Baked potato topped with flaked cooked salmon is a hearty, elegant meal that feels both cozy and gourmet. I love how simple it is to put together, yet it always delivers on flavor and presentation. The crispy skin and fluffy interior of the baked potato pair beautifully with the tender, savory salmon. Add a few fresh toppings and it turns into a complete meal with very little effort.
Why You’ll Love This Recipe
I love this dish because it balances comfort and freshness. The baked potato is warm and filling, the salmon adds rich protein, and toppings like sour cream, dill, and capers bring brightness and texture. It’s also easy to customize with whatever I have on hand, and it’s great for using up leftover salmon. Whether I’m making a quick lunch or an easy weeknight dinner, this recipe always hits the spot.
ingredients
(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)
- Large russet potatoes
- Olive oil
- Salt and pepper
- Cooked salmon, flaked (grilled, roasted, or poached)
- Sour cream or crème fraîche
- Capers
- Fresh dill, chopped
- Lemon wedges (optional)
directions
- I start by preheating the oven to 400°F (200°C).
- I scrub the potatoes clean, prick them a few times with a fork, rub them with olive oil, and sprinkle with salt.
- Then I place them directly on the oven rack or on a baking sheet and bake for about 45-60 minutes, until the skins are crisp and the insides are soft when pierced with a knife.
- While the potatoes are baking, I prepare the salmon by gently flaking it into chunks with a fork.
- Once the potatoes are ready, I slice them open and fluff the insides with a fork.
- I top them with a generous amount of flaked salmon, a spoonful of sour cream or crème fraîche, a sprinkle of capers, fresh dill, and some cracked black pepper.
- A drizzle of olive oil or a squeeze of lemon juice over the top adds a perfect finishing touch.
Servings and timing
This recipe serves 2 to 4 people depending on the size of the potatoes and how much salmon is used.
Prep time: 10 minutes
Cook time: 50 minutes
Total time: 1 hour
Variations
I sometimes use sweet potatoes instead of russet for a twist. For extra richness, I mix a little garlic butter into the potato before adding the toppings. If I want to add greens, a handful of arugula or spinach tossed on top works great. Smoked salmon is also a delicious variation, especially when paired with cream cheese or a herbed yogurt sauce.
storage/reheating
If I have leftovers, I store the baked potatoes and salmon separately in airtight containers in the fridge for up to 2 days. To reheat, I warm the potato in the oven or microwave until hot, then add the salmon and toppings fresh. I try not to microwave the salmon to avoid drying it out.
FAQs
Can I use canned salmon?
Yes, I can. I just drain it well and flake it before adding it to the baked potato. It’s a quick and budget-friendly option.
What kind of salmon works best?
I use whatever I have—roasted, grilled, poached, or leftover salmon from a previous meal. Just make sure it's well-seasoned and flaked.
Can I make this dairy-free?
Absolutely. I skip the sour cream or use a dairy-free alternative like coconut yogurt or a cashew-based spread.
How do I make the potato skin extra crispy?
I rub the potatoes with olive oil and bake them directly on the oven rack. This gives me that perfect crispy skin every time.
Can I prep this in advance?
Yes, I often bake the potatoes ahead of time and reheat them when ready to serve. I keep the toppings fresh and assemble everything just before eating.
Conclusion
This baked potato topped with flaked cooked salmon is everything I want in a meal—easy, satisfying, and full of flavor. It’s ideal for a relaxed weeknight dinner or a weekend lunch when I want something comforting but not too heavy. Once I try it, it’s hard not to come back to it again and again.
Print
Baked Potato Topped with Flaked Cooked Salmon
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour
- Yield: 2–4 servings (depending on portion size)
- Category: Main Course
- Method: Baked
- Cuisine: American / European
- Diet: Gluten Free
Description
Baked potato topped with flaked cooked salmon is a cozy yet elegant meal that's perfect for lunch or dinner. This easy recipe combines crispy-skinned baked potatoes with tender, savory salmon and bright, fresh toppings like sour cream, dill, and capers. It’s a flavorful, protein-packed dish that’s also a great way to use up leftover or canned salmon.
Ingredients
- Large russet potatoes
- Olive oil
- Salt and pepper
- Cooked salmon, flaked (grilled, roasted, poached, or canned)
- Sour cream or crème fraîche
- Capers
- Fresh dill, chopped
- Lemon wedges (optional)
Instructions
- Preheat the oven to 400°F (200°C).
- Scrub potatoes clean, prick with a fork, rub with olive oil, and sprinkle with salt.
- Bake directly on the oven rack or a baking sheet for 45–60 minutes, until crisp outside and fluffy inside.
- While baking, flake the cooked salmon into bite-sized chunks.
- Slice open the baked potatoes and fluff the interior with a fork.
- Top with flaked salmon, a spoonful of sour cream or crème fraîche, capers, dill, and cracked black pepper.
- Finish with a drizzle of olive oil or a squeeze of lemon juice, if desired.
Notes
- Sweet potatoes can be used for a sweeter variation.
- Add garlic butter to the potato for richness.
- Toss on arugula or spinach for a green boost.
- Smoked salmon pairs beautifully with cream cheese or herbed yogurt sauce.
- Use canned salmon for convenience—just drain well before flaking.
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