Sheet Pan Salmon with Dill Potatoes
Sheet Pan Salmon with Dill Potatoes is an easy one-pan dinner featuring flaky Dijon salmon and buttery garlic dill potatoes. Ready in under 50 minutes, it's perfect for busy weeknights. Simple ingredients, minimal cleanup, and incredible flavor.
Ingredients
Dill Potatoes
- 24 ounces Yukon baby gold potatoes
- 1½ tablespoons olive oil
- 1½ teaspoons kosher salt
- ½ cup water
- 3 tablespoons butter melted
- 1 clove garlic grated
- 1 tablespoon freeze-dried dill or 3 tablespoons fresh dill
Sheet Pan Salmon
- 1½ pounds salmon fillet skin-on
- 3 tablespoons Dijon mustard
- 2 tablespoons mayonnaise
- ½ teaspoon kosher salt
- Red pepper flakes to taste
- Fresh dill for garnish
- Lemon wedges for serving
Instructions
- Preheat the oven to 450°F (230°C).
- Place the baby potatoes on a large sheet pan. Toss with olive oil and kosher salt until evenly coated.
- Pour the water directly onto the sheet pan around the potatoes.
- Roast for 30 minutes, stirring every 10–15 minutes to prevent sticking and ensure even browning.
- Push the roasted potatoes to the sides of the pan.
- Place the salmon fillet in the center, skin-side down.
- Sprinkle the salmon with the remaining salt.
- Stir together the Dijon mustard and mayonnaise, then spread evenly over the salmon.
- Bake the Sheet Pan Salmon with Dill Potatoes for 6 minutes.
- Switch the oven to broil and cook for another 2–3 minutes, or until the salmon is lightly browned and flakes easily with a fork.
- Meanwhile, combine melted butter, grated garlic, and dill.
- Spoon the garlic dill butter over the hot potatoes.
- Sprinkle fresh dill and red pepper flakes over the salmon.
- Finish with fresh lemon juice and serve immediately.
Notes
- Fresh lemon juice brightens the rich butter sauce.
- Serve with a crisp green salad or roasted vegetables.
- Increase the red pepper flakes for extra heat.
- For thicker salmon fillets, add 2–4 extra baking minutes before broiling.