Sheet Pan Salmon with Dill Potatoes Recipe

ByMaya Arden
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Introduction

This Sheet Pan Salmon with Dill Potatoes is a simple, flavorful meal that comes together quickly with minimal cleanup. Roasting the potatoes alongside the salmon creates a deliciously golden, tender side, while the garlic-dill butter adds a fresh and aromatic finish.

A piece of cooked salmon fillet sits at the center, showing three layers: a golden brown herb crust on top sprinkled with green dill and red chili flakes, a middle layer of light pink tender cooked salmon, and a bottom layer of pale white fish flesh. Surrounding the salmon are as many roasted baby potatoes that are golden brown and crispy on the outside with some halved to show a soft yellow inside, lightly coated with herbs. To the left side is a white bowl filled with a light olive oil sauce mixed with finely chopped green herbs. The whole scene is presented on a white marbled surface with some scattered herbs and cooking juices. A woman’s hand is using a fork to lift a piece of the salmon crust. photo taken with an iphone --ar 4:5 --v 7

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, more dill, lemon wedge for serving

Instructions

  1. Step 1: Preheat your oven to 450 degrees Fahrenheit. Toss the potatoes with olive oil and kosher salt directly on a sheet pan. Pour the water onto the pan around the potatoes.
  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 help steam the potatoes as they roast.
  3. Step 3: Move the potatoes to the side of the pan and place the salmon filet in the center, skin side down. 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: Return the sheet pan to the oven and bake for 6 minutes. Then switch to broil and cook for an additional 2 to 3 minutes to brown the salmon. The salmon is done when it flakes easily with a fork.
  6. Step 6: While the salmon finishes, combine melted butter, grated garlic, and dill in a small bowl. Spoon this mixture over the hot potatoes.
  7. Step 7: Sprinkle extra dill and red pepper flakes over the salmon. Serve with a squeeze of fresh lemon juice.
  8. Step 8: Flake the salmon into large chunks and serve alongside the dill potatoes for a hearty, flavorful meal.

Tips & Variations

  • Use fresh dill if possible for a brighter flavor, but freeze-dried dill works well in a pinch.
  • Swap baby gold potatoes with fingerlings or small red potatoes for a different texture.
  • Add a handful of green beans or asparagus to the pan for extra veggies during roasting.
  • If you prefer a milder topping, reduce the Dijon mustard or replace mayo with Greek yogurt.

Storage

Store leftover salmon and potatoes in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave to avoid drying out the salmon. Adding a little lemon juice after reheating helps brighten the flavors.

How to Serve

A large piece of cooked salmon with a creamy yellow topping sprinkled with green herbs sits in the center of a white baking tray. Surrounding the salmon are small roasted baby potatoes, golden brown with crispy skins and some with a soft yellow inside showing. A woman's hand holds a white bowl with green sauce, and another woman's hand is spooning the sauce onto the potatoes. The tray is set against a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen salmon for this recipe?

Yes, but be sure to fully thaw the salmon before cooking to ensure even roasting and proper texture.

What if I don’t have a broiler?

You can finish the salmon by increasing the oven temperature for the last few minutes to encourage browning. Keep a close eye to prevent burning.

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Sheet Pan Salmon with Dill Potatoes Recipe

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★★★★★

4.7 from 88 reviews

A simple and flavorful sheet pan recipe featuring tender roasted Yukon gold potatoes infused with dill and garlic butter, paired perfectly with a juicy, Dijon and mayo-coated salmon filet. This easy one-pan meal combines roasting and broiling techniques to deliver a delicious, effortless dinner.

  • Author: Maya
  • Prep Time: 10 minutes
  • Cook Time: 38 minutes
  • Total Time: 48 minutes
  • Yield: 4 servings 1x
  • Category: Main Dish
  • Method: Roasting
  • Cuisine: American

Ingredients

Scale

Potatoes

  • 24 ounces Yukon baby gold potatoes
  • 1 1/2 tablespoons olive oil
  • 1 1/2 teaspoon 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)
  • 1/2 teaspoon kosher salt (for seasoning salmon)
  • 3 tablespoons Dijon mustard
  • 2 tablespoons mayonnaise
  • Red pepper flakes, for serving
  • Additional dill, for garnish
  • Lemon wedge, for serving

Instructions

  1. Prep the Potatoes: Preheat your oven to 450°F (230°C). On a sheet pan, toss the Yukon gold potatoes with olive oil and kosher salt until evenly coated. Pour 1/2 cup water directly onto the sheet pan but not over the potatoes to prevent dilution of seasoning.
  2. Roast the Potatoes: Place the sheet pan in the oven and roast the potatoes for 30 minutes, stirring every 10-15 minutes with a sturdy spatula to prevent sticking and promote even browning. The water will steam the potatoes while they roast, resulting in tender, golden pieces.
  3. Prep the Salmon: After 30 minutes, push the roasted potatoes to the sides of the sheet pan to create space in the center. Place the salmon filet skin-side down in the middle of the pan and season lightly with 1/2 teaspoon kosher salt.
  4. Coat the Salmon: In a small bowl, mix together the Dijon mustard and mayonnaise until smooth. Spread this mixture evenly over the top of the salmon to coat.
  5. Bake and Broil the Salmon: Return the sheet pan to the oven and bake the salmon for 6 minutes. Then switch your oven setting to broil and move the pan close to the top heating element, broiling for 2-3 minutes until the salmon surface is nicely browned and the fish flakes easily when tested with a fork.
  6. Prepare Garlic Butter: Meanwhile, combine the melted butter with grated garlic and dill in a small bowl.
  7. Finish the Dish: Once the salmon is cooked, spoon the garlic-dill butter over the hot roasted potatoes. Sprinkle additional dill and red pepper flakes over the salmon for extra flavor and a hint of heat.
  8. Serve: Squeeze fresh lemon juice over the entire sheet pan. Flake large chunks of the salmon to serve alongside the garlic dill potatoes. Enjoy this comforting, delicious meal right off the pan!

Notes

  • Stir potatoes frequently while roasting to prevent sticking and ensure even browning.
  • Broiling the salmon at the end adds a lovely caramelized finish—watch closely to avoid burning.
  • Use a good spatula to lift and turn potatoes to get that perfect golden crust.
  • Adjust red pepper flakes to your preferred spice level or omit if sensitive to heat.
  • Fresh dill is preferable but freeze-dried dill works well in a pinch.
  • Leftovers can be refrigerated for up to 2 days and gently reheated in the oven to maintain texture.

Keywords: sheet pan salmon, dill potatoes, roasted salmon, easy salmon recipe, one pan dinner, roasted potatoes, garlic butter potatoes, healthy salmon dinner

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