Pan-Seared Salmon with Creamy Pickled Cucumber & Dill Sauce, Pommes Anna, Green Peas and Cherry Tomatoes

A delicious combination of golden, pan-seared salmon, classic French Pommes Anna, a tangy Swedish-inspired creamy pickled cucumber and dill sauce, sweet green peas, and fresh cherry tomatoes. The rich, buttery potatoes complement the salmon, while the refreshing dill sauce adds a bright, tangy contrast.

Serves: 4
Preparation time: 15 minutes
Cooking time: Approximately 1 hour 45 minutes, including the Pommes Anna

Equipment

• Frying Pan for the salmon
• 10.25" Cast Iron Skillet for Pommes Anna
• Medium-Sized Enameled Cast Iron Dutch Oven
• Cast Iron Serving Pan

Ingredients

For the salmon

• 4 salmon fillets, approximately 150–200 g (5–7 oz) each

• 1 tbsp olive oil

• 20 g butter

• Salt, to taste

• Freshly ground black pepper, to taste

• 1 lemon, cut into wedges (optional)

For the green peas and cherry tomatoes

• 250–300 g (9–10½ oz) frozen green peas

• cherry tomatoes

• Salt, to taste

For serving

• Creamy Pickled Cucumber & Dill Sauce

• Pommes Anna

Instructions

1. Prepare the Pommes Anna

Follow the Pommes Anna recipe.

Since the potatoes require the longest cooking time, start them first. Allow enough time for baking and resting before serving.

2. Prepare the sauce

Make the Creamy Pickled Cucumber & Dill Sauce according to the recipe instructions.

Refrigerate until ready to serve so the flavors have time to develop.

3. Prepare the green peas and cherry tomatoes

1. Prepare the peas. Bring a saucepan of lightly salted water to a boil. Add the frozen peas and allow the water to return to a boil. Remove the saucepan from the heat and let the peas sit in the hot water for 2–3 minutes, until heated through and tender.

2. Drain the peas. Drain thoroughly and keep warm until serving.

3. Prepare the tomatoes. Wash the cherry tomatoes and cut each one in half. Keep them raw to preserve their fresh flavor and juicy texture.

4. Pan-sear the salmon

1. Prepare the salmon. Pat the fillets thoroughly dry with paper towels. Season both sides with salt and freshly ground black pepper.

2. Heat the pan. Place a heavy frying pan, preferably cast iron or stainless steel, over medium-high heat. Add the olive oil and heat until shimmering.

3. Sear the salmon. For skin-on fillets, place them skin-side down and press gently for the first 10–15 seconds to ensure even contact with the pan. Cook for approximately 4–6 minutes, depending on thickness, until the skin is crisp and the salmon is cooked about two-thirds of the way up the sides.

4. Turn and finish cooking. Flip the fillets carefully. Add the butter and cook for another 2–4 minutes, spooning the melted butter over the fish occasionally. For skinless fillets, sear the first side for approximately 3–4 minutes before turning.

5. Check for doneness. For a food-safety-focused approach, cook the salmon to an internal temperature of 63°C (145°F), measured at the thickest part. Cooking time will depend on the thickness of the fillets.

6. Rest briefly. Remove the salmon from the pan and let it rest for 2 minutes before serving.

5. Plate and serve

Place a wedge of Pommes Anna on each plate alongside a pan-seared salmon fillet. Add a serving of warm green peas and the halved cherry tomatoes.

Spoon the creamy pickled cucumber and dill sauce beside the salmon. Garnish with fresh dill or parsley and a lemon wedge, if desired.

Avoid pouring the sauce directly over the salmon to preserve its crisp, golden crust.

Tips for the best result

• Coordinate the timing: Start with the Pommes Anna, prepare the sauce while the potatoes bake, and cook the salmon toward the end.

• Keep the salmon crisp: Dry the fillets thoroughly and avoid moving them before a crust has formed.

• Serve the sauce chilled: The cool, tangy sauce complements the rich salmon and buttery potatoes.

• Keep the tomatoes fresh: Serve them raw and halved to provide a juicy, refreshing contrast to the warm components.

• Serve immediately: Cook the salmon last so it reaches the table hot, tender, and freshly seared.