Sheet Pan Salmon with Dill Potatoes Recipe

Introduction

This Sheet Pan Salmon with Dill Potatoes is a simple, flavorful meal that comes together quickly on one baking sheet. Tender salmon pairs perfectly with golden, garlicky potatoes enhanced by fresh dill. It’s an easy dinner that feels special but requires minimal effort.

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 (for serving)
• More dill (for serving)
• Lemon wedge (for serving)

Instructions

1. Step 1: Preheat the oven to 450 degrees Fahrenheit. On a sheet pan, toss the potatoes with olive oil and kosher salt. Pour the water directly onto the pan with the potatoes.
2. 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 at first, then evaporate as they crisp up.
3. Step 3: Move the potatoes to one side of the sheet pan. Place the salmon filet skin-side down in the center. Sprinkle with 1/2 teaspoon salt. In a small bowl, mix together the Dijon mustard and mayonnaise, then spread this mixture evenly over the salmon.
4. Step 4: Bake the salmon for 6 minutes. Then switch the oven to broil and place the pan close to the top rack. Broil the salmon for an additional 2–3 minutes until the top browns and the fish flakes easily with a fork.
5. Step 5: While the salmon finishes, combine the melted butter, grated garlic, and dill in a small bowl. Spoon this garlic dill butter over the hot potatoes once out of the oven.
6. Step 6: Sprinkle red pepper flakes and more dill over the salmon. Serve with a squeeze of fresh lemon. Flake the salmon into chunks and enjoy alongside the potatoes.

Tips & Variations

• Use fresh dill when possible for a brighter, more vibrant flavor, but freeze-dried dill works well in a pinch.
• If you prefer milder heat, omit the red pepper flakes or serve them on the side.
• Try different potatoes like fingerlings or baby reds if Yukon golds aren’t available.

Storage

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in the oven or microwave until warmed through. The potatoes may lose some crispness, but the flavors will remain delicious.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen salmon for this recipe?

Yes, but make sure to fully thaw and pat the salmon dry before cooking. This ensures even cooking and a better texture.

How do I know when the salmon is done?

The salmon is cooked when it flakes easily with a fork and the flesh is opaque throughout. The broiling step helps give it a nice browned top without overcooking.