Description
This elegant yet comforting dish features seared salmon topped with sweet lump crab in a creamy lemon-garlic sauce, served over rich, buttery mashed potatoes. It’s perfect for special occasions or an upscale dinner at home.
Ingredients
- For the creamy mashed potatoes:
- 1 1/2 lb (680 g) Yukon Gold potatoes, peeled and cut into 1-inch chunks
- 1 1/2 tsp fine salt, divided (plus more to taste)
- 4 tbsp (56 g) unsalted butter
- 1/2 cup (120 ml) whole milk, warmed
- 1/4 cup (60 ml) heavy cream, warmed
- 1/4 tsp black pepper
- 1 small garlic clove, finely grated (optional)
- For the seared salmon:
- 2 salmon fillets, 6–7 oz (170–200 g) each, skinless
- 3/4 tsp fine salt
- 1/2 tsp garlic powder
- 1/2 tsp paprika
- 1/4 tsp black pepper
- 1 tbsp olive oil
- 1 tbsp (14 g) unsalted butter
- For the crab cream sauce:
- 8 oz (225 g) lump crab meat, picked over for shells
- 1 tbsp (14 g) unsalted butter
- 1 small shallot, finely minced (about 2 tbsp)
- 2 garlic cloves, minced
- 1/2 cup (120 ml) heavy cream
- 2 tbsp (30 ml) low-sodium seafood or chicken stock (or water)
- 1 tbsp (15 ml) fresh lemon juice
- 1 tsp Dijon mustard (optional)
- 1/2 tsp seafood seasoning (optional)
- 2 tbsp chopped fresh parsley
- Optional veggie side:
- 8 oz (225 g) green beans, trimmed
- 1 cup (150 g) cherry tomatoes
- 2 tsp olive oil
- 1/4 tsp fine salt
- 1/8 tsp black pepper
Instructions
- Place potatoes in a pot, cover with cold water by 1 inch, add 1 tsp salt, and bring to a boil. Simmer 15–18 minutes until fork-tender.
- Drain and return to pot. Let steam dry for 1 minute. Add butter and garlic (if using), mash until smooth. Stir in warmed milk and cream gradually. Season with remaining 1/2 tsp salt and pepper. Cover and keep warm.
- Pat salmon dry. Mix salt, garlic powder, paprika, and black pepper. Rub seasoning on both sides of the fillets.
- Heat olive oil in a skillet over medium-high heat. Sear salmon 4–5 minutes without moving. Flip, add butter, and cook 3–5 minutes more until just cooked. Remove and set aside.
- In the same skillet, melt butter over medium heat. Add shallot and sauté 1–2 minutes. Add garlic and cook 30 seconds.
- Stir in cream and stock, simmer 2–3 minutes until slightly thickened. Add lemon juice, Dijon mustard, and seafood seasoning (if using).
- Gently fold in crab meat and warm for 1–2 minutes. Stir in chopped parsley.
- Optional: In another pan, heat olive oil. Add green beans and sauté 4–5 minutes. Add cherry tomatoes and cook 2–3 minutes until blistered. Season with salt and pepper.
- To serve, spoon mashed potatoes onto plates. Top with salmon, then spoon crab sauce over the top. Serve with veggies if using.
Notes
- Don’t overcook salmon—aim for 125–130°F (52–54°C) internal temp for best texture.
- Use full-fat cream for a rich, stable sauce; avoid boiling once crab is added.
- Toasted mashed garlic or roasted garlic adds deep flavor to the mash.
- Fresh lemon juice balances the richness of the sauce—don’t skip it.
- Use canned crab meat as a budget-friendly alternative, but drain well.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 plated serving
- Calories: 720
- Sugar: 4g
- Sodium: 710mg
- Fat: 48g
- Saturated Fat: 24g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 4g
- Protein: 44g
- Cholesterol: 195mg
