Liam's 'simple' salmon supper recipe

easy salmon recipes Sep 27, 2022
  • Serves 4
  • 5 mins to prepare and 25 mins to cook
  • 499 calories/serving


  • 500g new potatoes
  • 3 tbsp olive oil
  • Four wild sockeye salmon fillets (about 130g each) from the fish counter
  • 60g smoked bacon lardons
  • 200g frozen peas
  • Four spring onions, finely sliced
  • 200ml crème fraîche
  • ½ tsp English mustard
  • 1 tbsp dill, finely chopped, plus extra to garnish
  • 1 tbsp drained capers, roughly chopped
  • ½ lemon, cut into wedges, to serve


  1. Preheat the oven to gas 7, 220°C, and fan 200°C. Cook the potatoes in a pan of boiling water for 20-25 mins, until tender.
  2. Drain and return to the pan. Using the back of a fork, lightly crush the potatoes.
  3. Meanwhile, rub 1 tbsp of the oil over the salmon fillets, put on a baking sheet lined with foil, and season.
  4. Roast in the oven for 8-10 mins until cooked.
  5. Heat a non-stick frying pan over high heat.
  6. Add the lardons and stir-fry for 4-5 mins, until crisp.
  7. Add the potatoes and fry for 1 min to color.
  8. Mix in the peas and cook, occasionally stirring, for 1-2 mins until defrosted and heated.
  9. Heat the remaining oil in a separate frying pan over medium heat.
  10. Add the spring onions and cook, occasionally stirring, for 2-3 mins to soften.
  11. Mix in the crème fraîche, mustard, dill, and capers, adding a dash of water if the sauce seems thick.
  12. Season and bring to a boil, then remove from the heat.
  13. To serve, divide the salmon and potatoes between 4 plates and spoon over the sauce.
  14. Garnish with a little chopped dill and lemon wedges on the side.


Use up leftover bacon lardons, capers, and crème fraîche in a warming stew. Fry the lardons with onion and garlic, brown off, chop up a few sausages, and pop in a casserole dish with a tin of chopped tomatoes and a handful of green and black olives. Cook for 40 mins, then serve with rice and a sprinkling of parsley for a satisfying evening meal.


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