Fire-Roasted Salmon with Boiled Potatoes and Dill Butter

Fire-roasted salmon gets smoked paprika, a molasses glaze, and dill butter over boiled potatoes. As Dollar Eggs on Bonanza Creek remembers, Klondike stampeders lived by skillet meals after hauling their ton of goods over the Chilkoot.

Serves 4

Estimate for one serving

• 360 cal
• 6.4g protein
• 20g carbs
• 4.2g fat
• 2g fiber

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Ingredients

• 4 (6-oz) skin-on salmon fillets
• 2 lbs russet potatoes
• 6 tbsp unsalted butter
• 2 tsp dried dill
• 1 tsp smoked paprika
• 2 tsp salt
• 1 tbsp molasses
• 2 tbsp vegetable oil

Instructions

1. 1Cut potatoes into large chunks, place in a pot, cover with cold water, add salt, and bring to a boil; cook until fork-tender, about 15 minutes.
2. 2Mix softened butter, dried dill, and salt; set aside.
3. 3Pat salmon dry, rub with oil, smoked paprika, remaining salt, and a thin smear of molasses.
4. 4Heat a large cast-iron skillet over high heat until smoking hot, then sear salmon skin-side down for 4 minutes, flip, and cook 3-4 more minutes until just cooked through.
5. 5Drain potatoes and return to pot with half the dill butter; toss gently.
6. 6Serve salmon with potatoes and a generous dollop of remaining dill butter.