Faroe Island Salmon Recipe

Prepare potatoes

Peel the Yukon Gold potatoes and grate them on the large holes of a box grater. Transfer grated potatoes to a large bowl of cold water and swish to remove excess starch. Let sit 3 minutes.

Drain and dry

Drain the potatoes in a fine mesh sieve or colander and press out as much water as possible with your hands. Then transfer to a clean kitchen towel or several layers of paper towels and squeeze until mostly dry. Excess moisture prevents crisping.

Combine ingredients

Finely grate or mince the half onion and squeeze out excess moisture. In a large bowl, combine the drained, dried grated potatoes, grated onion, flour, beaten egg, chopped chives, 1 tsp salt, and 1/2 tsp black pepper. Mix gently until evenly combined.

Form cakes

Divide the mixture into four equal portions and shape each into a compact patty about 3 inches wide and 1/2 inch thick. Place on a tray and chill in the refrigerator for 10 minutes to help them hold together while you heat the pan.

Fry until crisp

Heat a large nonstick or cast-iron skillet over medium-high heat. Add 1 tbsp vegetable oil and 1/2 tbsp butter. When shimmering, add two potato cakes (do not overcrowd). Flatten slightly with a spatula and fry until deep golden brown and crisp on the first side, about 4–5 minutes. Flip carefully and fry the second side 3–4 minutes until cooked through and crisp. Transfer to a paper towel–lined plate and keep warm. Repeat with remaining oil, butter, and potato cakes.

Pat dry and season

Pat the salmon fillets very dry with paper towels—especially the skin. Season both sides and the skin with 3/4 tsp kosher salt per fillet (1.5 tsp total divided), and 1/2 tsp freshly ground black pepper per fillet (1 tsp total divided). Let sit at room temperature 8–10 minutes while you finish the potato cakes.

Pan-sear skin-side first

Once the potato cakes are resting warm, return skillet to medium-high heat and add 1 tbsp olive oil. Place salmon fillets skin-side down in the dry, hot skillet. Press gently with a spatula for 15–20 seconds to ensure even contact so the skin crisps. Cook without moving until the skin is deeply golden and crisp, about 4–6 minutes depending on thickness.

Finish in pan

Flip the fillets and add 1 tbsp butter and 1 tbsp olive oil to the pan. Tilt the pan slightly and spoon the foaming butter over the top of the salmon repeatedly for 30–60 seconds to baste and finish cooking. Cook until the salmon reaches an internal temperature of about 120–125°F (49–52°C) for medium-rare, or longer to desired doneness—about 1–3 minutes more after flipping for typical 1-inch fillets.

Rest and serve

Remove salmon to a warm plate, tent loosely with foil and rest 2–3 minutes. This keeps juices in and allows carryover cooking. Serve atop or beside the crispy potato cakes, spoon herb crème fraîche if using, garnish with microgreens/parsley and lemon wedges.

While potatoes chill or salmon rests, combine 1/2 cup crème fraîche, 1 tbsp chopped dill, 1/2 tsp lemon zest, 1/4 tsp salt and 1/4 tsp pepper in a small bowl. Stir until smooth and refrigerate briefly. Dollop on plate when serving.

Place one or two potato cakes on each plate (depending on portion). Top or lean a salmon fillet beside the cake. Add a spoonful of herb crème fraîche adjacent to the cake, sprinkle microgreens or chopped parsley, and serve with a lemon wedge for squeezing over the fish.