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
Scale
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
