Crispy-Skin Salmon with Lemon-Caper Brown Butter and Smashed New Potatoes

Steps

1. Step 1

   Heat the oven to 425°F. Put the potatoes in a large pot, cover with water by an inch, add a big pinch of salt, and bring to a boil. Cook until a fork slides into them with no resistance, 15 to 18 minutes. Drain well.

   20 min · 425°F

   • 1 1/2 lb small new potatoes
2. Step 2

   Spread the drained potatoes on a rimmed baking sheet. Press down on each one with the bottom of a cup or a spatula until it splits open and is about 1/2 inch thick. Drizzle with the olive oil, sprinkle with the salt and plenty of pepper, and turn them gently to coat.

   5 min

   • 3 tbsp olive oil
   • 1 tsp kosher salt
   • black pepper
3. Step 3

   Roast the potatoes until deep golden and crisp at the edges, 25 to 30 minutes. No need to turn them.

   28 min, hands-off · 425°F

4. Step 4

   While the potatoes roast, blot the salmon skin dry one more time with paper towels and season the fillets all over with the salt. Dry skin is the whole trick to crisp skin.

   3 min

   • 4 pieces skin-on salmon fillets (6 oz each)
   • 3/4 tsp kosher salt
5. Step 5

   Heat the neutral oil in a large heavy skillet (stainless or cast iron) over medium-high until it shimmers. Lay the fillets in skin-side down, away from you, and immediately press each one flat with a spatula for about 20 seconds so the skin makes full contact. Cook without moving them until the skin is deep golden and releases easily, 5 to 6 minutes.

   6 min

   • 1 tbsp neutral oil, such as grapeseed or canola
6. Step 6

   Flip the fillets and cook 1 to 2 minutes more, just until the center is barely opaque. Move them skin-side up to a plate or the potato pan and pour off the oil from the skillet.

   2 min

7. Step 7

   Set the skillet back over medium heat and add the butter. Swirl as it foams and the milk solids turn golden brown and smell nutty, 2 to 3 minutes. Take it off the heat and stir in the capers, lemon juice and parsley; it will sizzle.

   3 min

   • 4 tbsp unsalted butter
   • 2 tbsp capers
   • 1 tbsp lemon juice
   • 2 tbsp flat-leaf parsley
8. Step 8

   Plate the salmon skin-side up with the smashed potatoes alongside and spoon the brown butter over the flesh, not the skin, so it stays crisp. Serve with lemon wedges.

   2 min

   • 1 lemon

Where it’s from

Written by AI from an idea

Version 1, saved Oct 4, 2026