Salmon with Hasselback Potatoes
Roast the potatoes first, add the fish at the end: that is the whole trick behind salmon with hasselback potatoes. The sliced potatoes fan open and turn crisp at the edges in thyme butter, while the salmon needs only 10 minutes on the same tray. It looks impressive, yet most of the work is slicing the potatoes. Allow about an hour and ten minutes in total.
- Total
- 1 h 10 min
- Prep
- 15 min
- Cook
- 55 min
- Serves
- 4
- Per serving
- 555kcal
Choosing the right cut for salmon with hasselback potatoes
Buy skin-on fillets of about 140g each. The skin protects the flesh from the heat of the tray and holds the fillet together, and the fish stays tender. Skinless fillets will also work, but check them a minute earlier.
For the potatoes, pick floury, medium-sized ones. Big potatoes can take 70 minutes or more, and small ones cook before the glaze has coloured.
Preparing salmon with hasselback potatoes
Tap a time to start a timer.
- Slice the potatoes Heat the oven to 200°C (180°C fan), gas 6. Scrub the potatoes but leave the skins on. Rest each one between two wooden spoon handles and make thin cuts about 3mm apart across the top, stopping when the knife meets the spoons so the base stays joined.
- Start roasting Put the potatoes cut side up on the baking tray, brush with the olive oil and sprinkle over ½ tsp of the salt. Roast for , until the slices begin to fan open.
- Add the herb butter Stir the thyme into the melted butter. Brush it over the potatoes and into the slits, then roast for another , until golden and crisp at the edges.
- Add the salmon Push the potatoes aside to make room and put the fillets skin side down on the tray. Season with the pepper and the remaining ¼ tsp salt, then squeeze over the juice of the ½ lemon. Roast for , or up to 12 for thick fillets, until the salmon is opaque and flakes easily.
- Serve Serve with the lemon wedges and steamed green beans, spooning over any buttery juices from the tray.
What to serve with it
The potatoes already make this a full meal, so keep the extras light: steamed green beans, tenderstem broccoli or a crisp salad with a lemony dressing. For a warm sauce, try salmon with parsley sauce.
The same potato technique works under other roasts, such as chicken with hasselback potatoes.
Common problems and fixes for salmon with Hasselback Potatoes
- The potatoes fall apart or the slices cut right through.
- Rest each potato between two wooden spoon handles so the knife stops before the base. Choose similar-sized potatoes so they cook at the same pace.
- The potatoes are still firm when the salmon is cooked.
- Large potatoes need longer. Give them an extra 10 minutes before the fish goes in, and check by pushing a knife into the thickest part.
- The salmon is dry.
- Fillets of 140g need no more than 10–12 minutes. Take the tray out as soon as the flesh is opaque and a thermometer reads about 55–63°C in the centre.
Frequently asked questions about salmon with Hasselback Potatoes
What are the best potatoes for salmon with hasselback potatoes?
Floury, medium-sized potatoes such as Maris Piper or King Edward. They go fluffy inside and crisp outside, and a medium size makes them easy to slice evenly.
Can I prepare the potatoes in advance?
Yes. Slice them up to 2 hours ahead and keep them in cold water so they do not discolour. Pat them completely dry before oiling, otherwise they will steam rather than crisp.
Do I need to turn the oven down for the salmon?
No. At 200°C (180°C fan), gas 6, 140g fillets cook in 10–12 minutes, and the potatoes stay crisp.
Can I reheat the leftovers?
Yes, within 2 days of cooking if kept chilled. Reheat in the oven until steaming hot all the way through rather than in the microwave, which makes the potatoes soggy.
How did you like the recipe?
4.9 / 5 · 41 ratings
