Recipe

Lingonberry-Glazed Salmon with Dill Potatoes

Nordic Delight: Lingonberry-Glazed Salmon with Dill Potatoes

4.1 out of 5

Indulge in the flavors of Swedish cuisine with this delightful recipe. Lingonberry-glazed salmon, paired with tender dill potatoes, creates a harmonious blend of sweet and savory that will transport you to the heart of Sweden.

Casserole› Lerpottasill

European cuisine› Northern European cuisine› Nordic cuisines› Swedish cuisine

Preparation time

20 minutes

Cooking time

15 minutes

Total time

35 minutes

Yields

4 servings

Preparation difficulty

Easy

Suitable for

Pescatarian, Gluten-free, Dairy-free (if using dairy-free butter substitute)

Allergens

Fish, Dairy (if using butter)

Not suitable for

Vegan, Vegetarian, Nut-free, Egg-free, Soy-free

Ingredients

4 salmon fillets (150g each) (5.3 oz) 4 salmon fillets (150g each) (5.3 oz)
1 cup (240ml) lingonberry jam 1 cup (240ml) lingonberry jam
2 tablespoons Dijon mustard 2 tablespoons Dijon mustard
2 tablespoons honey 2 tablespoons honey
1 tablespoon lemon juice 1 tablespoon lemon juice
Salt and pepper, to taste Salt and pepper, to taste
1 kg (2.2 lbs) baby potatoes 1 kg (2.2 lbs) baby potatoes
4 tablespoons butter 4 tablespoons butter
2 tablespoons fresh dill, chopped 2 tablespoons fresh dill, chopped

Nutrition

Calories: 380 kcal / 1590 KJ
Fat: 18g (Saturated Fat: 7g)
Carbohydrates: 32g (Sugar: 15g)
Protein: 25g
Fiber: 3g
Salt: 0.8g

Preparation

1.
Preheat the oven to 200°C (400°F).
2.
In a small bowl, mix together the lingonberry jam, Dijon mustard, honey, lemon juice, salt, and pepper.
3.
Place the salmon fillets on a baking sheet lined with parchment paper.
4.
Brush the lingonberry glaze generously over the salmon fillets.
5.
Bake the salmon in the preheated oven for 12-15 minutes, or until cooked through.
6.
While the salmon is baking, boil the baby potatoes in salted water until tender, approximately 15-20 minutes.
7.
Drain the potatoes and return them to the pot.
8.
Add the butter and fresh dill to the potatoes and toss gently until the butter is melted and the potatoes are coated.
9.
Serve the lingonberry-glazed salmon alongside the dill potatoes.

Treat your ingredients with care...

Salmon — Choose fresh, high-quality salmon fillets for the best flavor and texture. Remove any pin bones before cooking.
Lingonberry jam — If lingonberry jam is not available, cranberry sauce can be used as a substitute.
Dill — Use fresh dill for its vibrant flavor. If unavailable, dried dill can be used, but reduce the quantity by half.

Tips & Tricks

For a smoky flavor, you can grill the salmon instead of baking it.
Serve the dish with a side of lingonberry sauce for an extra burst of flavor.
Garnish with fresh dill sprigs for an elegant presentation.
If lingonberry jam is too tart for your taste, you can add a bit more honey to the glaze.
Leftover lingonberry-glazed salmon can be enjoyed cold in sandwiches or salads.

Serving advice

Serve the lingonberry-glazed salmon with dill potatoes on a large platter, garnished with fresh dill sprigs. Accompany the dish with a side of lingonberry sauce for dipping.

Presentation advice

Arrange the salmon fillets on the platter, drizzling any remaining glaze over the top. Surround the salmon with the dill potatoes, ensuring they are evenly distributed. Sprinkle fresh dill over the potatoes for an appealing touch of green.