One Pot Sausage, Potato and Salmon

This recipe seemed unusual to me at first. The combination of sausage, potato and fish didn’t seem quite natural. Then I thought of my favorite gumbo which starts with sausage and finishes with seafood, so I gave this a try. I didn’t expect much from this recipe because there are literally no herbs and spices in this dish, just S&P.

Boy was I wrong. Despite the simplicity of the seasoning, this dish develops rich, multi layered flavorings from the vegetables, with the starch from the potatoes combining with white wine to create the simple sauce.
Not only that, everyone in my family (from age 6 on up) liked this immediately and wanted me to make it again soon.

One Pot Sausage, Potato and Salmon

3/4 pound bulk Italian sausage
1 medium onion, chopped
2 garlic cloves, minced
1 pound potatoes, halved then sliced, or a variety of fingerling potatoes
½ cup white wine
4 plum tomatoes, diced
1¼ to 1½ lb Salmon fillet, preferably Sockeye
Half a lemon
  1. Cut fish in to 4-5 pieces, approximately 1" thick at the center. 
  2. Use a large, covered pot, such as a Dutch oven or a ceramic baking dish that can be used on a stovetop.
  3. Over medium high heat, brown the sausage until cooked through, breaking it into small pieces, about 4 minutes. Add a little olive oil if needed to keep from sticking.
  4. Add onion, garlic, potatoes and half of the white wine. Add salt and pepper to taste. Cover and cook for 10 minutes.
  5. Stir tomatoes into the potato mixture.
  6. Place fish fillets atop the potatoes. Season with Kosher salt and fresh ground pepper, then add the remaining white wine. Cover and cook for 6-8 minutes, 4-5 minutes if fish is less than 1" thick.
  7. Drizzle lemon juice and a small amount of olive oil over top of fish.


  1. I made this dish last night. My husband and I agreed that the salmon did not add much to the dish, and the combination of flavors was just so-so. I am much more of a fish-lover than he is, but I felt that the sausage was plenty of protein...Summer tomatoes might improve things, but in February one has to do the best one can.

  2. Elaine,

    Yes - I can see how this dish can be a little....subtle. The wine and sausage used are important, and as you mention - the tomatoes might be most important.

    Maybe some of the intrigue of this dish to me, is the combination of sausage and fish in this manner. I will admit, this isn't quite in the "go-to" dish category.

    Thanks for the feedback.



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