This Creamy Honey Mustard Salmon and Potato Salad is made with crispy pan-fried salmon, golden skillet potatoes, and tender broccoli tossed in a creamy tangy honey mustard dressing. It’s hearty, packed with texture, and comes together easily for a weeknight dinner or meal prep!
Table of Contents
All About This Salmon & Potato Salad
This broccoli, salmon and potato salad was originally just me trying to use up a few ingredients in the fridge, but after one bite I knew I’d be making it again. Normally, salmon, potatoes, and broccoli are the kind of things you’d serve side by side on a plate, but tossing everything together in a creamy honey mustard dressing somehow makes even more sense.
The crispy pan-seared salmon, golden fried potatoes, and tender broccoli all soak up the tangy, savory-sweet dressing made with Japanese mayonnaise and whole grain mustard. It’s kind of like a mix between a warm potato salad and a salmon dinner all tossed together in one bowl.
Ingredients and Substitutions
This honey mustard salmon potato salad uses simple ingredients that come together into a hearty, texture-packed meal with crispy potatoes, flaky salmon, and a creamy tangy dressing.
- Salmon fillets: Atlantic salmon, coho, or sockeye all work; skinless or skin-on both work.
- Potatoes: I recommend Yukon Gold potatoes or mini potatoes! I find them the best for crispy edges and creamy centers; they hold their shape well after boiling and frying. A good alternative is red or baby potatoes.
- Broccoli florets
- Potato starch: Helps the salmon get crispy; cornstarch can also be used.
- Japanese mayonnaise: Adds richness and extra tanginess. You can use homemade or store bought.
- Whole grain mustard: Gives the dressing texture and sharp mustard flavor.
- Lemon juice
- Honey
- Ketchup and Sriracha: These two ingredients are optional but I like to add it for a bit of hidden flavour and spice.
How to Make Honey Mustard Salmon Potato Salad
This salmon potato salad comes together in a few simple steps:
- Make the dressing: In a large bowl, whisk together the Japanese mayonnaise, whole grain mustard, lemon juice, ketchup, honey, sriracha (if using), and black pepper until smooth and creamy. Taste and adjust the seasoning or lemon juice to your liking.
- Cook the salmon: Cut the salmon into bite-sized chunks and season lightly with salt and pepper. Coat with potato starch, then pan fry in oil over medium-low heat until golden brown and crispy on all sides and cooked through. Transfer to a plate and set aside.
- Cook the potatoes: Microwave the potatoes until fork tender, then gently rough up the edges with a fork or spoon. Pan fry until deeply golden brown and crispy all over.
- Cook the broccoli: Microwave or steam the broccoli until bright green and tender. Drain well to remove excess moisture.
- Assemble: Add the crispy potatoes and broccoli to the bowl with the dressing and toss until evenly coated. Gently fold in the salmon and serve warm.
VIDEO: Watch How to Make It
Lisa’s Recipe Tips
- Don’t skip roughing up the potatoes: Those craggy edges are what give you the crispiest golden fried potato texture.
- Drain the broccoli thoroughly: Excess moisture can water down the creamy honey mustard dressing.
- Toss the potatoes in the dressing while still warm but not piping hot: They absorb the creamy honey mustard dressing better this way without turning oily.
Serving Suggestions
This honey mustard salmon potato salad is filling enough to serve as a main dish on its own, but it also pairs really well with lighter sides.
- Serve with a soft boiled egg or jammy egg on top
- Pair with miso soup or a light vegetable soup
- Add avocado for extra creaminess
- Serve with toasted sourdough or garlic bread
- Add extra greens like arugula or shredded cabbage to turn it into more of a salad bowl
How to Store and Reheat Leftovers
Store leftover salmon and potato salad in an airtight container in the fridge for up to 2 days.
For the best texture, reheat the leftovers in a skillet over medium heat until warmed through. This helps bring back some crispiness to the potatoes and salmon. You can also microwave it, but the potatoes will soften more.
If the dressing thickens after chilling, add a small squeeze of lemon juice or a spoonful of milk to loosen it back up.
Recipe FAQ
Yes. Both the salmon and potatoes can be air fried if preferred, though pan frying gives the potatoes a slightly better golden crust.
Yes. Just cook and drain it well before adding it to the salad so the dressing doesn’t get watery.
You can use regular mayonnaise or even some greek yogurt, but Japanese mayonnaise gives the dressing a richer and tangier flavor.
More Potato Salad Recipes
- Japanese Potato Salad
- Fried Egg Potato Salad
- Lentils, Brussel Sprout and Potato Salad with Maple Dijon Cream Cheese Dressing
Enjoy! If you make this Creamy Honey Mustard Salmon and Potato Salad recipe, I’d love to hear what you think! Leave a comment and rating below, and if you share it on social media, tag me on Instagram @Okonomikitchen. I can’t wait to see your creations!
PrintCreamy Honey Mustard Salmon and Potato Salad
- Total Time: 35 minutes
- Yield: 2-3 servings
- Diet: Pescatarian
Description
This Creamy Honey Mustard Salmon and Potato Salad is made with crispy pan-fried salmon, golden skillet potatoes, and tender broccoli tossed in a creamy tangy honey mustard dressing. It’s hearty, packed with texture, and comes together easily for a weeknight dinner or meal prep!
Ingredients
- 2 salmon fillets (~250 g total)
- 3 medium Yukon Gold potatoes, quartered or 1 lbs baby potatoes, halved (~450–500 g)
- 2 cups broccoli florets (~150-200 g)
- potato starch, for coating
- salt and black pepper, to taste
- neutral oil, for frying
Dressing
- 5 tbsp Japanese mayonnaise
- 1 1/2 tbsp whole grain mustard
- 2–3 tsp lemon juice, to taste
- 2 tsp ketchup
- 1/2 tbsp honey
- 2 tsp sriracha (optional)
- 1/4 tsp freshly cracked black pepper
Instructions
- In a large bowl, whisk together the Japanese mayonnaise, whole grain mustard, lemon juice, ketchup, honey, sriracha (if using), and black pepper until smooth and creamy. Taste and adjust the lemon juice or seasoning to your liking. Set aside.
- Cut the salmon into 1.5-inch chunks. Season lightly with salt and pepper, then dust all over with potato starch.
- Quarter the potatoes and soak them in water for 5 minutes. Drain, then place into a microwave-safe bowl with 2-4 tbsp of water (enough to cover the base of the bowl). Cover and microwave for 4-5 minutes, tossing the potatoes every 2 minutes, or until fork tender. Drain excess water, then gently toss the potatoes with a fork to create rough, rigid edges for extra crispiness.
- Place the broccoli into a microwave-safe bowl with 1 tbsp water. Cover and microwave for about 2 minutes, or until bright green and tender. Drain any excess water and set aside.
- Heat a generous layer of oil in a large pan over medium-low heat. Add the salmon in a single layer and cook until golden brown and crispy on one side, about 2-3 minutes. Flip and cook the other side until the salmon is cooked through. Remove from the pan.
- Add more oil to the pan if needed, then add the potatoes. Cook, turning occasionally, until deeply golden brown and crispy on the edges.
- Add the crispy potatoes and broccoli to the bowl with the dressing and toss until evenly coated. Add the salmon and gently toss once more to combine. Serve warm and enjoy!!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Appetizer, Main course, Salad, Side Dish
- Method: Microwave, Pan fry
- Cuisine: American, Japanese-inspired
Nutrition
- Serving Size: 1 recipe
- Calories: 1760
- Sugar: 13 g
- Sodium: 1750 mg
- Fat: 124 g
- Saturated Fat: 19 g
- Unsaturated Fat: 99 g
- Trans Fat: 0.5 g
- Carbohydrates: 92 g
- Fiber: 11 g
- Protein: 63 g
- Cholesterol: 175 mg
Made this to serve as a side dish, delicious!