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I’ve been making variations on this simple beach house dinner down by the water and in holiday rental kitchens for years! Tender salmon is flavored with whatever seasoning blend I’ve got on hand before being served with buttery steamed artichokes (or asparagus, or whatever else looks good at the store) and steamed, buttered potatoes. It’s an easy, delicious family meal you can make with just a handful of ingredients and most importantly, minimal kitchen equipment!
See recipe card below for full list of measurements, ingredients, and instructions.
A Note from Cheryl
Whenever we’re at our beach house or travelling and staying in a rental there is always one simple meal with several variations we always come back to. Here’s how it works: we get good fish or steak from a nearby fishmonger or butcher. You can choose whatever fish you want, or a steak if you prefer. I buy butter, lemons, and seasoning, and of course there is always steamed baby potatoes. And then depending on what is available I make asparagus or artichokes to go on the side, so I’ve included instructions for both!
Why I Love Making This Beach House Dinner
- So many recipes list substitutions, but not many of them are written designed to be made with whatever protein and vegetables you can find at the store. As I’ve made this beach house dinner so many times with different veggies and proteins each time I know it will work no matter what options you choose.
- I’ve chosen proteins that you can easily cook without a cooking thermometer with easy-to-follow visual cues, perfect for smaller rental kitchens with not much equipment!
- The butter, lemons, and seasoning pull everything together. As these ingredients are all included in multiple elements of the dish everything tastes like it belongs together on the plate without the need to make some sort of sauce to make the meal feel complete.
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What I’ve Learned Making This Recipe
- Whatever protein you’re using take it out of the fridge for at least 10 minutes before you start as it will cook more evenly if it is not fridge-cold. Too cold salmon especially also might stick to the pan. This has happened to me and it was such a frustrating way to ruin some beautiful fresh fish!
- This is a really simple vacation meal, but timing it right is super important! We usually choose artichokes to go on the side and as they can take up to 45 minutes to steam get those cooking first before even starting to prepare everything else. Add the potatoes to the basket half way through, and cook the salmon when everything is almost done. Or, if you’re making asparagus which cooks quickly, start the potatoes first.
- Not all seasoning blends are created equal. Seasonings like Old Bay or barbecue blends usually contain salt, so you can use them in place of actual salt if you need to. But if you’ve grabbed something you’re unfamiliar with from the store and you plan to use it in place of salt, please check the ingredient list to make sure it is included!
Ingredient Notes
Salmon fillets – Choose middle fillets that are 6–8 oz each so they cook evenly, with the skin still on so they hold together while they cook. But as I mentioned above, any fish fillet or even steaks can be used instead! I’ve included white fish and steak cooking instructions on the recipe card below.
Olive oil or neutral oil – Choose whatever you usually cook with so you can take the bottle home with you. If you’re staying in a rental where there is already a bottle in the cupboard, check it doesn’t smell stale and off before using it as you don’t know how long it has been sitting there!
Kosher salt and black pepper OR your favorite seasoning – Seasoning blends are usually already perfectly seasoned, and it will be easier to bring what is left home with you, or to leave it as a surprise for the next set of guests. I like a redfish seasoning blend, or Old Bay as you can buy it pretty much everywhere!
Lemon – Fresh, for serving. Depending on your choice of seasoning, lime might also work.
Asparagus or artichokes – Choose whatever looks best at the store or the market!
Butter – For melting and serving with the vegetables and potatoes.
Mayonnaise – Optional, but delicious if you’ve chosen to make artichokes to go on the side.
Small red potatoes – Halved or quartered if large. Or, buy any small potato variety you’d serve with the skin on so they steam properly.
Serving & Storage Tips
Instead of the steamed artichokes or asparagus, steamed broccoli would work well with the butter and lemon in the recipe, or a heirloom tomato salad would also be amazing if the summer tomatoes are calling out to you at the store!
As this is a vacation meal I’ve not designed it to have loads of leftovers, but any leftovers can be used cold as part of a salad — salmon, potatoes, everything! If you do want to make something a bit more substantial you can warm through the vegetables and potatoes okay, but please don’t reheat the salmon both for food safety reasons and because reheating salmon makes it a bit dry and gross! It would however be good stirred into a fridge-clearing fried rice at the end of your stay, if you can’t stand the idea of cold fish.
Frequently Asked Questions
It all depends on the ingredients included in your seasoning blend — check the ingredients if this is important for you! If you would prefer to be safe and make your own at home and take it with you. My steakhouse seasoning and pork chop seasoning would actually be great here, and both are gluten-free.
Yes! Just replace the butter with a really nice extra virgin olive oil.
Salmon is done when it flakes easily with a fork — the center should be slightly translucent when you press it.
Pull off the leaves one at a time, dip them in melted butter or mayonnaise, and scrape the tender flesh from the leaf with your teeth. Once you reach the center, remove the fuzzy choke and eat the heart.
Making changes to a recipe can result in recipe failure. Any substitutions or variations listed are simple changes that I believe will work in this recipe, but results are not guaranteed.
Our Favorite Beach House Salmon Dinner
Equipment
- cast iron or stainless steel pan
- Steamer basket and a suitable lidded pot or pan to use it with
- Scissors optional, if you want to remove the artichoke tips
Ingredients
For the Salmon
- 2 salmon fillets 6–8 oz each, skin on
- olive oil or neutral oil
- Kosher salt and black pepper or loads of your favorite seasoning
- lemon wedges for serving
For the Asparagus
- 1 bunch asparagus tough ends snapped off
- Kosher salt
- melted butter, lemon, and flaky salt for finishing
For the Artichokes
- 2 whole artichokes
- melted butter, mayonnaise, lemon for serving
For the Red Potatoes
- 1–1.5 pounds small red potatoes halved or quartered if large
- Kosher salt
- melted butter, seasoning of choice, or just salt and pepper, lemon for finishing
Instructions
For the Salmon
- Pat salmon completely dry on a piece of kitchen paper and season generously with salt and pepper (or seasoning!) on both sides. Heat a cast iron or stainless pan over medium-high until very hot — add a thin layer of oil and let it shimmer.
- Place salmon skin-side up and don't move it. Sear for 3–4 minutes until deeply golden, and the flesh releases easily from the pan. Flip and cook another 2–3 minutes for medium — the center should be slightly translucent when you press it). Remove from heat and rest a minute before serving with lemon wedges.
Other Protein Options
- For white fish (halibut, cod, sea bass): Both the cooking and preparation method is the same, but cook through completely — the flesh should be fully opaque and flake easily. It won't take as long as salmon, so keep an eye on it!
- For steak: Bring the steak to room temperature and season aggressively with salt and pepper — or seasoning blend. Sear in a ripping hot cast iron 2–3 minutes per side for medium-rare, depending on thickness. Let it rest for at least 5 minutes before slicing — this final step is non-negotiable!
For the Asparagus
- Place the asparagus in a steamer basket over an inch of boiling water. Cover and steam 4–6 minutes depending on thickness — you want tender but with a little bite. Finish with melted butter, a squeeze of fresh lemon, and flaky salt.
For the Artichokes
- Trim the stem and cut off the top inch of each artichoke. Pull off any tough outer leaves away (and snip the sharp tips if you want to be fancy about it!) Place in a large pot with a steamer basket, add a couple inches of salted water, cover, and steam 35–45 minutes. The artichokes are done when an outer leaf pulls off easily and the base is tender when poked with a knife. Serve drizzled with melted butter and with fresh lemon alongside a small bowl of mayo for dipping the leaves. But the heart at the end is the whole point!
For the Potatoes
- Place the potatoes in a steamer basket over an inch of boiling salted water. Cover and steam 15–20 minutes until completely tender when pierced with a fork. Toss immediately with melted butter, your seasoning of choice, and a squeeze of lemon.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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