Line Caught Salmon Recipe

Boil potatoes

Place the baby Yukon Gold potatoes in a large pot and cover with cold water by 1 inch. Add 1 tablespoon salt. Bring to a boil over high heat, then reduce to a simmer and cook until potatoes are fork-tender, 15–20 minutes depending on size.

Drain and dry

Drain potatoes in a colander and return to the hot pot. Shake the pot over low heat for 1 minute to evaporate excess moisture.

Smash and season

Place potatoes on a cutting board or baking sheet and gently press each with the bottom of a glass or a potato masher until lightly smashed but still in one piece. Transfer to a warm bowl. Add 3 tablespoons unsalted butter, 3 tablespoons milk or cream, lemon zest, chopped parsley, and 1/2 teaspoon black pepper. Gently fold to coat — you want creamy interiors with some texture. Adjust salt to taste.

Blanch (optional) and sauté

Bring a medium pot of salted water to a boil. Add broccolini and blanch for 1 minute to brighten color, then immediately transfer to an ice bath and drain. In a large skillet over medium heat, warm 1.5 tablespoons olive oil. Add the sliced garlic and red pepper flakes and sauté 30–45 seconds until fragrant but not browned. Add broccolini and 1/2 teaspoon salt and toss to coat. Sauté 3–4 minutes until tender-crisp and bright green. Finish with 1 tablespoon fresh lemon juice.

Prep salmon

Pat salmon fillets dry with paper towels. Season both sides with 1.5 teaspoons kosher salt and 1 teaspoon freshly ground black pepper. Rub with 2 tablespoons olive oil. Cut the lemon in half; reserve one half for finishing and slice the other into wedges for serving.

Cook salmon

Heat a large nonstick or stainless-steel skillet over medium-high heat until hot. Add a small drizzle of oil if pan is dry. Place salmon skin-side down (if skin-on) and press gently for 10–15 seconds to ensure even contact. Cook without moving 4–5 minutes depending on thickness until skin is crisp and fish is cooked about two-thirds of the way through. Flip and add 2 tablespoons unsalted butter and the juice of half a lemon. Spoon the lemon-butter over the fillets and cook 1–2 minutes more until fish is just cooked through (internal temperature 125–130°F / 52–54°C for medium). Remove to a resting plate.

Finish

Let salmon rest 2 minutes. Spoon pan juices over the fillets and sprinkle with chopped chives or parsley. Serve with lemon wedges.

Divide smashed lemon-butter potatoes among 4 plates. Arrange broccolini alongside. Place a salmon fillet on each plate, spooning any extra lemon-butter pan sauce over the fish and potatoes. Drizzle with 1 tablespoon extra-virgin olive oil if desired and garnish with lemon wedges. Serve immediately.