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

Scale

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

Cook Mode Prevent your screen from going dark

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