This wonderful salmon baked potato couldn't be a more delicious meal. It's cozy and comforting while still being nutritious.

You'll combine baked mustard salmon with a dill cucumber yogurt sauce on a baked potato, for maximum dinner deliciousness.

Try some of my other delicious baked salmon recipes as well, like my Salmon Boursin Pasta and Bang Bang Salmon Bowl.

Baked potato topped with dill sauce, salmon, and capers.

Why You Should Make Salmon Baked Potatoes

While it takes a little while to bake the potatoes, this recipe is actually quite easy and only requires a few minutes of hands-on time.
It's packed with flavor and healthy ingredients, but is a hearty, filling meal and perfect for when you just need some potatoes!

Salmon Baked Potato

This hearty baked potato with mustard salmon and cucumber yogurt sauce is a cozy, comforting meal.

No ratings yet

Print Pin Rate

Prep Time: 10

Cook Time: 50

Total Time: 1

Servings: servings

Ingredients

4 russet potatoes
2 tablespoons olive oil divided
1 ½ pound salmon fillets
2 tablespoons dijon mustard
1 teaspoon sea salt divided
½ teaspoon black pepper divided
1 cup Greek yogurt
½ English cucumber shredded
¼ cup fresh dill
juice of 1 lemon
4 tablespoons capers

Instructions

Preheat oven to 425 degrees F.
Scrub potatoes clean and poke each potato with a fork several times. Rub a little olive oil on each potato and sprinkle with a small amount of salt and pepper. Bake potatoes on a sheet pan for 45 to 55 minutes or until fork-tender.
Meanwhile, pat the salmon fillets dry with a paper towel. Place on a sheet pan and brush with dijon mustard. Sprinkle with a little salt and pepper. Bake for 10 to 12 minutes until salmon flakes apart.
Combine the yogurt, shredded cucumber, half the dill, and lemon juice in a mixing bowl. Stir till combined.
Place the potatoes on plates or in large bowls and cut open. Flatten slightly with a fork.
Scoop a quarter of the yogurt sauce onto each of the potatoes. Divide the salmon and place it on top of the potatoes. Sprinkle with a pinch of salt and pepper, drizzle with remaining olive oil, and top with remaining dill and capers.

Notes

Make Ahead - salmon, baked potatoes, and yogurt cucumber sauce can all be made 3 days in advance and stored in the refrigerator.

Storage - save leftovers for up to 3 days in the refrigerator in an airtight container. Store sauce separately from salmon and potato if possible, so you can reheat without warming the yogurt sauce.