Salmon Skewers with Smashed Potatoes

Prep Time:
15 mins
Total Time:
50 mins

Fish is kid-friendly when threaded onto skewers. You can substitute any meaty, firm-fleshed fish or peeled and deveined shrimp for the salmon.


  • 1 ½ pounds waxy potatoes

  • Coarse salt and ground pepper

  • 1 ½ pounds skinless salmon fillet, cut into 1-inch pieces

  • 2 tablespoons extra-virgin olive oil

  • 3 tablespoons honey

  • 3 cups baby spinach (2 ounces)

  • 2 tablespoons unsalted butter


  1. Heat broiler, with rack in top position. In a medium saucepan, bring potatoes to a boil in salted water and cook until tender when pierced with a knife, about 15 minutes.

  2. Meanwhile, thread 3 pieces salmon onto each of eight 6-inch wooden skewers. Place skewers in a single layer on a foil-lined rimmed baking sheet. Brush salmon with oil and season with salt and pepper. Fold foil over exposed areas of skewers to prevent burning.

  3. Broil salmon until opaque throughout, about 6 minutes, flipping once. Remove from oven and drizzle with honey.

  4. Drain potatoes. While still hot, gently smash each potato with the back of a spoon to flatten slightly and place, along with spinach and butter, in a large bowl. Season with salt and pepper, then toss to combine. Serve salmon skewers with potatoes and spinach.


Cook's Notes

While the potatoes are still hot, use a spoon to crush them. The exposed surface area will soak up the butter and seasonings.

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