Having any upcoming potluck parties over the weekend? Following this recipe will give you salmon with crispy skin but moist flesh. We'd recommend for you to serve it with buttered new potatoes and home-made tartare sauce – a great combination.
  • 25 mins

    Cooking Time

  • Medium


  • 20 mins

    Prep Time

  • 6 People


  • 6 pieces of salmon fillet
  • 1 Knorr Fish Stock Cubes
  • 1 tbsp olive oil
  • Half a large lemon
  • parsley spring, to garnish
  • 1 kg new potatoes (peeled)
  • 25 g butter (cubed)
  • salt
  • A handful of fresh mint leaves


  • 1 egg yolk, at room temperature
  • 1/2 tsp Dijon mustard
  • 1 tbsp white vinegar or lemon juice
  • 175 ml Arachide (groundnut oil) or (sunflower or vegetable oil)
  • 2 tsp capers (if using capers in vinegar, rinse them before using and pat dry)
  • 2 tsp baby gherkins, very finely chopped
  • 1 tsp very finely chopped shallot
  • 1 tsp very finely chopped parsley


  2. Prepare mayonnaise, which will be a base for the tartare sauce. (Whenever possible, it is recommended that mayonnaise is made by hand rather than by machine.)

  3. In a mixing bowl and using a metal balloon whisk, whisk together the egg yolk, mustard and white wine vinegar until thoroughly blended.

  4. While continuing to whisk, gradually pour in the groundnut oil, pouring it down the side of the bowl so that it trickles slowly into the mayonnaise mixture. (Use groundnut oil instead as olive oil would be too strong. Any other light-flavoured oil, such as sunflower oil or vegetable oil is suitable as well.)

  5. Whisk till the mixture becomes thick, velvety and smooth. (As the mixture begins to emulsify, oil can be added in quicker.)

  6. Mix in the capers, gherkins, shallot and parsley. Adjust quantity to taste preferences.


  8. Place the potatoes in a large pan of water, bring to the boil and boil until tender.

  9. Using a slotted spoon, transfer the hot potatoes to a dish containing the cubed butter.

  10. Season with a pinch of salt and add in the mint leaves. Cover the dish with cling film and set aside for 20 minutes.

  11. Once the potatoes have been set aside, pre-heat the oven to 190°C or 170°C fan.

  12. Make a seasoning paste by crumbling together a KNORR Fish stock Cube into the olive oil.

  13. Spread the paste evenly over both sides of the salmon steaks to season them.

  14. Heat two large ovenproof frying pans on the top of the stove and add half a tablespoon of olive oil to each. (Tip: Ensure pans do not become overly hot.)

  15. Add three pieces of salmon to each fish hot pan, skin side-down and then increase the heat. Fry for 5–6 minutes until the skin is browned.

  16. Transfer the pans with the salmon steaks in them, still skin-side down, to the oven and cook for a further 5–6 minutes. (Cooking salmon steaks skin side-down without turning them over, allows the skin to become crispy and the flesh to remain moist rather than drying out.)

  17. Take the salmon from the oven and transfer to a serving dish.

  18. Squeeze the juice from the lemon half over the salmon steaks.

  19. Top each piece of salmon with a spoonful of tartare sauce, garnish with parsley and serve with the buttered potatoes and the tartare sauce.

  1. Amount per Serving
Nutritional values Amount per Serving
Energy (kcal) 564.09 kcal
Protein (g) 31.66 g
Sugar (g) 1.86 g
Fat (g) 39.23 g
Fibre (g) 3.44 g

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