Name: Sheet Pan Salmon with Dill Potatoes Recipe
Prep time: 10 min
Cook time: 38 min
Total time: 48 min
Cuisine: American
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; 1/2 teaspoon kosher salt (for seasoning salmon); 3 tablespoons Dijon mustard; 2 tablespoons mayonnaise; Red pepper flakes, to taste; Additional dill, for garnish; Lemon wedge

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Introduction

This Sheet Pan Salmon with Dill Potatoes is a simple, flavorful meal that comes together on just one pan. The tender, golden potatoes pair perfectly with the juicy, slightly crispy salmon, all enhanced by fresh dill and garlic butter. It’s an easy, elegant dinner for any night of the week.

Sheet Pan Salmon with Dill Potatoes Recipe - Recipe Image

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 preferred)
3 tablespoons Dijon mustard
2 tablespoons mayonnaise
Red pepper flakes, more dill, and lemon wedge for serving

Instructions

Step 1: Preheat your oven to 450°F (230°C). On a sheet pan, toss the baby potatoes with olive oil and 1 1/2 teaspoons kosher salt. Pour 1/2 cup water directly onto the pan.
Step 2: Roast the potatoes for 30 minutes, stirring every 10 to 15 minutes to prevent sticking and ensure even browning. The water will steam the potatoes while they roast until golden and tender.
Step 3: Once the potatoes are nearly done, move them to the side of the sheet pan. Place the salmon filet skin-side down in the center of the pan and season with 1/2 teaspoon salt.
Step 4: In a small bowl, mix together the Dijon mustard and mayonnaise. Spread this mixture evenly over the top of the salmon.
Step 5: Bake the salmon and potatoes together for 6 minutes. Then switch the oven to broil and cook the salmon for an additional 2–3 minutes close to the oven’s top heating element to develop a nice browned crust. The salmon is done when it flakes easily with a fork.
Step 6: While the salmon finishes cooking, combine the melted butter, grated garlic, and dill. Spoon this garlic butter over the hot potatoes.
Step 7: Sprinkle the salmon with additional dill and red pepper flakes to taste. Serve with lemon wedges and flake the salmon into large pieces alongside the potatoes.

Tips & Variations

If fresh dill is not available, freeze-dried dill works well and can be sprinkled on both potatoes and salmon for flavor.
Using skin-on salmon helps keep the fish moist while roasting and makes it easier to serve.
For extra flavor, add a splash of white wine or lemon juice to the pan before roasting.
Stirring the potatoes during roasting helps achieve an even golden crust and prevents sticking.

Storage

Store leftover salmon and potatoes in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm in the oven at 300°F (150°C) until heated through to preserve texture. Avoid microwaving to prevent the salmon from drying out.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of potatoes?

Yes, baby gold or Yukon potatoes are ideal due to their waxy texture, but fingerlings or red potatoes will also work well. Avoid very starchy potatoes like russets, as they may fall apart.

How do I know when the salmon is cooked perfectly?

The salmon is done when it flakes easily with a fork but is still moist inside. Broiling at the end helps develop a flavorful crust without overcooking. If unsure, use a thermometer; 125°F (52°C) is ideal for medium-rare salmon.