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–+ servings
salmon loaded baked potato on a plate

Salmon Loaded Baked Potato

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.
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Ingredients

Serves 2 people

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.