Dill Salmon with Potato Wedges and Creamy Pickle Dill Sauce
This flavorful dill salmon served with crispy potato wedges and a tangy creamy pickle dill sauce makes a wholesome and delicious meal perfect for any dinner occasion.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Dinner
- Method: Baked
- Cuisine: American
Ingredients
Scale
- 4 salmon fillets (about 6 oz each)
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried dill or 1 tablespoon fresh dill, chopped
- 4 medium potatoes, cut into wedges
- 2 tablespoons vegetable oil
- 1/2 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/4 cup mayonnaise
- 2 tablespoons sour cream
- 2 tablespoons finely chopped dill pickles
- 1 tablespoon fresh dill, chopped
- 1 teaspoon lemon juice
- Salt and pepper to taste
Instructions
- Preheat the oven to 425°F (220°C). Toss the potato wedges with vegetable oil, paprika, garlic powder, salt, and pepper. Spread them on a baking sheet in a single layer.
- Bake the potato wedges for 25-30 minutes, turning halfway, until golden and crispy.
- While potatoes bake, heat olive oil in a large skillet over medium-high heat.
- Season salmon fillets with salt, black pepper, and dill.
- Place salmon skin-side down in the skillet and cook 4-5 minutes until the skin is crisp.
- Flip the salmon and cook another 3-4 minutes until the fish is cooked through.
- In a small bowl, combine mayonnaise, sour cream, chopped dill pickles, fresh dill, lemon juice, salt, and pepper to make the creamy pickle dill sauce.
- Serve the salmon alongside the crispy potato wedges, topped with a generous spoonful of the creamy pickle dill sauce.
Notes
For extra flavor, add a squeeze of fresh lemon over the salmon before serving or garnish with additional fresh dill.