Salmon Baked with Potatoes and Thyme

Weeks ago I came across another salmon recipe. Many salmon recipes are prepared the same but this one caught my eye, as not only did I get it from a European cookbook, but the ease of baking in the oven braised in thyme-flavored vegetable stock was very appealing. After tweeking a bit, I am glad I gave it a try because the results were top-notch gourmet. I will have to make this for a future husband one day. Surprisingly, the salmon is very hearty with the potatoes.  I was satisfied every time I ate this dish, as the leftovers the next day were just as yummy.  This recipe is now on our list of favorites as not only is it delicious, but very affordable to make.


1 1/2 pounds waxy potatoes, thinly sliced
1 onion thinly sliced
salt and ground black pepper, to taste
2 tsp fresh thyme leaves, plus extra to garnish
2 cups vegetable stock, reduced sodium
3 tbsp unsalted butter, finely diced
4 salmon fillets, each about 5 oz skinned
2 tbsp extra virgin olive oil
1 tbsp schezuan peppercorns, crushed finely

  • Preheat the oven to 375 degrees.  Layer the potato and onion slices in a shallow glass baking dish, such as a lasagna dish, seasoning each layer with salt and pepper, and sprinkling with thyme. Pour over the stock, dot with butter, cover with foil and place in the oven.
  • Bake the potatoes for 40 minutes then remove the foil and bake for a further 20 minutes, or until they are almost cooked.
  • Meanwhile brush the salmon fillets with olive oil and coat with crushed black peppercorns, pressing them into the flesh, if necessary, with the back of a spoon.
  • Place the salmon on top of the potatoes, cover with foil and back for 15 minutes, or until the salmon is opaque, removing the foil for the last 5 minutes.
  • Garnish with fresh thyme springs and serve.

Servings: 4

Calories: about 517 per serving.


Preferably use wild caught fish, as farm raised fish has dyes and other additives in it.


The recipe used regular peppercorns but I wanted a stronger flavor and used schezuan peppercorns. I crushed these up finely in my mortar and pestal and then lightly pressed into the fish. Schezuan peppercorns should be used sparingly. I also did not serve with the peas, as the potatoes were plenty filling.

Original Author: Lucy Doncaster
Original Source: Best Ever 400 Budget Recipes