Prep:  30 minutes
Cook:  35 minutes
Serves:  4
Average: 4.3 (30 votes)
Recipe by: Western Star
This simple salmon recipe is paired with classic lemon and butter sauce and a buttery mash side to make a fantastic family-friendly dinner.
Credit: Whisk Media Group

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Garlic and Herb Buttery Mash with Salmon and Lemon Butter Sauce
Garlic and Herb Buttery Mash
Seared Salmon
Lemon Butter Sauce
Garlic and Herb Buttery Mash
  1. Wash and peel potatoes and cut into large chunks. Place in a medium saucepan and just cover with cold water. Bring to the boil then simmer for 20-25 minutes or until fork tender
  2. Drain potatoes and return to the dry pan. Shake pan occasionally to remove excess moisture. Mash the potatoes and stir in ¾ of the butter
  3. Gradually add cream, beating with a wooden spoon until smooth. Stir in garlic and parsley. Season with salt and pepper. Serve topped with remaining butter
Tips & Hints:
  • Choose a potato that’s good for mashing, such as Sebago or Desiree.
  • Removing excess moisture from the potatoes is essential for a creamy mash. Use the residual heat from your cooking pot to dry out any remaining water from the drained potatoes. Shaking the pan occasionally encourages extra release of built up steam.
  • For an extra silky mash, use a potato ricer or drum sieve to mash the potatoes. Both available from good kitchen stores.
  • Store prepared mashed potatoes in a refrigerator in a sealed container for 2-3 days. Reheat in the microwave or in a pan over low heat. You may need to add an extra few tablespoons of milk and butter to restore the silky smooth texture.
Seared Salmon
  1. Pat salmon fillets dry and season with salt and pepper
  2. Heat oil in a large nonstick frying pan over medium-high heat. Cook salmon skin side down for 3-4 minutes. Turn over and cook for a further 2-3 minutes or until done to your liking. Transfer to a tray and keep warm
Lemon Butter Sauce
  1. Melt 50g of the butter in a pan over medium heat
  2. Add wine and simmer uncovered until reduced by half. Stir in lemon juice and zest
  3. Reduce heat to low. While whisking constantly, add the remaining butter 1 to 2 cubes at a time until all the butter has been incorporated and sauce has thickened. Stir through chives and season with salt. Serve immediately over salmon, asparagus and mashed potatoes
Tips & Hints:
  • For the lemon butter sauce, always use low heat while incorporating the butter. Avoid a hard boil to ensure the sauce doesn’t split. Use any green herbs you have on hand, such as parsley or chervil.
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Tasty dinner
8 months 2 weeks ago
The sauce was VERY lemony, but overall a tasty dish. May make this again, but I found the sauce a bit fiddly to make.