Roast Salmon/potato Cups (+) Recipe

Preheat & prepare potatoes

Preheat oven to 400°F (200°C). Wash potatoes and pierce each a few times with a fork. Place whole potatoes on a baking sheet and roast for 30–40 minutes, until fork-tender. Roast times vary by size; small potatoes should be tender at 30 minutes.

Make mashed filling

When potatoes are cool enough to handle, halve them and scoop flesh into a bowl, leaving about 1/8 inch of flesh attached to skins so cups hold shape. Add butter, milk, grated Parmesan, minced chives, 1 tsp salt and 1/2 tsp pepper. Mash until mostly smooth but slightly textured.

Form cups

Spoon mashed potato mixture back into the potato skins, mounding slightly to form a cup shape. Lightly brush the tops/edges with 1 tsp olive oil to promote browning. Place on a baking sheet.

Crisp potato cups

Return filled potato cups to the 400°F (200°C) oven and bake 10–12 minutes until edges are golden and tops lightly browned. Remove and keep warm while you roast the salmon.

Prep salmon

While potato cups bake for the second time, line a small baking sheet or dish with foil. Pat salmon dry with paper towels. In a small bowl combine 1 tbsp olive oil, lemon zest, lemon juice, minced garlic, 1 tsp dill, 3/4 tsp salt and 1/2 tsp pepper. Rub or brush mixture evenly over the salmon.

Roast

Roast salmon at 400°F (200°C) for 10–14 minutes depending on thickness (about 10 minutes per inch of thickness) until just cooked through and flaky but still moist (internal temperature ~125–130°F / 52–54°C for medium). Remove and let rest 2–3 minutes, then flake into bite-sized pieces.

Mix topping: In a small bowl combine Greek yogurt (or crème fraîche), Dijon mustard, chopped capers (if using) and chopped fresh dill or chives. Taste and adjust seasoning with a pinch of salt and pepper if needed.

Assemble cups: Place potato cups on a serving platter. Top each cup with a small spoonful of the yogurt-mustard sauce, then a few flakes of roasted salmon. Garnish with additional chopped dill or chives and a small caper if desired. Serve with lemon wedges alongside for squeezing.

Serve: These roast salmon potato cups are best served warm. Leftovers can be refrigerated for up to 2 days (store sauce separately). Reheat potato cups and salmon gently in a 350°F (175°C) oven for 8–10 minutes before assembling.