Creamy Salmon and Sweetcorn Potato Skillet

Salmon, small potato cubes and sweetcorn cook in one skillet with a gentle cream sauce. Fresh dill finishes the dish without hiding the salmon flavor.

Ingredients

• 450 g skinless salmon
• 600 g potatoes, diced small
• 150 g sweetcorn, drained
• 1 small onion, chopped
• 2 garlic cloves, minced
• 1 tbsp olive oil
• 200 ml vegetable broth
• 150 ml cream
• 1 tbsp chopped dill
• ¼ tsp salt
• ¼ tsp black pepper

Method

1. Cut the potatoes into 1.5 cm cubes and cut the salmon into large bite-size pieces. Pat the salmon dry.
2. Heat oil in a wide lidded skillet over medium heat. Cook onion for 4 minutes, then garlic for 30 seconds.
3. Add potatoes and broth. Bring to a simmer, cover and cook gently for 12–15 minutes until potatoes are almost tender. Stir occasionally and add a splash of water if the pan dries.
4. Stir in cream, corn, salt and pepper. Nestle salmon into the sauce. Cover and simmer gently for 6–8 minutes until salmon reaches 63°C / 145°F at its thickest point and potatoes are tender.
5. Fold in dill carefully to keep some salmon flakes intact. If the sauce needs thickening, simmer uncovered briefly. Serve hot from the skillet.
6. Refrigerate leftovers within two hours in a sealed container for up to two days. Reheat gently until steaming hot throughout.

Cut small potato cubes

Even 1.5 cm pieces cook quickly in the covered pan. Check a cube before adding the salmon.

Keep the simmer gentle

Strong boiling can break up the fish and reduce the sauce too far. Use a lid and moderate heat.

Finish with dill

Fold it through at the end so its flavor stays fresh. Stir gently to retain tender pieces of salmon.

FAQs

How many servings does this make?

Makes 4 servings using the pan or equipment listed.

What should I check before serving?

Fold in dill carefully to keep some salmon flakes intact. If the sauce needs thickening, simmer uncovered briefly. Serve hot from the skillet.

How should I store leftovers?

Refrigerate leftovers within two hours in a sealed container for up to two days. Reheat gently until steaming hot throughout.