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A delicious sheet pan baked salmon with potatoes, garnished with fresh dill and lemon slices.

Flawless Sheet Pan Baked Salmon with Potatoes

This sheet pan dinner solves the classic timing puzzle of cooking salmon and potatoes together. By giving the potatoes a head start, you get perfectly crispy potatoes and moist, flaky salmon, all cooked on one pan and flavored with a delicious honey-dijon glaze, fresh dill, and zesty lemon.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 595
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs salmon fillets, center-cut, cut into 4 equal portions
  • 1.5 lbs baby Yukon Gold or red potatoes, cut into 1-inch pieces
  • 3 tablespoons extra virgin olive oil, divided
  • 1 tablespoon Dijon mustard
  • 2 teaspoons honey or maple syrup
  • 2 cloves garlic, minced
  • 1 lemon, zested and juiced
  • 2 tablespoons fresh dill, chopped, plus more for garnish
  • 1 teaspoon salt, or to taste
  • 1/2 teaspoon black pepper, or to taste

Equipment

  • Oven
  • Large rimmed sheet pan
  • Large bowl
  • Small bowl
  • Whisk
  • Spatula
  • Knife
  • Cutting board

Method
 

  1. Position an oven rack in the center and preheat to 400°F (200°C). Place the sheet pan in the oven to preheat while you prepare the ingredients.
  2. In a large bowl, toss the cut potatoes with 2 tablespoons of olive oil, salt, and pepper until evenly coated.
  3. Carefully remove the hot sheet pan from the oven. Spread the seasoned potatoes in a single, even layer. Return to the oven and roast for 20 minutes.
  4. While the potatoes are roasting, prepare the salmon glaze. In a small bowl, whisk together the Dijon mustard, honey, minced garlic, lemon juice, lemon zest, and the remaining 1 tablespoon of olive oil. Season with a pinch of salt and pepper.
  5. Pat the salmon fillets completely dry with a paper towel and season both sides with salt and pepper.
  6. After the potatoes have roasted for 20 minutes, carefully remove the pan from the oven. Use a spatula to push the potatoes to the sides, creating space in the center.
  7. Place the salmon fillets, skin-side down, in the cleared spaces on the pan. Spoon the prepared Dijon glaze evenly over the top of each fillet.
  8. Return the sheet pan to the oven and bake for another 12-15 minutes, or until the salmon is opaque and flakes easily with a fork.
  9. Remove the pan from the oven. Sprinkle everything generously with fresh, chopped dill and an extra squeeze of lemon juice, if desired.
  10. Let the salmon and potatoes rest on the pan for a minute or two before serving to allow the juices to redistribute.

Notes

For the best results, do not crowd the pan; use two sheet pans if necessary to ensure the ingredients roast instead of steam. Patting the salmon dry is a crucial step for helping the glaze adhere and achieving a perfect texture. For variations, add 1/2 teaspoon of red pepper flakes with the potatoes for some heat, or toss in asparagus spears or green beans with the salmon for the last 10 minutes of cooking.