German · beginner
Baltic Pan-Seared Salmon With Creamy Dill Cucumber Sauce And Parsley Potatoes
A crisp-skinned salmon fillet dish inspired by northern German coastal flavors, served over velvety cucumber sauce and tender parsley potatoes.
- PREP TIME
- 15 min
- COOK TIME
- 20 min
- SERVES
- 4
Good things
start in the kitchen.
LET’S MAKE IT
Step by step
- 01
Place quartered potatoes in a pot of salted water, bring to a boil, and cook until tender, about 15 minutes. Drain and toss with butter and half the fresh dill.
- 02
Season salmon fillets evenly with sea salt and black pepper on both sides.
- 03
Heat a large skillet over medium-high heat with a splash of vegetable oil and sear salmon skin-side down for 4 minutes until golden and crisp.
- 04
Flip salmon and cook for another 3 minutes until cooked through, then remove to a warm plate.
- 05
In the same skillet over medium heat, add thin cucumber slices and cook for 2 minutes until softened.
- 06
Stir in sour cream, vegetable broth, remaining fresh dill, and lemon juice, simmering gently for 2 minutes before serving alongside the salmon and potatoes.
A LITTLE KITCHEN KNOW-HOW
Crisp-Skin Pan Searing
Cooking fish skin-side down over medium-high heat produces a crackling exterior while keeping the flesh tender and moist.
Notes from the kitchen
- Pat the salmon skin completely dry with paper towels before cooking to guarantee a crispy exterior without sticking.
- Keep the sauce at a gentle low simmer to prevent the sour cream from separating.
- Original home-cooking adaptation inspired by German; regional versions vary.
- Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.