Salmon Trilogy (Part I): Potato Baked Salmon

READY IN: 50mins
Recipe by Thorsten

For salmon enthusiasts like me this could be the start of a fantastic ‘salmon week’ (see parts II + III). This combination of fresh salmon filet and mashed potatoes will seduce you to eat more and more and more. The use of olive oil for the mashed potatoes adds an additional flavour. It is easy to make and delicious. Serve it with a green or a tomato salad.

Top Review by JFitz

I made this tonight and the family loved it. I followed some other suggestions and added more garlic - We love garlic - and I also omitted the nutmeg. Next time I'm going to try cauliflower instead of the potatoes for a low carb meal.

Ingredients Nutrition


  1. NOTE: Prepare fish and onions while potatoes are cooking.
  2. For fish: grease form. If necessary, cut fish into large pieces so that fish can be evenly put into casserole form. Salt and pepper to taste. Sprinkle 2 tbs parsley over salmon. Set aside. Preheat oven to 375 F (200 C).
  3. For onions: cook chopped onions in olive oil until soft (for about 1-2 minutes).
  4. Peel and cook potatoes in salted water for about 20 minutes until tender. Drain and mash potatoes. Add olive oil and add so much of the milk to have a spreadable consistency.
  5. Add onions, garlic and nutmeg. Salt to taste.
  6. Spread potatoes over fish.
  7. Mix bread crumbs and parmesan. Add enough olive oil to moisten the crumbs. Sprinkle over the potatoes.
  8. Bake in the middle of the oven for about 20 minutes until crust is golden brown. If it is getting to brown, cover it with aluminium foil.
  9. Directly before serving sprinkle with chopped parsley. Serve immediately.
  10. NOTE: time to boil potatoes is not included in cooking time, because you use it for the preparation of the other ingredients.

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