Crispy-Skin Salmon with Smashed Root Potatoes and Thyme Butter
Ingredients
- 4 6-ouncesalmon fillets (skin-on)
- 1½ poundrusset potatoes
- 4 tablespoonbutter
- 3 sprigfresh thyme
- 2 clovegarlic
- 2 tablespoonolive oil
- ·kosher salt
- ·black pepper
- 1lemon
Prep
- 01
Cut 1.5 pounds russet potatoes into 1-inch cubes.
- 02
Mince 2 cloves garlic.
- 03
Strip leaves from 3 sprigs fresh thyme.
- 04
Cut 1 lemon in half.
Method
- 01
Bring a large pot of salted water to a boil. Add cubed potatoes and simmer until fork-tender, about 15 minutes.
- 02
While potatoes cook, heat 1 tablespoon olive oil in a large skillet over medium-high heat. Once shimmering, place salmon skin-side down in the pan. Cook for 4 minutes until the skin is golden and crispy, then flip and cook 2–3 minutes more until the flesh is opaque. Transfer to a plate.
- 03
Drain potatoes and return to the warm pot. Add 3 tablespoons butter, 1 minced garlic clove, and leaves from 2 sprigs fresh thyme. Mash until creamy but still rustic. Season with salt and pepper to taste.
- 04
In a small saucepan, melt 1 tablespoon butter with 1 minced garlic clove and leaves from 1 sprig thyme over low heat for 1 minute. Squeeze in juice from the lemon.
- 05
Divide smashed potatoes among plates. Top each with a salmon fillet and drizzle with thyme-lemon butter. Season salmon with a pinch of salt and pepper. Serve immediately.
Spice Tips
For a warm undertone, add a pinch of smoked paprika to the thyme butter. A small pinch of cayenne or red pepper flakes wakes up the richness of the salmon and potatoes without overwhelming the cozy vibe.
The smashed potatoes stay creamy for about 10 minutes; time them to finish just as the salmon comes off heat. Substitute Greek yogurt for 1 tablespoon of the butter if you prefer a lighter mash.