Dill Salmon with Potato Wedges and Creamy Pickle Dill Sauce
This Dill Salmon with Potato Wedges and Creamy Pickle Dill Sauce offers a fresh and flavorful twist on a classic dish, combining tender salmon, crispy wedges, and a zesty creamy sauce perfect for a wholesome dinner.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 4 servings
- Category: Dinner
- Method: Baked
- Cuisine: American
Ingredients
Scale
- 4 salmon fillets (6 oz each)
- 4 medium russet potatoes, cut into wedges
- 2 tbsp olive oil
- Salt and pepper, to taste
- 1 tsp garlic powder
- 1 tsp smoked paprika
- 1/2 cup sour cream
- 2 tbsp finely chopped fresh dill
- 2 tbsp finely chopped dill pickles
- 1 tbsp pickle juice
- 1 tsp lemon juice
- 1 garlic clove, minced
- Fresh dill sprigs, for garnish
Instructions
- Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
- Toss the potato wedges with olive oil, garlic powder, smoked paprika, salt, and pepper. Spread evenly on the baking sheet.
- Bake the potatoes for 25-30 minutes, turning halfway through, until golden and crispy.
- While potatoes bake, season salmon fillets with salt and pepper.
- Heat a skillet over medium-high heat and sear salmon fillets skin-side down for 4-5 minutes, then flip and cook for another 3-4 minutes until cooked through.
- In a bowl, mix sour cream, chopped dill, chopped pickles, pickle juice, lemon juice, and minced garlic to make the creamy pickle dill sauce.
- Serve salmon topped with the creamy pickle dill sauce alongside crispy potato wedges. Garnish with fresh dill sprigs.
Notes
For an extra tangy sauce, add a teaspoon of Dijon mustard or swap the sour cream for Greek yogurt for a lighter option.