Sheet Pan Salmon with Dill Potatoes Recipe
Introduction
This Sheet Pan Salmon with Dill Potatoes is a simple, flavorful meal that comes together quickly with minimal cleanup. Tender roasted potatoes infused with garlic and dill complement perfectly baked salmon topped with a tangy Dijon mayo. It’s an easy weeknight dinner that feels special.
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 preferred)
- 3 tablespoons Dijon mustard
- 2 tablespoons mayonnaise
- Red pepper flakes, more dill, and lemon wedge for serving
Instructions
- Step 1: Preheat your oven to 450 degrees Fahrenheit. On a large sheet pan, toss the potatoes with olive oil and kosher salt. Pour the water directly onto the pan around the potatoes.
- Step 2: Roast the potatoes for 30 minutes, stirring every 10-15 minutes to prevent sticking. The water will evaporate, steaming and browning the potatoes. Use a sturdy spatula to loosen any sticking pieces as needed.
- Step 3: Move the potatoes to one side of the pan. Place the salmon filet skin-side down in the center of the pan and season with 1/2 teaspoon salt.
- Step 4: In a small bowl, mix together the Dijon mustard and mayonnaise. Spread this mixture evenly over the top of the salmon.
- Step 5: Bake the salmon for 6 minutes, then switch the oven to broil and broil the salmon for 2-3 minutes until the top is browned and the fish flakes easily with a fork.
- Step 6: While the salmon finishes, combine the melted butter, grated garlic, and dill. Spoon the garlic butter over the hot potatoes.
- Step 7: Sprinkle the salmon with additional dill and red pepper flakes to taste. Serve with a squeeze of lemon over everything and flake the salmon into chunks to enjoy with the potatoes.
Tips & Variations
- For extra crispy potatoes, dry them thoroughly before tossing with oil and salt.
- Swap dill for fresh parsley or tarragon if preferred.
- Use skinless salmon if you don’t like the texture of skin, though skin-on helps keep the fish moist.
- Add sliced red onion or cherry tomatoes to the sheet pan for extra veggies.
- Try smoked paprika or lemon zest in the garlic butter for a different flavor twist.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven at 300°F until warmed through to avoid drying out the salmon. Potatoes reheat well in a skillet to regain some crispiness.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen potatoes instead of fresh baby potatoes?
Fresh baby potatoes roast best for this recipe because they hold their shape and get crispy. If using frozen, thaw and pat dry first, but texture may be softer.
How do I know when the salmon is cooked properly?
The salmon is done when it flakes easily with a fork and is opaque throughout. Baking plus broiling helps cook the fish gently then gives it a nice browned top. Avoid overcooking to keep it tender.
Print
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 features perfectly roasted baby gold potatoes infused with garlic and dill alongside a tender, flavorful salmon filet topped with a tangy Dijon-mayo spread. Cooked entirely on one sheet pan, it’s a quick, easy, and elegant meal with minimal cleanup and maximum flavor.
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 preferred)
- 1/2 teaspoon kosher salt
- 3 tablespoons Dijon mustard
- 2 tablespoons mayonnaise
- Red pepper flakes, to taste
- Additional dill for garnish
- 1 lemon wedge, for serving
Instructions
- Prep the Potatoes: Preheat the oven to 450°F (232°C). On a sheet pan, toss the baby gold potatoes with olive oil and kosher salt to coat evenly. Pour 1/2 cup of water directly onto the pan to steam the potatoes during roasting.
- Roast the Potatoes: Place the sheet pan in the oven and roast the potatoes for 30 minutes, stirring every 10-15 minutes to prevent sticking and promote even browning. The water will evaporate, creating steam to cook the potatoes through while they develop a golden, crispy exterior.
- Prep the Salmon: After 30 minutes of roasting the potatoes, move them to the edges of the pan to create space in the center. Place the salmon filet skin side down in the middle of the sheet pan and season with 1/2 teaspoon kosher salt. In a small bowl, combine the Dijon mustard and mayonnaise, then spread this mixture evenly over the top of the salmon.
- Bake and Broil the Salmon: Bake the salmon together with the potatoes for 6 minutes. Then switch the oven to broil and place the pan close to the top heating element. Broil the salmon for an additional 2-3 minutes until the top is nicely browned and the salmon flakes easily with a fork.
- Prepare Garlic Butter and Finish Potatoes: While the salmon finishes broiling, combine the melted butter, grated garlic, and dill in a small bowl. Once the potatoes are done, spoon this garlic dill butter over the hot potatoes to add aromatic flavor.
- Serve: Sprinkle additional dill and red pepper flakes over the salmon to taste. Squeeze fresh lemon juice over the entire dish. Flake the salmon into large chunks and serve alongside the roasted dill potatoes for a delicious, balanced meal.
Notes
- Stirring the potatoes every 10-15 minutes ensures they roast evenly without sticking to the pan.
- Broiling at the end gives the salmon a beautiful browned top but watch it carefully to prevent burning.
- Use a firm spatula to lift the potatoes when stirring to keep them from sticking to the pan.
- Adjust red pepper flakes based on your preferred spice level.
- The recipe works best with skin-on salmon to help hold the filet together during cooking.
- Prep Time: 10 minutes
- Cook Time: 38 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
Keywords: sheet pan salmon, dill potatoes, roasted potatoes, easy salmon recipe, one pan dinner, healthy salmon, quick dinner
