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Make this Easy Creamy Salmon and Potato Skillet recipe any day of the week for the family to enjoy. Made with simple healthy ingredients and ready in just under an hour. Filling and nutritious.
Love salmon? Try my baked pesto salmon or my baked honey mustard salmon.
This Creamy sautéed salmon recipe with potatoes is a delicious and hearty meal that the whole family will enjoy. The salmon fillet is cooked until it is tender and flaky, and then sautéed with olive oil, cream cheese, chives, and garlic.
Potatoes are boiled until tender and then mixed in with the salmon and they are all cooked together as a one-pot meal. You will end up with a salmon and potato dish that is rich and flavorful, and perfect for a satisfying dinner.
Why you should make this recipe
- So good and satisfying: It is a delicious and wholesome meal that is perfect for a satisfying dinner that is great for any day of the week. If you are into meal prepping too, this will be perfect.
- Easy to make and ready in less that one hour: The dish is easy to prepare, making it a great option for busy weeknights when you want a tasty and nutritious meal in a hurry.
Ingredients you will need
- Baby potatoes: You may use any color of baby potatoes. If the baby potatoes are larger in size, you can cut them in half so they cook faster.
- Salmon Filets: skinless salmon filets are better if possible. But if you have salmon with skin handy you may use that. You will have to cook the salmon with the skin down first and give it another minute or so.
- Seasonings: Garlic cloves, salt, pepper, fresh chives, and chili flakes
- Oil: I used olive oil, but you may also use avocado oil
- Vegetable stock: this works best, if you only have chicken stock its fine to use.
- Creamy cheese: you may use a light cream cheese to cut down on the fat content.
How to make it
Place the potatoes in a pot of water and boil just until they begin to soften.
Do not overcook as they’ll get mushy. Once ready, drain and season with salt and pepper.
Season the salmon skillets with salt and pepper. Heat the oil in a non-stick pan and fry the salmon until golden on both sides, then set aside.
In the same preheated pan, saute the garlic for 30 seconds. Deglaze the pan with the stock and allow it to bubble for a couple of minutes. Add the cream cheese and use a whisk to incorporate and get a creamy sauce.
Stir in the chives, chili flakes, and potatoes. Return the salmon back into the pan and drizzle with the creamy sauce. Garnish with freshly ground black pepper, and extra chives, if desired.
Storage recommendations
The best way to store sautéed salmon and potatoes is to place them in airtight containers and store them in the refrigerator for up to 3-4 days. When reheating, you can either reheat using the microwave or reheat on the stovetop.
For the microwave, place the salmon and potatoes in a microwave-safe dish, cover with a microwave-safe lid or plastic wrap, and heat on high for 1-2 minutes.
For the stovetop, place the salmon and potatoes in a skillet over medium heat and stir frequently until heated through, which should take about 5-7 minutes.
More salmon recipes to try
- Creamy Pesto Salmon
- Salmon Pesto Pasta
- Southwest Salmon Bowl
- Mediterranean Baked Salmon
- Pan-Seared Honey Balsamic Salmon
- Cilantro Lime Grilled Salmon
- Healthy Salmon Piccata Recipe
- Lemon Garlic Salmon
Frequently asked questions
Doesn’t everything taste better with butter? Even though butter may add in a rich flavor to your food and have a high smoke point, using olive oil or avocado oil is a much healthier option than using better and it will taste just as great and flavorful.
The cooking time for salmon can vary depending on the thickness of the fillet or steak, as well as the cooking method used. As a general rule, salmon should be cooked until it reaches an internal temperature of 145°F (63°C).
If baking the salmon in the oven, a 1-inch thick fillet should take around 12-15 minutes at 375°F (190°C). If grilling, a 1-inch thick fillet can take around 4-6 minutes per side, depending on the heat of the grill. Alternatively, if you are pan-searing on the stovetop, a 1-inch thick fillet should take around 4-5 minutes per side over medium-high heat.
It’s important to note that salmon will continue to cook for a short time after being removed from the heat, so it’s best to remove it from the heat source just before it reaches the desired temperature and let it rest for a few minutes before serving.
Yes, salmon skin is safe to eat and is actually quite nutritious for you. The skin of salmon is a good source of omega-3 fatty acids, protein, and other nutrients. However, it’s important to make sure that the skin is cooked properly, as undercooked salmon skin can be tough and chewy.
If you’re cooking salmon with the skin on, make sure to cook it until it is crispy and golden brown, which should take around 3-4 minutes per side over medium-high heat. This will help to ensure that the skin is both safe to eat and enjoyable in texture.
Other Healthy recipes you may like
- Creamy Garlic Shrimp Skillet
- Antipasto salad Recipe
- Garlic Butter Chicken Skillet
- Baked Balsamic Asparagus
- Greek Chicken Bowl
- Easy Sauteed Zucchini
- Creamy Ranch Chicken Skillet
If you try a recipe and you like it, leave me some feedback in the comment section below, and don’t forget to rate it! I would love it if you shared it with friends and family.
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Creamy Salmon and Potato Skillet
Ingredients
- 1 pound baby potatoes, halved
- 4 skinless salmon filets
- Kosher salt and pepper, to taste
- 1 tablespoon olive oil
Sauce:
- 3-4 garlic cloves, pressed
- 1 cup low-sodium vegetable stock
- 8 ounces cream cheese
- 2 tablespoons chopped chives
- 1/2 teaspoon chili flakes
Instructions
- Place the potatoes in a pot of water and boil just until they begin to soften.
- Do not overcook as they'll get mushy—once ready, drain and season with salt and pepper.
- Season the salmon skillets with salt and pepper.
- Heat the oil in a non-stick pan and fry the salmon until golden on both sides, then set aside. 3-4 minutes on each side.
- In the same preheated pan, saute the garlic for 30 seconds.
- Deglaze the pan with the stock and allow it to bubble for a couple of minutes.
- Add the cream cheese and use a whisk to incorporate and get a creamy sauce.
- Stir in the chives, chili flakes, and potatoes. Return the salmon into the pan and drizzle with the creamy sauce.
- Garnish with freshly ground black pepper, and extra chives, if desired.
Video
Notes
- use any other oil like avocado oil in place of olive oil
- if you prefer using low-fat cream cheese that is fine.
- you may use dried or fresh chives
- I prefer that you use skinless salmon filets
- any baby potatoes will work
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
The whole family loved it
Thanks so much. Glad you liked it