Quick Recipe Version (TL;DR)
Quick Ingredients
- 2 lb Yukon Gold potatoes, peeled and chunked
- 4 tbsp unsalted butter, plus 4 tbsp for sauce
- 1/2 cup whole milk, warmed
- 2 tbsp sour cream
- 1/4 cup finely chopped chives
- 1 1/4 cups fresh or frozen cranberries
- 3 tbsp sugar
- 2 tbsp water
- 1 tbsp apple cider vinegar
- 1 tsp orange zest
- 2 tbsp finely minced shallot
- 2 tbsp chopped dill
- 4 salmon fillets (6 oz each), skin-on
- 1 1/2 tbsp neutral oil
- 2 garlic cloves, minced
- 1 tsp lemon zest + 1 tbsp lemon juice
- Kosher salt and black pepper
Do This
- 1. Boil potatoes in salted water until tender, 15–18 minutes.
- 2. Simmer cranberries, sugar, and water 4–6 minutes; off heat stir in vinegar, zest, shallot; cool; fold in dill.
- 3. Drain potatoes; mash with 4 tbsp butter, warm milk, sour cream, chives, salt, and pepper; keep warm.
- 4. Pat salmon dry; season with salt and pepper.
- 5. Sear salmon skin-side down in hot oil 4–5 minutes; flip 1–2 minutes to 125–130°F (or to 140–145°F for well-done).
- 6. In pan, melt 4 tbsp butter with garlic, lemon zest, and juice 1 minute; plate potatoes, salmon, spoon butter, top with relish.
Why You’ll Love This Recipe
- Restaurant-style salmon with shatteringly crisp skin and tender, flaky centers.
- Bright, tart-sweet cranberry-dill relish that cuts through the richness beautifully.
- Comforting chive mashed potatoes that catch all the lemon-garlic butter.
- Weeknight-friendly steps, yet elegant enough for guests.
Grocery List
- Produce: Yukon Gold potatoes, chives, cranberries, shallot, lemon, fresh dill, orange (for zest)
- Dairy: Unsalted butter, whole milk, sour cream
- Pantry: Salmon fillets, neutral oil, sugar, apple cider vinegar, kosher salt, black pepper
Full Ingredients
Chive Mashed Potatoes
- 2 lb Yukon Gold potatoes, peeled and cut into 1-inch chunks
- 4 tbsp unsalted butter
- 1/2 cup whole milk, warmed
- 2 tbsp sour cream
- 1/4 cup finely chopped fresh chives
- 1 1/4 tsp kosher salt, plus more for cooking water
- 1/2 tsp freshly ground black pepper
Tart-Sweet Cranberry-Dill Relish
- 1 1/4 cups fresh or frozen cranberries
- 3 tbsp granulated sugar
- 2 tbsp water
- 1 tbsp apple cider vinegar
- 1 tsp finely grated orange zest
- 2 tbsp finely minced shallot
- 2 tbsp chopped fresh dill
- Pinch kosher salt and black pepper
Salmon + Lemon-Garlic Butter
- 4 salmon fillets, skin-on (6 oz each, about 1-inch thick)
- 1 1/2 tbsp neutral high-heat oil (avocado, grapeseed, or canola)
- 3/4 tsp kosher salt
- 1/2 tsp freshly ground black pepper
- 4 tbsp unsalted butter
- 2 garlic cloves, finely minced
- 1 tsp finely grated lemon zest
- 1 tbsp fresh lemon juice
- 1 tbsp water (to help emulsify the butter sauce)
- Lemon wedges and extra chopped chives/dill, for serving (optional)
Step-by-Step Instructions
Step 1: Get the potatoes going
Place the potato chunks in a large pot and cover with 1 inch of cold water. Add 1 tablespoon kosher salt to the water. Bring to a boil over high heat, then reduce to a lively simmer and cook until the potatoes are very tender when pierced, 15–18 minutes.
Step 2: Make the cranberry-dill relish
While the potatoes cook, combine the cranberries, sugar, and water in a small saucepan over medium heat. Cook, stirring occasionally, until most berries have burst and the mixture thickens slightly, 4–6 minutes. Remove from heat and immediately stir in the apple cider vinegar, orange zest, and minced shallot. Season with a pinch of salt and black pepper. Let cool 10 minutes, then fold in the chopped dill. Taste and adjust sweetness or acidity as needed. Set aside.
Step 3: Mash and season the potatoes
Drain the potatoes well and return them to the hot pot over low heat for 30 seconds to steam off excess moisture. Mash to your preferred texture. Stir in 4 tablespoons butter, warm milk, and sour cream until creamy. Fold in chives, 1 1/4 teaspoons salt, and 1/2 teaspoon pepper. Cover to keep warm on the lowest heat or set over a warm burner.
Step 4: Season the salmon
Pat salmon fillets very dry with paper towels. Season the flesh side evenly with 3/4 teaspoon kosher salt and 1/2 teaspoon black pepper. Let sit at room temperature for 5 minutes while you preheat the pan.
Step 5: Pan-sear for crisp skin
Heat a large 12-inch skillet (preferably stainless steel or cast iron) over medium-high heat until hot, 2–3 minutes. Add the oil and swirl to coat. Carefully place the salmon fillets skin-side down and immediately use a spatula to gently press each fillet flat for the first 10–15 seconds to prevent curling. Cook without moving until the skin is deeply golden and the flesh is opaque about 70% of the way up, 4–5 minutes. Reduce heat to medium, flip, and cook 1–2 minutes more, until the centers reach 125–130°F for medium (or 140–145°F for well-done). Transfer salmon to a warm plate.
Step 6: Make the lemon-garlic butter
Pour off any excess oil, leaving about 1 teaspoon in the pan. Over medium heat, add the minced garlic and cook just until fragrant, 30–45 seconds. Add 4 tablespoons butter, lemon zest, and lemon juice. Swirl until the butter is melted and slightly thickened, about 1 minute. Stir in 1 tablespoon water to emulsify. Taste and season with a pinch of salt if needed. Remove from heat.
Step 7: Plate and finish
Spoon a generous bed of chive mashed potatoes onto warm plates. Top with a salmon fillet (skin-side up to keep it crisp). Spoon lemon-garlic butter over the fish and potatoes. Crown each fillet with a heaping tablespoon of cranberry-dill relish. Garnish with extra chives or dill and serve with lemon wedges.
Pro Tips
- Dry fish equals crisp skin: Pat salmon dry and preheat the pan well before adding the fillets.
- Press briefly after placing the salmon in the pan to keep the skin flat and evenly seared.
- Warm dairy makes silkier mashed potatoes; avoid adding cold milk or butter.
- Relish balance: If your cranberries are very tart, add 1 more teaspoon sugar; if too sweet, stir in 1/2 teaspoon extra vinegar.
- Thickness matters: Very thick fillets may need an extra 1–2 minutes after flipping; use an instant-read thermometer for best results.
Variations
- Herb swap: Use parsley or tarragon in place of dill for a different herbal note.
- Make it dairy-free: Use olive oil in the mash and a lemon-garlic olive oil drizzle instead of butter.
- Different fish: This method works beautifully with Arctic char or trout; reduce cook times slightly for thinner fillets.
Storage & Make-Ahead
The cranberry-dill relish can be made up to 3 days ahead; refrigerate in a covered container and fold in fresh dill just before serving for brightest flavor. The lemon-garlic butter can be made up to 2 days ahead; rewarm gently over low heat. Mashed potatoes are best fresh but can be held warm up to 1 hour over very low heat, covered, with a splash of warm milk stirred in before serving. Cooked salmon is best the day it’s made; leftovers keep 2 days refrigerated. Reheat gently at 275°F for 10–12 minutes or in a covered skillet over low heat until just warmed.
Nutrition (per serving)
Approx. 780 calories; 44 g protein; 43 g fat; 50 g carbohydrates; 4 g fiber; 780 mg sodium. Values are estimates and will vary based on brands and exact portions.
