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This preparation is easily scaled up for a bigger piece of fish (and larger family), so double it if you wish.
Ingredients
4 servings
For the potatoes and salmon:
For the dressing:
For the yogurt:
For the herbs and assembly:
For the potatoes and salmon:
Step 1
Preheat oven to 250°F. Place potatoes in a medium pot. Pour in water to cover and add a few generous pinches of salt. Bring to a boil; reduce heat and gently simmer until a paring knife easily pierces potatoes, 20–25 minutes.
Step 2
Meanwhile, place salmon in a large baking dish and coat with oil. Season both sides with salt and pepper; place skin side down and sprinkle with caraway. Bake until a cake tester or thin knife blade inserted laterally through fillet meets no resistance, 25–30 minutes. (Fish should be opaque throughout and just able to flake.) While the potatoes and salmon are doing their thing, make the dressing and the horseradish yogurt.
For the dressing:
Step 3
Whisk oil and vinegar in a bowl big enough to hold the potatoes. Whisk half of scallions and tarragon into dressing. Set remaining scallions and tarragon aside for serving.
For the yogurt:
Step 4
Combine horseradish, vinegar, and a large pinch of salt in a small bowl; let sit 5 minutes. Whisk in yogurt and oil; season with salt and pepper.
For the herbs and assembly:
Step 5
As soon as potatoes are done cooking, drain and add to bowl with dressing. Toss to coat and season with kosher salt and pepper.
Step 6
Heat oil in a large saucepan over medium. Toss herbs and cornstarch in a fine-mesh sieve. Test oil temperature by adding an herb leaf. The oil should sizzle intensely (it may spatter) and the leaf should darken on contact. Fry herbs in batches until crisp and vibrant green, about 5 seconds per batch. Transfer to paper towels with a slotted spoon. Season lightly with kosher salt. (If you’d like to skip this step, we get it. Chop herbs instead.)
Step 7
衣服三文鱼煎草药和海盐。把potatoes to redistribute dressing and top with sea salt and reserved scallions and tarragon. Serve salmon with potatoes and horseradish yogurt alongside.
Nutrition Per Serving
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Reviews (7)
Back to TopNothing revelatory, but an absolutely serviceable dish that was enjoyed by all. My biggest gripe with the recipe is actually the technique—one of the most delightful parts of a fillet of fish is when the skin is cooked to a golden, crackly crisp. It forms the most delicate sheath that crowns the fish and adds a wonderful textural contrast. I made a few minor adjustments to streamline prep and cooking and reduce the number of dishes dirtied, but stayed true to the ingredient deck and proportions. Firstly, I cut the potatoes into irregularly shaped bites for faster boiling. Then, while they were cooking, I heated up the 1/4 cup of oil in a large pan and fried some sage leaves (I didn't bother with the cornstarch). I set the leaves aside on a paper towel to drain and proceeded to use the now sage-infused oil to make the vinaigrette. After descaling and patting the fish skin dry, I followed the technique in the "Crispy-Skinned Fish" recipe on this site—cooking it in the same pan I just poured the sage oil from. That technique is fool-proof and reliably produces better-than-restaurant results every time. The potatoes took only 9 minutes to boil and the salmon took 7 minutes on the pan, so I had dinner on the table in under 25 minutes from start to finish. I used pre-grated horseradish to save on time, and it was every bit as sharp as fresh-grated. The kiddos ages 6 and 2 happily cleaned their plates and I'll be glad to put this into the rotation for when I need a fast and simple dinner.
andreayung23
Northern California
2/20/2021
I made the side dishes last night as a trial run. I served it with steak last night but will serve it with rainbow trout tomorrow. The trout will frozen fillets, and I will place them in the oven at 425F for ~12 minutes and follow all other instruction. For the potatoes, I will lower the temperature and/or reduce the time. I used jarred horseradish preserved with vinegar - it was perfect. I plan to add a side of steamed green beans, maybe finish them in a saute pan with a small amount of butter.
heather.a.cleveland6490
Sheboygan, WI
3/10/2020
This was really yummy. Great combination of flavors.
ilyssa2
NYC
5/24/2018
@lizlopesduguay from Newport, RI If you haven't already thought of this, make your own prepared horseradish with the remaining tuber. It's simple enough, basically shredded HR and vinegar, and there are thousands of recipes out there.
txlady2
3/9/2016
This is an easy and delicious recipe. I've cooked salmon at 250 before in a smoker - in the oven for about a half hour it was absolutely perfect. Also was excellent cold the next day so an easy alternative to poaching for a do ahead summer meal. I don't love horseradish but my husband does - the yogurt, olive oil, salt and horseradish cream I used was really great - and you can adjust the amount of horseradish you add to taste. Let it sit for at least an hour if possible. Potato salad also simple and a great combination. I used regular herbs and added toasted ground fennel seeds to the salmon when cooking. A real winner.
crmorris
Maine
3/6/2016
Very interested to hear reviews. We do salmon 2x a month, usually a full fillet smoked on the Weber. Can't say we've ever cooked salmon at such a low temp @250, oven or grill.
Anonymous
Louisville, KY
3/2/2016
Recently made this recipe this weekend. The salmon was very moist and I enjoyed the potato salad, especially made with yogurt . A nice touch. It is not a difficult recipe and can be prepared in one hour. I did use fresh horseradish but wondering if prepared horseradish can be used as I don't know what to do with the rest of the tuber.
lizlopesduguay
Newport, RI
3/2/2016