There’s a small step here that changes everything.
A few shallow cuts across the salmon—nothing complicated—and suddenly the sauce doesn’t just sit on top, it slips inside. Into every little space. And on the side? Golden potatoes, caramelized figs, and tender shallots. A festive, beautiful meal that comes together with minimal effort.
If you don’t have figs, I left a few simple swaps below.
Cross-Hatched Salmon in a Honey-Garlic Sauce with Potatoes, Figs & Shallots
Cross-Hatched Salmon in a Honey-Garlic Sauce with Potatoes, Figs & Shallots
1 package salmon fillets (thawed if previously frozen)
8 fresh figs
2 heads garlic
10 shallots (or 2 red onions)
1.5–2 lb (about 900 g) baby potatoes
For the sauce:
4 heaping tablespoons honey
1 teaspoon chili flakes
1/2 teaspoon salt
4 tablespoons olive oil
1 teaspoon granulated garlic
3–4 sprigs fresh thyme
Instructions
- Cut the potatoes in half (or into quarters if large) and cook in salted water until completely tender. Drain well.
- Halve the figs. Slice off the top third of the garlic heads.
- If using shallots, cut them in half. If using red onions, cut into quarters or eighths.
- Preheat the oven to 400°F (200°C).
- In a small bowl, mix all the sauce ingredients except the thyme.
- Score the top of the salmon fillets in a crosshatch pattern, being careful not to cut all the way through. Place on a parchment-lined baking sheet.
- Arrange the cooked potatoes, garlic heads, figs, and shallots around the salmon.
- Spoon the honey sauce generously over the salmon.
- Drizzle a very little olive oil over the garlic and onions.
- Scatter the thyme over everything.
- Bake for 20 minutes, then switch the oven to broil (top heat) for about 5 minutes, until the salmon caramelizes and the potatoes turn golden.
Cross-Hatched Salmon in a Honey-Garlic Sauce with Potatoes, Figs & Shallots
Notes
- If you don’t have figs, you can use grapes or cherry tomatoes instead.
