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–+ servings

Herb Garlic Salmon With Irish Cheese Potato Cakes

This dinner pulls off the rare trick of looking fancy without demanding restaurant-level drama from your kitchen. You get crisp-edged salmon with a bold herb-garlic butter topping, plus cheesy potato cakes loaded with cheddar, chives, and sauerkraut because plain mashed potatoes were apparently not showing off enough.
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Prep Time 20 minutes
Cook Time 20 minutes
Course Main Course
Servings 4

EQUIPMENT (PAID LINKS)

Ingredients
  

  • 4 tablespoons herb garlic butter softened
  • 2 tablespoons raisins chopped if large
  • 2 tablespoons capers drained
  • 2 tablespoons chopped fresh chives divided
  • 1 teaspoon lemon zest
  • 4 salmon fillets about 5 to 6 ounces each
  • 1 teaspoon salt divided
  • ½ teaspoon black pepper divided
  • 2 tablespoons canola oil divided
  • 4 ounces aged white cheddar cheese grated
  • ¼ cup sauerkraut drained and squeezed dry
  • 2 cups sour cream and chive mashed potatoes
  • 1 cup plain breadcrumbs

Instructions

  • Mix Butter Topping: In a medium bowl, stir together the herb garlic butter, raisins, capers, 1 tablespoon of the chopped chives, and the lemon zest until well combined. Set aside.
  • Season Salmon: Sprinkle the salmon fillets with ½ teaspoon of the salt and ¼ teaspoon of the black pepper.
  • Cook Salmon: Heat 1 tablespoon of the canola oil in a large skillet over medium-high heat. Add the salmon and cook for 3 to 4 minutes per side, or until browned on the outside and the fish flakes easily with a fork.
  • Build Potato Mixture: In a large bowl, combine the grated cheddar, the remaining 1 tablespoon chives, the sauerkraut, and the mashed potatoes. Add the remaining ½ teaspoon salt and ¼ teaspoon black pepper, then mix until evenly combined.
  • Shape Potato Cakes: Form the potato mixture into 6 small patties of equal size. Place them on a sheet pan or tray.
  • Coat Potato Cakes: Press each patty into the breadcrumbs, coating both sides evenly.
  • Fry Potato Cakes: Heat the remaining 1 tablespoon canola oil in a skillet over medium heat. Cook the potato cakes for 3 to 4 minutes per side until golden brown and crisp.
  • Serve: Place the salmon on plates and spoon the herb garlic butter topping over the hot fillets. Serve the Irish cheese potato cakes alongside.