Pan-Seared Sockeye Salmon with Herbed Crème Fraîche, Green Beans Amandine and Mashed Potatoes

Wild sockeye salmon is already a luxurious choice, but this recipe takes it to the next level with a luscious pan sauce. Butter, garlic, Italian herbs, lemon juice, crème fraîche and fresh chives come together to create a sauce you’ll want to drizzle on everything. Paired with crispy green beans amandine and silky-smooth mashed potatoes, this meal is a true showstopper.

Whether you’re cooking for a special occasion or simply want to elevate your weeknight dinner, this dish delivers restaurant-quality flavor at home. The salmon is perfectly seared with a crispy skin, while the sides add texture and comfort. Get ready to impress!

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Ingredients

10 ounce Wild Sockeye SalmonView ingredient guideLike ingredientDislike ingredient

12 ounce Yukon Gold PotatoesView ingredient guideLike ingredientDislike ingredient

0.25 ounce ChivesView ingredient guideLike ingredientDislike ingredient

2 clove GarlicView ingredient guideLike ingredientDislike ingredient

6 ounce Green BeansView ingredient guideLike ingredientDislike ingredient

1 unit Seafood Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1 tablespoon Italian SeasoningView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

1 ounce AlmondsView ingredient guideLike ingredientDislike ingredient

4 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

3 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

4 tablespoon Crème FraîcheView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust rack to top position and preheat oven to 425°F. Wash and dry all produce. Dice potatoes into ½-inch pieces. Trim green beans. Mince or grate garlic. Quarter lemon. Mince chives.
2. Heat a large, dry pan over medium-high heat. Add almonds and cook, stirring often, until golden brown and toasted, 3-5 minutes. Turn off heat; transfer to a small bowl. Wipe out pan.
3. Place potatoes in a medium pot with enough salted water to cover by 2 inches. Bring to a boil and cook until tender, 15-20 minutes. Reserve 1 cup potato cooking liquid, then drain well. Return potatoes to pot and mash until smooth. Stir in 1 TBSP butter (2 TBSP for 4 servings), half the crème fraîche and half the chives; season with salt and pepper. Keep covered off heat until ready to serve.
4. While potatoes cook, toss green beans on a baking sheet with a large drizzle of olive oil; season with salt and pepper. Roast on top rack until softened and lightly browned, 12-15 minutes.
5. Meanwhile, pat salmon dry with paper towels; season with salt, pepper and half the Italian Seasoning. Heat a large drizzle of olive oil in pan used for almonds over medium-high heat. Add salmon skin sides down and cook until browned and slightly crisp, 3-4 minutes. Flip and cook until salmon is opaque and cooked through, 3-4 minutes more. Turn off heat. Transfer salmon to a plate; tent with foil to keep warm. Wash out pan.
6. Melt 2 TBSP butter (4 TBSP for 4 servings) in same pan over medium heat. Add garlic and a pinch of remaining Italian Seasoning; cook until garlic is fragrant, 1-2 minutes. Add stock concentrate and ¼ cup water (⅓ cup for 4). Bring to a simmer and cook until slightly reduced, 2-3 minutes. Squeeze in lemon juice to taste. Remove pan from heat and stir in remaining crème fraîche and chives. Season with salt, pepper and more lemon juice to taste.
7. Stir a splash of reserved potato cooking liquid into potatoes to rewarm, if necessary. Toss green beans with almonds; divide between plates along with potatoes and salmon. Spoon sauce over salmon. Serve with any remaining lemon wedges on the side.

Recipe Tips

FAQ

Can I use a different type of salmon?

Yes, you can substitute with Atlantic salmon or another wild variety, but adjust cooking time based on thickness.

What can I use instead of crème fraîche?

Sour cream or Greek yogurt mixed with a little heavy cream can work as a substitute, though the flavor will be slightly different.

How do I store leftovers?

Store components separately in airtight containers in the refrigerator for up to 2 days. Reheat gently to avoid overcooking the salmon.