If you’re craving a meal that feels like a warm hug on a plate, this Dill Salmon with Potato Wedges and Creamy Pickle Dill Sauce Recipe is exactly what you need. The tender, flaky salmon seasoned with fresh dill and lemon pairs perfectly with golden, crispy potato wedges. And then there’s that luscious, tangy creamy pickle dill sauce that elevates the dish to something truly spectacular. It’s comforting, fresh, and bursting with flavor—making it a favorite anytime you want to impress without fussing in the kitchen.
Ingredients You’ll Need
Each ingredient in this recipe plays a vital role in bringing balance and brightness to the dish. From the earthy potatoes to the fresh dill that dresses up both salmon and sauce, these simple staples come together effortlessly for an unforgettable meal.
- 1.6 lb salmon fillet: Choose fresh, high-quality salmon for the best flavor and texture.
- 1/2 bunch fresh dill, finely chopped (divided): Dill brings a fragrant, herbaceous note that ties the entire dish together.
- 1 lemon (zest and juice): Lemon adds a bright, citrusy kick that complements the richness of the salmon and creamy sauce.
- 1 tablespoon olive oil: Olive oil keeps the salmon moist while roasting and adds richness.
- Pinch of salt: Simple seasoning that enhances all the flavors in the dish.
- 2 lb potatoes: These form the hearty, crunchy potato wedges that serve as the perfect side.
- 2-3 tablespoons olive oil: Used to coat the potatoes for that ideal golden crisp.
- 1 teaspoon sea salt flakes: Adds a subtle crunch and enhances the natural flavors of the potatoes.
- Pinch of freshly ground black pepper: A little spice to round out the seasoning.
- 1 cup sour cream: The creamy base of the pickle dill sauce that cools and balances each bite.
- 3 tablespoons mayonnaise: Adds richness and smoothness to the sauce.
- 10 pickles, finely diced: They add crunch and a wonderful tangy pop in the creamy sauce.
- 1/2 bunch fresh dill, finely chopped: Fresh dill in the sauce carries the flavor theme through every element.
- Pinch of salt: To perfectly season the creamy sauce.
How to Make Dill Salmon with Potato Wedges and Creamy Pickle Dill Sauce Recipe
Step 1: Prepare the Potato Wedges
Start by preheating your oven and washing the potatoes thoroughly. Cut them into wedges about the same size for even cooking. Toss the wedges in olive oil, sea salt flakes, and freshly ground black pepper. Spread them out on a baking sheet in a single layer, and roast in the oven until crispy and golden, about 35 to 40 minutes, turning halfway through.
Step 2: Season and Roast the Salmon
While the potatoes roast, place the salmon fillet on a foil-lined baking tray. Brush it with olive oil, then sprinkle with the pinch of salt, lemon zest, lemon juice, and half of the finely chopped fresh dill. This simple seasoning enhances the natural flavors of the salmon beautifully. Roast in the oven for about 15 minutes or until just cooked through and flaky.
Step 3: Prepare the Creamy Pickle Dill Sauce
In a bowl, combine the sour cream, mayonnaise, finely diced pickles, the remaining fresh dill, and a pinch of salt. Stir until smooth and creamy. This sauce is the perfect cool, tangy contrast to the roasted salmon and wedges, bringing a refreshing lift to every bite.
How to Serve Dill Salmon with Potato Wedges and Creamy Pickle Dill Sauce Recipe
Garnishes
Fresh dill sprigs and a few lemon wedges are beautiful and practical garnishes that brighten the plate and add a zesty squeeze to taste. A sprinkle of sea salt flakes on the potatoes just before serving enhances their crispness and flavor.
Side Dishes
While the potato wedges are the ideal companion, a simple green salad tossed with lemon vinaigrette or steamed asparagus adds a fresh, vibrant crunch to balance the richness of the salmon and sauce.
Creative Ways to Present
Serve the salmon fillet atop a bed of potato wedges and generously spoon the creamy pickle dill sauce over the salmon, letting it cascade onto the potatoes below. Alternatively, offer the sauce on the side so everyone can control their perfect amount, making it a customizable experience that delights every guest.
Make Ahead and Storage
Storing Leftovers
Place any leftover salmon, potato wedges, and sauce in airtight containers and refrigerate for up to two days. This dish keeps well but is best enjoyed fresh for optimal texture and flavor.
Freezing
For the best results, freeze only the cooked potato wedges and salmon separately, wrapped tightly to prevent freezer burn. The creamy pickle dill sauce does not freeze well due to its dairy base, so prepare that fresh.
Reheating
Reheat the potato wedges in the oven at a moderate temperature to restore their crispness. Warm the salmon gently in the oven or microwave to avoid drying it out. Serve with freshly made creamy pickle dill sauce for the best experience.
FAQs
Can I use frozen salmon for this recipe?
Absolutely! Just be sure to thaw it completely in the refrigerator overnight and pat it dry before seasoning and roasting.
What type of potatoes work best for the wedges?
Starchy potatoes like Russets or Yukon Golds are ideal because they crisp up beautifully on the outside while staying tender inside.
Is the creamy pickle dill sauce very tangy?
It has a lovely tang from the pickles and lemon, balanced by the smooth sour cream and mayonnaise, making it refreshing but not overpowering.
Can I make the sauce dairy-free?
Yes, substitute sour cream with a plant-based alternative and mayonnaise with a vegan version to keep the creamy texture without dairy.
How long does this dish take to prepare from start to finish?
With about 15 minutes of prep and 40 minutes of cooking, you can have this delightful meal on your table in just over an hour.
Final Thoughts
This Dill Salmon with Potato Wedges and Creamy Pickle Dill Sauce Recipe is such a joy to make and even better to eat. It’s straightforward enough for a weeknight dinner but special enough to serve for guests. I can’t wait for you to try it and enjoy the beautiful flavors dancing on your palate, with every bite leaving you eager for the next.
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Dill Salmon with Potato Wedges and Creamy Pickle Dill Sauce Recipe
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
Description
This Dill Salmon with Potato Wedges and Creamy Pickle Dill Sauce is a fresh and flavorful dish perfect for a satisfying dinner. The tender salmon is seasoned with lemon zest and fresh dill, roasted to perfection alongside crispy potato wedges. Served with a tangy creamy pickle dill sauce, this meal combines vibrant herbs and zesty pickles for an irresistible finish.
Ingredients
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
- 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 potatoes: Preheat the oven to 400°F (200°C). Wash the potatoes thoroughly and cut them into wedges. In a large bowl, toss the potato wedges with 2-3 tablespoons of olive oil, sea salt flakes, and freshly ground black pepper until evenly coated.
- Roast the potatoes: Spread the potato wedges in a single layer on a baking sheet lined with parchment paper. Roast in the preheated oven for 35-40 minutes, flipping halfway through, until golden and crispy on the outside and tender inside.
- Season the salmon: While the potatoes roast, prepare the salmon. Place the salmon fillet on a lined baking tray. Drizzle with 1 tablespoon olive oil, sprinkle with the finely chopped 1/4 bunch dill, lemon zest, lemon juice, and a pinch of salt. Rub the seasonings gently over the salmon to coat evenly.
- Roast the salmon: When the potatoes have about 15 minutes left to cook, place the salmon in the oven. Roast the salmon for about 12-15 minutes or until it flakes easily with a fork, depending on thickness.
- Make the creamy pickle dill sauce: While the salmon and potatoes finish cooking, combine 1 cup sour cream, 3 tablespoons mayonnaise, finely diced pickles, the remaining 1/4 bunch of finely chopped dill, and a pinch of salt in a bowl. Mix well until creamy and evenly combined.
- Serve: Plate the roasted salmon alongside the crispy potato wedges and a generous dollop of creamy pickle dill sauce. Garnish with additional dill or lemon wedges if desired, and serve immediately for best flavor and texture.
Notes
- For extra crispy potatoes, soak the wedges in cold water for 30 minutes before cooking to remove excess starch, then dry thoroughly.
- The cooking time for salmon may vary based on thickness—adjust accordingly to avoid overcooking.
- Pickles can be adjusted in quantity depending on your preference for tanginess in the sauce.
- Fresh dill is essential for the best flavor, but if unavailable, dried dill can be used in smaller amounts.
- This recipe can be adapted to gluten-free diets by ensuring pickles and mayonnaise are gluten-free.
