One-pan meal with minimal cleanup

Fresh, bright flavors from lemon and dill

Crispy potatoes + flaky salmon in every bite

Ready in under 30 minutes

Flexible ingredients you can easily swap

Instructions

Step 1: Cook the potatoes
Melt the butter in a large skillet over medium heat.
Add the diced potatoes in an even layer and season lightly with salt and pepper.
Cook for 8 minutes, stirring occasionally, until the potatoes are golden, crisp on the outside, and tender inside.

Step 2: Cook the salmon
Push the potatoes to one side of the skillet.
Place the salmon fillet skin-side down (if using skin-on) in the empty space.
Cook for 3 minutes, then flip and cook for 2 more minutes, until just cooked through and flaky.

Step 3: Break the salmon
Using a spatula, gently break the salmon into bite-sized chunks and mix it lightly with the potatoes.

Step 4: Add the creamy lemon dill sauce
Lower the heat to medium-low.
Add the cream, chopped dill, and lemon juice directly to the skillet.
Stir gently to coat everything evenly and cook for 1–2 minutes, just until warmed and lightly creamy.

Step 5: Season and finish
Taste and adjust seasoning with salt and black pepper as needed.
Remove from heat and serve immediately.

Tips for Best Results
Dice potatoes evenly so they cook at the same rate.

Don’t overcook the salmon — it should flake easily but stay moist.

If the skillet looks dry, add 1–2 tablespoons of water or broth before adding the cream.

For extra crisp potatoes, avoid stirring too often in the beginning.

Storage & Reheating
Refrigerator: Store leftovers in an airtight container for up to 2 days.

Reheat: Warm gently in a skillet over low heat or microwave briefly. Add a splash of cream or water if needed.

Variations & Add-Ins
Add capers for a salty, briny contrast

Swap salmon for tuna, cod, or shrimp

Use Greek yogurt instead of cream for a lighter version

Add spinach or peas during the last minute for extra greens

Serving Suggestions
This salmon potato hash pairs well with:
Steamed green beans
A simple side salad
Sautéed asparagus
Toast or crusty bread