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Dill Salmon with Potato Wedges and Creamy Pickle Dill Sauce

Perfectly baked salmon served with crispy potato wedges and a tangy creamy pickle dill sauce, creating a restaurant-quality meal at home.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Scandinavian
Calories: 485
Ingredients Equipment Method Notes

Ingredients
  

Main Dish
  • 4 salmon fillets 6 oz each, skin-on
  • 4 large russet potatoes cut into wedges
  • 2 tbsp olive oil
  • 1 tsp paprika
  • 0.5 tsp garlic powder
  • salt and pepper to taste
Creamy Pickle Dill Sauce
  • 1 cup sour cream
  • 0.5 cup dill pickles finely chopped
  • 0.25 cup fresh dill minced
  • 2 garlic cloves minced
  • 1 tbsp lemon juice

Equipment

  • Baking sheets
  • Mixing bowls
  • Knife and cutting board
  • Measuring cups and spoons

Method
 

  1. Preheat oven to 425°F (220°C) and line two baking sheets with parchment paper.
  2. Cut potatoes into uniform wedges and soak in cold water for 30 minutes.
  3. Pat potato wedges dry and toss with olive oil, salt, pepper, paprika, and garlic powder.
  4. Arrange potato wedges on one baking sheet and roast for 35-40 minutes until golden and crispy.
  5. Season salmon fillets with salt and pepper, let stand at room temperature for 15 minutes.
  6. Place salmon on second baking sheet and bake for 12-15 minutes until internal temperature reaches 145°F.
  7. Meanwhile, combine sour cream, chopped pickles, fresh dill, minced garlic, and lemon juice in a bowl.
  8. Season the dill sauce with salt and pepper to taste, refrigerate until serving.
  9. Serve salmon with crispy potato wedges and generous dollops of creamy pickle dill sauce.
  10. Garnish with additional fresh dill and serve immediately while hot.

Notes

For best results, choose wild-caught salmon when possible. The dill sauce can be made up to 2 days ahead and stored in the refrigerator. Leftover salmon flakes beautifully into salads or pasta dishes.