One of the highlights of southern Mediterranean cuisines is the frequency with which fish makes its appearance on the family table each week. Fish is an excellent source of lean protein and a great addition to a well-balanced healthy diet.
This Easy Sheet-Pan Salmon with Roasted Potatoes is a quick, one pan meal that combines tender, succulent salmon with crispy, golden-roasted potatoes; everything comes together with a delicious lemon dressing. This recipe is virtually fool-proof, requires minimal preparation, needs only a short cooking time, and has a super easy cleanup afterwards! Nothing beats the convenience of a healthy weeknight meal like that!
Roasting the salmon concentrates the flavors and avoids the risk of overcooking it. Use the freshest salmon you can find for this simple recipe. If you do not care for salmon, you can substitute any other cold-water firm fish, such as halibut, Arctic char, or stripped bass.
Ingredients you will need
- Salmon: choose salmon (fresh or frozen), with the same thickness for even cooking
- Potatoes: small-sized, waxy potatoes (yellow, red or fingerling)
- Extra virgin olive oil: to coat the potatoes and the salmon and to help the seasonings adhere
- Sea salt and freshly cracked black pepper: use generously to season everything and bring out the delicate salmon flavor
- Garlic powder: instead of fresh garlic (which will burn), it also adds a milder flavor than fresh garlic
- Herbs: dried Greek oregano and fresh thyme
- Lemon: tangy lemon juice with salmon are such a great combination
- Mustard: to help emulsify the lemon sauce
- Optional garnish: more fresh thyme and lemon slices
Choosing the Right Salmon
- Wild versus farmed: if you are thinking which kind of salmon to use (wild versus farmed), the debate is ongoing regarding which of the two types is more sustainable. If you would like to learn more, here is a link to a good article in the Monterey Bay Aquarium Seafood Watch. This online source is a reliable reference for any information related to the sustainability of any sea food
- Different cooking times: one thing to remember is that wild and farmed salmon might need to reach slightly different internal temperatures to cook for best texture and flavor, as wild salmon is usually leaner
- Which kind to choose: there are many varieties of salmon from which to choose — Atlantic, Sockeye, Chinook, and Coho, to just name a few. Try them all until you find the one you like the best
Choosing the Right Potatoes
There are two kinds of potatoes:
- The “starchy” potatoes: these are potatoes which are high on starch and low in moisture. Examples are the earthy Russet potatoes and Idaho potatoes. Both are great for creamy mashed potatoes and French fries
- The “waxy” potatoes: these are potatoes which are high in moisture and low on starch (i.e., the opposite of those above). Examples of these include “new” potatoes (freshly dug), red-skinned potatoes, and small Yukon Golds. All hold their shape well when simmered , baked, or roasted
How to Know if the Salmon is Cooked through
- According to the Food and Drug Administration (FDA), salmon is considered cooked when it reaches 145º F at the thickest part. This temperature gives the salmon a very firm texture.
- According to “Cook’s Illustrated”, 125º F is the preferred temperature (medium) for farmed salmon and slightly less for wild salmon because it is generally leaner and can dry out quicker.
- Choose what is best for you: if you want your salmon cooked to medium-well, then the temperature should be between 135ºF – 140ºF. As the fish rests for a few minutes, the temperature will continue to rise a bit.
What is that white stuff on my cooked salmon?
Salmon albumin is a naturally forming protein in all varieties of salmon that turns white when the salmon is exposed to high heat. It is completely harmless to eat and it does not affect the taste. Cooking the salmon “low and slow” makes a difference on this albumin forming. In this recipe, we roast the potatoes on high temperature, but then we lower the temperature before we add the salmon.
How to make the Easy Sheet-Pan Salmon with Roasted Potatoes
There are three, easy steps to making this easy sheet-pan meal:
- Season and Roast the potatoes
- Marinate the salmon, add it to the pan and roast until flaky
- Drizzle with the lemon sauce and serve
How to serve Easy Sheet-Pan Salmon with Roasted Potatoes
This is a complete, one-pan meal, but you have many options when it comes to serving salmon! Salmon is a sweet, mild fish which can easily be paired with a variety of other side dishes such as a bed of lemony arugula, or, a favorite green salad. Salmon is also so delicious served over steamed rice, couscous, or, quinoa.
This recipe serves two, but you can easily double it and have leftovers to toss in salads later in the week. Cooked salmon stores easily in the refrigerator for several days.
Storing and Reheating
Storing: salmon and fish in general are best enjoyed on the day they are prepared. If you have leftovers, however, they can be stored in glass containers in the refrigerator for up to three days.
Reheating: Leftovers are fantastic served at room temperature in a salad. If you prefer to reheat roasted salmon, however, place the salmon in a nonstick skillet set over medium heat. Then, add a splash of water along to the pan, cover it and just warm throughout, for about 3-4 minutes (this helps keep the fish moist, as salmon can dry out a bit when reheated).
- ¾ - 1 lb. small (1.5 "diameter) waxy potatoes
- 3 TBSP. extra virgin olive oil, divided
- ½ tsp. sea salt and ¼ tsp. freshly ground black pepper, plus more for seasoning
- 4 springs of fresh thyme
- ½ tsp. dried Greek oregano
- ½ tsp. garlic powder
- 2 salmon filets (skin-on), about 4 - 5 oz. each
- Lemon-Mustard Sauce:
- 2 TBSP. fresh lemon juice
- ½-1 tsp. mustard
- ¼ tsp. sea salt
- 4 TBSP. extra virgin olive oil
- Preheat the oven to 425° F.
- Cut the potatoes in half, leaving the skins on. In a medium mixing bowl, drizzle them with 2 TBSP. of the olive oil then season generously with ½ tsp. salt, ¼ tsp. pepper, the oregano and garlic powder. A dd the fresh thyme and toss well to combine.
- Place the potatoes on a sheet pan, cut side down. Roast for about 20 minutes, or, until the edges of the potatoes are slightly browned and the inside is tender when pierced with a fork. The roasting time will depend on the size of the potatoes.
- While the potatoes are roasting, pat dry the salmon, season it generously with more sea salt and black pepper and drizzle with the remaining 1 TBSP. of the olive oil. (N.B. - fish in general needs to sit with the seasoning for at least 15 minutes before cooking).
- Check to make sure the potatoes are almost completely cooked. Arrange the potatoes around the sheet pan, allowing some space in the center of the pan for the salmon. Turn the oven down to 275°F and place the salmon fillets in the middle of the sheet pan. Roast the salmon for about 15 minutes, depending on the thickness and your personal preference. Check to see if the fish flakes when gently pressed with a fork. Use an instant thermometer for a true reading of doneness; it should register an internal temperature at a minimum of about 125°F in the thickest part of the fish.
- To get some extra color on the fish, place the sheet pan about 6" away from the broiler and broil for about 2 minutes, or, until the salmon gets nicely browned. Watch closely so it does not overcook. An instant-read thermometer inserted at the thickest part of a fillet should now register 135°F.
- Meanwhile, make the lemon-mustard sauce by whisking together the lemon juice, mustard, and salt and pepper in a small bowl then slowly stream in the olive oil, whisking constantly to emulsify. Taste and adjust the seasoning if necessary.
- When the salmon and potatoes are ready, remove them from the oven and drizzle the sauce over the potatoes and the salmon while everything is still hot. Allow it to rest for 4 minutes.
- Garnish with more fresh thyme and serve with a few slices of lemon on the side and your favorite salad.
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With the gas grill out of commission (and the temperature in the 20’s), I needed an alternative to our Friday grilled salmon. So, of course, I checked your blog, Marilena. I prepared this roasted salmon and potatoes last night, and it was BEYOND delicious! The seasonings are wonderful and the flavours are complex, but the preparation could not be easier. This will be on regular rotation from now on, and I plan to serve it to guests as well. It will be great for entertaining, because the potatoes can be roasted ahead of time, held loosely covered on the stovetop, and then go back into the oven with the fish.
Thank you, Marilena, for another winning recipe!
That is wonderful, so glad you both enjoyed this recipe for roasted salmon! Yes, you are right, the potatoes can definitely be roasted ahead of time. Thank you for taking the time to share your thoughtful comment!