Crispy Baked Potato with Flaked Salmon & Dill Cream

Crispy Baked Potato with Flaked Salmon & Dill Cream is a delightful dish that combines the comforting texture of a baked potato with the rich flavors of salmon and a refreshing dill cream sauce. It’s easy to make and perfect for a quick lunch or a satisfying dinner. This recipe makes a great use of leftover salmon, and its creamy topping adds a gourmet touch to a simple ingredient.

Why Make This Recipe

This dish is not only delicious but also packed with nutrients. Potatoes are a good source of vitamins, while salmon brings in healthy omega-3 fatty acids. The addition of dill and lemon juice enhances the flavors, making it a refreshing meal. Plus, it’s easy to prepare and can be ready in under an hour, making it a great choice for busy days.

How to Make Crispy Baked Potato with Flaked Salmon & Dill Cream

Ingredients:

1 large russet potato
1 filet cooked salmon (grilled, roasted, or poached)
2 tbsp sour cream or Greek yogurt
1 tbsp olive oil
1 tsp lemon juice
1 tsp capers
Fresh dill, for garnish
Salt & cracked black pepper to taste

Directions:

Preheat the oven to 400°F (200°C). Rub the potato with olive oil and sprinkle with salt. Bake for 45–60 minutes until the skin is crisp and the inside is fluffy.
While the potato bakes, flake the cooked salmon into bite-sized chunks.
In a small bowl, mix the sour cream (or Greek yogurt) with lemon juice and a pinch of salt.
Once the potato is done baking, carefully slice it open. Add the cream sauce, then top with flaked salmon and capers.
Drizzle a little olive oil on top, sprinkle with fresh dill, and finish with cracked black pepper.

How to Serve Crispy Baked Potato with Flaked Salmon & Dill Cream

Serve the potato while it’s still warm, allowing the creamy topping to blend with the fluffy potato. This dish works well on its own or can be paired with a simple green salad for a complete meal.

How to Store Crispy Baked Potato with Flaked Salmon & Dill Cream

If you have leftovers, store the flaked salmon separately in an airtight container in the refrigerator for up to 2 days. For the baked potato, you can wrap it in foil or place it in a container in the fridge. Reheat the potato in the oven before serving again.

Tips to Make Crispy Baked Potato with Flaked Salmon & Dill Cream

Choose a large russet potato for the best texture.
Make sure the salmon is fully cooked before using it in the recipe.
Experiment with the amount of dill to suit your taste.
You can add toppings like cheese or green onions for extra flavor.

Variation

Feel free to swap the salmon for another cooked fish, or use shrimp for a different flavor. You can also try using different herbs such as chives or parsley in place of dill.

FAQs

1. Can I use canned salmon for this recipe?
Yes, canned salmon works great! Just drain it well and flake it before adding.

2. Can I prepare this dish ahead of time?
You can bake the potato ahead of time and store it in the fridge. Flake the salmon and make the cream sauce close to serving time for freshness.

3. How long does it take to bake the potato?
It usually takes about 45–60 minutes at 400°F (200°C) for a large russet potato. Test it by inserting a fork to check for fluffiness inside.