Best Salmon Recipe: Salmon with Dill and Potato Gratin

The Best Salmon Recipe for a Cozy, Wine-Friendly Night In

If you’re searching for the best salmon recipe to impress without stress, this Salmon with Dill and Potato Gratin is it. Think layers of tender potatoes in a creamy, garlicky sauce, scented with fresh dill, all topped with juicy, oven-baked salmon. The flavors are mild, fresh, and incredibly comforting—perfect for pairing with a good glass of wine on a weeknight or for a relaxed dinner party.

Because this dish is rich but not heavy, it’s a dream for wine pairing: bright, citrusy whites, elegant rosés, and even some lighter reds shine here. And with tools like Vinomat, you can dial in the perfect bottle from your local Total Wine, Trader Joe’s, BevMo, or neighborhood wine shop.

By the end of this post, you’ll not only have your new best salmon recipe in rotation, you’ll also know exactly what wine to pour with it.

About This Dish: Scandinavian Comfort Meets American Weeknight

At its heart, Salmon with Dill and Potato Gratin borrows from classic Scandinavian flavors—salmon, dill, and potatoes are staples in Nordic kitchens—then wraps them in a format Americans know and love: a bubbling, golden gratin.

In northern Europe, salmon is often served simply with boiled potatoes and dill, or baked into creamy casseroles and gratins. Those dishes tend to be light, fresh, and quietly aromatic instead of spicy or heavy. This recipe captures that spirit but tailors it to the U.S. home cook who wants the best salmon recipe to serve with a great bottle of wine and minimal fuss.

What makes this gratin-style salmon so special?

• All-in-one main and side: The potatoes bake up creamy and tender, so you don’t need to fuss with separate starches.
• Balanced flavors: Salmon brings buttery richness, potatoes add comfort, and dill plus lemon keep everything bright and fresh.
• Wine-friendly by design: The dish doesn’t rely on intense spice or sweetness, which makes pairing wine straightforward and rewarding.

This is the kind of recipe that feels special enough for a Saturday night but is easy enough to become your best salmon recipe for any night of the week.

Key Ingredients & Their Role in Flavor (and Wine Pairing)

Salmon

Salmon is naturally rich and slightly sweet, with a buttery texture when cooked just to medium. In this recipe, we use fresh salmon fillets baked gently over or alongside the gratin so they stay moist.

• Flavor role: Provides depth, richness, and a delicate seafood sweetness.
• Wine pairing note: That richness loves wines with good acidity to cut through the fat—think Sauvignon Blanc, Chardonnay with balanced oak, or a crisp rosé. Light, low-tannin reds like Pinot Noir can also be excellent.

Potatoes

Thinly sliced Yukon Gold or russet potatoes form the base of the gratin. As they bake, they absorb the cream, stock, and aromatics, becoming silky and tender.

• Flavor role: Comforting, mild, and slightly earthy; they soak up flavor from the sauce and salmon juices.
• Wine pairing note: Because potatoes are neutral, they won’t fight with the wine. Instead, they amplify the creamy texture, so wines with a smooth mouthfeel and bright acidity shine.

Dill

Fresh dill is the aromatic backbone of this dish. It’s grassy, slightly anise-like, and beautifully fresh.

• Flavor role: Lifts the cream and potatoes, keeps salmon from tasting heavy, and adds that unmistakable Nordic touch.
• Wine pairing note: Herbal notes in dill echo the green, herbal tones in Sauvignon Blanc or some cool-climate Chardonnays. It also pairs nicely with dry Riesling and many rosés.

Cream, Stock, and Cheese (Optional)

A classic gratin uses cream and often a bit of cheese. Here, a mix of heavy cream (or half-and-half) and chicken or vegetable stock creates a sauce that’s rich but not over-the-top. A gentle melt of Gruyère, Jarlsberg, or Parmesan is optional if you like a more indulgent result.

• Flavor role: Adds silkiness, savory depth, and that irresistible golden top.
• Wine pairing note: Cream and cheese call for wines with acidity and structure. A clean, citrus-forward Chardonnay or dry Riesling will cut through the richness without overwhelming the delicate fish.

Lemon & Garlic

Lemon zest and juice plus a clove or two of garlic brighten the entire dish.

• Flavor role: Lemon keeps the dish from feeling heavy, garlic adds a subtle savory backbone.
• Wine pairing note: Citrus in the food meshes with citrus notes in many whites—Sauvignon Blanc, Vermentino, and Albariño all benefit.

All together, these elements make this feel like the best salmon recipe for anyone who loves layers of gentle, harmonious flavor that play perfectly with a thoughtful wine match.

Recipe: Salmon with Dill and Potato Gratin

At a Glance

• Servings: 4
• Prep Time: 25 minutes
• Cook Time: 55–65 minutes
• Total Time: 1 hour 20–30 minutes
• Difficulty: Easy–Intermediate

Ingredients

For the Potato Gratin

• 2 pounds Yukon Gold potatoes, thinly sliced (about 1/8 inch)
• 1 small yellow onion, thinly sliced
• 2 cloves garlic, minced
• 1 cup heavy cream (or half-and-half for a lighter version)
• 1 cup low-sodium chicken or vegetable stock
• 2 tablespoons unsalted butter, plus more for greasing
• 1 teaspoon kosher salt, plus more to taste
• 1/2 teaspoon freshly ground black pepper
• 2–3 tablespoons fresh dill, finely chopped (plus extra for garnish)
• Optional: 1 cup grated Gruyère, Jarlsberg, or Parmesan cheese

For the Salmon

• 1 1/2 pounds salmon fillet, skin removed, cut into 4 portions
• 1 tablespoon olive oil
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1 tablespoon fresh lemon juice
• 1 teaspoon lemon zest
• 1–2 tablespoons fresh dill, chopped

To Serve

• Lemon wedges
• Extra fresh dill, chopped

Step-by-Step Instructions

1. Prep the Dish and Potatoes

1. Preheat your oven to 375°F.
2. Butter a 9x13-inch baking dish (or similar) generously.
3. Rinse the sliced potatoes in cold water, then pat dry with a clean towel. This helps them cook more evenly and prevents gumminess.

2. Build the Gratin Base

1. In a small saucepan, melt 2 tablespoons butter over medium heat.
2. Add the minced garlic and cook for 30–60 seconds until fragrant but not browned.
3. Stir in the cream, stock, 1 teaspoon salt, and 1/2 teaspoon pepper. Bring just to a gentle simmer, then remove from heat.
4. Stir in 2–3 tablespoons chopped dill.

3. Layer the Potatoes

1. Arrange half of the potato slices in an even layer in the prepared baking dish.
2. Scatter half of the sliced onion over the potatoes.
3. If using cheese, sprinkle half of the cheese over this layer.
4. Repeat with the remaining potatoes and onions (and cheese, if using).
5. Pour the warm cream-stock mixture evenly over the potatoes.

4. Bake the Gratin

1. Cover the dish tightly with foil.
2. Bake at 375°F for 35–40 minutes, until the potatoes are just tender when pierced with a knife.

5. Prepare the Salmon

While the gratin bakes:

1. Pat the salmon portions dry with paper towels.
2. Place them on a plate or small tray.
3. Drizzle with 1 tablespoon olive oil and 1 tablespoon lemon juice; sprinkle with 1 teaspoon lemon zest, 1/2 teaspoon salt, 1/4 teaspoon pepper, and 1–2 tablespoons chopped dill.
4. Let the salmon rest at room temperature while the potatoes finish.

6. Add the Salmon & Finish Baking

1. Remove the foil from the gratin.
2. Carefully nestle the salmon portions on top of the potatoes (or lay them slightly overlapping along one side of the dish).
3. Increase the oven temperature to 400°F.
4. Return the dish to the oven uncovered and bake for 12–15 minutes, or until the salmon flakes easily with a fork and the top of the gratin is bubbling and lightly golden.

• For more precise doneness, aim for an internal temperature of 125–130°F in the thickest part of the salmon for a moist, restaurant-style texture.

7. Rest and Garnish

1. Let the dish rest for 5–10 minutes out of the oven. This allows the gratin to set slightly.
2. Sprinkle generously with fresh dill and serve with lemon wedges.

Nutrition & Dietary Notes (Approximate per Serving)

• Calories: 600–700
• Protein: 35–40 g
• Carbohydrates: 35–40 g
• Fat: 35–40 g
• Dietary:
• Gluten-free (if stock is gluten-free)
• Pescatarian
• Can be made lighter by using half-and-half and reducing cheese

This combination of creamy potatoes and succulent fish is why many cooks consider this style of gratin the best salmon recipe for both comfort and elegance.

Perfect Wine Pairings for Salmon with Dill and Potato Gratin

Because this dish is mild, fresh, and gently creamy, it’s incredibly forgiving with wine—but some styles are especially good. Here’s how to choose the best wine pairing for your new best salmon recipe.

What to Look For in a Wine

• Medium body: Enough weight to stand up to the cream and potatoes, but not so big it overwhelms the salmon.
• Bright acidity: Cuts through richness and keeps each bite feeling fresh.
• Low to moderate tannins (if red): High tannins can clash with the fish and make it taste metallic.
• Citrus, stone fruit, or herbal notes: These play beautifully with dill and lemon.

Top Wine Styles to Try

1. California Chardonnay (Unoaked or Lightly Oaked)

Look for bottles from Sonoma Coast, Carneros, or Santa Barbara County in the $18–$28 range at Total Wine or BevMo.

• Why it works: The creaminess of Chardonnay mirrors the gratin, while citrus and apple notes brighten the salmon. Avoid heavily buttery, heavily oaked styles; a fresher, more mineral-driven Chardonnay is ideal.

2. Oregon Pinot Noir

A classic match for salmon, especially when the fish is baked and served with a rich side like this.

• Regions like Willamette Valley offer elegant, red-fruited Pinots in the $20–$30 range at local wine shops and Total Wine.
• Why it works: Light tannins, bright acidity, and flavors of cherry and cranberry complement the salmon’s richness without overwhelming it. It’s a great choice if you prefer red but still want a harmonious wine pairing.

3. Sauvignon Blanc (California or Loire Valley, France)

Look for:

• Napa or Sonoma Sauvignon Blancs around $15–$22 at Trader Joe’s or BevMo.
• Sancerre or Pouilly-Fumé from France in the $22–$30 range at better wine shops.
• Why it works: Zippy acidity, notes of lemon, lime, and fresh herbs echo the lemon and dill in the dish. This is a great option if you like a crisp, refreshing white.

4. Dry Rosé (California, Provence, or Spain)

Dry rosé is an underrated but excellent match for salmon and potato gratin.

• Look for rosés from Sonoma, Provence (France), or Navarra (Spain) around $12–$20 at Trader Joe’s or Total Wine.
• Why it works: Rosé bridges the gap between white and red—bright acidity, red fruit, and a hint of savoriness. It can stand up to the gratin while still feeling light.

Bonus: Spanish Albariño or Italian Vermentino

If you want to branch out:

• Albariño from Rías Baixas (Spain) offers citrus, stone fruit, and a saline snap that loves seafood.
• Vermentino from Sardinia or the Tuscan coast has herbal, citrus, and sometimes slightly salty notes that echo dill and lemon.

Both are increasingly available in U.S. shops in the $15–$22 range and make fantastic wine recommendations for this dish.

Let Vinomat Do the Work

If you’re ever unsure, open the Vinomat app, plug in “Salmon with Dill and Potato Gratin,” and let it suggest bottles available at Total Wine, Trader Joe’s, BevMo, and your local favorite shop—dialed in to your budget and taste. That’s how this best salmon recipe becomes a complete, restaurant-quality experience at home.

Cooking Tips & Techniques for Success

To make this truly the best salmon recipe in your rotation, a few technique tips go a long way:

• Slice potatoes evenly: Aim for about 1/8 inch thick. Thicker slices may stay firm; super-thin slices can turn mushy.
• Par-bake the gratin: Letting the potatoes bake on their own first ensures they’re fully tender by the time the salmon is done.
• Don’t overcook the salmon: Pull the dish when the salmon is just opaque and flakes easily. Slightly under 145°F (around 125–130°F) will be more moist and tender.
• Salt in layers: Lightly season the cream mixture, taste, then adjust. The potatoes, onions, and salmon should each get a bit of seasoning so the final dish is balanced.
• Use fresh dill if possible: Dried dill can work in a pinch, but fresh has a brighter, more vibrant flavor that really defines this recipe.
• Rest before serving: A short 5–10 minute rest helps the gratin set up so it slices more cleanly and the flavors meld.

Common mistakes to avoid:

• Using very starchy potatoes without rinsing—this can lead to a gluey texture.
• Drowning the dish in cheese; this is a gratin, not a lasagna. A light hand keeps the salmon center stage.
• Skipping lemon and dill; without them, the dish can feel flat.

Follow these tips and this easily earns a place as your best salmon recipe guide for creamy, comforting dinners.

Serving Suggestions: Setting the Scene

To turn Salmon with Dill and Potato Gratin into a full, memorable meal, think about color, texture, and freshness on the plate.

• Add a bright green vegetable: Serve with simply steamed or roasted asparagus, green beans, or broccoli tossed with olive oil and lemon.
• Keep portions balanced: A generous scoop of gratin plus one salmon portion per plate is usually perfect.
• Garnish thoughtfully: A sprinkle of fresh dill and a lemon wedge on each plate adds color and invites guests to customize.
• Serve warm, not scorching hot: Letting the dish cool slightly makes it easier to serve and brings out the flavors.

For a cozy, wine-focused evening:

• Set the table with sturdy white wine glasses that can also handle Pinot Noir or rosé.
• Chill your white or rosé for 30–45 minutes in the fridge; if serving Pinot Noir, a brief 15-minute chill can make the fruit and acidity pop.
• Pour wine just before serving and encourage guests to notice how each sip changes with bites of salmon, potato, and dill.

A simple salad of mixed greens with a lemony vinaigrette is all you need alongside this best salmon recipe to feel like you’re dining in a neighborhood bistro.

Conclusion: Your New Go-To Best Salmon Recipe

Salmon with Dill and Potato Gratin checks every box: comforting yet elegant, simple enough for a Tuesday, impressive enough for guests, and perfectly tuned for a great wine pairing. Once you try it, it’s likely to become your best salmon recipe for any occasion that calls for good food and a good bottle.

The next time you’re wondering what wine goes with salmon, open Vinomat, choose this dish, and let it guide you to spot-on bottles from Total Wine, Trader Joe’s, BevMo, or your local shop. Then pour a glass, serve up that creamy gratin and tender salmon, and enjoy how effortlessly restaurant-worthy a home-cooked meal can be.