Crispy Skin Salmon with Smashed Potatoes, Charred Citrus and Salsa Verde

Drizzled with a tangy salsa verde, this colorful one-dish meal from Chef Michael Schwartz features an extra-crispy combination of skin-on salmon and baby smashed potatoes. The salmon filets are seared on high heat on the grill in our enameled cast iron Alpine Outdoor Collection Skillet, producing a shatteringly crisp and savory skin. The cut lemon nestled alongside the salmon adds a burst of caramelized citrus for an added depth of flavor. Generously drizzle the herb-forward salsa verde over the skillet then save the leftovers to use as a condiment for roasted chicken or grilled pork.

Salsa Verde

1/2 bunch flat leaf parsley, stemmed

1 1/2 tablespoons thyme leaves

1 1/2 tablespoons capers, drained and roughly chopped

1 garlic clove, minced

1 oil-packed anchovy, drained and minced

1/4 teaspoon dried oregano

1/4 teaspoon finely grated lemon zest

1/2 cup extra virgin olive oil

Crispy Skin Salmon and Potatoes

1 pound small, creamer potatoes

1 teaspoon kosher salt

3 tablespoons extra virgin olive oil, divided

2 skin-on salmon filets, about 6 ounces each

1 lemon, cut in half

For the salsa verde:

Place the parsley, thyme, capers, garlic, anchovy, oregano and lemon zest in the bowl of a large mortar and pestle. Grind into a rough paste.  Stir the olive oil into the mixture and refrigerate, covered, until needed, up to 3 days.

For the salmon and potatoes:

Place the potatoes and salt in a small saucepan. Fill with enough water to cover the potatoes by 1 inch. Bring to a boil, then cook until soft and fork-tender, about 10-15 minutes. Drain and let cool slightly. Place each potato on a baking sheet lined with parchment paper. Use the flat back of a measuring cup to smash them down until they are about 1/4 inch thick. Set aside.

Preheat a grill to 500°F (or high heat setting) with the lid closed. Place a skillet on the grill grates to preheat for 5 minutes with the lid closed.

Add 2 tablespoons of olive oil to the skillet and heat until shimmering. Reduce the heat on the grill to medium-low. Add the salmon to the skillet, skin side down along with the lemon halves, cut side down. Press the salmon filets firmly for 10 seconds using the back of a flexible fish spatula to keep the skin from buckling. Cook, pressing gently on the filets occasionally to ensure contact, until the skin releases easily from the pan, about 5-6 minutes. Flip the salmon and cook on the second side for 15 seconds.  Transfer to a paper towel-lined plate or sheet pan. Keep the lemons cooking in the skillet.

Return the skillet to the grill and increase the heat on the grill to medium-high. Add the remaining tablespoon of olive oil to the skillet. Carefully add the potatoes and cook until crispy, about 4 minutes. Flip and cook on the other side until crispy, about 3 minutes longer.

Return the filets back to the skillet to keep warm. Flip the lemons to expose the charred side and serve directly in the skillet with the salsa verde on the side.