Liam's 'simple' salmon supper recipe

  • Serves 4
  • 5 mins to prepare and 25 mins to cook
  • 499 calories / serving
Add this recipe to your binder.

Fresh salmon is Tesco fishmonger, Liam's, favourite, and this simple salmon supper is his go-to recipe when he needs something quick and tasty in the week. Ready in just 30 mins, he loves how the tangy crème fraîche sauce and smoky bacon and pea potatoes complement the fish without overpowering the salmon's natural flavour - a tip he loves to pass on to customers. Luckily, he gets to share his knowledge and passion with them every day in store.

FLS Liam 155x255
  1. Preheat the oven to gas 7, 220°C, fan 200°C. Cook the potatoes in a pan of boiling water for 20-25 mins, until tender. Drain and return to the pan. Using the back of a fork, lightly crush the potatoes. 
  2. Meanwhile, rub 1 tbsp of the oil over the salmon fillets, put on a baking sheet lined with foil and season. Roast in the oven for 8-10 mins, until cooked through. 
  3. Heat a non-stick frying pan over a high heat. Add the lardons and stir-fry for 4-5 mins, until crisp. Add the potatoes and fry for 1 min to colour. Mix in the peas and cook, stirring occasionally, for 1-2 mins until defrosted and heated through. 
  4. Heat the remaining oil in a separate frying pan over a medium heat. Add the spring onions and cook, stirring occasionally, for 2-3 mins to soften. Mix in the crème fraîche, mustard, dill and capers, adding a dash of water if the sauce seems a little thick. Season and bring to the boil then remove from the heat. 
  5. To serve, divide the salmon and potatoes between 4 plates and spoon over the sauce. Garnish with a little chopped dill and lemon wedges on the side.

Little help 

You can use any salmon fillets in this recipe, but fresh wild sockeye is Liam’s recommendation.


Use up leftover bacon lardons, capers, and crème fraîche in a warming stew. Simply fry the lardons with onion and garlic, brown off and chop up a few sausages, and pop in a casserole dish with a tin of chopped tomatoes and a handful each of green and black olives. Cook for 40 mins, then serve with rice and a sprinkling of parsley for a satisfying evening meal.

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

Email recipe details
Print recipe
  • Ingredients

  • 500g new potatoes
  • 3 tbsp olive oil
  • 4 wild sockeye salmon fillets (about 130g each), from the fish counter
  • 60g smoked bacon lardons
  • 200g frozen peas
  • 4 spring onions, finely sliced
  • 200ml crème fraîche
  • ½ tsp English mustard
  • 1 tbsp dill, finely chopped, plus extra to garnish
  • 1 tbsp drained capers, roughly chopped
  • ½ lemon, cut into wedges, to serve
Shop ingredients
Ways to shop
Look out for this basket to buy recipe ingredients.
Find out more

  • Energy 2090kj 499kcal 25%
  • Fat 26g 37%
  • Saturates 9g 43%
  • Sugars 6g 7%
  • Salt 1.2g 20%

of the reference intake
Carbohydrate 31g Protein 37g Fibre 6g


Text me the ingredients

Simply enter your mobile number below to receive the ingredients for this recipe by text

Please enter a valid UK or Ireland mobile phone number

Terms of Use. We will send you a text containing the list of ingredients for this recipe and a link to access the method. This will not cost you anything. If a message is undelivered we will only attempt to resend for up to 24 hours. This service involves no registration or subscription.