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Monday Night Salmon

A sophisticated yet simple dish you can make for yourself or your family.   

Course Main Course
Cuisine Mediterranean
Keyword Madeira wine, Salmon
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 1


  • 1 4-6 ounce salmon filet, skinless
  • 4-5 baby Dutch golden potatoes, sliced thin
  • olive oil
  • 1/4 small onion, sliced thin
  • 1/2 cup water
  • 1 clove garlic, minced
  • 1 tbsp brown sugar, leveled and unpacked
  • 2 tbsp Madeira wine
  • 2-3 shots Worcestershire sauce
  • optional: parsley for garnish


  1. In small skillet over medium heat, cook the sliced potatoes and onions in a little olive oil.  When they start to brown, add the garlic and toss a few times.  Add the water and cover so the potatoes cook fork tender.   Once the water has evaporated, cook and toss them in the skillet for a minute. Turn off heat and keep them warm until plating.

  2. Note - Depending on the size of your potatoes, you may need to cook them a little longer.  Add a little water at a time until they are fully cooked.  

  3. Salt and pepper both sides of the salmon.  In a skillet over medium heat, add a little olive oil to the pan and cook the salmon for about 3 minutes.  Flip the salmon and add the brown sugar, Worcestershire sauce, and Madeira wine.  Cover and cook for about 3 minutes.  Let the glaze reduce and thicken uncovered.  Using a spoon, coat the salmon with the glaze.

  4. Create a bed of skillet potatoes on the plate and place the salmon on top.  Drizzle with remaining glaze.    Enjoy!