If you’re craving a meal that feels both comforting and fresh, the Dill Salmon with Potato Wedges and Creamy Pickle Dill Sauce Recipe is absolutely a must-try. This dish beautifully balances the rich, delicate flavor of salmon with crispy, golden potato wedges, all brought together by a tangy, herby sauce that adds an irresistible kick. Whether you’re cooking for a weeknight dinner or a special occasion, this recipe offers a perfect harmony of textures and tastes that will leave you wanting seconds.
Ingredients You’ll Need
Gathering fresh, straightforward ingredients is the secret to the success of the Dill Salmon with Potato Wedges and Creamy Pickle Dill Sauce Recipe. Each component plays a vital role—potatoes give a satisfying crunch, salmon delivers hearty protein, and the dill and pickles elevate the flavor with bright, herbaceous notes.
- 1.6 lb salmon fillet: Choose a fresh, thick fillet for tender, juicy results that hold up well to roasting.
- 1/2 bunch fresh dill, finely chopped (divided): Fresh dill adds a fragrant herbaceous punch that complements salmon and sauce perfectly.
- 1 lemon (zest and juice): Lemon zest and juice brighten the salmon’s flavor and cut through richness with a citrus tang.
- 1 tablespoon olive oil: Helps to keep the salmon moist and creates a lovely golden sear.
- Pinch of salt: Essential for enhancing all the flavors in this dish.
- 2 lb potatoes: Perfect for making crispy, golden wedges that serve as a hearty side.
- 2-3 tablespoons olive oil: Needed to coat the potato wedges and encourage crispness and flavor.
- 1 teaspoon sea salt flakes: Adds texture and bursts of saltiness to the potatoes.
- Pinch of freshly ground black pepper: Adds subtle heat and depth to your potatoes and salmon.
- 1 cup sour cream: Forms the creamy base of the pickle dill sauce with tang and smooth texture.
- 3 tablespoons mayonnaise: Gives the sauce richness and helps bind all the flavors together.
- 10 pickles, finely diced: Adds a delightful crunch and zesty flavor to the sauce.
- 1/2 bunch fresh dill, finely chopped: Extra dill in the sauce ties the whole dish together with fresh aromatic notes.
- Pinch of salt: Balances the creamy pickle dill sauce.
How to Make Dill Salmon with Potato Wedges and Creamy Pickle Dill Sauce Recipe
Step 1: Prepare the Potato Wedges
Start by giving your potatoes a good scrub, then cut them into thick wedges. Toss these wedges in 2 to 3 tablespoons of olive oil, generously sprinkle with sea salt flakes and freshly ground black pepper, and make sure each wedge is well coated. Spread them out evenly on a baking sheet so they can crisp up beautifully in the oven while you prep the salmon, roasting at 425°F (220°C) for about 35-40 minutes or until golden and tender.
Step 2: Marinate and Cook the Salmon
While the potatoes are roasting, grab your salmon fillet and gently pat it dry. Rub it with olive oil and season it with salt, lemon zest, freshly chopped dill, and a squeeze of lemon juice to infuse bright, fresh flavors. You can roast the salmon alongside the potato wedges during the last 12 to 15 minutes of cooking, making sure it’s cooked through but still moist and flaky.
Step 3: Whip Up the Creamy Pickle Dill Sauce
This sauce is the star that brings everything together. In a bowl, mix sour cream, mayonnaise, finely diced pickles, chopped dill, and a pinch of salt. Stir thoroughly to meld the flavors into a tangy, creamy sauce. Letting it chill in the fridge for 10 minutes enhances the flavors even more, but it’s delicious served right away too.
Step 4: Plate and Enjoy
Arrange your golden potato wedges alongside the beautifully roasted dill-infused salmon fillet. Generously spoon the creamy pickle dill sauce over the salmon or serve it on the side for dipping. This vibrant plate is ready to impress your taste buds with every bite.
How to Serve Dill Salmon with Potato Wedges and Creamy Pickle Dill Sauce Recipe
Garnishes
A sprinkle of freshly chopped dill on top of the salmon and potatoes adds a bright, fresh aroma and vibrant color. Thin lemon slices or zest curls work wonders as an eye-catching garnish that also hints at the dish’s citrus undertones.
Side Dishes
Serve this dish alongside a crisp green salad with a light vinaigrette to balance the richness. Steamed green beans or sautéed asparagus bring a fibrous crunch and fresh taste that beautifully rounds out the meal.
Creative Ways to Present
For an elegant twist, serve the salmon over a bed of herbed quinoa or wild rice and drizzle the creamy pickle dill sauce in artistic swirls around the plate. Using ramekins for the sauce offers a neat, stylish look, perfect for dinner parties or special meals.
Make Ahead and Storage
Storing Leftovers
Store any leftover salmon, potato wedges, and sauce separately in airtight containers in the refrigerator. This keeps the components fresh and intact without sogginess. Leftovers are best eaten within 2 days.
Freezing
While the potato wedges and sauce do not freeze well due to texture changes, cooked salmon freezes beautifully. Wrap individual portions tightly in plastic wrap and foil, then place in a freezer-safe bag. Thaw overnight in the fridge for best results.
Reheating
Reheat potato wedges in a hot oven or air fryer for a few minutes to regain crispiness. Salmon is best gently warmed in the oven at low heat to maintain moistness. Serve the creamy pickle dill sauce cold or at room temperature for optimal flavor.
FAQs
Can I use frozen salmon for this recipe?
Absolutely! Just be sure to thaw the salmon completely in the refrigerator before cooking to ensure even cooking and maintain that lovely texture.
What if I don’t have fresh dill on hand?
While fresh dill is highly recommended for its vibrant flavor, you can substitute dried dill. Use about one-third of the fresh dill amount, but keep in mind that the flavor won’t be as bright or aromatic.
Can I use regular mayonnaise instead of sour cream in the sauce?
The combination of sour cream and mayonnaise creates a tangy, creamy balance that’s hard to replicate with mayonnaise alone. If needed, you could increase the lemon juice for added tang if you omit sour cream.
How do I make the potato wedges extra crispy?
Make sure the potato wedges are dry before tossing with oil, and avoid overcrowding the baking sheet so the air circulates freely. Using a high oven temperature also helps develop that perfect crisp.
Is this dish suitable for meal prepping?
Yes! You can prepare the salmon and potato wedges in advance and store them separately. Just add the creamy pickle dill sauce just before serving for best freshness.
Final Thoughts
There is something incredibly satisfying about this Dill Salmon with Potato Wedges and Creamy Pickle Dill Sauce Recipe that feels both wholesome and exciting at the same time. It’s a dish that delivers vibrant flavors with simple ingredients and brings a touch of homemade goodness to your table. I can’t wait for you to try it and share this little slice of delicious comfort with your loved ones.
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Dill Salmon with Potato Wedges and Creamy Pickle Dill Sauce Recipe
- Total Time: 55 minutes
- Yield: 4 servings 1x
Description
This Dill Salmon with Potato Wedges and Creamy Pickle Dill Sauce is a flavorful and hearty meal perfect for any occasion. Tender salmon fillets are seasoned with fresh dill and lemon, oven-baked to perfection alongside crispy, golden-brown potato wedges. Served with a tangy, creamy pickle dill sauce, this dish combines fresh herbs, zesty lemon, and a delightful pickle crunch for a satisfying and balanced meal.
Ingredients
Salmon and Seasoning
- 1.6 lb salmon fillet
- 1/4 bunch fresh dill, finely chopped
- 1 lemon (zest and juice)
- 1 tablespoon olive oil
- Pinch of salt
Potato Wedges
- 2 lb potatoes, cut into wedges
- 2–3 tablespoons olive oil
- 1 teaspoon sea salt flakes
- Pinch of freshly ground black pepper
Creamy Pickle Dill Sauce
- 1 cup sour cream
- 3 tablespoons mayonnaise
- 10 pickles, finely diced
- 1/4 bunch fresh dill, finely chopped
- Pinch of salt
Instructions
- Prepare the Potato Wedges: Preheat your oven to 400°F (200°C). Wash and cut the potatoes into even wedges. Toss the potato wedges in 2-3 tablespoons of olive oil, sea salt flakes, and freshly ground black pepper until evenly coated. Spread them out on a baking sheet in a single layer to ensure they crisp up nicely.
- Bake the Potato Wedges: Place the baking sheet with the potato wedges in the preheated oven and bake for about 35-40 minutes. Turn the wedges halfway through cooking to ensure they brown evenly and develop a crispy texture.
- Prepare the Salmon: While the potatoes are baking, pat the salmon fillet dry with paper towels. In a small bowl, combine the olive oil, lemon zest, lemon juice, finely chopped dill, and a pinch of salt. Brush this mixture evenly over the salmon fillet.
- Bake the Salmon: When the potato wedges have about 15-20 minutes remaining in the oven, place the salmon fillet on a separate baking tray lined with parchment paper or foil. Bake the salmon for 12-15 minutes, or until it flakes easily with a fork and is cooked through but still moist.
- Make the Creamy Pickle Dill Sauce: While the salmon and potato wedges are baking, prepare the sauce by mixing together sour cream, mayonnaise, finely diced pickles, the remaining chopped dill, and a pinch of salt in a medium bowl. Stir well to combine and refrigerate until ready to serve.
- Serve the Dish: Once the salmon and potato wedges are done, plate them together and spoon a generous amount of the creamy pickle dill sauce on the side or over the salmon. Garnish with extra fresh dill if desired. Serve immediately for best flavor and texture.
Notes
- Ensure potatoes are cut evenly for uniform cooking.
- You can substitute sour cream with Greek yogurt for a lighter sauce.
- Fresh dill is key for the bright, herbaceous flavor; if unavailable, use dried dill but reduce quantity.
- Adjust salt according to taste, especially if pickles are very salty.
- For a crispier salmon skin, pat the salmon skin dry before seasoning and baking.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
