Get ready to transform your dinner table into a gourmet experience with this mouthwatering recipe that combines the delicate, smoky richness of salmon with the irresistible crunch of homemade potato pancakes. This isn't just another seafood dish – it's a culinary journey that will tantalize your taste buds and impress even the most discerning food lovers. Whether you're looking to elevate a weeknight dinner or create a show-stopping meal for guests, these Lightly Smoked Salmon Fillets with Potato Pancakes are about to become your new favorite recipe.
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 4 salmon fillets
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1 pound potatoes, grated
- 1 egg, beaten
- 1/4 cup flour
- Salt and pepper to taste
- Fresh dill for garnish
Instructions
- Prepare the salmon fillets by patting them dry with paper towels. Drizzle olive oil over the fillets and sprinkle evenly with smoked paprika, salt, and pepper. Set aside to marinate at room temperature for 10 minutes.
- For the potato pancakes, peel and grate potatoes using a box grater or food processor. Place grated potatoes in a clean kitchen towel and squeeze out excess moisture thoroughly.
- In a large mixing bowl, combine grated potatoes, beaten egg, flour, salt, and pepper. Mix well until the ingredients are evenly distributed and form a cohesive mixture.
- Heat a large skillet over medium-high heat. Add a thin layer of olive oil to coat the bottom of the pan.
- Form potato mixture into small pancakes, about 3-4 inches in diameter. Carefully place pancakes in the hot skillet, cooking for 3-4 minutes on each side until golden brown and crispy.
- In a separate pan, heat olive oil over medium-high heat. Cook salmon fillets skin-side down for 4-5 minutes, then flip and cook an additional 2-3 minutes until fish is just cooked through and flakes easily.
- Transfer potato pancakes to a paper towel-lined plate to drain excess oil. Place salmon fillets on top of the pancakes.
- Garnish with fresh chopped dill, and serve immediately while hot and crispy.
Tips
- Moisture is the Enemy: When making potato pancakes, always squeeze out as much liquid as possible from the grated potatoes. Use a clean kitchen towel and press firmly to ensure crispy, golden pancakes.
- Room Temperature Matters: Let your salmon sit at room temperature for 10 minutes before cooking to ensure even cooking and a more tender result.
- Don't Overcrowd the Pan: When cooking potato pancakes and salmon, work in batches if necessary to maintain proper heat and achieve that perfect golden-brown crust.
- Test Salmon Doneness: The salmon is perfectly cooked when it easily flakes with a fork and appears opaque throughout.
- Serve Immediately: These dishes are best enjoyed hot and crispy, so time your cooking so everything is ready to plate and serve right away.
- Garnish Generously: Fresh dill not only looks beautiful but adds a bright, herbal note that complements the rich salmon and crispy potatoes.
Nutrition Facts
Calories: 262kcal
Carbohydrates: 26g
Protein: 14g
Fat: 11g
Saturated Fat: 2g
Cholesterol: 69mg
