Sheet Pan Salmon with Dill Potatoes Recipe

Introduction

This Sheet Pan Salmon with Dill Potatoes is a simple, flavorful meal perfect for busy weeknights. Roasting everything together on one pan makes cleanup easy while delivering a tender, flaky salmon paired with golden, herb-infused potatoes.

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, extra dill, and lemon wedge for serving

Instructions

1. Step 1: Preheat the oven to 450°F (230°C). On a sheet pan, toss the potatoes with olive oil and 1 1/2 teaspoons kosher salt. Pour 1/2 cup water directly onto the pan.
2. Step 2: Roast the potatoes for 30 minutes, stirring every 10 to 15 minutes to prevent sticking and ensure even browning. The water will steam the potatoes while they roast to golden perfection.
3. Step 3: Push the potatoes to one side of the pan. Place the salmon filet, skin side down, in the center of the sheet pan. Season the salmon with 1/2 teaspoon salt.
4. Step 4: In a small bowl, mix the Dijon mustard and mayonnaise. Spread this mixture evenly over the top of the salmon.
5. Step 5: Bake the salmon for 6 minutes. Then broil it close to the top of the oven for 2 to 3 minutes until the salmon is browned on top and flakes easily with a fork.
6. Step 6: Meanwhile, combine the melted butter, grated garlic, and dill. Spoon this garlic dill butter over the hot potatoes and sprinkle the salmon with additional dill and red pepper flakes.
7. Step 7: Serve by squeezing fresh lemon juice over the salmon and potatoes. Flake the salmon into large chunks to enjoy with the potatoes.

Tips & Variations

• Use fresh dill when available for a brighter herb flavor, or freeze-dried dill for convenience.
• If you prefer, swap Yukon potatoes for baby red or fingerling potatoes.
• Adjust red pepper flakes to your spice preference or omit for a milder dish.

Storage

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in the oven at 325°F (160°C) until warmed through to keep the salmon tender and the potatoes crispy.

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 it completely before cooking to ensure even roasting and proper texture.

How can I tell when the salmon is done?

The salmon is ready when it flakes easily with a fork and the flesh is opaque throughout. Broiling at the end helps achieve a nice browned top.

Sheet Pan Salmon with Dill Potatoes Recipe

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4.6 from 91 reviews

This vibrant Sheet Pan Salmon with Dill Potatoes recipe offers a simple, flavorful one-pan meal featuring tender roasted baby gold potatoes infused with garlic and dill, paired perfectly with juicy, baked salmon topped with a tangy Dijon mayo glaze and a hint of red pepper flakes. Ideal for an easy weeknight dinner, this dish is both satisfying and elegant.

• Author: Elena
• Prep Time: 10 minutes
• Cook Time: 38 minutes
• Total Time: 48 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: American
• Diet: Low Fat

Ingredients

Scale 1x2x3x

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 recommended)
• 3 tablespoons Dijon mustard
• 2 tablespoons mayonnaise
• 1/2 teaspoon kosher salt (for seasoning salmon)
• Red pepper flakes, to taste
• Additional dill for garnish
• Lemon wedge, for serving

Instructions

1. Prep the Potatoes: Start by preheating your oven to 450 degrees Fahrenheit. Toss the baby gold potatoes with olive oil and kosher salt directly on a sheet pan, then pour 1/2 cup water onto the pan to create steam during roasting.
2. Roast the Potatoes: Roast the potatoes for 30 minutes, stirring every 10-15 minutes to prevent sticking and ensure even browning. The water will evaporate, steaming the potatoes to a tender yet golden finish. Use a sturdy spatula to loosen any sticking potatoes and keep them moving.
3. Prep the Salmon: After 30 minutes, push the potatoes to the sides of the sheet pan to make space. Place the salmon filet skin side down in the center, season with 1/2 teaspoon kosher salt, and then spread a mixture of Dijon mustard and mayonnaise evenly over the top of the salmon.
4. Bake and Broil the Salmon: Bake the salmon for 6 minutes. Then switch your oven to broil and place the pan near the top rack for an additional 2-3 minutes to brown the top of the salmon. The salmon should flake easily with a fork when done.
5. Make the Garlic Butter and Finish Potatoes: Mix the melted butter with grated garlic and dill, then spoon this mixture over the hot roasted potatoes. Sprinkle additional dill and red pepper flakes over the salmon for a flavorful finish.
6. Serve: Squeeze fresh lemon over the entire dish and flake chunks of the salmon off to serve alongside the garlic dill potatoes. Enjoy your elegant, easy sheet-pan meal!

Notes

• Stir potatoes occasionally while roasting to prevent sticking and promote even cooking.
• Broiling salmon at the end creates a nice browned crust but watch carefully to prevent burning.
• Use skin-on salmon to help keep the fish moist during cooking.
• If using fresh dill, you may increase quantity to 3 tablespoons for stronger flavor.
• Adjust red pepper flakes to your heat preference or omit for no spice.
• Leftovers can be refrigerated and reheated gently to preserve texture.

Keywords: Sheet Pan Salmon, Dill Potatoes, One Pan Meal, Roasted Potatoes, Baked Salmon, Easy Dinner, Healthy Seafood