Sheet Pan Salmon with Dill Potatoes Recipe
Introduction
This Sheet Pan Salmon with Dill Potatoes is a quick, flavorful meal perfect for busy weeknights. Roasting the potatoes and salmon together not only saves time but also infuses the dish with delicious aromas. The garlic butter and fresh dill add a bright, savory touch that elevates this simple dish.
Ingredients
- 24 ounces Yukon baby gold potatoes
- 1 1/2 tablespoons olive oil
- 1 1/2 teaspoons kosher salt
- 1/2 cup water
- 3 tablespoons butter, melted
- 1 clove garlic, grated
- 1 tablespoon freeze-dried dill, or 3 tablespoons fresh dill
- 1.5 pounds salmon filet (skin-on recommended)
- 3 tablespoons Dijon mustard
- 2 tablespoons mayonnaise
- Red pepper flakes, more dill, and lemon wedge for serving
Instructions
- Step 1: Preheat the oven to 450 degrees Fahrenheit. On a sheet pan, toss the potatoes with olive oil and 1 1/2 teaspoons kosher salt. Add 1/2 cup water directly to the pan.
- Step 2: Roast the potatoes for 30 minutes, stirring every 10-15 minutes to prevent sticking and promote even browning. The water will steam the potatoes while they roast to a golden finish.
- Step 3: Move the potatoes to one side of the pan. Place the salmon filet skin-side down on the empty side. Season the salmon with 1/2 teaspoon salt.
- Step 4: In a small bowl, mix the Dijon mustard and mayonnaise. Spread this mixture evenly over the top of the salmon. Bake for 6 minutes.
- Step 5: Switch the oven to broil and place the pan near the top rack. Broil the salmon for 2 to 3 minutes until the top browns and the fish flakes easily with a fork.
- Step 6: While the salmon finishes, combine the melted butter, grated garlic, and dill. Spoon this garlic butter over the hot roasted potatoes.
- Step 7: Sprinkle the salmon with additional dill and red pepper flakes. Serve with a squeeze of fresh lemon over everything. Flake the salmon into large pieces when serving alongside the potatoes.
Tips & Variations
- Use fresh dill if possible for a brighter flavor; freeze-dried dill works well too in a pinch.
- Swapping baby red potatoes or fingerlings for Yukon gold works just as well.
- For extra crispiness, broil the potatoes for a couple of minutes after roasting if you like.
- Add a pinch of smoked paprika to the garlic butter for a smoky twist.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently in a 350-degree oven until heated through to preserve texture. Avoid microwaving to keep the salmon from drying out.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen salmon for this recipe?
Yes, but be sure to thaw the salmon completely and pat it dry before using. This helps it cook evenly and prevents excess moisture on the sheet pan.
What if I don’t have a broiler?
You can skip broiling and bake the salmon a few minutes longer until it flakes easily. Keep an eye on it to avoid drying out.
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Sheet Pan Salmon with Dill Potatoes Recipe
- Total Time: 48 minutes
- Yield: 4 servings 1x
- Diet: Low Fat
Description
This Sheet Pan Salmon with Dill Potatoes recipe offers a simple, flavorful, and healthy one-pan meal. Tender, roasted baby gold potatoes infused with garlic and dill complement perfectly roasted salmon coated with a creamy Dijon-mayo spread. The method involves roasting and broiling on a single sheet pan, making cleanup easy and the dinner effortless to prepare.
Ingredients
Potatoes
- 24 ounces Yukon baby gold potatoes
- 1 1/2 tablespoons olive oil
- 1 1/2 teaspoons kosher salt
- 1/2 cup water
- 3 tablespoons butter, melted
- 1 clove garlic, grated
- 1 tablespoon freeze dried dill, or 3 tablespoons fresh dill
Salmon
- 1.5 pounds salmon filet (skin-on)
- 1/2 teaspoon kosher salt (for salmon)
- 3 tablespoons Dijon mustard
- 2 tablespoons mayonnaise
- Red pepper flakes, for serving
- Additional dill, for garnish
- Lemon wedge, for serving
Instructions
- Prep the Potatoes: Preheat your oven to 450 degrees Fahrenheit. Toss the baby gold potatoes with olive oil and kosher salt directly on a sheet pan. Add 1/2 cup of water to the pan to create steam during roasting.
- Roast the Potatoes: Roast the potatoes for 30 minutes, stirring every 10-15 minutes to prevent sticking and to ensure even browning. The water will steam the potatoes initially, giving them a tender interior and golden crust.
- Prep the Salmon: Push the potatoes to one side of the sheet pan. Place the salmon filet skin-side down in the center of the pan. Season the salmon with 1/2 teaspoon kosher salt.
- Apply Dijon-Mayo Coating: In a small bowl, mix the Dijon mustard and mayonnaise. Spread this mixture evenly over the top of the salmon filet.
- Bake and Broil the Salmon: Bake the salmon in the oven for 6 minutes. Then move the sheet pan close to the top of the oven and broil for an additional 2-3 minutes to brown and slightly crisp the top. The salmon is done when it flakes easily with a fork.
- Prepare Garlic Butter: While the salmon cooks, combine the melted butter, grated garlic, and dill in a small bowl.
- Finish the Potatoes: Spoon the garlic dill butter over the hot roasted potatoes once they are done.
- Garnish and Serve: Sprinkle red pepper flakes and additional dill over the salmon. Squeeze fresh lemon juice over the salmon and potatoes for brightness. Flake the salmon into chunks and serve alongside the dill potatoes.
Notes
- Stir the potatoes regularly during roasting to avoid sticking and ensure even crisping.
- If you prefer fully cooked salmon, adjust the bake/broil times accordingly, keeping the internal temperature around 125-130°F for medium doneness.
- Fresh dill can substitute freeze-dried dill at a 3:1 ratio for more vibrant flavor.
- Use a sturdy spatula to lift and turn the potatoes to avoid them breaking apart.
- Leftovers can be refrigerated for up to 2 days and gently reheated.
- Prep Time: 10 minutes
- Cook Time: 38 minutes
- Category: Main Dish
- Method: Roasting
- Cuisine: American
Keywords: sheet pan salmon, roasted potatoes, dill potatoes, easy salmon recipe, one pan dinner, healthy salmon recipe, garlic butter potatoes
