Mustard-Glazed Salmon with Potatoes and Onions

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Tender salmon cubes simmered in a tangy mustard sauce with potatoes and caramelized onions, a beloved Bengali comfort dish. This indian-inspired curry ready in about 55 minutes pairs pounds salmon fillets, medium potatoes, mustard seeds for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart.

★ 4.5 (8 ratings) Prep: 20 min Cook: 35 min Serves 4 Indian cuisine 420 cal/serving
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Ingredients

Instructions

  1. Step 1: Pat salmon dry and cut into 1-inch cubes; season with 1/2 teaspoon salt. Dice potatoes into 1/2-inch cubes and set aside.
  2. Step 2: Heat 2 tablespoons vegetable oil in a heavy pot over medium heat. Add 1/4 cup mustard seeds and 1/2 teaspoon cumin seeds, stirring until seeds pop and sizzle (about 2 minutes).
  3. Step 3: Add 1 large chopped onion and cook until golden brown (8-10 minutes), stirring frequently to prevent burning.
  4. Step 4: Stir in 3 minced garlic cloves, 1 tablespoon minced ginger, and 1 teaspoon turmeric powder; cook for 1 minute until fragrant.
  5. Step 5: Add 1/4 cup tomato puree and cook for 3 minutes until thickened, then stir in 1 cup water and 2 tablespoons prepared mustard.
  6. Step 6: Add potato cubes and salmon cubes, stirring gently to coat. Bring to a simmer, then cover and cook for 20 minutes until potatoes are tender and salmon is cooked through, stirring once halfway.
  7. Step 7: Season with remaining salt and garnish with fresh cilantro before serving.

Frequently asked questions

How long does Mustard-Glazed Salmon with Potatoes and Onions take to make?

Total time is about 55 minutes (20 min prep + 35 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Mustard-Glazed Salmon with Potatoes and Onions?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep pounds salmon fillets from drying out.

Can I substitute ingredients in Mustard-Glazed Salmon with Potatoes and Onions?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Mustard-Glazed Salmon with Potatoes and Onions for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Mustard-Glazed Salmon with Potatoes and Onions?

Indian curry like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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