Pan-Seared Salmon with Irish Champ and Mustard-Dill Sauce

By AislePrompt Editorial · Published 2026-04-28 · Updated 2026-04-28

Crisp-skinned salmon fillets served atop creamy Irish champ potatoes, garnished with a tangy mustard-dill sauce for a fresh, hearty meal. This Irish-inspired St. Patrick’s Day recipe, ready in about 40 minutes, pairs salmon fillets, skin on, russet potatoes, peeled and quartered, whole milk 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
• 2 lbs russet potatoes, peeled and quartered
• 1 cup whole milk
• 4 tbsp, divided unsalted butter
• 4 stalks scallions (green onions), thinly sliced
• 2 tbsp Dijon mustard
• 2 tbsp fresh dill, chopped
• 1 tbsp lemon juice
• 1 1/2 tsp salt
• 1 tsp black pepper, freshly ground
• 2 tbsp olive oil

Nonstick skillets worth buying → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: Place 2 lbs peeled and quartered russet potatoes in a large pot, cover with cold water, add 1 tsp salt, and bring to a boil over high heat. Cook for 15-18 minutes until tender when pierced with a fork, then drain.
2. Step 2: While potatoes cook, whisk together 2 tbsp Dijon mustard, 1 tbsp lemon juice, 2 tbsp chopped fresh dill, 2 tbsp melted butter, and 1/2 tsp salt; set aside the mustard-dill sauce.
3. Step 3: Heat 2 tbsp olive oil in a large nonstick skillet over medium-high heat. Season 4 salmon fillets (6 oz each) with 1/2 tsp salt and 1/2 tsp black pepper. Place salmon skin-side down and cook for 5-6 minutes until skin is crisp and edges opaque.
4. Step 4: Flip salmon carefully and cook for an additional 2-3 minutes until fish is opaque and flakes easily; remove from heat and keep warm.
5. Step 5: Mash the drained potatoes with 1 cup whole milk, 2 tbsp unsalted butter, and 4 sliced scallions until creamy and smooth. Season with remaining 1/2 tsp salt and 1/2 tsp black pepper.
6. Step 6: To serve, spoon a generous portion of champ on each plate, place a salmon fillet on top, and drizzle with the mustard-dill sauce.