This One-Pan Salmon and Potatoes recipe delivers a complete, elegant meal with minimal cleanup. Tender potatoes and lemon roast first, then salmon fillets are nestled on top to cook in their flavorful juices. It’s a simple, healthy weeknight dinner that feels special every time.

Why You’ll Love This One-Pan Salmon and Potatoes

• Effortless cleanup: Just one sheet pan means more relaxing, less scrubbing.
• Perfectly cooked salmon: Gentle roasting yields moist, flaky fish with crisp skin.
• Layered flavors: Salmon juices mingle with herbs and lemon for a savory, bright sauce.
• Endlessly adaptable: Easily add your favorite veggies for a personalized twist.

Ingredients & Tools

• 4 (150 g each) skin-on salmon fillets
• 600 g baby potatoes, halved
• 1 large lemon, thinly sliced
• 3 tbsp extra virgin olive oil
• 4 cloves garlic, minced
• 1 tsp dried dill (or 1 tbsp fresh)
• 1/2 tsp smoked paprika
• 1/2 tsp onion powder
• To taste kosher salt and freshly cracked black pepper
• 2 tbsp fresh parsley, chopped (for garnish)

Tools: A large rimmed baking sheet, parchment paper (for easier cleanup), a small bowl for mixing the oil and spices.

Notes: Use bright, fresh-smelling salmon with the skin on for crispiness and moisture protection.

Nutrition (per serving)

Serves: 4 | Prep Time: 15 minutes | Cook Time: 25 minutes | Total Time: 40 minutes

Before You Start: Tips & Ingredient Notes

• Pat your salmon dry. This is a non-negotiable step for getting that beautiful, crisp skin. Use a paper towel to thoroughly pat the skin and the top of the fillets dry before seasoning.
• Cut your potatoes evenly. Try to halve your baby potatoes so they’re all roughly the same size. This ensures they’ll cook at the same rate and be perfectly tender by the time the salmon is done.
• Don’t crowd the pan. Give the potatoes and lemon slices enough space on the baking sheet. If they’re piled on top of each other, they’ll steam instead of roast, and you’ll miss out on those lovely caramelized edges.
• Bring your salmon to room temperature. Taking the salmon out of the fridge about 15-20 minutes before cooking helps it cook more evenly, preventing a cold center and an overcooked exterior.

How to Make One-Pan Salmon and Potatoes

Storage & Freshness Guide

• Fridge: Store leftovers in an airtight container for up to 2 days.
• Freezer: Not recommended; potatoes become grainy and salmon texture suffers.
• Reviving: Reheat gently in a 300°F (150°C) oven until warm to preserve texture.

Serving Suggestions

Complementary Dishes

• A simple arugula salad — The peppery bite of fresh arugula dressed with just a squeeze of lemon and a drizzle of olive oil provides a crisp, refreshing contrast to the rich, savory salmon and potatoes.
• Sautéed garlic green beans — Tender-crisp green beans sautéed with a little garlic and butter round out the plate with a vibrant green vegetable that complements the meal’s flavors beautifully.
• Crusty bread for dipping — A few slices of warm, crusty baguette are perfect for sopping up any of the delicious, lemony juices and olive oil left on the pan.

Drinks

• A crisp Sauvignon Blanc — This wine’s bright acidity and citrus notes are a classic pairing that mirror and enhance the lemon and herb flavors in the dish perfectly.
• A light, citrusy pale ale — For a beer option, choose a pale ale with notes of grapefruit or lemon; its crisp bitterness cuts through the richness of the salmon beautifully.
• Sparkling water with cucumber — A non-alcoholic option that feels incredibly refreshing and elegant, cleansing the palate between each delicious bite.

Something Sweet

• Lemon sorbet — Continuing the citrus theme, a scoop of sharp, clean lemon sorbet is the perfect light and palate-cleansing way to end the meal.
• Dark chocolate pots de crème — For a richer finish, these small, intensely chocolatey custards offer a decadent contrast to the savory main course without being too heavy.
• Fresh berry salad with mint — A bowl of mixed berries tossed with a hint of honey and fresh mint leaves is simple, healthy, and feels like a little celebration.

Top Mistakes to Avoid

• Mistake: Using a pan that’s too small. If you overcrowd the pan, the ingredients will steam instead of roast. You’ll miss out on the caramelization and crispy textures that make this dish so special. Use the largest sheet pan you have.
• Mistake: Skipping the step of patting the salmon dry. Any surface moisture on the salmon will create steam, which prevents the skin from getting crispy and can make the top of the fillet mushy instead of beautifully cooked.
• Mistake: Overcooking the salmon. Salmon continues to cook from residual heat after it comes out of the oven. It’s better to pull it out when it’s just slightly under your desired doneness. I’ve messed this up before too, and dry salmon is a real shame!
• Mistake: Not seasoning the potatoes enough. Potatoes need a good amount of salt to taste their best. Be generous when you’re tossing them in the oil and spices, as some of the seasoning will be left behind in the bowl.

Expert Tips

• Tip: Score the salmon skin. Make a few shallow cuts crosswise on the salmon skin before cooking. This helps render the fat more effectively and prevents the skin from curling up, giving you an evenly crisp result every single time.
• Tip: Add quick-cooking veggies later. Want to include asparagus or broccoli? Add them to the pan when you add the salmon. They’ll cook perfectly in the shorter time and won’t get mushy.
• Tip: Use the back of a spoon on the roasted lemons. After roasting, the lemon slices will be soft and jammy. Press on them gently with the back of a spoon to release all of their amazing, concentrated juice over your dish.
• Tip: Let the salmon rest. Just like a steak, letting the salmon rest for 2-3 minutes after it comes out of the oven allows the juices to settle back into the flesh, ensuring every bite is moist and flavorful.

FAQs

Can I use a different type of potato?
Absolutely! Baby potatoes are ideal because of their size and thin skin, but you can use other varieties. Just cut larger potatoes (like Yukon Golds or red potatoes) into 2.5 cm (1-inch) chunks so they cook in roughly the same amount of time. The key is ensuring all the pieces are a uniform size for even roasting.

How do I know when the salmon is perfectly cooked?
The most reliable method is to check the internal temperature with an instant-read thermometer—it should read 52-54°C (125-130°F) for medium-rare, which is my preference for the best texture. If you don’t have a thermometer, gently press the top of the fillet; it should feel firm but still have a little give, and flake apart easily with a fork.

Can I prepare any part of this recipe ahead of time?
You can definitely get a head start! You can wash, halve, and even toss the potatoes in the oil and spice mixture a few hours in advance. Keep them covered in the bowl in the fridge. Just let the bowl sit out at room temperature for 15-20 minutes before roasting to take the chill off.

My salmon skin isn’t getting crispy. What did I do wrong?
The most common culprit is moisture. Make sure you pat the skin bone-dry and that your oven is fully preheated. Placing the salmon directly onto the hot pan (not on top of the potatoes) is also crucial, as this sears the skin on contact. If it’s still not crisp, a minute under the grill/broiler at the end usually does the trick.

Is it okay to use frozen salmon?
Yes, but it requires a bit of planning. Thaw the frozen salmon completely in the refrigerator overnight. Once thawed, pat it extremely dry with paper towels to remove any excess moisture that was released during thawing. This step is even more critical with previously frozen fish to achieve a crisp skin.