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.
