Sheet Pan Salmon with Dill Potatoes Recipe

If you’re on the lookout for a dinner that’s as straightforward as it is spectacular, this Sheet Pan Salmon with Dill Potatoes Recipe hits every mark. Imagine tender, golden-roasted baby potatoes infused with fragrant dill and garlic, paired effortlessly with perfectly cooked, flaky salmon glazed with a rich Dijon-mayo spread and finished under a broiler for that irresistible caramelized top. All done on one pan for minimal fuss and maximum flavor, this dish brings fresh, cozy comfort to your table in under an hour. It’s my go-to when I want something that feels fancy but is truly easy enough for any night of the week.

Ingredients You’ll Need

Getting the ingredients right is half the magic here. Each component, from the tender yukon baby gold potatoes to the punchy dill and rich salmon filet, plays a key role in bringing out comforting and bright flavors while keeping the texture perfectly balanced.

• 24 ounces yukon baby gold potatoes: Their creamy texture and thin skins roast beautifully to a golden crisp.
• 1 1/2 tablespoons olive oil: Adds a silky richness and helps the potatoes get that irresistible crisp.
• 1 1/2 teaspoon kosher salt: Enhances the natural flavors without overpowering.
• 1/2 cup water: Steams potatoes gently for tender interiors before roasting browns the outsides.
• 3 tablespoons butter, melted: Brings a luscious, garlicky finish when mixed with dill.
• 1 clove garlic, grated: Infuses aromatic punch that mingles perfectly with dill.
• 1 tablespoon freeze dried dill or 3 tablespoons fresh dill: Adds that signature herbaceous freshness that lifts the whole dish.
• 1.5 pounds salmon filet (skin-on recommended): The centerpiece, firm enough to handle roasting while staying tender inside.
• 3 tablespoons Dijon mustard: Provides a sharp tang that complements the salmon beautifully.
• 2 tablespoons mayo: Creates a creamy coating to help the Dijon stay put and caramelize.
• Red pepper flakes: For a subtle kick and a pop of color.
• Lemon wedge: To brighten each bite with a fresh citrus zing at the finish.

How to Make Sheet Pan Salmon with Dill Potatoes Recipe

Step 1: Prep the Potatoes

Start by preheating your oven to 450 degrees. Toss those lovely yukon baby gold potatoes with olive oil and kosher salt right on your sheet pan. Adding 1/2 cup of water directly to the pan is a clever move—it creates steam that gently cooks the potatoes from inside while the high heat roasts them to a stunning golden crisp on the outside. This method gives you the best of both textures.

Step 2: Roast the Potatoes

Pop the potatoes in the oven for about 30 minutes, stirring every 10 to 15 minutes to prevent sticking and ensure even roasting. Don’t worry about some sticking—that just means tasty caramelization is happening. Use a sturdy spatula to lift and turn the potatoes so they get that perfect roasted crunch all around.

Step 3: Prepare the Salmon

Once those potatoes are mostly done, give them a nudge to one side of the sheet pan. Place your salmon filet skin side down in the center. Season gently with half a teaspoon of salt to let the natural flavor shine. Mix the Dijon mustard and mayo, then spread the creamy mixture over the salmon’s surface. Bake it for 6 minutes, then switch to broil for 2 to 3 minutes to get that golden, slightly crisp top that makes the salmon irresistible.

Step 4: Garlic Butter and Final Touches

While the salmon finishes, whisk together the melted butter, grated garlic, and dill. Spoon this fragrant garlic butter over the hot potatoes, allowing the flavors to meld and soak in. Sprinkle red pepper flakes and extra dill over the salmon to add bursts of freshness and a gentle heat. Squeeze lemon wedges over the whole pan to tie it all together with zesty brightness.

How to Serve Sheet Pan Salmon with Dill Potatoes Recipe

Garnishes

A sprinkle of fresh dill and a few flakes of red pepper create a beautiful presentation and add a punch of flavor with every bite. Don’t forget the squeeze of lemon—it amplifies all the subtle layers of taste and keeps the dish vivid and lively.

Side Dishes

Though this recipe stands proudly alone, pairing it with a crisp green salad or a light vegetable medley like steamed asparagus or sautéed green beans rounds out the meal effortlessly. A simple cucumber-dill yogurt sauce also pairs naturally with the flavors, adding a cool, creamy contrast.

Creative Ways to Present

For a dinner party, plate the salmon slices atop piles of dill potatoes and garnish each serving with a small herb sprig and lemon twist. Alternatively, serve family-style right from the pan to keep things casual and encourage everyone to dig in—and enjoy the joyous, communal vibrancy this dish naturally inspires.

Make Ahead and Storage

Storing Leftovers

Store any leftovers in an airtight container in the refrigerator for up to 3 days. The flavors actually meld beautifully with a little resting time, though the potatoes may lose some of their initial crispness.

Freezing

This dish freezes best when separated. Store the salmon and potatoes in separate containers or freezer bags for up to 2 months. Freeze the components promptly to preserve texture and flavor.

Reheating

Reheat gently in the oven at 350 degrees for about 15 minutes until warmed through. Avoid microwaving if possible, as it can turn the salmon rubbery and make the potatoes soggy. A quick broil at the end of reheating can help revive a bit of crisp on the potatoes.

FAQs

Can I use other types of potatoes for this recipe?

Absolutely! While yukon baby gold potatoes are ideal for their creamy texture and quick roasting, baby red potatoes or fingerlings also work well. Just adjust roasting time slightly if they are larger.

Do I have to use fresh dill, or is dried okay?

You can use freeze-dried dill or fresh dill interchangeably. Freeze-dried dill has a more concentrated flavor, so use less to avoid overpowering the dish.

Is it necessary to broil the salmon at the end?

Broiling adds a beautiful caramelized finish and helps the Dijon-mayo topping develop a lovely golden crust. However, if you prefer, you can skip it and cook longer at baking temperature until the salmon flakes easily.

Can this recipe be made gluten-free?

Yes! All the ingredients in this recipe are naturally gluten-free. Just double-check your Dijon mustard and mayo labels to be certain they don’t contain any gluten additives.

What’s the best way to tell when the salmon is done?

The salmon should flake easily with a fork but still be moist and tender inside. Overcooking will dry it out, so watching the time closely and using the broil step helps achieve that perfect texture.

Final Thoughts

This Sheet Pan Salmon with Dill Potatoes Recipe is a game changer when you want a meal that feels special without requiring a lot of fuss or dishes. The combination of tender, flavorful potatoes and beautifully cooked salmon is an unbeatable weeknight winner. Give it a try—I promise it’ll quickly become one of your favorite go-to dinners to share with family and friends!

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