Pan-Seared Salmon with Pommes Darphin and Buttermilk Herb Sauce
Pan-Seared Salmon with Pommes Darphin and Buttermilk Herb Sauce
Ingredients
For the Pan-Seared Salmon
- 4 skin-on salmon fillets, about 6 ounces each
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
For the Pommes Darphin
- 2 russet potatoes, large, peeled
- 2 tablespoons butter, unsalted
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper, freshly ground
For the Buttermilk Herb Sauce
- 1/2 cup buttermilk
- 1 tablespoon fresh chives, minced
- 1 tablespoon fresh dill, chopped
- 1 tablespoon fresh parsley, chopped
- 1 teaspoon lemon juice, freshly squeezed
- 1/4 teaspoon garlic powder
- 1/8 teaspoon salt
- pinch black pepper, freshly ground
Instructions
- 1
Prepare the Pommes Darphin: Using a mandoline or a sharp knife, thinly slice the peeled potatoes into very thin rounds. Pat them dry thoroughly with paper towels to remove excess starch and moisture.
⏱️ 3 min
- 2
Heat a large non-stick skillet over medium-high heat. Add the butter. Once melted, arrange the potato slices in a single layer, overlapping slightly, to form a large pancake-like disk. Season with salt and pepper. Cook for 4-5 minutes until golden brown and crispy on the bottom.
⏱️ 5 min
- 3
While the potatoes cook, prepare the salmon. Pat the salmon fillets dry with paper towels. Season both sides with salt and pepper.
⏱️ 1 min
- 4
In a separate large skillet, heat the olive oil over medium-high heat. Once shimmering, place the salmon fillets skin-side down. Cook for 4-5 minutes until the skin is crispy and golden brown. Flip the salmon and cook for another 2-3 minutes, or until cooked through to your desired doneness.
⏱️ 7 min
- 5
While the salmon cooks, carefully flip the Pommes Darphin using a large spatula or by inverting it onto a plate and sliding it back into the pan. Cook for another 3-4 minutes until the second side is golden brown and crispy. Remove from heat and keep warm.
⏱️ 4 min
- 6
Prepare the Buttermilk Herb Sauce: In a small bowl, whisk together the buttermilk, chives, dill, parsley, lemon juice, garlic powder, salt, and black pepper until well combined.
⏱️ 2 min
- 7
To serve, place a portion of Pommes Darphin on each plate. Top with a pan-seared salmon fillet and drizzle generously with the buttermilk herb sauce.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Pan-Seared Salmon with Pommes Darphin and Buttermilk Herb Sauce
Ingredients
For the Pan-Seared Salmon
- 4 skin-on salmon fillets, about 6 ounces each
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
For the Pommes Darphin
- 2 russet potatoes, large, peeled
- 2 tablespoons butter, unsalted
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper, freshly ground
For the Buttermilk Herb Sauce
- 1/2 cup buttermilk
- 1 tablespoon fresh chives, minced
- 1 tablespoon fresh dill, chopped
- 1 tablespoon fresh parsley, chopped
- 1 teaspoon lemon juice, freshly squeezed
- 1/4 teaspoon garlic powder
- 1/8 teaspoon salt
- pinch black pepper, freshly ground
Instructions
- 1
Prepare the Pommes Darphin: Using a mandoline or a sharp knife, thinly slice the peeled potatoes into very thin rounds. Pat them dry thoroughly with paper towels to remove excess starch and moisture.
⏱️ 3 min - 2
Heat a large non-stick skillet over medium-high heat. Add the butter. Once melted, arrange the potato slices in a single layer, overlapping slightly, to form a large pancake-like disk. Season with salt and pepper. Cook for 4-5 minutes until golden brown and crispy on the bottom.
⏱️ 5 min - 3
While the potatoes cook, prepare the salmon. Pat the salmon fillets dry with paper towels. Season both sides with salt and pepper.
⏱️ 1 min - 4
In a separate large skillet, heat the olive oil over medium-high heat. Once shimmering, place the salmon fillets skin-side down. Cook for 4-5 minutes until the skin is crispy and golden brown. Flip the salmon and cook for another 2-3 minutes, or until cooked through to your desired doneness.
⏱️ 7 min - 5
While the salmon cooks, carefully flip the Pommes Darphin using a large spatula or by inverting it onto a plate and sliding it back into the pan. Cook for another 3-4 minutes until the second side is golden brown and crispy. Remove from heat and keep warm.
⏱️ 4 min - 6
Prepare the Buttermilk Herb Sauce: In a small bowl, whisk together the buttermilk, chives, dill, parsley, lemon juice, garlic powder, salt, and black pepper until well combined.
⏱️ 2 min - 7
To serve, place a portion of Pommes Darphin on each plate. Top with a pan-seared salmon fillet and drizzle generously with the buttermilk herb sauce.
⏱️ 1 min