Introduction

Baked Salmon with Cold Roe Sauce is a delightful dish that combines tender, oven-baked salmon with a creamy, flavorful fish roe sauce. Paired with dill-infused baby potatoes, it makes for an elegant yet simple meal perfect for any occasion.

Baked Salmon with Cold Roe Sauce and Dill Potatoes Recipe - Recipe Image

Ingredients

250 ml Mayonnaise (1 cup)
250 ml Greek yogurt (1 cup) or Crème fraîche
100 g Fish roe or Tobiko (3.5 oz)
1 small red onion, chopped
4 tbsp fresh dill, chopped
1 tbsp Lemon juice
Salt and pepper, to taste
Cayenne pepper, to taste
1.2 kg fresh salmon (2.6 lb)
4 garlic cloves
Additional fresh dill for garnish
1 lemon, sliced
500 g baby potatoes (1.1 lb)
1 sprig fresh dill

Instructions

Step 1: Prepare the cold roe sauce by combining Greek yogurt, mayonnaise, chopped red onion, lemon juice, chopped dill, and fish roe or Tobiko in a mixing bowl.
Step 2: Season the sauce with salt, pepper, and a pinch of cayenne pepper. Mix well, cover, and refrigerate until ready to serve.
Step 3: Preheat your oven to 180°C (356°F).
Step 4: Season the salmon fillets with salt and pepper. Layer sliced garlic, lemon slices, and chopped dill between two fillets, placing the lemon slices on a piece of foil first.
Step 5: Wrap the foil tightly around the salmon to seal in the juices and place it on a baking tray.
Step 6: Bake the salmon in the preheated oven for about 30 minutes, until cooked through and flaky.
Step 7: Remove the salmon from the oven and let it rest for 10 minutes. Then, remove the skin and transfer the salmon to a serving plate.
Step 8: While the salmon bakes, wash the baby potatoes and boil them in salted water with a sprig of fresh dill until tender.
Step 9: Drain the potatoes and serve them alongside the salmon with the cold roe sauce.

Tips & Variations

Use crème fraîche instead of Greek yogurt for a richer sauce texture.
If you prefer a spicier kick, add a bit more cayenne pepper or a dash of hot sauce to the roe sauce.
For a smoky flavor, try using smoked salmon roe or adding smoked paprika to the sauce.
Baby potatoes can be replaced with steamed asparagus or green beans for a lighter side.
To enhance freshness, sprinkle extra chopped dill over the finished dish before serving.

Storage

Store leftover baked salmon and sauce separately in airtight containers in the refrigerator for up to 2 days. Reheat salmon gently in the oven at low temperature or enjoy chilled. The cold roe sauce is best served cold and can be kept refrigerated for up to 3 days. Baby potatoes should be stored in the fridge and eaten within 2 days.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen salmon for this recipe?

Yes, but make sure to fully thaw the salmon and pat it dry before seasoning and baking to ensure even cooking and good texture.

What can I use if I can’t find fish roe or Tobiko?

If fish roe or Tobiko is unavailable, you can leave it out or substitute with finely chopped capers or olives for a salty bite, though the flavor will differ from the original.

Baked Salmon with Cold Roe Sauce and Dill Potatoes Recipe

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★★★★★

4.6 from 57 reviews

This delicious Baked Salmon with Cold Roe Sauce recipe features tender, flaky salmon baked to perfection and served with a creamy, tangy sauce made from mayonnaise, Greek yogurt, and flavorful fish roe. Paired with aromatic dill-infused baby potatoes, this dish offers a perfect balance of flavors and textures for a satisfying meal.

Author: Isabella
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 55 minutes
Yield: 4 servings 1x
Category: Main Course
Method: Baking
Cuisine: European

Ingredients

Scale

Cold Roe Sauce

250 ml Mayonnaise (1 cup)
250 ml Greek yogurt (1 cup) or Creme fraiche
100 g Fish roe or Tobiko (3.5 oz)
1 small Red onion, chopped
4 tbsp Fresh dill, chopped
1 tbsp Lemon juice
Salt, to taste
Black pepper, to taste
Cayenne pepper, a pinch (to taste)

Baked Salmon

1.200 kg Fresh salmon (2.6 lb)
4 Garlic cloves, sliced
Fresh dill, chopped
1 Lemon, sliced
Salt, to taste
Black pepper, to taste
Foil for wrapping

Dill Potatoes

500 g Baby potatoes (1.1 lb)
1 fresh dill sprig
Salt, for boiling water

Instructions

Prepare Cold Roe Sauce: In a mixing bowl, combine the Greek yogurt, mayonnaise, chopped red onion, lemon juice, chopped dill, and fish roe or Tobiko. Season the sauce with salt, black pepper, and a pinch of cayenne pepper to taste. Mix all ingredients thoroughly until smooth and well blended. Cover and refrigerate the sauce until ready to serve.
Preheat Oven: Preheat your oven to 180°C (356°F) to ensure it reaches the correct temperature for baking the salmon.
Season the Salmon: Season the salmon fillets generously with salt and black pepper. Layer sliced garlic, lemon slices, and chopped dill on the salmon, making sure to place these aromatics in between and on top of the fillets.
Assemble the Salmon Pack: Place lemon slices on a piece of foil. Position one salmon fillet skin-side down on top of the lemon slices. Carefully place the other salmon fillet on top of the first, enclosing the lemon slices, garlic, and dill between the two fillets.
Wrap and Seal: Wrap the foil securely around the salmon fillets to seal in the juices during baking, preventing drying out.
Bake the Salmon: Place the foil-wrapped salmon in the preheated oven and bake for approximately 30 minutes. Ensure not to overcook; the salmon should be moist and flake easily with a fork when done.
Rest and Plate Salmon: Remove salmon from the oven and allow it to rest for 10 minutes. Carefully remove the skin and transfer the salmon onto a serving plate.
Cook Dill Potatoes: While the salmon is baking, wash the baby potatoes thoroughly. Boil them in salted water with a fresh dill sprig until they become tender, usually about 15-20 minutes depending on size. Drain the potatoes well before serving.
Serve: Serve the baked salmon alongside the dill-infused baby potatoes, accompanied by the chilled cold roe sauce for a flavorful and elegant meal.

Notes

Using fresh dill enhances the flavor of both the sauce and potatoes.
Ensure the salmon is fresh for the best taste and texture.
Do not overbake the salmon to keep it tender and moist.
The cold roe sauce can be made a few hours ahead and refrigerated to allow flavors to meld.
The foil wrap traps moisture and infuses the fish with aromatics, so use heavy-duty foil for best results.

Keywords: Baked salmon, cold roe sauce, Greek yogurt sauce, dill potatoes, fish roe, healthy salmon recipe