Dijon Salmon and Crispy Potatoes

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A quick and easy way to prepare a fish dish the whole family will love!

We make Dijon Salmon and Crispy Potatoes at least once a fortnight at our place – the kids ask for it regularly! It’s easy – just 15 minutes of prep, then the oven does the rest of the work, cooking the fish and potatoes simultaneously. I love this recipe so much that I included it in my new cookbook Simple Dinners Every Day.

The salmon is first marinated in a simple dijon mustard, garlic and lemon mixture, which is worth the extra step – it’s so delicious and restaurant-worthy, yet only takes a few minutes. However, sometimes, when things are crazy busy, I’ll just marinate the salmon in olive oil, salt and pepper and the flavour is still beautiful.

But the baby potatoes are the star of the show here. There’s no need to peel them, as it’s the skin that makes the potatoes extra crunchy. They are plonked in boiling water, before being slightly squashed on a baking tray using a spatula, then baked until golden brown and crispy. I love that there is no cutting, peeling or fussing involved. Super simple but SO delicious.

I then love to make a delicious homemade creamy lemon dill sauce with honey, which you can either drizzle over the fish or serve on the side. Sometimes we make a tartare sauce instead, depending on our mood. This recipe makes a gorgeous weeknight dinner or a lazy weekend meal, and it’s also great for entertaining – it tastes “special”, but comes together with minimal effort.

If you have any salmon left over, we flake the salmon into a salad the next day for lunch. It can be eaten warm or cold – we love it with microwave wild rice and leaves or in a classic caesar. It’s equally delicious heaped onto a toasted bagel with cream cheese, red onion, capers and fresh dill. If you’re feeling fancy, you could make croquettes by combining the salmon with mashed potatoes, forming into patties and frying.

What sides can I serve with Dijon Salmon and Crispy Potatoes?

Although the salmon is served with crispy potatoes and a simple green leafy salad, steamed greens are also a good option. Try green beans, bok choy, broccoli or broccolini (tenderstem broccoli). A side of Freezer-friendly Garlic Bread would also be delicious.

Can I use another type of fish?

Yes, you can substitute the salmon with barramundi or snapper fillets (or any other firm, white fish fillets), adjusting the cooking time accordingly. Barramundi fillets are slightly thicker than salmon and may require an extra 2–3 minutes. Aim for 16–18 minutes. Snapper fillets are slightly thinner and will cook a little faster. Reduce the cooking time to 12–14 minutes.

Watch how to make Dijon Salmon and Crispy Potatoes

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Dijon Salmon and Crispy Potatoes

Author: Nicole

5 from 14 votes

“This has become one of our favourite dishes ever! I’ve lost count how many times we’ve made it now and it always hits so well.”

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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 recipe, which is served with a creamy lemon dill sauce and a green salad.

Prep 15 minutes mins

Cook 1 hour hr 5 minutes mins

Total 1 hour hr 20 minutes mins

Servings: 4

Ingredients

1x2x3x

POTATOES

• ▢ 700 g (1½ lb) baby potatoes, washed – no need to peel (see note 1)
• ▢ 2 tbsp sea salt flakes
• ▢ Olive oil spray

SALMON

• ▢ 2 tbsp finely chopped fresh flat-leaf parsley
• ▢ 1 lemon, juiced
• ▢ 1 tsp freshly minced garlic
• ▢ 1 tsp dijon mustard
• ▢ ½ tsp sea salt flakes
• ▢ ¼ tsp freshly 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

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

TO SERVE

• ▢ Green leafy salad
• ▢ ½ lemon, sliced into rounds

Instructions

Cook Mode(keeps your screen active)

• Make the crispy potatoes – Place the potatoes in a large pot and add enough water so they are covered by at least 2 cm (¾ inch). 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!).
• Preheat the oven to 220°C (425°F) (200°C/400°F fan-forced). (See note 2 for stovetop method.)
• 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.
• Sprinkle each potato with the remaining 1 tablespoon of salt and spray generously with olive oil.
• 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.
• To cook the potatoes in an air fryer – If making the potatoes in an air fryer, place the potatoes in a pot and cover them with water. Add 1 tablespoon of salt. Bring to the boil, then simmer for 15–20 minutes or until fork-tender. Drain.
• Lightly flatten the potatoes with a spatula or the bottom of a glass. Arrange them in a single layer in the air fryer basket or tray, ensuring they don’t overlap to ensure even crisping.
• Spray the potatoes generously with olive oil and sprinkle with the remaining 1 tablespoon of salt. Air fry at 200°C (400°F) for 15–20 minutes, shaking the basket halfway through, until golden and crispy.
• Cook the salmon – In a small bowl, add the marinade ingredients: parsley, lemon juice, garlic, mustard, salt, pepper and olive oil. Use a whisk to combine well.
• 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.
• 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.
• To cook the salmon in an air fryer – In a small bowl, whisk together the parsley, lemon juice, garlic, mustard, salt, pepper and olive oil. Brush the marinade generously over the salmon fillets.
• Place the salmon fillets skin-side down in the air fryer basket (see note 3). Air fry at 180°C (350°F) for 8–10 minutes, or until the salmon is cooked to your preference.
• Make the creamy lemon dill sauce – Combine the sauce ingredients in a small bowl and set aside.
• Serve – 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!

Nutrition information

Nutrition Facts

Dijon Salmon and Crispy Potatoes

Amount per Serving

Calories

766

% Daily Value*

Fat

 

51

g

78

%

Saturated Fat

 

8

g

50

%

Trans Fat

 

0.1

g

Polyunsaturated Fat

 

20

g

Monounsaturated Fat

 

20

g

Cholesterol

 

111

mg

37

%

Sodium

 

5947

mg

259

%

Potassium

 

1727

mg

49

%

Carbohydrates

 

39

g

13

%

Fiber

 

6

g

25

%

Sugar

 

5

g

6

%

Protein

 

40

g

80

%

Vitamin A

 

397

IU

8

%

Vitamin C

 

67

mg

81

%

Calcium

 

108

mg

11

%

Iron

 

4

mg

22

%

* Percent Daily Values are based on a 2000 calorie diet.

Disclaimer re gluten-free and dairy-free recipes

Watch how to make it

Recipe 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.

Note 3 – Add the salmon to the air fryer during the last 10 minutes of the potatoes cooking time so both finish together.

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.

Equipment

• My Go-to Kitchen Equipment >
• My Go-to Kitchen Appliances >

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Course baking, Family Favourite, Quick and Easy Method: Roasting, seafood

Cuisine Modern Australian