We make Dijon Salmon and Crispy Potatoes at least once a fortnight at our place – the kids ask for it regularly! It’s easy – just 15 minutes of prep, then the oven does the rest of the work, cooking the fish and potatoes simultaneously. The salmon is first marinated in a simple dijon mustard, garlic and lemon mixture, which is worth the extra step – it’s so delicious and restaurant-worthy, yet only takes a few minutes. However, sometimes, when things are crazy busy, I’ll just marinate the salmon in olive oil, salt and pepper and the flavour is still beautiful. But the baby potatoes are the star of the show here. There’s no need to peel them, as it’s the skin that makes the potatoes extra crunchy. They are plonked in boiling water, before being slightly squashed on a baking tray using a spatula, then baked until golden brown and crispy. I love that there is no cutting, peeling or fussing involved. Super simple but SO delicious. I then love to make a delicious homemade creamy lemon dill sauce with honey, which you can either drizzle over the fish or serve on the side. Sometimes we make a tartare sauce instead, depending on our mood. This recipe makes a gorgeous weeknight dinner or a lazy weekend meal, and it’s also great for entertaining – it tastes “special”, but comes together with minimal effort.
What sides can I serve with Dijon Salmon and Crispy Potatoes?
Although the salmon is served with crispy potatoes and a simple green leafy salad, steamed greens are also a good option. Try green beans, bok choy, broccoli or broccolini (tenderstem broccoli). A side of Freezer Friendly Garlic Bread would also be delicious.
Can I use another type of fish?
Yes, you can substitute the salmon with barramundi or snapper fillets (or any other firm, white fish fillets), adjusting the cooking time accordingly. Barramundi fillets are slightly thicker than salmon and may require an extra 2–3 minutes. Aim for 16–18 minutes. Snapper fillets are slightly thinner and will cook a little faster. Reduce the cooking time to 12–14 minutes.
Can the salmon be made in the air fryer?
Yes! Preheat the air fryer to 200°C (400°F) and cook for 12–14 minutes, or until the salmon is cooked through.
Watch how to make Dijon Salmon and Crispy Potatoes
What are some other family-friendly fish dishes?
If you are looking for easy and delicious fish recipes for your family, I think you’ll love: Baked Miso SalmonHomemade Fish and ChipsCrispy Fish TacosTuna Fried RiceSushi Sandwich 5 from 3 reviews
700 g (1 lb 9 oz) baby potatoes, washed – no need to peel (see note 1) 2 tbsp sea salt flakes Olive oil spray
SALMON
2 tbsp finely chopped fresh parsley Juice of ½ lemon 1 tsp freshly minced garlic 1 tsp dijon mustard ½ tsp sea salt flakes ¼ tsp cracked black pepper 3 tbsp olive oil 4 salmon fillets, skin on (the skin helps to keep the salmon’s shape when serving, but skin-off fillets can also be used)
CREAMY LEMON DILL SAUCE
½ cup (125 g) whole-egg mayonnaise ½ cup (125 g) Greek yoghurt (can be substituted with extra mayonnaise or sour cream) 1 tsp dijon mustard 3 tbsp finely chopped fresh dill Juice and zest of ½ lemon 1 tsp finely chopped capers 1 tsp sea salt flakes ½ tsp honey (optional) 1 tbsp water (optional, see full recipe)
TO SERVE
Green leafy salad ½ lemon, sliced into rounds
SALMON CREAMY LEMON DILL SAUCE TO SERVE Note 2 – If you’d like to cook the fish on the stovetop instead, cook the salmon skin-side down in a hot pan for 3–4 minutes, then flip and cook for another 3 minutes or until done.
Make Ahead
Potatoes – The potatoes can be boiled and squashed ahead of time. Store them, covered, in the fridge for up to 3 days and roast when needed. Sauce – The sauce can be prepared a day in advance (for best results) and kept in an airtight container in the fridge. Salmon – Don’t marinate the salmon ahead of time. It is best marinated just before cooking (within 20 minutes) to stop the lemon curing the salmon and making it tough.
Leftovers
Store leftover salmon and potatoes in separate containers in the fridge for up to 2 days. Reheat the potatoes in the oven for crispiness and the salmon in a pan to keep it moist. The sauce can be kept in the fridge for up to 3 days.
