️ 5 min - 11
Combine salmon and sauce: Gently return the seared salmon fillets to the pan with the creamy garlic lime sauce, nestling them in to coat thoroughly. Heat through for 1-2 minutes.
⏱️ 2 min - 12
Serve: Serve the creamy garlic lime salmon immediately alongside the fluffy mashed potatoes. Garnish with additional fresh parsley or lime wedges, if desired. Enjoy!
⏱️ 1 min