Build-Your-Own Salmon Dinner Board with Cherry Sauce and Onion Gravy

Imagine a dinner where everyone can build their own perfect plate. This salmon dinner board is just that-a sumptuous spread of tender salmon, fluffy mashed potatoes, sweet roasted carrots and vibrant peas, all served with two irresistible sauces: a savory-sweet cherry sauce and a classic onion gravy. It’s the ultimate family-style meal that lets each person customize their plate to their liking.

Whether you’re hosting a casual weeknight dinner or a special gathering, this build-your-own concept is both fun and satisfying. The combination of flavors and textures-from the rich salmon to the creamy potatoes and tangy cherry sauce-will have everyone coming back for seconds. Plus, it’s easy to prepare and perfect for feeding a crowd.

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Ingredients

4.5 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

1 unit Cherry JamView ingredient guideLike ingredientDislike ingredient

0.5 ounce Vidalia Onion PasteView ingredient guideLike ingredientDislike ingredient

12 ounce PotatoesView ingredient guideLike ingredientDislike ingredient

12 ounce CarrotView ingredient guideLike ingredientDislike ingredient

4 ounce PeasView ingredient guideLike ingredientDislike ingredient

2 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

1 tablespoon FlourView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

0.5 cup Mexican Cheese BlendView ingredient guideLike ingredientDislike ingredient

10 ounce SalmonView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

3 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

3 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust rack to top position and preheat oven to 425°F. Wash and dry produce. Trim, peel and cut carrots on a diagonal into ½-inch-thick pieces. Toss carrots on a baking sheet with a large drizzle of oil, salt and pepper. Roast on top rack until browned and tender, 20-25 minutes.
2. While carrots roast, dice potatoes into ½-inch pieces. Trim and thinly slice scallions, separating whites from greens. Place potatoes in a medium pot with enough salted water to cover by 2 inches. Bring to a boil and cook until tender, 10-12 minutes. Reserve ½ cup potato cooking liquid, then drain. Return potatoes to pot and keep covered off heat until ready to mash in step 6.
3. Pat salmon dry with paper towels; season all over with garlic powder, salt and pepper. Heat a drizzle of oil in a large pan over medium-high heat. Add salmon; cook until browned and cooked through, 4-6 minutes per side. Turn off heat; transfer to a cutting board and tent with foil to keep warm. Wipe out pan and let cool slightly.
4. Meanwhile, in a small microwave-safe bowl, whisk together jam, half the stock concentrates, 1 TBSP water and 1 TBSP butter. Cover with plastic wrap and microwave until butter has melted, 1-2 minutes. Carefully remove plastic wrap and whisk in one packet of sour cream. In a medium microwave-safe bowl, combine peas with 1 TBSP butter, salt and pepper. Cover with plastic wrap and microwave until peas are warmed through and butter has melted, 2-3 minutes. Carefully remove plastic wrap and stir to combine.
5. Heat pan used for salmon over medium-high heat. Add 2 TBSP butter and scallion whites. Cook, stirring, until scallions are lightly browned, 1-2 minutes. Whisk in flour and cook, whisking, until lightly browned, 1 minute more. Whisk in ¾ cup water, Vidalia onion paste and remaining stock concentrate. Cook, whisking occasionally, until slightly thickened, 2-3 minutes.
6. Add remaining sour cream and 1 TBSP butter to pot with drained potatoes. Mash until smooth and creamy, adding splashes of reserved potato cooking liquid as needed. Taste and season with salt and pepper.
7. Slice salmon crosswise. Serve salmon, mashed potatoes, roasted carrots, peas, cherry sauce, gravy, scallion greens and Mexican cheese blend family style and let everyone build their own plate.

Recipe Tips

FAQ

Can I use a different fish instead of salmon?

Yes, you can substitute salmon with trout, arctic char or even chicken cutlets if you prefer.

How do I store leftovers?

Store components separately in airtight containers in the refrigerator for up to 3 days. Reheat gently in the microwave or oven.

Can I make this meal ahead of time?

You can roast the carrots and cook the potatoes ahead. Reheat before serving. The sauces can be made a day in advance and reheated.