There is something truly magical about a dish that balances fresh, vibrant flavors with hearty textures, and this Dill Salmon with Crispy Potato Wedges and Creamy Pickle Dill Sauce Recipe does exactly that. The tender, flaky salmon infused with fragrant dill and zesty lemon pairs beautifully with golden, crispy potato wedges, while the creamy pickle dill sauce adds a delightful tangy twist that ties everything together. It’s a harmonious combination that feels both elegant and approachable, perfect for sharing with family or impressing close friends.
Ingredients You’ll Need
The beauty of this Dill Salmon with Crispy Potato Wedges and Creamy Pickle Dill Sauce Recipe lies in its simplicity. Each ingredient plays a crucial role in building the layers of flavor and texture, turning everyday staples into a memorable meal.
- Salmon fillet (1.6 lb): The star of the dish, rich in flavor and perfect for pairing with fresh herbs.
- Fresh dill (1/2 bunch, finely chopped, divided): Adds an aromatic, slightly tangy note that livens up both the salmon and the sauce.
- Lemon (zest and juice of 1): Provides brightness and a refreshing citrus punch to the salmon.
- Olive oil (about 3-4 tablespoons): Essential for drizzling over the salmon and tossing with the potato wedges for crispness.
- Salt (pinch and 1 teaspoon sea salt flakes): Enhances the natural flavors throughout the dish.
- Potatoes (2 lb): Sliced into wedges and roasted to golden perfection, offering a satisfying crispy bite.
- Freshly ground black pepper (pinch): Adds a subtle warmth and complements the saltiness.
- Sour cream (1 cup): Creates the creamy base of the sauce, balancing the tangy pickles.
- Mayonnaise (3 tablespoons): Adds richness and smooth texture to the creamy pickle dill sauce.
- Pickles (10, finely diced): Deliver crunch and tang to the sauce, making it uniquely flavorful and complementary.
How to Make Dill Salmon with Crispy Potato Wedges and Creamy Pickle Dill Sauce Recipe
Step 1: Prepare the Salmon
Start by preheating your oven to 350°F (175°C), the perfect temperature to gently cook your salmon until it’s tender and moist. Place the salmon fillet skin side down on an oven-safe dish to help the flesh stay juicy while the skin crisps slightly. Drizzle the lemon juice and olive oil over the top—this not only adds moisture but infuses the fish with a lovely citrus aroma. Generously sprinkle the fresh dill and lemon zest, then finish with a pinch of salt to enhance all those bright flavors. Bake the salmon for 20 to 25 minutes, watching carefully to avoid overcooking. You want the internal temperature to be between 130°F and 140°F so it stays perfectly flaky.
Step 2: Prepare the Potato Wedges
While your salmon is baking, it’s time to get the potato wedges ready. Either preheat a second oven or increase the temperature to 425°F (220°C) once the salmon is done. Clean your potatoes, peel if you prefer, and slice into evenly sized wedges. This ensures they cook at the same rate and achieve that coveted crispy edge. Spread the wedges in a single layer on a baking sheet—crowding will steam them instead of crisping them up. Toss with olive oil, sea salt flakes, and black pepper, making sure each wedge is well coated. Bake for 35 to 40 minutes, flipping halfway through. The result? Perfectly golden and crispy potato wedges that are just begging to be dipped.
Step 3: Make the Creamy Pickle Dill Sauce
No Dill Salmon with Crispy Potato Wedges and Creamy Pickle Dill Sauce Recipe is complete without the star sauce. In a medium bowl, combine sour cream, mayonnaise, diced pickles, and the remaining fresh dill. The pickles add an incredible tang and crunch that pairs unexpectedly well with the creamy base. Add a pinch of salt to balance everything and mix until smooth. Chill this sauce in the fridge until you’re ready to serve—this step lets the flavors meld and intensify, turning it into an irresistible accompaniment.
How to Serve Dill Salmon with Crispy Potato Wedges and Creamy Pickle Dill Sauce Recipe
Garnishes
When plating, fresh herbs like a small sprig of dill or a thin lemon slice on top of the salmon add a pop of color and make the dish feel special. A light drizzle of olive oil or even a tiny sprinkle of lemon zest over the wedges can brighten the whole plate, creating a visually appealing presentation.
Side Dishes
This meal is wonderfully balanced on its own, but if you want to add a green side, lightly sautéed green beans or a crisp cucumber salad dressed in lemon vinaigrette would work beautifully without overpowering the delicate salmon and creamy sauce.
Creative Ways to Present
For a twist, serve the sauce in small ramekins so everyone can add as much or as little as they like. Alternatively, create a bed of mixed greens underneath the salmon and wedges, letting the sauce act as a dressing. For casual gatherings, serving the salmon as a large fillet with wedges and sauce on a rustic wooden board is charming and inviting.
Make Ahead and Storage
Storing Leftovers
Leftover Dill Salmon with Crispy Potato Wedges and Creamy Pickle Dill Sauce Recipe is best stored in airtight containers in the refrigerator. Keep the salmon and potato wedges separate from the sauce to preserve texture and freshness. The salmon stays moist, and the wedges retain some crispness for up to two days.
Freezing
While the salmon and potato wedges can be frozen, the texture of the sauce may change upon thawing. Freeze the cooked salmon and wedges in airtight freezer bags or containers, and plan to enjoy them within one month for the best flavor. It’s best to make a fresh batch of the creamy pickle dill sauce when you’re ready to eat.
Reheating
To reheat, gently warm the salmon in a low oven or microwave to avoid drying it out. For the potato wedges, a quick reheat in a hot oven or air fryer brings back their crispiness better than a microwave. Serve with freshly chilled creamy pickle dill sauce for the most enjoyable experience.
FAQs
Can I use frozen salmon for this recipe?
Absolutely. Just make sure to thaw it completely in the refrigerator before cooking to ensure even baking and the best texture.
What type of potatoes are best for crispy wedges?
Starchy potatoes like Russets are ideal as they crisp up nicely on the outside while staying fluffy inside, perfect for this recipe.
Is there a substitute for the mayonnaise in the sauce?
Yes, you can replace mayonnaise with Greek yogurt for a lighter yet still creamy sauce that complements the pickles beautifully.
How can I tell when the salmon is perfectly cooked?
Look for an internal temperature between 130°F and 140°F, or check that the flesh flakes easily with a fork but still looks moist and tender.
Can I prepare any parts of this dish in advance?
You can dice the pickles and chop dill ahead of time, and even make the creamy sauce a day ahead. Just keep it refrigerated until serving.
Final Thoughts
This Dill Salmon with Crispy Potato Wedges and Creamy Pickle Dill Sauce Recipe is a wonderful celebration of fresh ingredients and simple techniques that come together to create a meal bursting with flavor and comforting textures. It’s always a crowd-pleaser and an easy recipe to keep in your weekly rotation when you want something both nutritious and indulgent. I encourage you to try it soon and discover how effortlessly delicious homemade can truly be!
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Dill Salmon with Crispy Potato Wedges and Creamy Pickle Dill Sauce Recipe
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 4 servings
- Category: Dinner
- Method: Baking
- Cuisine: American
- Diet: Low Fat
Description
This Dill Salmon with Potato Wedges and Creamy Pickle Dill Sauce recipe is a flavorful and balanced meal perfect for any dinner. The tender baked salmon is brightened with fresh dill and lemon, paired with crispy oven-roasted potato wedges and complemented by a tangy, creamy pickle dill sauce. It’s a delightful combination that’s both comforting and fresh, ideal for serving family or guests.
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 in an oven-safe dish. Drizzle lemon juice and olive oil over the salmon. Evenly sprinkle fresh dill and lemon zest on top, then season lightly with salt.
- Bake the Salmon: Bake the salmon for 20-25 minutes until the internal temperature reaches 130°F-140°F. The salmon will continue cooking slightly after removing from the oven, so watch carefully to avoid overcooking.
- Prepare the Potato Wedges: Adjust oven temperature to 425°F (220°C) or preheat a second oven. Clean and optionally peel potatoes, then slice into evenly sized wedges. Spread in a single layer on a baking sheet.
- Season and Bake Potatoes: Toss potato wedges with olive oil, ensuring all wedges are coated. Sprinkle with sea salt flakes and freshly cracked black pepper. Bake for 35-40 minutes, flipping halfway to ensure even crispiness and golden brown edges.
- Make the Creamy Pickle Dill Sauce: In a medium bowl, combine sour cream, mayonnaise, finely diced pickles, and chopped dill. Add a pinch of salt and stir thoroughly. Refrigerate until ready to serve.
- Serve the Dish: Plate the baked salmon alongside the crispy potato wedges. Add a generous dollop of the creamy pickle dill sauce on the side or drizzle it over the salmon to finish.
Notes
- Do not overcook the salmon; aim for medium doneness for best texture and flavor.
- For crispier potato wedges, flip them midway through baking and ensure they are spread out evenly.
- You can substitute mayonnaise with Greek yogurt in the sauce for a lighter version.
- Fresh dill is key to the fresh flavor profile; do not substitute with dried dill if possible.
- This dish pairs well with a light green salad or steamed vegetables for added freshness and nutrients.
