Sheet Pan Salmon and Potatoes
The image is AI-generated. Cooking times are estimates.
Sheet pan salmon and potatoes gives the potatoes a head start before the fish joins the tray. This staggered method matters because potatoes need considerably longer in the oven than salmon. Lemon, mustard, and dill tie the two together without requiring a separate sauce.
Ingredient notes
Small potatoes are convenient, but larger potatoes work when cut into evenly sized pieces. Salmon fillets should be similar in thickness so they finish together. Leave the skin on if you like; it can help hold the fish together during serving. Dijon mustard adds flavor, not a thick crust.
Tips for a better result
Keep the potatoes cut-side down during the first roast for better contact with the tray. Add salmon only when the potatoes are nearly tender. If the fish cooks before the potatoes finish, remove it to a plate rather than leaving it to dry out. Use a thermometer for the fish instead of judging only by color.
Substitutions and variations
Use parsley in place of dill or add green beans when the salmon goes into the oven. Different fish species or much thinner fillets will require their own timing. Sweet potatoes cook differently and should be cut and checked accordingly.
Storage and make-ahead tips
Refrigerate leftovers promptly and use within 3 days. Reheat gently but thoroughly to 74°C/165°F. The fish is most succulent freshly cooked; avoid repeated reheating.
A common question
Can I use frozen salmon?
Thaw it safely in the refrigerator before following this method, then pat dry. Adding frozen fillets directly changes the cooking time and adds moisture to the tray.
More from Crispe Kitchen
Explore the Dinner collection or read our cooking guides for more kitchen ideas.
Sheet Pan Salmon and Potatoes
4 servings
Estimated prep: 15 minutes · Cook: 40 minutes
Equipment: Large baking tray, bowl, food thermometer
Ingredients
- 4 salmon fillets, about 150 g each
- 700 g small potatoes, halved or quartered
- 2 tbsp olive oil, divided
- 2 tsp Dijon mustard
- 1 lemon, zest and 1 tbsp juice
- 2 garlic cloves, minced
- 2 tbsp chopped dill
- 1/2 tsp fine salt
- Black pepper to taste
Instructions
- Heat oven to 200°C/400°F. Toss potatoes with 1 tbsp oil, half the salt, and pepper. Spread cut-side down on the tray.
- Roast for about 25 minutes, until nearly tender. Turn the potatoes and make spaces for the fish.
- Mix remaining oil, mustard, lemon zest, lemon juice, garlic, and remaining salt. Brush over the salmon.
- Add salmon to the tray and roast for about 10–15 minutes, depending on thickness, until the thickest part reaches 63°C/145°F.
- Check potatoes are tender, scatter with dill, and serve. Remove fish early if potatoes need additional time.
Recipe notes
Follow the doneness cues as well as the timer. Ingredient sizes and equipment vary. Keep the potatoes cut-side down during the first roast for better contact with the tray. Add salmon only when the potatoes are nearly tender. If the fish cooks before the potatoes finish, remove it to a plate rather than leaving it to dry out. Use a thermometer for the fish instead of judging only by color.