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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.

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

  1. 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.
  2. Preheat Oven: Preheat your oven to 180°C (356°F) to ensure it reaches the correct temperature for baking the salmon.
  3. 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.
  4. 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.
  5. Wrap and Seal: Wrap the foil securely around the salmon fillets to seal in the juices during baking, preventing drying out.
  6. 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.
  7. 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.
  8. 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.
  9. 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

Find it online: https://spatulaqueen.com/baked-salmon-with-cold-roe-sauce-and-dill-potatoes-recipe/