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Salmon hash recipe

Salmon hash recipe

17 ratings

This healthy salmon hash is a handy all-rounder recipe, perfect for an easy brunch, lunch or midweek dinner. This simple one-pot recipe uses tinned salmon for a wallet-friendly meal, mixed with crispy fried potatoes and the fresh, zingy flavours of lemon, spring onions and dill. See method

  • Serves 4
  • 10 mins to prepare and 25 mins to cook
  • 290 calories / serving
  • Healthy
  • Gluten-free
  • Dairy-free


  • 1 tbsp olive oil
  • 800g Maris Piper potatoes, diced
  • 100g spring onions, sliced diagonally
  • 1 lemon, zested and cut into wedges
  • 418g tin wild Pacific pink salmon, drained, any skin and bones discarded
  • 2 tbsp capers, rinsed and roughly chopped
  • 15g fresh dill, roughly chopped
  • chilli sauce, to serve (optional)
If you haven't got any Maris Pipers, try using King Edward potatoes

Each serving contains

  • Energy

  • Fat

    7g 10%
  • Saturates

    1g 6%
  • Sugars

    2g 2%
  • Salt

    1.4g 23%

of the reference intake
Carbohydrate 36.3g Protein 22.6g Fibre 3.4g


  1. Heat the oil in a large non-stick frying pan over a medium heat. Add the potatoes, cover with a lid and cook for 10 mins, stirring occasionally. Add 100ml water, re-cover and cook for a further 5 mins until the potatoes are cooked through.
  2. Stir in the spring onions and lemon zest, season and cook for 5 mins. Add the salmon, breaking up any large flakes, and cook for 3 mins until heated through.
  3. Sprinkle over the capers and dill, then serve with lemon wedges and a drizzle of chilli sauce, if you like.

Tip: Top the hash with a fried egg for an extra-hearty meal. Simply serve up the hash then return the frying pan to the heat, crack in 4 eggs and fry to your liking.

See more Salmon recipes

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