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  • Writer's pictureAlissa Love

Herbed Salmon with Garlic Mashed Potato

Updated: Feb 6, 2020

One of my favorite things about food is it's ability to bring people together; of all ages, of all kinds. Invite a curious bunch of friends, feed them well and everybody leaves happy. Sounds easy enough but dishing out an impressive dinner party spread can be a daunting task. My trick is to fill the table with a couple of full proof, fuss-free recipes - top it off with wine and dessert and your party is sure to be a success! Here is my baked salmon recipe that I promise will be a crowd pleaser - prepare the marinade a day ahead and just pop it in the oven 30 minutes before guests arrive.

Ready For The Party : Herbed Salmon with Garlic Mashed Potato

Recipe serves 4 people. Prep time 15 minutes, total cook time 30 minutes.


For the mashed potatoes

4 medium potatoes cubed

1 bulb of garlic

2 cups of milk

1 cup mozzarella or cheddar cheese

2 tablespoons butter

4 sprigs coriander

Chopped spring onion to garnish

Salt & pepper to taste

For the baked salmon

4 salmon fillets

1 teaspoon garlic and ginger paste

1 teaspoon dark soy sauce

1 tablespoon honey

2 tablespoon fish sauce

2 chopped chili padi (optional)

1 teaspoon chili powder

Chopped coriander



For the baked salmon

1. Preheat oven at 230 degrees.

2. In a small mixing bowl, combine all ingredients and add more or less fish sauce as desired.

3. Make sure salmon fillets are completely covered with marinade. Cover bowl and leave in the fridge to marinade for at least 30 minutes.

4. Spray some oil onto a baking sheet and gently place the salmon fillets, making sure to spoon up all the marinade onto the fish.

5. Bake in preheated oven for 20 minutes, or until fish is cooked.

For the mashed potatoes

1. Wrap the bulb of garlic with foil with a dash of olive oil. Cover and bake in the oven together with the salmon. The garlic should be soft and roasted in 15 minutes.

2. In a large pot, add in potatoes and bring to a boil. Add a spoonful of salt in the water to season the potatoes.

3. When the potatoes are almost cooked, heat up milk and butter in a separate saucepan. Stir continuously to avoid burning.

4. Drain the potatoes and place in a large mixing bowl, stir in the milk mixture slowly while mashing the potatoes.

5. Add in cheese and continue mashing until consistency is smooth and creamy.

6. Remove the garlic from its skin, it should be soft and easy to stir in. Half of the garlic should be enough for this recipe, the other half can be used to garnish the salmon.

7. Stir in garlic, salt & pepper and coriander. Taste along the way to make sure the flavors are to your liking. Garnish with spring onion and serve warm.



1. This marinade can be made in advanced, and fish can be kept in the fridge to marinade for at least one day before cooking. The longer it is allowed to marinade, the stronger the flavors.

2. The honey in the marinade makes for a sticky coating when baked. Add more fish sauce if the marinade is too sweet, or more honey for super sticky coating.

3. This works with any type of fish, and is also a full proof sticky baked chicken wings recipe - just add a dash more dark soy sauce for color.

4. The cheese in the mashed potatoes are optional. I find that it makes the consistency soft and smooth, and adds another layer of flavor to the dish.

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