If you’re craving a meal that perfectly balances fresh, tangy, and comforting flavors, look no further than this delightful Dill Salmon with Potato Wedges and Creamy Pickle Dill Sauce Recipe. This dish brings together tender, lemon-kissed salmon, golden crispy potato wedges, and a uniquely creamy sauce bursting with dill and pickles, delivering a harmonious taste experience that’s sure to become a favorite at your table. It’s approachable, packed with vibrant flavors, and ideal for impressing friends or savoring a cozy dinner at home.
Ingredients You’ll Need
This Dill Salmon with Potato Wedges and Creamy Pickle Dill Sauce Recipe relies on a handful of simple yet crucial ingredients. Each element enhances the dish’s layers of flavor and texture, from the flaky salmon and crispy potatoes to the tangy, herbaceous sauce.
- Salmon fillet (1.6 lb): Choose a fresh, firm fillet to ensure moist, flavorful results.
- Fresh dill (1/2 bunch, finely chopped, divided): Fresh dill is essential for bright, aromatic notes in both the salmon and sauce.
- Lemon (zest and juice of 1): Adds vibrant citrusy brightness that complements the fish exquisitely.
- Olive oil (1 tablespoon + 2-3 tablespoons): For drizzling over salmon and tossing potato wedges, giving richness and helping with browning.
- Pinch of salt: Enhances all the flavors without overpowering them.
- Potatoes (2 lb): Cut into wedges for a crispy, hearty side that soaks up every bit of flavor.
- Sea salt flakes (1 teaspoon): Imparts a delicate crunch and deeper seasoning to the potato wedges.
- Freshly ground black pepper (pinch): Adds subtle heat and depth to the potatoes.
- Sour cream (1 cup): The creamy base of the sauce, adding richness and tang.
- Mayonnaise (3 tablespoons): Adds smoothness and balance to the sauce texture.
- Pickles (10, finely diced): Offer a crisp, tangy bite in the sauce that pairs wonderfully with salmon.
How to Make Dill Salmon with Potato Wedges and Creamy Pickle Dill Sauce Recipe
Step 1: Prepare the Salmon
Start by setting your oven to 350°F (175°C). Place the salmon fillet skin side down on an oven-safe dish. Drizzle olive oil and fresh lemon juice generously over the fish, then sprinkle the chopped fresh dill and lemon zest evenly on top. Season lightly with salt to accentuate the natural flavors. Bake the salmon for about 20 to 25 minutes until it reaches an internal temperature of 130°F to 140°F; this ensures a tender, moist finish as it will lightly cook more once removed from the heat.
Step 2: Prepare the Potato Wedges
While the salmon is baking, set your oven to 425°F (220°C) or adjust accordingly if you are using a second oven. Clean the potatoes, peeling if preferred, then slice them carefully into evenly sized wedges for consistent cooking. Lay them out in a single layer on a baking sheet, toss thoroughly in 2-3 tablespoons of olive oil, and season with sea salt flakes and freshly ground pepper. Bake for 35 to 40 minutes, flipping halfway through, to achieve beautifully golden and crispy wedges.
Step 3: Make the Creamy Pickle Dill Sauce
Combine sour cream and mayonnaise in a medium-sized bowl. Add the finely diced pickles and the remaining chopped dill, then mix everything smoothly together. Finish with a pinch of salt to balance the flavors. Chill the sauce in the refrigerator until you’re ready to serve to let the tangy dill and pickle notes meld beautifully.
How to Serve Dill Salmon with Potato Wedges and Creamy Pickle Dill Sauce Recipe
Garnishes
Fresh dill sprigs or thin lemon slices make wonderful garnishes that enhance the visual appeal and intensify the fresh flavor profile of the dish. You can also sprinkle a little extra lemon zest on top of the salmon just before serving for a burst of aroma.
Side Dishes
While the potato wedges are a perfect hearty side, adding a crisp green salad with a light vinaigrette or steamed seasonal vegetables such as asparagus or green beans can bring variety and extra freshness to your plate. These side dishes complement the richness of the salmon and creamy sauce without overpowering them.
Creative Ways to Present
For a stunning presentation, serve the salmon fillet sliced into individual portions alongside a neat stack of potato wedges. Then, either drizzle the creamy pickle dill sauce on top or offer it as a dipping sauce in a small ramekin. Add some edible flowers or a colorful salad beside the plate for a special touch that makes the meal feel festive and inviting.
Make Ahead and Storage
Storing Leftovers
Leftover salmon and potato wedges can be stored in airtight containers in the refrigerator for up to 2 days. Keep the creamy pickle dill sauce separate to preserve its fresh texture and flavor.
Freezing
While the potato wedges and dill sauce are best enjoyed fresh, you can freeze the cooked salmon for up to one month. Wrap the pieces tightly in plastic wrap and place in a freezer-safe bag to prevent freezer burn. Thaw overnight in the refrigerator before reheating.
Reheating
Reheat the salmon gently in a low oven or microwave on a reduced setting to avoid drying it out. Reheat the potato wedges in a hot oven or air fryer for a few minutes to restore their crispiness. Serve the creamy pickle dill sauce cold as reheating will alter its creamy texture.
FAQs
Can I use dill pickle relish instead of fresh pickles for the sauce?
Yes, dill pickle relish can be used in place of finely diced fresh pickles for convenience, but fresh pickles provide a nicer texture and brightness that really lift the sauce.
Is it necessary to remove the skin from the salmon?
No, keeping the skin on helps retain moisture and makes handling easier during baking, plus it crisps up nicely if you want to pan-sear before baking.
What type of potatoes work best for the wedges?
Starchy potatoes like Russets are ideal for crispy wedges, but Yukon Golds offer a creamier inside with a golden crust.
Can I grill the salmon instead of baking it?
Absolutely! Grilling adds a nice smoky flavor; just watch cooking times closely to avoid overcooking the delicate fish.
How long can I keep the creamy pickle dill sauce in the fridge?
The sauce can be refrigerated safely for up to 3 days, but it’s best enjoyed fresh to maintain the vibrant dill and pickle flavors.
Final Thoughts
I truly hope you give this Dill Salmon with Potato Wedges and Creamy Pickle Dill Sauce Recipe a try soon. It’s a simple yet exciting way to bring a burst of fresh, tangy, and satisfying flavors to your dinner table. Once you taste that tender salmon paired with crispy potato wedges and the uniquely creamy, dill-infused pickle sauce, I’m sure it’ll become one of your go-to meals to impress family and friends or indulge in a comforting treat just for yourself.
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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 delightful, flavorful meal combining tender, lemon-dill baked salmon with crispy golden potato wedges and a tangy, creamy pickle dill sauce. Perfect for a wholesome family dinner, this recipe balances fresh herbs, zesty citrus, and comforting sides for a satisfying and elegant plate.
Ingredients
Salmon
- 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
- 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 Salmon: Preheat your oven to 350°F (175°C). Place the salmon fillet skin-side down on an oven-safe dish. Drizzle the lemon juice and olive oil evenly over the salmon. Sprinkle the finely chopped fresh dill and lemon zest over the top, then season with a pinch of salt.
- Bake the Salmon: Bake the salmon in the preheated oven for 20-25 minutes, or until the internal temperature reaches 130°F-140°F. Be careful not to overcook, as the salmon will continue to cook slightly after being removed from the oven.
- Prepare the Potato Wedges: Either preheat a second oven to 425°F (220°C) or increase the oven temperature after starting the salmon. Clean and optionally peel the potatoes, then slice them into evenly sized wedges.
- Season and Bake Potato Wedges: Arrange the potato wedges in a single layer on a large baking dish or sheet. Toss them with olive oil to coat evenly, then sprinkle with sea salt flakes and freshly ground black pepper. Bake for 35-40 minutes until golden and crispy, flipping halfway through to ensure even cooking.
- Make the Creamy Pickle Dill Sauce: In a medium bowl, combine sour cream, mayonnaise, finely diced pickles, and the remaining finely chopped dill. Add a pinch of salt and mix well. Refrigerate until ready to serve to let flavors meld.
- Serve: Plate the baked salmon alongside the crispy potato wedges. Add a generous dollop of creamy pickle dill sauce on the side or drizzled over the salmon for an extra burst of flavor.
Notes
- For the crispiest potato wedges, ensure they are spread out in a single layer without overlapping on the baking sheet.
- You can substitute sour cream with Greek yogurt in the creamy sauce for a lighter option.
- Use fresh dill for maximum flavor; dried dill will not provide the same freshness.
- Check the salmon’s internal temperature with a meat thermometer for perfect doneness.
- Leftover sauce can be stored in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
