Grilled Salmon Garlic Mashed Potatoes
There are some meals that just feel like a warm hug on a plate, and this Grilled Salmon with Creamy Garlic Mashed Potatoes is precisely that. It strikes that wonderful balance between being elegant enough for a special evening yet straightforward enough for a weeknight when you desire something a little bit special. The combination of flaky, perfectly grilled salmon with its smoky char, alongside a pillow of the richest, most decadent garlic-infused mashed potatoes is simply sublime. This was inspired by a dish I had at a little restaurant in Spain, where they served the most incredible fish with potatoes so creamy they were almost a purée – I’ve been chasing that texture ever since!
What we’re creating here is more than just dinner; it’s a harmony of textures and flavours. The salmon, seasoned simply with salt, pepper, and a touch of lemon, allows its natural richness to shine. The real magic, however, happens when you take a forkful of that fish and pair it with the creamy, buttery, garlic-laced mash. The garlic isn’t aggressive; it’s roasted until sweet and mellow, then mashed right into the potatoes with a generous amount of butter and double cream. It’s a dish that works beautifully for a cosy dinner for two, but it also scales up wonderfully when you have friends or family over.
This recipe is a testament to the idea that you don’t need a long list of complicated ingredients to create something truly memorable. With just a few quality components and a little bit of care, you can put a meal on the table that feels both nourishing and indulgent. Let’s get into the kitchen and make something wonderful together.
Recipe Overview
This recipe brings together two beloved components: tender, flaky grilled salmon and luxuriously creamy garlic mashed potatoes. The salmon is seasoned simply to let its flavour shine, while the potatoes are infused with sweet, roasted garlic, rich butter, and double cream for an unforgettable texture. I’ve tested this mash recipe countless times, and the secret to its velvety consistency is warming the cream and butter before adding them to the potatoes.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Servings: 4 people
- Difficulty: Medium
Why You’ll Love This Grilled Salmon Creamy Garlic Mashed Potatoes Recipe
- Sublime Flavour & Texture: The buttery richness of the salmon, complete with a slight smokiness from the grill, is the perfect counterpoint to the ultra-smooth, fluffy, and deeply savoury garlic mash.
- Ready in About 40 Minutes: This dish feels quite sophisticated, but the whole meal comes together in well under an hour, making it achievable even on a busy evening.
- Flexible Recipe: You can easily adjust the flavours. Add a sprinkle of chilli flakes to the salmon for a bit of a kick, or fold fresh herbs like chives or parsley into the mash for a fresh lift.
- Great for a Relaxed Dinner Party: This meal has a touch of elegance that works wonderfully when hosting guests. It’s satisfying and looks beautiful on the plate without requiring you to be in the kitchen all night. For another great hosting option, check out these Smoky Grilled Chicken Skewers.
- Family Tested: My kids absolutely devour this every time I make it. They say the mashed potatoes are the “best ever,” which is the highest praise in our house!
Ingredients You’ll Need
For the best results, start with high-quality ingredients. A good, floury potato like a Maris Piper or King Edward will give you the fluffiest mash. When it comes to the salmon, look for fillets that are vibrant in colour and have a firm texture. I always use a good quality salted butter for my mash, as it adds another layer of flavour right from the start.
- For the Creamy Garlic Mashed Potatoes:
- 1 kg Maris Piper or King Edward potatoes, peeled and cut into even chunks
- 1 whole head of garlic
- 1 tbsp olive oil
- 120ml double cream
- 80ml whole milk
- 80g salted butter, cubed
- 1/2 tsp sea salt, plus more to taste
- 1/4 tsp freshly ground black pepper
- 2 tbsp fresh chives, finely chopped (for garnish)
- For the Grilled Salmon:
- 4 salmon fillets (around 150-180g each), skin on or off
- 1 tbsp olive oil
- 1/2 tsp sea salt
- 1/4 tsp freshly ground black pepper
- 1 lemon, cut into wedges for serving
Elena’s Tip: Don’t add cold liquids to your hot potatoes! Warming the cream, milk, and butter together before adding them to the mash is crucial. It helps them absorb more easily and keeps the potatoes from becoming gummy, resulting in a much smoother, creamier texture.
How to Make Grilled Salmon Creamy Garlic Mashed Potatoes Recipe
The process is quite straightforward. We’ll start by getting the garlic roasting and the potatoes boiling. While they cook, we can season the salmon. The final steps of mashing the potatoes and grilling the salmon happen almost at the same time, so everything is hot and ready to serve together.
- Roast the Garlic: Preheat your oven to 200°C (180°C fan). Slice the top off the head of garlic to expose the cloves. Place it on a small piece of foil, drizzle with 1 tbsp of olive oil, and wrap it up loosely. Roast for 25-30 minutes, until the cloves are soft and caramelised.
- Boil the Potatoes: While the garlic roasts, place the potato chunks in a large pot and cover with cold, salted water. Bring to a boil on the hob and cook for 15-20 minutes, or until they are very tender when pierced with a knife.
- Prepare the Salmon: Pat the salmon fillets completely dry with a paper towel. Rub them all over with 1 tbsp of olive oil and season generously with salt and pepper. Set aside.
- Warm the Cream Mixture: In a small saucepan, gently heat the double cream, milk, and cubed butter over a low heat until the butter is melted and the mixture is warm. Do not let it boil. Keep it warm until the potatoes are ready.
- Drain and Dry the Potatoes: Once the potatoes are cooked, drain them thoroughly in a colander. Return the empty pot to the low heat for a minute to evaporate any remaining moisture, then return the potatoes to the pot. This little step helps make the mash extra fluffy.
- Mash the Potatoes: Squeeze the soft, roasted garlic cloves out of their skins directly into the pot with the potatoes. Mash everything together until smooth. I find that using a potato ricer or mouli gives the absolute best, lump-free texture, as explained by BBC Good Food.
- Finish the Mash: Pour the warm cream mixture into the mashed potatoes and garlic. Beat with a wooden spoon or spatula until everything is incorporated and the mash is light and creamy. Stir in the chopped chives, and season to taste with more salt and pepper. Keep covered and warm.
- Grill the Salmon: Preheat a griddle pan or barbecue to a medium-high heat. Place the salmon fillets on the grill, skin-side down if they have skin. Cook for 4-6 minutes on the first side. The salmon will turn opaque about two-thirds of the way up. Flip carefully and cook for another 2-4 minutes, until cooked through but still moist in the centre. The internal temperature should be around 55-60°C for a medium finish. For more on safe fish cooking temperatures, the Food Standards Agency has helpful guidelines.
- Rest and Serve: Remove the salmon from the grill and let it rest for a couple of minutes. Serve a generous portion of the creamy garlic mashed potatoes topped with a grilled salmon fillet and a wedge of lemon on the side.
Tips From My Kitchen
- Temperature Control is Key: For the salmon, ensure your griddle pan is properly hot before you add the fish. This creates a beautiful sear and prevents it from sticking. A hot pan sears the outside quickly, locking in the moisture.
- The Secret Step for Creamy Mash: I learned that passing the cooked potatoes through a ricer before adding the cream and butter is a game-changer. It breaks them down into fine, fluffy particles without overworking the starch, which is what can make mashed potatoes gluey.
- Make-Ahead: You can make the mashed potatoes up to two days in advance. Store them in an airtight container in the fridge. Reheat gently in a saucepan over a low heat, adding a splash of milk or cream to loosen them up until they are hot and creamy again.
- Storage: Store any leftover salmon and mashed potatoes in separate airtight containers in the refrigerator for up to 2 days. The salmon is also lovely served cold the next day, flaked into a salad.
Common Mistakes to Avoid
- Overcrowding the Pan: When grilling the salmon, cook it in batches if necessary. Placing too many fillets in the pan at once will lower the temperature, causing the fish to steam rather than sear. This prevents you from getting that lovely crisp exterior.
- Wrong Potato Temperature: Always start your potatoes in cold, salted water. If you drop them into boiling water, the outside cooks much faster than the inside, leading to a mash that is part mushy and part undercooked.
- Skipping the Rest Time: Just like with steak, letting the salmon rest for a few minutes after grilling is important. It allows the juices to redistribute throughout the fillet, ensuring every bite is moist and tender. If you cut into it immediately, the juices will run out onto the plate.
Delicious Variations to Try
Once you’ve mastered the basic recipe, it’s fun to experiment. Here are a few variations we enjoy at home:
- Spicy Version: Add 1/2 teaspoon of red chilli flakes and a pinch of smoked paprika to the seasoning for the salmon. You could also fold a finely chopped red chilli into the mashed potatoes for an extra layer of warmth.
- Herbaceous Mash: Instead of just chives, try a mix of finely chopped parsley, dill, and tarragon in the mash. The fresh dill, in particular, is a classic pairing with salmon. If you enjoy bright, herby seafood dishes, my Classic Shrimp Scampi Recipe is another one you might like.
- Different Protein: This creamy garlic mash is a fantastic base for other proteins. It works wonderfully with grilled chicken thighs, pan-seared sea bass, or even a perfectly cooked pork chop.
What to Serve With Grilled Salmon Creamy Garlic Mashed Potatoes Recipe
This meal is quite complete on its own, but a simple green vegetable provides a lovely freshness and a bit of colour. Here are my favourite pairings:
- Steamed Asparagus or Tenderstem Broccoli: A simple side of greens, steamed until tender-crisp and drizzled with a little lemon juice and olive oil, cuts through the richness of the meal perfectly.
- A Simple Green Salad: A handful of rocket or mixed leaves tossed in a sharp lemon vinaigrette adds a fresh, peppery bite that complements the fatty salmon.
- Wine Pairing: A crisp, dry white wine is ideal here. I’d recommend a Sauvignon Blanc from the Loire Valley or a chilled Pinot Grigio. Its acidity will cleanse the palate between bites of the rich fish and creamy potatoes.
Frequently Asked Questions
Grilled Salmon Creamy Garlic Mashed Potatoes Recipe
Ingredients
Method
- Roast the Garlic: Preheat your oven to 200°C (180°C fan). Slice the top off the head of garlic to expose the cloves. Place it on a small piece of foil, drizzle with 1 tbsp of olive oil, and wrap it up loosely. Roast for 25-30 minutes, until the cloves are soft and caramelised.
- Boil the Potatoes: While the garlic roasts, place the potato chunks in a large pot and cover with cold, salted water. Bring to a boil on the hob and cook for 15-20 minutes, or until they are very tender when pierced with a knife.
- Prepare the Salmon: Pat the salmon fillets completely dry with a paper towel. Rub them all over with 1 tbsp of olive oil and season generously with salt and pepper. Set aside.
- Warm the Cream Mixture: In a small saucepan, gently heat the double cream, milk, and cubed butter over a low heat until the butter is melted and the mixture is warm. Do not let it boil. Keep it warm until the potatoes are ready.
- Drain and Dry the Potatoes: Once the potatoes are cooked, drain them thoroughly in a colander. Return the empty pot to the low heat for a minute to evaporate any remaining moisture, then return the potatoes to the pot. This little step helps make the mash extra fluffy.
- Mash the Potatoes: Squeeze the soft, roasted garlic cloves out of their skins directly into the pot with the potatoes. Mash everything together until smooth. I find that using a potato ricer or mouli gives the absolute best, lump-free texture, as explained by BBC Good Food.
- Finish the Mash: Pour the warm cream mixture into the mashed potatoes and garlic. Beat with a wooden spoon or spatula until everything is incorporated and the mash is light and creamy. Stir in the chopped chives, and season to taste with more salt and pepper. Keep covered and warm.
- Grill the Salmon: Preheat a griddle pan or barbecue to a medium-high heat. Place the salmon fillets on the grill, skin-side down if they have skin. Cook for 4-6 minutes on the first side. The salmon will turn opaque about two-thirds of the way up. Flip carefully and cook for another 2-4 minutes, until cooked through but still moist in the centre. The internal temperature should be around 55-60°C for a medium finish. For more on safe fish cooking temperatures, the Food Standards Agency has helpful guidelines.
- Rest and Serve: Remove the salmon from the grill and let it rest for a couple of minutes. Serve a generous portion of the creamy garlic mashed potatoes topped with a grilled salmon fillet and a wedge of lemon on the side.
Notes
I really hope you enjoy making this Grilled Salmon with Creamy Garlic Mashed Potatoes. It’s a dish that brings me a lot of joy to cook and to eat, and it always gets compliments from my family. It’s proof that simple, well-cooked food is often the most satisfying. If you try it, please let me know how it turned out in the comments below – I love hearing from you! Happy cooking!
– Elena Rodriguez
