The first hints of freshness in the air signal that it’s time to embrace vibrant, seasonal meals. As I rummaged through my kitchen, my eyes landed on a bundle of fragrant dill. Inspired, I decided to whip up a dish that perfectly harmonizes ease and flavor: Dill Salmon with Potato Wedges and a Creamy Pickle-Dill Sauce. Picture tender, flaky salmon, infused with zesty lemon and herbs, served alongside crispy potato wedges that offer just the right crunch. To elevate this delightful meal, a creamy sauce, bursting with tanginess, pulls the entire dish together. This oven-baked masterpiece not only satisfies the evening craving for homemade goodness but also breathes new life into your weeknight routine. Join me as we discover how to create a simple yet luxurious dining experience that will leave your taste buds dancing with joy!
Why will you love dill salmon with potato wedges?
Simplicity at its finest: This oven-baked dish requires minimal prep yet boasts maximum flavor, making it perfect for weeknight dinners.
Freshness shines through with the use of vibrant dill and zesty lemon, while the tender salmon offers a healthy, satisfying meal choice.
Crispy potato wedges provide that beloved crunch, complementing the flakiness of the salmon effortlessly.
Creamy sauce adds a luxurious touch, tying together delightful tanginess with every bite.
Versatile in its appeal, it can easily impress guests or satisfy family cravings, reminding us why homemade meals always steal the show!
Dill Salmon with Potato Wedges Ingredients
Discover the delightful components that make up this delicious dish!
For the Salmon
• Salmon – Choose fresh fillets for the best flavor and texture.
• Dill – Adds a fresh and aromatic quality; dried dill is a viable substitute, using one-third the amount.
• Lemon – Provides a bright, acidic flavor; opt for fresh for the best results.
• Olive Oil – Enhances richness and aids roasting; avocado oil works as an alternative.
• Sea Salt – Elevates overall flavor; adjust according to your taste preference.
For the Potato Wedges
• Potatoes – Use waxy varieties like Yukon Gold for crispy, golden wedges.
• Black Pepper – Freshly ground is preferable; adds a mild heat to the dish.
For the Creamy Sauce
• Pickle – Brings tanginess and crunch; dill pickles keep the flavor cohesive.
• Sour Cream or Greek Yogurt – Base for creaminess; choose based on your dietary preference.
This delectable dill salmon with potato wedges and a creamy pickle-dill sauce is sure to delight your family at the dinner table!
How to Make Dill Salmon with Potato Wedges
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Preheat Oven: Set your oven to 350ºF for the salmon and 425ºF for the potato wedges. This dual temperature will ensure perfect cooking for both components.
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Prepare Salmon: Take your fresh salmon fillet and place it skin-side down in an oven-safe dish. This helps the skin crisp up while keeping the flesh moist.
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Season Salmon: Drizzle the salmon with fresh lemon juice and olive oil. Sprinkle dill and lemon zest generously over the top, then season with a pinch of sea salt.
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Bake Salmon: Place the salmon in the oven and bake for 20-25 minutes. Check that it reaches an internal temperature of 130º-140ºF; keep in mind it will continue cooking outside the oven.
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Prepare Potato Wedges: While the salmon is baking, wash and cut your potatoes into wedges. Toss them in olive oil, sea salt, and freshly ground black pepper, ensuring they are well coated.
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Bake Wedges: Spread the seasoned potato wedges in a separate baking dish. Roast them in the oven for 35-40 minutes, turning halfway, until they are golden and crispy.
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Make Sauce: In a bowl, mix together the chopped pickle, sour cream or Greek yogurt, and a bit of dill. Refrigerate the sauce until you’re ready to serve—it allows the flavors to blend beautifully.
Optional: Serve with a squeeze of fresh lemon over the top for an extra zing.
Exact quantities are listed in the recipe card below.
Make Ahead Options
These Dill Salmon with Potato Wedges and Creamy Pickle-Dill Sauce are perfect for busy weeknights! You can season and prepare the salmon up to 24 hours in advance, simply covering it with plastic wrap and refrigerating to keep it fresh. The potato wedges can also be prepped ahead by cutting them and tossing them with olive oil and seasonings; store them in an airtight container for up to 3 days. When you’re ready to serve, just bake both the salmon and wedges according to the instructions for that fresh-from-the-oven taste. This planning ensures you have a delicious, homemade meal with minimal effort and maximum flavor!
What to Serve with Dill Salmon with Potato Wedges?
Building the perfect meal around your dill salmon can create an unforgettable dining experience bursting with flavors and textures.
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Light Green Salad: A refreshing salad with mixed greens and vinaigrette adds a crisp contrast to the rich salmon.
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Steamed Asparagus: Tender asparagus drizzled with lemon juice enhances the bright flavors of the dish while offering a fresh crunch.
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Garlic Roasted Brussels Sprouts: The savory notes of roasted Brussels sprouts seasoned with garlic complement the flaky fish beautifully.
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Quinoa Pilaf: A fluffy quinoa pilaf mixed with herbs and veggies makes for a delightful, nutritious side that pairs well with fish.
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Coleslaw: A tangy coleslaw can provide a refreshing crunch, enhancing the creamy pickle-dill sauce in your meal.
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White Wine: A chilled glass of Sauvignon Blanc or Pinot Grigio harmonizes wonderfully with the salmon’s flavors, elevating your dining experience.
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Lemon Sorbet: For dessert, a light and zesty lemon sorbet serves as a refreshing palate cleanser, wrapping up your meal perfectly.
Expert Tips for Dill Salmon
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Choose Fresh Salmon: Always opt for fresh salmon fillets for the best flavor and flaky texture. Frozen fillets can work, but fresh is unbeatable!
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Don’t Overcook: Keep a close eye on the salmon; remove it from the oven when it reaches about 130ºF. It will continue to cook afterward, preventing dryness.
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Crispy Potato Wedges: Allow enough space between the wedges on the baking sheet to ensure they crisp up nicely. Crowding will lead to steaming rather than roasting.
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Flavorful Sauce: Make the creamy pickle-dill sauce ahead of time. Refrigerating it for at least 30 minutes allows the flavors to meld beautifully, enhancing every bite.
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Substitute Wisely: If you can’t find fresh dill, dried dill works too, but remember to reduce the quantity to one-third. Enjoy dill salmon with potato wedges just as deliciously!
Dill Salmon Variations
Feel free to tailor this delightful dish to suit your taste and dietary preferences!
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Other Fish: Substitute salmon with trout or cod for a different flavor profile that remains just as satisfying.
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Sweet Potato Wedges: Switch out regular potatoes for sweet potatoes. Their natural sweetness will add a lovely contrast to the savory elements.
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Herb Swaps: Experiment with fresh herbs like parsley or chives in the sauce to expand the flavor range and add your personal touch.
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Spicy Kick: Add a pinch of cayenne pepper or a few dashes of your favorite hot sauce to the creamy sauce for a spicy twist that awakens the taste buds.
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Citrus Zest: Mix in a bit of orange zest along with lemon for a refreshing citrus melody that brightens the dish.
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Nutty Texture: Incorporate crushed nuts, like almonds or walnuts, into the potato wedges for added crunch and nutrition.
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Creamy Alternative: For a lighter sauce, swap sour cream for Greek yogurt; it maintains the creaminess while enhancing probiotics for gut health.
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Add Veggies: Toss seasonal veggies, such as asparagus or green beans, in the baking dish with the salmon for a colorful, one-pan meal that’s both healthy and delicious.
How to Store and Freeze Dill Salmon with Potato Wedges
Fridge: Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently to preserve the salmon’s moisture and flavor.
Freezer: If you need to freeze, wrap the cooked salmon tightly in plastic wrap and aluminum foil. It can be frozen for up to 2 months.
Reheating: When ready to enjoy, thaw the salmon in the fridge overnight, then reheat in the oven at 300ºF until warmed through. The potatoes can also be reheated in the oven for that crisp texture.
Sauce Storage: Keep the creamy pickle-dill sauce in a separate airtight container; it can last in the fridge for up to 5 days, perfect for pairing with other meals!
Dill Salmon with Potato Wedges and Creamy Pickle-Dill Sauce Recipe FAQs
What type of salmon should I use for the best flavor?
Absolutely! For the best flavor and texture, choose fresh salmon fillets. Look for vibrant colors and avoid any fillets with dark spots or a fishy smell. Frozen salmon can be used in a pinch, but fresh will always yield better results!
How should I store leftover dill salmon with potato wedges?
Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. I recommend reheating the salmon gently in the oven to preserve its moisture and avoid dryness—wrap it in foil and bake at 300ºF for about 10-15 minutes.
Can I freeze the cooked salmon and potato wedges?
Yes, you can! Wrap the cooked salmon tightly in plastic wrap and then aluminum foil to prevent freezer burn. It can be frozen for up to 2 months. For the potato wedges, you can flash freeze them on a baking sheet before transferring them to an airtight container or freezer bag. This way, they won’t stick together. When ready to enjoy, let everything thaw in the fridge overnight before reheating.
What should I do if the salmon is overcooked?
If you find your salmon has overcooked, don’t panic! Moisture can be restored by serving it with the creamy pickle-dill sauce, which will add richness. To prevent this in the future, always check the internal temperature around 130ºF. Remember, salmon will continue to cook after removed from the oven, so pull it out a bit early.
Can I make the creamy sauce ahead of time?
Absolutely! I often prepare the sauce a few hours in advance or even the day before. By refrigerating it for at least 30 minutes, the flavors meld beautifully, enhancing the tanginess and creaminess that will elevate your dish.
Is this recipe suitable for people with dietary restrictions, such as gluten allergies?
Yes! This dill salmon with potato wedges and creamy sauce is naturally gluten-free, making it a safe choice for those with gluten allergies. Just be sure to check your sour cream or Greek yogurt packaging as some may contain additives that aren’t gluten-free. Enjoy with peace of mind!
Delicious Dill Salmon with Crispy Potato Wedges & Creamy Sauce
Ingredients
Equipment
Method
- Preheat your oven to 350ºF for the salmon and 425ºF for the potato wedges.
- Place the salmon fillet skin-side down in an oven-safe dish.
- Drizzle salmon with lemon juice and olive oil, then sprinkle dill and lemon zest on top, seasoning with sea salt.
- Bake the salmon for 20-25 minutes until it reaches 130º-140ºF.
- Wash and cut the potatoes into wedges, tossing them in olive oil, sea salt, and black pepper.
- Spread the seasoned potato wedges in a separate baking dish and roast for 35-40 minutes until golden and crispy.
- Mix together chopped pickle, sour cream or Greek yogurt, and dill for the sauce; refrigerate until serving.