Salmon Dill Potato Bake

Pre-cooking the potato slices lets them finish alongside the salmon without leaving the fish in the oven too long. Dill and Dijon flavor a light cream sauce that settles between the layers.

Ingredients

• 700 g potatoes
• 500 g skinless salmon fillet
• 150 ml heavy cream
• 100 ml milk
• 1 tbsp Dijon mustard
• 2 tbsp chopped fresh dill
• 20 g butter
• ½ tsp salt
• ¼ tsp black pepper

Method

1. Heat oven to 190°C / 375°F. Slice potatoes 3 mm thick. Simmer in a pot of water for 7–9 minutes until just tender but not falling apart. Drain carefully.
2. Check salmon for bones and cut into roughly 3 cm pieces. Keep chilled while preparing the sauce.
3. Whisk cream, milk, mustard, dill, salt and pepper. Use a little of the butter to grease a 20 × 25 cm baking dish.
4. Arrange half the potatoes in the dish. Distribute salmon evenly, then cover loosely with remaining potatoes. Pour over the cream mixture and dot with the remaining butter.
5. Bake 25–30 minutes until potatoes are tender, sauce bubbles and salmon in the center reaches 63°C / 145°F. If the surface browns early, cover loosely with foil.
6. Rest 10 minutes before serving. The salmon should separate into moist opaque flakes and the potatoes should yield easily to a fork.
7. Refrigerate leftovers within two hours for up to two days. Reheat until hot throughout, taking care not to dry out the fish.

Part-cook the potatoes first

Raw potato slices would need much longer than the salmon. Simmer until they are nearly tender, then drain gently so they keep their shape.

Use evenly sized salmon pieces

Pieces around 3 cm cook at a similar pace. Check for pin bones before cutting and keep the fish refrigerated until assembling the dish.

Check fish in the center

The middle of the bake is the slowest area to heat. A thermometer is the clearest check; stop baking once the salmon reaches the stated temperature and the potatoes are tender.

FAQs

How many servings does this make?

Makes 4 servings using the pan or equipment listed.

What should I check before serving?

Rest 10 minutes before serving. The salmon should separate into moist opaque flakes and the potatoes should yield easily to a fork.

How should I store leftovers?

Refrigerate leftovers within two hours for up to two days. Reheat until hot throughout, taking care not to dry out the fish.