Bacon Wrapped Salmon with Smashed Potatoes

Bacon Wrapped Salmon with Smashed Potatoes


Serves: 4


  • 2 pounds baby red potatoes
  • 4 tablespoons + 2 teaspoons butter, divided
  • 2 tablespoons + 2 teaspoons extra virgin olive oil, divided
  • 2 tablespoons minced chives or parsley
  • 4 5-6 oz skinless salmon portions
  • 4 pieces of bacon
  • 1/4 cup minced sundried tomato (optional)
  • Balsamic vinegar (optional)
  • Salt and pepper



  • Season each salmon portion with a pinch of salt and a few grinds of pepper.
  • Wrap each salmon portion with a piece of bacon.


  • Put the potatoes in a pot and add 1 teaspoon of salt and cold water to cover the potatoes by 1”.
  • Cook the potatoes over medium heat until tender, approximately 30 minutes. Drain and reserve 1/2 cup of cooking liquid. Put potatoes back into the same pot.
  • Smash the potatoes with the back of a wooden spoon. Then use the spoon to beat in 4 tablespoons of butter and 2 tablespoons of olive oil.
  • Once combined, beat in the reserved cooking liquid and herbs.
  • Taste and adjust the seasoning with salt and pepper.
  • Cover and reserve the potatoes.
  • For the salmon, heat a nonstick skillet over medium high heat. Add the remaining 2 teaspoons of olive oil.
  • When the oil starts to smoke add the wrapped salmon portions with the bacon seam side down.
  • Cook each side for 2 minutes (for a total of 8 minutes).
  • Add the remaining 2 teaspoons of butter to the pan and baste the portions with the melted butter for 20 seconds.
  • Remove the portions from the pan and let them rest for 5 minutes.


  • Place 1/4 cup of smashed potatoes in the center of a warmed plate.
  • Place a salmon portion on top of the potatoes.
  • Optional: Sprinkle diced sundried tomato over the top and drizzle with balsamic vinegar.