Dill Salmon & Crispy Potato Wedges: Your New Favorite Comfort Feast
Hey there, kitchen friend! Pull up a stool and grab your favorite apron—the one with the questionable stain from last week’s chili adventure. We’re diving fork-first into a meal that tastes like sunshine on a cloudy day: Dill Salmon with Potato Wedges and Creamy Pickle-Dill Sauce. Imagine this: flaky salmon wearing a zesty lemon-dill cape, crispy potato wedges that shatter like edible happiness, and a sauce so tangy-creamy it’ll make you do a little fridge-door shimmy. It’s that magical sweet spot where “fancy” and “I-want-seconds-NOW” collide. Perfect for date nights, family dinners, or just treating yourself because, well, you deserve it. I designed this recipe for busy humans who crave big flavors without the fuss—no fancy techniques, just fresh ingredients doing a delicious dance together. Ready to make your kitchen smell incredible? Let’s get herby!
The Pickle Jar Epiphany: Where This Dish Was Born
Picture this: It’s 3 AM in my tiny Brooklyn apartment kitchen circa 2018. I’m jet-lagged from a food conference, rummaging for anything edible. All I find? A lonely salmon fillet, sad potatoes, and my grandma’s giant jar of homemade pickles (yes, I travel with them—no judgment!). As I stared at that jar, I heard her voice: “Sweetheart, sour makes sweet things sing.” Grandma Betty always added pickle brine to her potato salad. Inspiration struck! I roasted the potatoes until golden, draped the salmon in lemon and dill, and whisked sour cream with chopped pickles and fresh dill. That exhausted, chaotic midnight snack became this recipe. Every bite takes me back to her farmhouse kitchen, where mismatched ingredients became magic. Food memories? They’re the best kind of heirlooms.
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Dill Salmon with Potato Wedges and Creamy Pickle-Dill Sauce
- Total Time: 55 minutes
- Yield: 4 1x
Description
This meal is a celebration of bright herbs and comfort classics—crispy roasted wedges, tender salmon with lemon and dill, and a creamy, tangy sauce that pulls it all together. It’s fresh yet hearty, simple yet sophisticated, and perfect for a dinner that feels both cozy and refined.
Ingredients
For the Dill Salmon
1.6 lb salmon fillet
½ pot fresh dill (chopped, divided for salmon and sauce)
Zest and juice of 1 lemon
1 tbsp olive oil
Pinch of salt
For the Potato Wedges
2 lb potatoes, cut into wedges
2–3 tbsp olive oil
1 tsp sea salt flakes
Pinch of freshly ground black pepper
For the Pickle-Dill Sauce
1 cup sour cream
3 tbsp mayonnaise
10 pickles, finely diced
½ pot fresh dill, finely chopped
Pinch of salt
Instructions
Prepare the Potato Wedges
Preheat oven to 425°F (220°C).
Toss potato wedges with olive oil, salt, and pepper. Spread on a baking sheet and roast for 35–40 minutes, flipping once halfway through.
Cook the Salmon
Place salmon in a baking dish. Drizzle with olive oil, lemon juice, lemon zest, chopped dill, and a pinch of salt.
Bake at 375°F (190°C) for 15–20 minutes, or until salmon flakes easily.
Make the Sauce
In a bowl, mix sour cream, mayo, chopped pickles, dill, and a pinch of salt. Chill until ready to serve.
Serve
Plate salmon with a side of wedges and a generous dollop of pickle-dill sauce.
Notes
Zesty, creamy, and herb-filled—this dish is a fresh spin on classic comfort.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
Nutrition
- Calories: 520 per serving
- Sugar: 2g per serving
- Fat: 32g per serving
- Carbohydrates: 25g per serving
- Fiber: 3g per serving
- Protein: 35g per serving
Gather Your Flavor Squad
(Serves 4 hungry hearts)
For the Dill Salmon
- 1.6 lb salmon fillet – Skin-on for extra flavor and crispiness! Swap: Use trout or arctic char if salmon’s shy today.
- ½ pot fresh dill (chopped) – Reserve the other half for the sauce! Chef’s whisper: Rub stems between palms to release hidden oils.
- Zest and juice of 1 lemon – Zest FIRST, then juice—your knuckles will thank you. Hack: Roll lemon on counter hard before cutting to maximize juice.
- 1 tbsp olive oil – Extra virgin for fruity notes. Swap: Melted butter for extra richness.
- Pinch of salt – Flaky sea salt here—it’s like fairy dust for fish.
For the Potato Wedges
- 2 lb potatoes (Yukon Gold or Russet) – Golds = creamier insides, Russets = crispier jackets. No sub: Starchy taters rule here!
- 2–3 tbsp olive oil – Enough to make them gleam but not swim. Tip: Toss in a bowl, not on the tray—even coating!
- 1 tsp sea salt flakes – They cling better than fine salt. Fun twist: Add ½ tsp smoked paprika!
- Pinch of freshly ground black pepper – Freshly cracked = floral punch.
For the Pickle-Dill Sauce
- 1 cup sour cream – Full-fat for lush texture. Swap: Greek yogurt if you want tangier vibes.
- 3 tbsp mayonnaise – The creamy glue! Hack: Kewpie mayo adds umami magic.
- 10 pickles, finely diced – Dill pickles only! Bread-and-butters are too sweet. Chef’s secret: Save 1 tbsp pickle brine for extra zing.
- ½ pot fresh dill, finely chopped – Can’t over-herb this sauce—trust me.
- Pinch of salt – Taste AFTER mixing—pickles bring salt too!
Let’s Build Your Flavor Masterpiece (Step-by-Step!)
Prep Time: 15 mins | Cook Time: 40 mins | Total: 55 mins
- Preheat & Potato Prep: Crank that oven to 425°F (220°C)—hot oven = crispy wedges! While it heats, wash potatoes (no peeling needed—rustic is chic!). Cut into chunky wedges (think: 8 per potato). Toss in a big bowl with olive oil, salt, and pepper. Chef’s hack: Add 1 tsp cornstarch to the bowl for EXTRA crunch! Spread wedges skin-side down on a parchment-lined baking sheet (crowding = soggy sadness).
- Roast Those Taters: Slide potatoes into the oven. Roast 20 mins, then FLIP each wedge with tongs (this is your crispy meditation moment!). Roast another 15-20 mins until fork-tender and golden-brown. Watch for: Dark spots = flavor bombs, not mistakes!
- Salmon Spa Time: While potatoes roast, lower oven to 375°F (190°C). Place salmon skin-side down in a baking dish. Drizzle with olive oil, lemon juice, lemon zest, half your dill, and that pinch of salt. Massage it gently like you’re lotioning a kitten—be kind! Let it sit 5 mins (fish loves a quick marinade).
- Bake the Salmon: Nestle salmon into the oven (rack below potatoes works!). Bake 15-20 mins—don’t overcook! Check at 15 mins: It should flake easily with a fork but still look juicy. Pro tip: If skin sticks, slide a spatula between skin and flesh—it’ll release!
- Whip Up the Sauce: In a bowl, combine sour cream, mayo, pickles, remaining dill, and salt. Stir like you’re folding clouds. Taste! Need more zing? Add pickle brine ½ tsp at a time. Chill until serving—this sauce gets bolder as it sits!
Plating Like a Pro (It’s Easier Than Icing a Cake!)
Grab big plates or shallow bowls—this is cozy food, not dainty nibbles! Pile potato wedges on one side, slightly overlapping like sunbathing friends. Lay salmon beside them, skin-side up if it’s crispy (show it off!). Dollop a generous cloud of pickle-dill sauce over the salmon, letting some drizzle onto the potatoes. Garnish with extra dill fronds and lemon wedges. Serve immediately—hear that satisfying crunch as someone bites a wedge? That’s your culinary applause. Pair with a simple arugula salad or roasted asparagus!
Shake It Up! 5 Delicious Twists
- Mediterranean Mood: Swap dill for oregano in salmon. Add kalamata olives and feta to the sauce!
- Spicy Kick: Add 1 tsp smoked paprika to potatoes. Mix ½ tsp cayenne into the sauce.
- Lighter Love: Use sweet potatoes instead of white. Swap sour cream for Greek yogurt in sauce.
- Pescatarian Party: Replace salmon with thick white fish (cod/halibut). Bake 12-15 mins only.
- Herb Garden Bonanza: Add chives + tarragon to sauce. Top salmon with parsley + lemon thyme.
Emily’s Extra Nuggets of Wisdom
This recipe? It’s my kitchen security blanket. I’ve made it for picky toddlers (who inhaled the sauce-dipped potatoes), last-minute dinner parties (doubles easily!), and even post-marathon carb loading. The sauce evolved after my friend Dave accidentally dumped in capers—now I sometimes add 1 tbsp for briny pop! One fail? Using wax potatoes—they refused to crisp. Lesson learned. And confession: I’ve eaten the cold sauce straight from the jar with carrot sticks. No regrets. It’s forgiving—forgot dill? Use parsley. No lemons? Lime zest works! Cooking should feel joyful, not rigid. Burned a wedge? Call it “charred” and keep going. You’ve got this!
Your Questions, My Answers!
Q: Can I make this ahead?
A: Totally! Prep sauce + chop potatoes/dill up to 24 hours ahead (store separately). Roast potatoes + bake salmon day-of—they lose crisp if reheated.
Q: My salmon skin stuck to the dish! Help?
A: Two tricks: 1) Line dish with parchment paper or foil. 2) Lightly oil the dish AND the skin. If it sticks, slide a thin spatula slowly between skin and dish—it’ll release!
Q: Sauce too thin/thick?
A: Thin? Chill 30 mins—it firms up! Too thick? Stir in milk or pickle brine 1 tsp at a time. Remember: It thickens in the fridge!
Q: Potatoes not crispy enough?
A> Three culprits: 1) Overcrowded pan—use two sheets if needed! 2) Not enough oil—taters should glisten. 3) Oven temp too low—invest in an oven thermometer!
Nutritional Nibbles (Per Serving)
Approximate: Calories: 520 | Protein: 35g | Carbs: 25g | Fat: 32g | Fiber: 3g | Sugar: 2g
Note: Using Greek yogurt reduces fat by 5g/serving. Sweet potatoes increase carbs to 40g.
Final Thoughts: Your New Favorite Weeknight Ritual
If cozy had a flavor, this meal would be it. Dill Salmon & Crispy Potato Wedges isn’t just a recipe—it’s an edible hug, a love letter to comfort food with a bright, herby twist. Whether you’re whipping it up on a weeknight to lift your spirits or impressing guests with zero stress, this dish brings joy in every forkful. The pickle-dill sauce? Chef’s kiss. The salmon? Tender perfection. And those wedges? Oh honey, they deserve a standing ovation.
So next time you’re wondering what’s for dinner—remember this dish, this story, this moment of herbed magic. You’ve got everything you need to make your kitchen the coziest, most delicious place on Earth. Keep it simple, keep it flavorful, and don’t forget to pass that sauce!
