Dill Salmon with Potato Wedges and Creamy Pickle Dill Sauce
Enjoy tender dill-seasoned salmon paired with crispy potato wedges and a tangy creamy pickle dill sauce that perfectly balances flavors in this wholesome dinner.
- 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)
- 2 tablespoons fresh dill, chopped
- 4 medium potatoes, cut into wedges
- 2 tablespoons olive oil
- Salt and pepper, to taste
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 1/4 cup finely chopped pickles
- 1 tablespoon pickle juice
- 1 teaspoon Dijon mustard
- 1 tablespoon lemon juice
- 1 clove garlic, minced
Instructions
- Preheat oven to 425°F (220°C). Toss potato wedges with 1 tablespoon olive oil, salt, and pepper; spread on a baking sheet and bake for 25-30 minutes until golden and crispy.
- While potatoes bake, season salmon fillets with salt, pepper, and fresh dill.
- Heat remaining 1 tablespoon olive oil in a skillet over medium-high heat. Cook salmon skin-side down for 4-5 minutes, then flip and cook another 3-4 minutes until cooked through.
- In a small bowl, combine mayonnaise, sour cream, chopped pickles, pickle juice, Dijon mustard, lemon juice, and minced garlic. Mix well to create the creamy pickle dill sauce.
- Serve the salmon alongside the crispy potato wedges, topped or served with the creamy pickle dill sauce.
Notes
For extra zest, add a sprinkle of smoked paprika to the potato wedges before baking or serve with a fresh green salad for a complete meal.