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Dijon salmon fillet and roasted potatoes in a baking pan, garnished with herbs and a lemon slice

Dijon Salmon and Crispy Potatoes

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5 from 3 reviews

Only 15 minutes of prep, then let the oven do the rest of the work to create this delicious family-friendly Dijon Salmon with Crispy Potatoes, which is served with a creamy lemon dill sauce and a green salad.

  • Total Time: 1 hour and 20 minutes
  • Yield: 4 servings 1x

Ingredients

Scale

POTATOES

  • 700 g (1 lb 9 oz) baby potatoes, washed – no need to peel (see note 1)
  • 2 tbsp sea salt flakes
  • Olive oil spray

SALMON

  • 2 tbsp finely chopped fresh parsley
  • Juice of ½ lemon
  • 1 tsp freshly minced garlic
  • 1 tsp dijon mustard
  • ½ tsp sea salt flakes
  • ¼ tsp cracked black pepper
  • 3 tbsp olive oil
  • 4 salmon fillets, skin on (the skin helps to keep the salmon’s shape when serving, but skin-off fillets can also be used)

CREAMY LEMON DILL SAUCE

  • ½ cup (125 g) whole-egg mayonnaise
  • ½ cup (125 g) Greek yoghurt (can be substituted with extra mayonnaise or sour cream)
  • 1 tsp dijon mustard
  • 3 tbsp finely chopped fresh dill
  • Juice and zest of ½ lemon
  • 1 tsp finely chopped capers
  • 1 tsp sea salt flakes
  • ½ tsp honey (optional)
  • 1 tbsp water (optional, see full recipe)

TO SERVE

Instructions

CRISPY POTATOES 

  1. Place the potatoes in a large pot and add enough water so they are covered by at least 2 cm (3/4 inches). Add 1 tablespoon of the salt. Bring to the boil, then simmer over medium heat for 20–25 minutes or until the potatoes are tender enough to pierce with a fork. Use a colander to drain the potatoes, then allow them to steam in the colander for 5 minutes. Less moisture = crispier potatoes. It’s okay if the skins have split (extra crispiness!).
  2. Preheat the oven to 220°C (425°F) (200°C/400°F fan-forced). (See note 2 for stovetop method.)
  3. Drain the potatoes, then arrange them on a baking tray (lined with baking/parchment paper for easier cleanup). Use a spatula or the bottom of a glass to squash the potatoes so they are slightly flattened.
  4. Sprinkle each potato with the remaining 1 tablespoon of salt and spray generously with olive oil.
  5. Cook for 45 minutes or until crispy and golden on the bottom rack of the oven, leaving the top rack of the oven empty for the salmon, which will be added later.

 

SALMON

  1. In a small bowl, add the marinade ingredients: parsley, lemon juice, garlic, mustard, salt, pepper and olive oil. Use a whisk to combine well.
  2. Place the salmon skin-side down on a baking tray lined with baking paper. Spoon the marinade over the salmon, then use the spoon or a brush to coat the salmon well.
  3. Bake in the oven to cook for 15 minutes. The salmon needs to be added into the oven 30 minutes into the potato cooking time.

 

CREAMY LEMON DILL SAUCE

  1. Combine the sauce ingredients in a small bowl and set aside.

 

TO SERVE 

  1. Divide the potatoes among four plates, then top with the salmon. Serve with a side of mixed leaf salad, creamy lemon dill sauce and lemon slices. Alternatively, serve on a large serving platter for everyone to help themselves!

Equipment

Notes

Note 1 – The potato skin helps the potato stay intact and get extra crispy.

Note 2 – If you’d like to cook the fish on the stovetop instead, cook the salmon skin-side down in a hot pan for 3–4 minutes, then flip and cook for another 3 minutes or until done.

 

Make Ahead

Potatoes – The potatoes can be boiled and squashed ahead of time. Store them, covered, in the fridge for up to 3 days and roast when needed.

Sauce – The sauce can be prepared a day in advance (for best results) and kept in an airtight container in the fridge.

Salmon – Don’t marinate the salmon ahead of time. It is best marinated just before cooking (within 20 minutes) to stop the lemon curing the salmon and making it tough.

 

Leftovers

Store leftover salmon and potatoes in separate containers in the fridge for up to 2 days. Reheat the potatoes in the oven for crispiness and the salmon in a pan to keep it moist.

The sauce can be kept in the fridge for up to 3 days.

  • Author: Nicole
  • Prep Time: 15 minutes
  • Cook Time: 1 hour and 5 minutes
  • Category: Seafood, Family Favourite, Quick and Easy Method: Roasting, Baking
  • Method: Roasting, Baking
  • Cuisine: Modern Australian

Find it online: https://simplehomeedit.com/recipe/dijon-salmon-and-crispy-potatoes/