Baked Salmon with Cold Roe Sauce and Dill Potatoes Recipe

Introduction

This baked salmon with cold roe sauce is a delicious and elegant dish that combines tender, flaky fish with a creamy, flavorful topping. Paired with dill-infused baby potatoes, it makes for a perfectly balanced and impressive meal ideal for any occasion.

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 tablespoons fresh dill, chopped
• 1 tablespoon lemon juice
• Salt and pepper, to taste
• Cayenne pepper, to taste
• 1.2 kg fresh salmon (2.6 lb)
• 4 garlic cloves
• Fresh dill sprigs
• 1 lemon, sliced
• 500 g baby potatoes (1.1 lb)
• 1 sprig fresh dill for boiling potatoes

Instructions

1. Step 1: Prepare the cold roe sauce by combining Greek yogurt, mayonnaise, chopped red onion, lemon juice, and chopped dill in a mixing bowl. Add the fish roe or Tobiko caviar and mix well.
2. Step 2: Season the sauce with salt, pepper, and a pinch of cayenne pepper to taste. Cover and refrigerate until ready to serve.
3. Step 3: Preheat your oven to 180°C (356°F).
4. Step 4: Season the salmon fillets with salt, pepper, sliced garlic, lemon slices, and chopped dill. Place the lemon slices, garlic, and dill in the middle of the fillets.
5. Step 5: On a piece of foil, lay down some lemon slices. Place one salmon fillet skin-side down on the lemon slices, then place the second fillet on top, sandwiching the lemon, garlic, and dill between them.
6. Step 6: Wrap the foil tightly around the salmon to seal in the juices.
7. Step 7: Bake in the preheated oven for about 30 minutes, until the salmon is cooked through and flakes easily with a fork.
8. Step 8: Remove the salmon from the oven and let it rest for 10 minutes. Remove the skin and transfer the salmon to a serving plate.
9. Step 9: While the salmon bakes, wash the baby potatoes and boil them in salted water with a sprig of fresh dill until tender.
10. Step 10: Drain the potatoes and serve them alongside the baked salmon and cold roe sauce.

Tips & Variations

• For extra flavor, add a touch of Dijon mustard to the cold roe sauce.
• If Tobiko is unavailable, substitute with other types of fish roe like salmon roe or masago.
• Roast the baby potatoes with olive oil and dill instead of boiling for a crispier texture.
• Ensure not to overbake the salmon to maintain moistness.

Storage

Store leftover salmon and sauce separately in airtight containers in the refrigerator for up to 2 days. Reheat the salmon gently in a low oven or eat it cold. The cold roe sauce is best served chilled and should not be left out for long. Baby potatoes can also be refrigerated and reheated or served cold in a salad.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen salmon for this recipe?

Yes, frozen salmon can be used. Make sure to thaw it completely and pat it dry before seasoning and baking to ensure even cooking.

How spicy is the cold roe sauce?

The cayenne pepper adds a subtle heat, but you can adjust the amount or omit it entirely if you prefer a milder sauce.

Baked Salmon with Cold Roe Sauce and Dill Potatoes Recipe

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★★★★★

4.6 from 92 reviews

• Author: Elara
• Total Time: 55 minutes
• Yield: 4 servings 1x
• Diet: Low Fat

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Description

A delicious baked salmon recipe served with a creamy, tangy cold roe sauce and tender dill-infused baby potatoes. This dish combines fresh flavors of lemon, dill, and garlic, making it a perfect elegant yet easy-to-make meal for any occasion.

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Ingredients

Scale 1x2x3x

Cold Roe Sauce

• 250 ml Mayonnaise (1 cup)
• 250 ml Greek yogurt or Creme fraiche (1 cup)
• 100 g Fish roe or Tobiko (3.5 oz)
• 1 small red onion, chopped
• 4 tbsp chopped fresh dill
• 1 tbsp Lemon juice
• Salt and pepper, to taste
• Pinch of cayenne pepper, to taste

Oven Baked Salmon

• 1.200 kg fresh salmon (2.6 lb)
• 4 garlic cloves, sliced
• Fresh dill, chopped
• 1 lemon, sliced
• Salt and pepper, to taste
• Aluminum foil for wrapping

Dill Potatoes

• 500 g baby potatoes (1.1 lb)
• 1 sprig fresh dill
• Salt, to taste

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Instructions

1. Make Cold Roe Sauce: In a mixing bowl, combine the Greek yogurt, mayonnaise, chopped onion, lemon juice, chopped dill, and fish roe or Tobiko. Season the sauce with salt, pepper, and a pinch of cayenne pepper to your taste. Mix everything well, then cover and refrigerate until ready to serve.
2. Preheat Oven: Preheat your oven to 180°C (356°F) to prepare for baking the salmon.
3. Season Salmon: Season the salmon fillets with salt and pepper. Layer sliced garlic, lemon slices, and chopped dill on top and in between the fillets.
4. Prepare Salmon for Baking: Place lemon slices on a piece of aluminum foil and set one salmon fillet skin side down on top. Place the second salmon fillet on top of the first, sandwiching the lemon slices, garlic, and dill between them.
5. Wrap the Salmon: Carefully wrap the foil around the salmon fillets to seal in the juices during baking.
6. Bake Salmon: Place the foil-wrapped salmon on a baking tray and bake in the preheated oven for about 30 minutes, until the salmon is cooked through and flakes easily with a fork. Avoid overcooking.
7. Rest and Prepare for Serving: Remove the salmon from the oven and let it rest for 10 minutes. Carefully remove the skin and transfer the salmon to a serving plate.
8. Cook Dill Potatoes: While the salmon bakes, wash the baby potatoes and boil them in salted water with a fresh dill sprig until tender, about 15-20 minutes.
9. Serve: Drain the potatoes and serve them alongside the baked salmon and cold roe sauce for a complete meal.

Notes

• Use fresh fish roe like Tobiko for best flavor and texture.
• You can substitute creme fraiche for Greek yogurt if preferred.
• Keep the salmon wrapped while resting to retain moisture.
• Make the cold roe sauce ahead of time to allow flavors to meld.
• Adjust seasoning of the sauce with cayenne pepper depending on your spice preference.
• Baby potatoes should be tender but not falling apart when boiled.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Main Course
• Method: Baking
• Cuisine: European

Keywords: baked salmon, cold roe sauce, dill potatoes, healthy dinner, fish recipe, low fat, easy salmon recipe