Best 5 Salmon With Potatoes And Red Onions Recipes

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Indulge in the culinary delight of our delectable Salmon with Potatoes and Red Onions, a harmonious blend of flavors and textures that will tantalize your taste buds. This carefully crafted dish features succulent salmon fillets, roasted to perfection, accompanied by tender potatoes and caramelized red onions. The combination of these ingredients creates a symphony of flavors, with the richness of the salmon complemented by the earthy sweetness of the potatoes and the tangy zest of the onions. This recipe offers a simple yet elegant meal that can be enjoyed for both casual gatherings and special occasions. We also present variations of this classic dish, including a vibrant Mediterranean twist with succulent cherry tomatoes, briny olives, and aromatic herbs, and a creamy, indulgent version featuring a rich and flavorful dill sauce. Whether you prefer a traditional or a more adventurous culinary experience, our Salmon with Potatoes and Red Onions has something to satisfy every palate.

Check out the recipes below so you can choose the best recipe for yourself!

SLOW ROASTED SALMON AND POTATOES RECIPE



Slow Roasted Salmon and Potatoes Recipe image

Tender, flakey slow-roasted salmon and potatoes. An easy dinner, flavored Mediterranean-style with fresh garlic, thyme, rosemary and a splash of lemon juice.

Provided by Suzy Karadsheh

Categories     Dinner

Number Of Ingredients 7

1 lb baby potatoes, (scrubbed and cut in half)
Kosher salt and black pepper
1 tsp + 1 tbsp fresh thyme (divided)
2 tsp rosemary (dry rosemary) (divided)
5 garlic cloves (minced and divided)
Extra virgin olive oil
1 lb salmon fillet

Steps:

  • If you're making the potatoes, start by heating the oven to 450 degrees F. If not, skip to step 5.
  • Put the halved potatoes in a large mixing bowl. Season with kosher salt, black pepper, 1 teaspoon fresh thyme and 1 teaspoon dry rosemary. Add 2 teaspoons minced garlic and 2 tablespoons extra virgin olive oil. Toss to make sure the potatoes are well coated.
  • Arrange the potatoes, cut side down, on a sheetpan or baking dish. Roast in the heated oven for about 25 minutes.
  • Remove the potatoes from the oven and push the potatoes to one side of your pan to make room for the salmon.
  • Turn the oven heat down to 250 degrees F. Wait for the heat to lower to this point.
  • Brush the bottom of the sheet pan where you made room for the salmon with a bit of extra virgin olive oil. Season the salmon with kosher salt on both sides and put it in the pan next to the potatoes.
  • Drizzle about 3 to 4 tablespoons extra virgin olive oil over the salmon fillet. Spread the remaining fresh garlic on top (I use the back of a spoon to spread the garlic evenly all over the fish fillet). Sprinkle the remaining rosemary and fresh thyme.
  • Roast the salmon in the 250 degree F heated oven for 15-18 minutes for medium rare, or up to 25 minutes for medium, depending on thickness of fish (insert a fork in the thickest part of the salmon, it should meet no resistance and should flake easily). To be sure, insert an instant read thermometer in the thickest part of the fish, it is ready when the internal temperature registers 125 degrees F for a medium-cooked salmon.
  • Squeeze some fresh lemon juice on top of the salmon. Serve immediately.

Nutrition Facts : Calories 253.9 kcal, Carbohydrate 21 g, Protein 25 g, SaturatedFat 1.1 g, Cholesterol 62.4 mg, Sodium 348 mg, Fiber 2.6 g, ServingSize 1 serving

SHEET-PAN SALMON WITH POTATO HASH



Sheet-Pan Salmon with Potato Hash image

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 12

1 pound red-skinned potatoes, sliced
2 bell peppers (1 red, 1 green), chopped
1 small onion, halved and sliced 1/4 to 1/2 inch thick
3 tablespoons plus 1 teaspoon extra-virgin olive oil
Kosher salt and freshly ground pepper
2 tablespoons drained jarred capers
4 cornichons
1/2 cup fresh parsley
3/4 cup whole-milk yogurt
1/2 teaspoon grated lemon zest, plus 4 teaspoons lemon juice
1 1/2 teaspoons Old Bay, plus a pinch
4 6-ounce salmon fillets (preferably wild)

Steps:

  • Place a baking sheet in the upper third of the oven and preheat to 450˚ F. Toss the potatoes, bell peppers and onion with 3 tablespoons olive oil, 1/2 teaspoon salt and a few grinds of pepper. Spread on the hot pan and roast, stirring halfway through, until the potatoes are tender and browned in spots, 15 to 20 minutes.
  • Meanwhile, roughly chop the capers, cornichons and parsley. Combine the yogurt in a bowl with the capers, cornichons and half the parsley. Stir in the lemon zest, 1 tablespoon lemon juice and a pinch of Old Bay; season with salt and pepper.
  • Coat the salmon with the remaining 1 teaspoon each olive oil and lemon juice and 1 1/2 teaspoons Old Bay; season with salt. Stir the potato mixture and make space on the pan for the salmon fillets. Add the salmon to the pan and roast until the fish flakes easily with a fork, 7 to 10 minutes depending on the thickness.
  • Divide the salmon and potatoes among plates and top with the yogurt sauce. Sprinkle with the remaining parsley.

Nutrition Facts : Calories 440, Fat 20 grams, SaturatedFat 4 grams, Cholesterol 85 milligrams, Sodium 839 milligrams, Carbohydrate 26 grams, Fiber 4 grams, Protein 39 grams, Sugar 6 grams

SHEET-PAN HARISSA SALMON WITH POTATOES AND CITRUS



Sheet-Pan Harissa Salmon With Potatoes and Citrus image

In this 30-minute recipe, harissa, ginger and orange are combined to create a vibrant, spicy marinade for rich salmon fillets. The potatoes and red onion get a jump-start roasting, while the fish takes a quick dip in the marinade. Then the salmon is added to the sheet pan so everything finishes cooking together. This meal looks impressive right on the pan, so serve it from there and cut down on cleanup. You've got better things to do.

Provided by Colu Henry

Categories     dinner, easy, weekday, seafood, main course

Time 30m

Yield 4 servings

Number Of Ingredients 13

4 (6-ounce) skin-on salmon fillets, about 1- to 1½-inches thick
Kosher salt and black pepper
2 to 3 tablespoons mild or spicy harissa paste, depending on your preference
2 teaspoons grated fresh ginger
1 garlic clove, grated
1/2 teaspoon orange zest
1/4 cup orange juice (from about ½ orange)
1 pound small potatoes, such as baby red or fingerlings, cut in half lengthwise
1 small red onion, peeled, quartered and cut into ½-inch wedges
2 tablespoons olive oil
1/4 cup cilantro, roughly chopped, both leaves and tender stems
3 tablespoons scallions, thinly sliced on an angle, both white and green parts
Flaky salt, for serving

Steps:

  • Heat oven to 450 degrees. Lay salmon on a plate, and season with salt and pepper. In a shallow bowl, whisk together harissa, ginger, garlic, orange zest and juice. Spoon the mixture over the flesh and sides of the fish, and let marinate at room temperature.
  • Meanwhile, line a sheet pan with parchment paper (or use a nonstick sheet pan). In a large bowl, toss together the potatoes and onion with the olive oil, and season well with salt and pepper. Arrange them on the sheet pan in 1 layer, leaving 4 spaces for the salmon fillets to be added later. Roast until the potatoes are beginning to brown and are almost cooked through, about 20 minutes.
  • Add the salmon to the sheet pan skin-side down, and roast until the fish is opaque and cooked through and the potatoes are crisp, about 8 minutes more. Scatter cilantro and scallions over everything, and season with flaky salt.

Nutrition Facts : @context http, Calories 523, UnsaturatedFat 19 grams, Carbohydrate 25 grams, Fat 30 grams, Fiber 3 grams, Protein 38 grams, SaturatedFat 6 grams, Sodium 793 milligrams, Sugar 3 grams

SPICED SALMON WITH SUGAR SNAP PEAS AND RED ONION



Spiced Salmon With Sugar Snap Peas and Red Onion image

Seared sugar snap peas and red onions make a sweet accompaniment to silky salmon fillets in this lovely springtime one-pan meal. The salmon fillets, coated in a garlicky spice blend, are briefly browned, leaving fragrant, savory drippings in the pan. Those drippings then season the vegetables, infusing them as they cook. Keep an eye on the salmon, especially if you prefer it on the rare side. Thin fillets in particular are all too easy to overcook.

Provided by Melissa Clark

Categories     dinner, easy, weekday, seafood, main course

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 9

4 tablespoons extra-virgin olive oil
2 garlic cloves, finely grated or minced
1 teaspoon baharat spice blend , or use another warm and earthy spice blend, such as garam masala
4 (6- to 8-ounce) salmon fillets
Kosher salt and black pepper
2 medium red onions
1 pound sugar snap peas (4 cups)
Lime wedges
1/2 cup chopped fresh cilantro or mint leaves and tender stems

Steps:

  • Heat oven to 400 degrees. In a small bowl, stir together 1 tablespoon oil, garlic and baharat. Season salmon all over with salt and black pepper. Rub spice mixture all over salmon. Set salmon aside while slicing the onions and sugar snap peas.
  • Cut the onions in half root-to-stem, then peel them and slice into 1/4-inch-thick half-moons. Trim the peas and cut them in half crosswise.
  • In a large, preferably nonstick ovenproof skillet, heat 2 tablespoons oil over high heat. Add fish, skin-side down if there's skin, and cook until browned, 3 to 4 minutes. Transfer salmon to a plate, browned-side up. (Don't sear the other side; the salmon will finish cooking in the oven.)
  • Reduce heat to medium and add the remaining tablespoon of oil to the skillet. Stir in onions and cook until lightly golden, 3 minutes. Add snap peas and a pinch each of salt and pepper, stirring everything to coat with pan juices. Cook until peas have softened and browned slightly, 5 to 7 minutes. Put salmon, browned-side up, on top of peas and transfer pan to the oven. Roast until fish is just cooked through, 5 to 8 minutes longer.
  • Squeeze a little lime juice over salmon and transfer fish to serving plates. Stir herbs into peas and onions. Taste, and add more salt and lime juice, if needed. Serve with the salmon, with the lime wedges on the side.

POTATO SALMON PATTIES



Potato Salmon Patties image

My kids do not like anything fishy. I snuck this one by them and they loved it. I serve them as snacks, sandwiches, or as dinner with rice and a veggie on the side. Personally I like to dip them in horseradish and snack away!! Hope you like them.

Provided by JoyLee

Categories     Appetizers and Snacks     Seafood     Fish Cake Recipes

Time 45m

Yield 5

Number Of Ingredients 10

1 (14.75 ounce) can salmon, drained and flaked
2 eggs, beaten
¼ cup garlic and herb seasoned dry bread crumbs
¼ cup dry potato flakes
1 medium onion, minced
1 clove garlic, minced
¼ teaspoon dried dill weed
¼ teaspoon celery salt
salt and pepper to taste
2 tablespoons olive oil

Steps:

  • In a medium bowl, mix salmon, eggs, garlic and herb seasoned dry bread crumbs, dry potato flakes, onion, garlic, dill weed, celery salt, salt, and pepper. Form the mixture into 2 inch balls, and flatten into patties about 1/2 inch thick.
  • Heat olive oil in a medium skillet over medium heat. In batches, cook patties about 5 minutes on each side, until lightly browned.

Nutrition Facts : Calories 251.9 calories, Carbohydrate 8 g, Cholesterol 110.7 mg, Fat 13.8 g, Fiber 0.8 g, Protein 23.1 g, SaturatedFat 2.7 g, Sodium 509.2 mg, Sugar 1.4 g

Tips:

  • Choose the right salmon. Look for wild-caught, sustainably sourced salmon that is fresh and has a firm texture.
  • Don't overcook the salmon. Salmon is a delicate fish that can easily be overcooked. Cook it just until it is opaque in the center, about 10 minutes per inch of thickness.
  • Use a variety of vegetables. This recipe calls for potatoes and red onions, but you can use any vegetables that you like. Some other good options include broccoli, asparagus, and zucchini.
  • Season the vegetables well. Use a combination of salt, pepper, and herbs to flavor the vegetables. You can also add a drizzle of olive oil or melted butter.
  • Serve the salmon and vegetables immediately. This dish is best served hot, so don't let it sit for too long before eating.

Conclusion:

This salmon with potatoes and red onions is a delicious and healthy meal that is perfect for a weeknight dinner. It is easy to make and can be tailored to your own taste preferences. So next time you are looking for a quick and easy salmon recipe, give this one a try!

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