Arguably one of my favorite recipes, this flaked Salmon Salad with Crispy Potatoes is a stunner. Don’t forget the Tartar Dressing!
I had friends from out of town visiting when I tested out this salmon salad for the first time. They were so blown away that they continue to make it at home at least once a week. This recipe is easy and uncomplicated. Perfect for any season. Texturally interesting, and popping with flavor.
I love this recipe because it brings together familiar flavors in a unique way. Tartar sauce is made a bit lighter by thinning it slightly into a salad dressing consistency. Crispy potatoes don’t feel as heavy because they’re tossed into a salad.
The salmon is slow roasted at 325 degrees, giving it the ultimate silky texture, while letting the flavors infuse. It’s cooled to room temperature while the potatoes roast, so that the potatoes are the only warm component in the salad. We don’t want the lettuce to be too wilted. Plus, this gives you the opportunity to make the salmon ahead of time. It can last up to 3 days in the refrigerator. Just make sure to bring it to room temperature before eating, instead of tossing in cold. I think it tastes better that way!
The Tartar Dressing is absolutely delicious! It’s similar to Tartar Sauce, but thinned out with extra lemon juice and olive oil. It’s made with yummy ingredients like pickles, capers, garlic, and dill! Feel free to make my recipe, or to save time, buy tartar sauce to make your life easier. Just add the lemon juice and olive oil from the recipe.
Ingredient Notes:
- Salmon – The amount I have in the recipe is the perfect amount for a big salad, served as a main meal for the serving size selected. However, feel free to make more salmon than needed, and use it to make the same salad, or a different recipe the next day. Just increase the cooking time by a few minutes to ensure it all cooks through.
- Garlic Powder – I like using my favorite spice brand, Burlap & Barrel. You can buy it here, on Amazon.
- Baby Dutch Potatoes – If you can’t find the baby Dutch/Yukons, buy regular sized Yukon potatoes and cut into 1-1.5 inch cubes.
- Red Leaf Lettuce – I chose red leaf lettuce for thsi salad because I love the texture and the color. If you can’t find it, you can use green leaf lettuce or romaine.
- Red Onion – If you don’t like the bite of a red onion, soak the sliced red onion in water for 10 minutes, then drain and oat dry before adding to your salad.
Salmon Salad with Crispy Potatoes and Tartar Dressing
Equipment
- Parchment Paper
Ingredients
- ¾ lb. salmon at room temperature
- Kosher salt
- Freshly ground black pepper
- ¾ teaspoon garlic powder
- ¼ teaspoon dried oregano
- 1 tablespoon extra-virgin olive oil
- 12 oz. baby Dutch potatoes cut in half crosswise
- 1 teaspoon baking soda
- 1 ½ tablespoons avocado oil plus extra for the sheet pan
- 10 oz. red leaf lettuce chopped or torn into medium-sized pieces
- ¼ large red onion thinly sliced
- Tartar Dressing to taste
- Fresh dill roughly chopped, to taste
Instructions
- Adjust rack to middle position and preheat oven to 325°F.
- Place salmon, skin side down, on a parchment-lined sheet pan. Sprinkle generously with Kosher salt and then some freshly ground black pepper, to taste. Sprinkle evenly with garlic powder and dried oregano, then rub salmon all over with olive oil. Roast for 20-23 minutes, until just cooked through and tender. (TIP: If doubling the recipe, cook for a few minutes longer)
- When salmon is done cooking, raise oven temperature to 400°F. Let salmon cool to room temperature, then flake into medium-sized pieces. Discard the skin.
- While the salmon cooks, place the potatoes in a medium pot and cover with salted water. Bring to a boil over high heat, then add in baking soda, and cook for 8-10 minutes, until cooked through but not super soft.
- Drain water from potatoes. Close potatoes in the pot with a tight-fitting lid and shake vigorously to rough up the potatoes. Smash remaining potatoes that haven’t broken apart, using the bottom of a wooden spoon or a knife. Mix with avocado oil and season with Kosher salt.
- Prepare a sheet pan (you can use the same sheet pan as the salmon) drizzled with avocado oil. Spread the potatoes onto the sheet pan. Roast for 40-50 minutes, flipping the potatoes once or twice in between, until browned and crispy. Let cool slightly until warm.
- In a large bowl, toss the lettuce, red onion, flaked salmon, warm crispy potatoes, and as much of the Tartar Dressing as you’d like. Season with Kosher salt and freshly ground black pepper and toss again. Sprinkle with fresh dill and serve immediately.
This salad has become a staple in my home. I have literally made it 20 times since Sacha posted it. It’s so yummy and a huge crowd pleaser!