Sesame Free Whole30 Smoky Paprika Smoked Salmon Hash
Smoky, satisfying, and built entirely in one cast iron skillet, this hash is the kind of breakfast-for-any-meal dish that earns a permanent spot in your rotation. Yukon Gold potatoes get crisped in avocado oil until golden and tender, then tossed with sautéed onion, red bell pepper, and a bold spice blend anchored by smoked paprika. Hot-smoked salmon is scattered over the top and gently warmed through, so it stays in beautiful, flaky chunks rather than disappearing into the mix. A squeeze of fresh lemon and a handful of chives at the end brighten everything up and cut through the richness perfectly. For anyone navigating sesame-free cooking, this recipe is a genuinely easy win — every ingredient is straightforward and naturally free of sesame in any form, with no tahini, sesame oil, or hidden seed-based sauces anywhere in sight. That can be harder to guarantee with smoked fish dishes that lean on Asian-inspired seasonings, so the paprika-and-cayenne spice profile here is a smart, flavorful alternative. The result is deeply savory with just the right amount of heat, and it comes together without any specialty swaps or substitutions required.
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Learn more →Ingredients
4 servings
- 1.5 lbs yukon gold potatoes, cut into ½-inch dice
- 3 tbsp avocado oil, divided
- 1 medium yellow onion, finely diced
- 1 red bell pepper, finely diced
- 3 cloves garlic, minced
- 2 tsp smoked paprika
- ½ tsp garlic powder
- ½ tsp onion powder
- ¼ tsp cayenne pepper (optional)
- ¾ tsp kosher salt, plus more to taste
- ¼ tsp black pepper, plus more to taste
- 8 oz hot-smoked salmon, skin removed and flaked into large pieces
For serving
- 2 tbsp fresh chives, thinly sliced
- 1 lemon, cut into wedges
Instructions
- 1
Heat 2 tbsp of the avocado oil in a 12-inch cast iron skillet over medium-high heat until shimmering. Add the diced potatoes in a single layer, season with 1/2 tsp of the salt and the black pepper, and cook undisturbed for 5 minutes, until the undersides are golden and crisp.
- 2
Stir the potatoes and continue cooking, stirring every 2–3 minutes, until golden and tender throughout, about 8–10 minutes more. Transfer the potatoes to a plate and set aside.
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