Pan-Seared Salmon with Colcannon Mash

By AislePrompt Editorial · Published 2026-05-02 · Updated 2026-05-02

Juicy pan-seared salmon paired with creamy colcannon—a traditional Irish mash of potatoes and cabbage—for a fresh take on Irish flavors. This Irish-inspired St. Patrick’s Day recipe, ready in about 40 minutes, pairs salmon fillets, skin on, kosher salt, black pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 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. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 4 pieces (6 oz each) salmon fillets, skin on
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 2 tbsp olive oil
• 2 pounds russet potatoes, peeled and quartered
• 3 cups green cabbage, shredded
• 4 tbsp unsalted butter
• 1/2 cup whole milk
• 3 scallions, thinly sliced
• 2 tbsp fresh chives, chopped
• 4 fresh lemon wedges

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Instructions

1. Step 1: Place 2 pounds peeled and quartered russet potatoes in a large pot of cold salted water. Bring to a boil over high heat and cook for 15-18 minutes until very tender when pierced with a fork.
2. Step 2: While potatoes cook, heat 2 tbsp olive oil in a large nonstick skillet over medium-high heat. Pat 4 salmon fillets dry and season both sides with 1 tsp kosher salt and 1/2 tsp black pepper.
3. Step 3: Place salmon fillets skin-side down in the hot skillet and cook undisturbed for 5-6 minutes until skin is crisp and edges are golden. Flip fillets and cook for 2-3 minutes more until salmon is opaque and flakes easily. Remove from heat and keep warm.
4. Step 4: In a separate skillet, melt 2 tbsp unsalted butter over medium heat. Add 3 cups shredded green cabbage and sauté for 5 minutes until softened but still bright green. Stir in 3 sliced scallions and cook 1 minute more.
5. Step 5: Drain potatoes and return to pot. Add 2 tbsp unsalted butter and 1/2 cup whole milk. Mash until mostly smooth but with some texture.
6. Step 6: Fold the sautéed cabbage and scallions into the mashed potatoes along with 2 tbsp chopped fresh chives. Season with salt and pepper to taste.
7. Step 7: Serve the crispy-skinned salmon fillets atop generous scoops of colcannon mash with fresh lemon wedges on the side for squeezing.