This Salmon Loaded Baked Potato is an easy, protein-packed weeknight dinner topped with tender, flaky salmon and a creamy herby lemon sour cream with fresh dill and capers.
This Salmon Loaded Baked Potato is an easy, protein-packed weeknight dinner that’s both comforting and fresh. A fluffy baked potato is topped with tender, flaky salmon roasted over a bed of fresh herbs, then finished with a creamy herby lemon sour cream made with crème fraîche, fresh dill, capers, and lemon juice.
The best part about this loaded baked potato recipe is that the salmon cooks in the oven alongside the potato, making it an easy meal with minimal prep. It’s a simple, satisfying way to enjoy salmon for lunch or dinner, with plenty of fresh herbs and bright lemon flavor to balance out the richness of the potato and creamy sauce.
If you like this potato, you’ll love my Cocotte Garlic Stuffed Jacket Potatoes and my Spinach Artichoke Twice Baked Potatoes.
Salmon Loaded Baked Potato
Ingredients
For the potatoes:
- 2 large russet potatoes
- Olive oil
- Flaky sea salt
For the salmon:
- 1 lb salmon fillet
- Fresh dill and/or parsley for roasting
- Olive oil
- Flaky sea salt
- Freshly cracked black pepper
For the sour cream topping:
- 1/3 cup crème fraîche
- 1/3 cup sour cream
- 2 tbsp chopped fresh dill plus more for serving
- 1 tbsp capers drained and roughly chopped, plus more for serving
- Zest of 1/2 lemon
- 1-2 teaspoons fresh lemon juice plus more for serving
- Kosher salt
- Freshly cracked black pepper
Instructions
- Bake the potatoes: Preheat the oven to 400°F. Scrub the potatoes clean and dry them thoroughly. Rub each potato with a little olive oil and sprinkle generously with flaky sea salt. Place directly on a baking sheet and bake for about 50–60 minutes, depending on their size.
- Add the salmon: When the potatoes have about 12–15 minutes left to cook, arrange a small bed of fresh dill, parsley, or a combination of herbs on the baking sheet. Place the salmon fillets over the herbs, drizzle with olive oil, and season with flaky sea salt and black pepper.
- Roast together: Return the baking sheet to the oven and cook until the potatoes are tender all the way through and the salmon flakes easily with a fork, about 12–15 minutes.
- Make the sour cream mixture: While everything cooks, combine the crème fraîche, sour cream, dill, capers, lemon zest, and lemon juice in a small bowl. Season with salt and pepper to taste.
- Fluff the potatoes: Remove the potatoes from the oven. Cut each potato lengthwise down the center, then make a few cuts across the middle. Gently squeeze the ends toward the center to open the potato, then use a fork to fluff the inside.
- Assemble: Spoon a generous amount of the crème fraîche mixture into each potato. Flake the roasted salmon into large pieces and pile it over the top.
- Finish and serve: Top with additional fresh dill and capers, squeeze fresh lemon juice over everything, and finish with more flaky sea salt and cracked black pepper if desired.
Video
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