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Prep time
6 hours
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Cook time
35 minutes
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Serves
2 to 3
Author Notes
This summery recipe can be tackled in parts and pieced together whenever desired. The salmon is slow-roasted—a Genius technique from Sally Schneider that works equally well hot, warm, or cold. Here, we’re serving it cold, which means you make it advance, and reap the rewards later on. The herb yogurt, paprika oil, and boiled potatoes can all be taken care of days ahead too. Just keep the yogurt and potatoes stored separately in the fridge, and leave the oil in a jar on the counter. How much you accomplish (or don’t) at one given time is up to you.
A few notes about the ingredients: The salmon can be in one larger piece or two smaller ones, depending on what’s available. The latter will take less time to cook through, so start checking earlier. If you aren’t a fan of fresh dill, basil makes a really lovely substitute here. And if you only have unsmoked paprika, that works too. The only thing I wouldn’t recommend is using nonfat Greek yogurt—whole milk’s richness goes a long way here—but 2% is a-okay.
This is one of our Big Little Recipes, our weekly column all about dishes with big flavor and little ingredient lists. Do you know (and love) a recipe that’s low in ask, high in reward? Let us know in the comments. —Emma Laperruque
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Ingredients
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Extra-virgin olive oil
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12 ounces
salmon fillet, skin removed
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Kosher salt
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1 pound
small yellow potatoes, halved or quartered
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1 teaspoon
smoked paprika
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3/4 cup
whole-milk Greek yogurt
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1 cup
roughly chopped dill, divided
Directions
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Heat the oven to 275°F. Sprinkle the salmon all over with salt. Drizzle olive oil on the bottom of a baking dish. Add the salmon and drizzle more on top. Roast for 15 to 25 minutes, flipping halfway through, until an instant-read thermometer reaches 120°F in the center. (If you don’t have a thermometer, it should flake easily with a fork.) Let cool until just warm, then cover and transfer to the fridge until completely cold.
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Whenever you’re ready to eat, cook the potatoes in salted boiling water (I estimate 1 tablespoon of kosher salt per quart of water) until knife-tender—start checking at 8 minutes, though it may take closer to 12.
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While those are cooking, heat 1/4 cup of olive oil in a tiny saucepan or skillet. As soon as it’s hot, cut the heat and use a fork or mini-whisk to stir in 1 teaspoon paprika and a big pinch of salt.
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Blend the yogurt and 2/3 cup dill in a food processor, scraping down as needed, until the dill is completely incorporated and the yogurt is bright green. Season with salt to taste.
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Once the potatoes are done, drain them and sprinkle with salt. Let cool for a bit while you use a fork to break apart the salmon into flakes. Swoosh the dill yogurt on the bottom of the plates, then top with the flaked salmon and potatoes. Drizzle with some paprika oil and sprinkle with the remaining dill. Serve with the rest of the paprika oil to drizzle as you eat.
Emma was the food editor at Food52. She created the award-winning column, Big Little Recipes, and turned it into a cookbook in 2021. These days, she's a senior editor at Bon Appétit, leading digital cooking coverage. Say hello on Instagram at @emmalaperruque.
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