Sheet Pan Salmon with Dill Potatoes Recipe
Introduction
This Sheet Pan Salmon with Dill Potatoes is a simple yet elegant meal perfect for busy weeknights. Tender salmon and golden, garlicky potatoes roast together for a flavorful, fuss-free dinner that’s sure to impress.
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 the oven to 450°F (232°C). Toss the potatoes with olive oil and kosher salt on a sheet pan. Pour the water directly onto the pan with the potatoes.
- Step 2: Roast the potatoes for 30 minutes, stirring every 10-15 minutes to prevent sticking. The water will evaporate and steam the potatoes while they roast golden and crispy.
- Step 3: Move the potatoes to one side of the sheet pan. Place the salmon filet in the center, skin side down. Season with 1/2 teaspoon salt.
- Step 4: In a small bowl, mix the Dijon mustard and mayonnaise together. Spread the mixture evenly over the top of the salmon.
- Step 5: Bake the salmon and potatoes for 6 minutes. Then, broil the salmon close to the top of the oven for 2-3 minutes to achieve a nice browning. The salmon is done when it flakes easily with a fork.
- Step 6: Combine the melted butter, grated garlic, and dill. Spoon this garlic butter over the hot potatoes and sprinkle the salmon with additional dill and red pepper flakes.
- Step 7: Finish by squeezing fresh lemon juice over the entire dish. Flake the salmon into large chunks and serve alongside the dill potatoes.
Tips & Variations
- Use a sturdy spatula to gently stir the potatoes during roasting and prevent sticking without breaking them.
- Feel free to swap Yukon gold potatoes for fingerlings or baby red potatoes for a slightly different texture.
- For extra flavor, add a sprinkle of smoked paprika or chopped fresh herbs like parsley before serving.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a 350°F (175°C) oven until warmed through to maintain crispness of the potatoes. Avoid microwaving to keep the salmon moist and the potatoes from becoming soggy.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen salmon for this recipe?
It’s best to use fresh or fully thawed salmon for even cooking. If using frozen, thaw completely in the refrigerator overnight before cooking.
What if I don’t have fresh dill on hand?
Freeze-dried dill works well as a substitute and is added in smaller amounts. You can also omit dill and use fresh parsley or chives for a different but complementary flavor.
PrintSheet Pan Salmon with Dill Potatoes Recipe
A simple and flavorful sheet pan recipe featuring tender roasted Yukon gold dill potatoes and perfectly baked salmon topped with a creamy Dijon-mayo spread and garlic butter. This one-pan dinner is effortless to prepare and combines vibrant herbs with comforting roasted textures for a delicious, healthy meal.
- Prep Time: 10 minutes
- Cook Time: 38 minutes
- Total Time: 48 minutes
- Yield: 4 servings 1x
- Category: Dinner
- Method: Baking
- Cuisine: American
- Diet: Low Fat
Ingredients
Dill 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
Sheet Pan Salmon:
- 1.5 pounds salmon filet (skin-on preferred)
- 3 tablespoons Dijon mustard
- 2 tablespoons mayonnaise
- Red pepper flakes, for garnish
- More dill for garnish
- Lemon wedge, for serving
Instructions
- Prep the Potatoes: Preheat your oven to 450°F (232°C). Toss the Yukon gold potatoes with olive oil and kosher salt directly on a sheet pan. Pour 1/2 cup of water onto the pan around the potatoes to steam them while roasting.
- Roast the Potatoes: Roast the potatoes in the preheated oven for 30 minutes. Stir every 10 to 15 minutes using a sturdy spatula to prevent sticking and ensure even browning. The water will evaporate during this time, helping to steam and tenderize the potatoes while giving them a crispy golden crust.
- Prep the Salmon: Shift the roasted potatoes to the side of the sheet pan and place the salmon fillet skin-side down in the center. Season the salmon with 1/2 teaspoon salt. In a small dish, mix the Dijon mustard and mayonnaise, then spread this mixture evenly over the top of the salmon.
- Bake and Broil the Salmon: Bake the salmon at 450°F for 6 minutes. After baking, switch to the broil setting and broil the salmon for an additional 2 to 3 minutes, placing the pan close to the top of the oven to achieve a nicely browned, slightly crispy top. The salmon should flake easily when done.
- Make Garlic Butter and Finish: Combine the melted butter, grated garlic, and dill in a small bowl. Spoon this garlic dill butter over the hot roasted potatoes. Sprinkle additional dill and red pepper flakes over the salmon for an extra pop of flavor.
- Serve: Squeeze fresh lemon juice over the entire sheet pan dish. Flake the salmon into large chunks and serve alongside the flavorful dill potatoes. Enjoy your easy yet elegant sheet pan salmon dinner!
Notes
- Stir the potatoes regularly during roasting to prevent sticking and promote even browning.
- If you prefer, fresh dill can be substituted for freeze-dried dill, using 3 tablespoons fresh in place of 1 tablespoon dried.
- Broiling the salmon finish gives it a nice color and texture but watch carefully to avoid burning.
- Skin-on salmon helps keep the fillet moist during cooking and adds crispiness.
- This recipe works great with other small potatoes such as fingerlings.
Keywords: Sheet pan salmon, dill potatoes, easy salmon recipe, one-pan dinner, roasted potatoes, baked salmon, healthy salmon dinner
