Seared Wild Salmon with Fried Potato and Artichoke Hash

Seared Wild Salmon with Fried Potato and Artichoke Hash
Executive Chef of “The Lobster” Govind Armstrong shows you how easy it is to cook fish like a pro.
Seared Wild Salmon with Fried Potato and Artichoke Hash
4 servings

Meyer Lemon

  • Meyer Lemon
  • 4 T. EVOO

Meyer Lemon Caper Relish

  • 4 ea. Meyer Lemon, Segmented and cut into 3rds
  • Shallot (fine diced)
  • 2 t. Chopped Thyme Leaves
  • 2 T. Chives (Minced)
  • ½ C. Yellow Celery Hearts Thinly Sliced
  • 1 C. EVOO
  • ½ C. Blend Oil
  • ¼ t Chili Flakes
  • 5 Ea. Anchovy Diced
  • 1 Ea. Small Red Bell Pepper Brunoise
  • 3 T. Rough Chopped Capers
  • Black Pepper

Salmon and Potato

  • 3 T. Grapeseed Oil or Canola
  • 4 Ea. 7 Oz Wild Salmon Filet, Skin on, Pin Bones Removed
  • 6 oz Artichoke Heart Lg Dice (par cooked)
  • 8 oz Fingerling Potatoes Cut into ¼ in Rounds (par cooked)
  • 2 oz Scallion, Sliced
  • 6 oz Stock, Lobster, Vegetable or Chicken
  • 8 oz Blue Lake Beans, Blanched and warmed in 1 T butter
  • 3 T. Butter
  • 2 ea Thyme sprig and peeled garlic clove
  • Juice of ½ lemon


Recipe Courtesy Chef Govind Armstrong –
Serves 4


  1. Cut the ends off the lemon and use a vegetable peeler to carefully peel the zest from end to end.
  2. With a paring knife remove any remaining white pith.
  3. Thinly slice the zest horizontally and place the zest in a small pot with the extra virgin oil and steep on low for 30 minutes until softened.
  4. Set aside and allow to cool.


  1. Place all items in a mixing bowl, stir in poached zest and seasoned EVOO.
  2. Add a few turns of a pepper mill.
  3. Store in the refrigerator.


  1. Begin by cooking the salmon.
  2. Season fish with salt and pepper, warm 1 ½ T oil to medium high heat and place fish flesh side down and cook for 1 minute. Gently turn salmon skin side down and cook for an additional 3 minutes. While the salmon is cooking you can start the hash.
  3. Over a medium high heat add 1 ½ T. of the remaining oil to a large saute pan. Add potatoes, artichoke hearts and pan fry until golden about 2 minutes and lightly season with salt and pepper. Deglaze the pan with the stock reduce by half and swirl in 1 T. of butter. Adjust the seasoning with salt, pepper & lemon juice, then stir in scallion.
  4. For the last minute of cook time for the salmon add butter, thyme sprig & garlic. Baste the salmon for 1 minute, reduce heat if your pan appears to be too hot. Turn range off and gently flip salmon to flesh side and begin to plate.
  5. Season green beans with salt & pepper, and place at 9 o’clock on your plate. Spoon hash in the center, straddle salmon, skin side up on beans and hash. Drizzle the plate with lemon relish and serve up the smiles!