Introduction
Oh, friends, do you ever have those evenings where you’re craving something truly delicious, something that feels a little bit fancy but is surprisingly simple to whip up? I’m talking about that magical moment when the aroma of savory salmon and herby potatoes fills your kitchen, and you know you’ve got a winner on your hands. This Sheet Pan Salmon with Dill Potatoes recipe is exactly that! It’s a memory maker, a crowd-pleaser, and honestly, one of my favorite ways to get a wholesome, flavorful meal on the table with minimal fuss. You’re going to absolutely love how easy this is!
Why You’ll Love This Recipe
- Super Fast: Dinner on the table in about 45 minutes from start to finish!
- Effortlessly Easy: Minimal chopping and just one pan to wash. Yes, please!
- Perfect for Gifting (or Sharing!): Make a batch and share it with a neighbor or bring it to a potluck.
- Guaranteed Crowd-Pleaser: Even picky eaters usually adore this combo.
Ingredients
Alright, let’s gather our goodies. You’ll find these ingredients are pretty common, and the star of the show is, of course, the beautiful salmon and those incredibly flavorful potatoes.
For the Dill Potatoes:
- 24 ounces Yukon baby gold potatoes: These little guys are perfect because they’re already bite-sized and roast up so beautifully tender.
- 1 1/2 tablespoons olive oil: Our trusty friend for getting that gorgeous golden roast.
- 1 1/2 teaspoons kosher salt: Don’t be shy with the salt, it brings out all the potato-y goodness!
- 1/2 cup water: A little steam goes a long way to help these potatoes get tender.
- 3 tablespoons butter, melted: Oh, butter makes everything better, right? Especially with dill!
- 1 clove garlic, grated: Freshly grated garlic has the most amazing punch of flavor.
- 1 tablespoon freeze-dried dill, or 3 tablespoons fresh dill: Freeze-dried dill is a secret weapon for intense flavor! If you’re using fresh, make sure it’s finely chopped.
For the Sheet Pan Salmon:
- 1.5 pounds salmon filet (skin-on recommended): I love skin-on salmon because it helps keep the fish moist and is super easy to remove after cooking if you prefer.
- 3 tablespoons Dijon mustard: This gives our salmon a tangy, savory crust.
- 2 tablespoons mayonnaise: Sounds a little unusual, I know, but it creates the most incredible, creamy, and slightly crispy topping!
- Red pepper flakes, to taste: Just a pinch for a little warmth. Adjust this to your heat preference!
- Fresh dill, for garnish: A final flourish of fresh dill makes it look as good as it tastes.
- Lemon wedge, for serving: A bright squeeze of lemon is the perfect finishing touch.
How to Make It
Let’s get cooking! This is where the magic happens, all on one glorious baking sheet.
Step-by-Step:
- Preheat Your Oven: First things first, get your oven preheating to 400°F (200°C). A hot oven is key for that perfect roast.
- Prep the Potatoes: In a medium bowl, toss those beautiful baby potatoes with the olive oil and kosher salt. Make sure they’re all nicely coated.
- First Roast: Spread the seasoned potatoes in a single layer on your baking sheet. Don’t overcrowd them! Then, carefully pour the 1/2 cup of water over the potatoes. This little bit of steam will help them get nice and tender on the inside.
- Bake the Potatoes (Part 1): Pop that baking sheet into your preheated oven and let them bake for about 20 minutes.
- Make the Dill Butter: While those potatoes are doing their thing, let’s whip up the dreamy dill butter. In a small bowl, whisk together the melted butter, grated garlic, and your dill (either freeze-dried or fresh). It’s going to smell amazing already!
- Butter Up the Potatoes: After 20 minutes, carefully pull the baking sheet out of the oven. Drizzle that glorious dill butter mixture all over the potatoes and give them a good toss right there on the pan to coat them evenly.
- Bake the Potatoes (Part 2): Put the baking sheet back into the oven and let them bake for another 15-20 minutes. You’re looking for them to be fork-tender and beautifully golden brown.
- Prep the Salmon: While the potatoes are finishing up, let’s get the salmon ready. Pat your salmon filet dry with paper towels. This helps the topping adhere nicely.
- Create the Topping: In another small bowl, combine the Dijon mustard and mayonnaise. Stir them together until they’re smooth and creamy.
- Top the Salmon: Spread this Dijon-mayonnaise mixture evenly over the top of the salmon filet. Then, sprinkle a little bit of red pepper flakes over the top.
- Assemble on the Sheet Pan: Once your potatoes are perfectly roasted, push them over to one side of the baking sheet. Place the salmon filet on the empty side.
- Bake Together: Return the entire baking sheet to the oven. Bake for an additional 12-15 minutes, or until the salmon is cooked through and flakes easily when you gently press it with a fork.
- Serve and Enjoy: Garnish your beautiful salmon with a sprinkle of fresh dill and serve it up with those amazing dill potatoes and a bright lemon wedge on the side. Dinner is served!
Substitutions & Additions
Feeling creative? You can totally customize this recipe to your liking! Here are a few ideas:
- Potatoes: If you can’t find baby Yukon Golds, regular Yukon Golds or even red potatoes cut into similar-sized pieces will work. Just adjust the baking time as needed.
- Dill: If you don’t have dill, other fresh herbs like parsley, chives, or even a touch of tarragon would be delicious in the butter mixture.
- Mustard: A grainy Dijon or even a honey mustard could be used instead of regular Dijon for a slightly different flavor profile.
- Spice it Up: Add a pinch of garlic powder or onion powder to the Dijon-mayo mixture for extra flavor.
- Veggies: Feel free to add some quick-cooking vegetables to the sheet pan, like asparagus or broccoli florets, during the last 15-20 minutes of the potatoes’ cooking time.
Tips for Success
A few little tricks to ensure your Sheet Pan Salmon with Dill Potatoes turns out perfectly every time!
- Don’t Crowd the Pan: Giving your potatoes and salmon enough space on the baking sheet ensures they roast and get nicely browned, rather than steam. If needed, use two baking sheets.
- Pat Salmon Dry: This is crucial for getting the topping to stick and for the salmon to cook nicely without getting mushy.
- Check Potato Doneness: Potatoes can vary, so stick a fork into one to test for tenderness before adding the salmon.
- Prep Ahead: You can grate your garlic and whisk the Dijon-mayo mixture a day in advance to save even more time on busy weeknights.
How to Store It
Leftovers? Lucky you! Store any leftover salmon and potatoes in an airtight container in the refrigerator for up to 2-3 days. While it’s best enjoyed fresh, it reheats surprisingly well. I like to gently reheat it in a skillet over low heat or in a toaster oven to maintain some of that lovely texture.
FAQs
Here are a few quick answers to common questions:
Can I use fresh dill instead of freeze-dried?
Absolutely! If you’re using fresh dill, you’ll want to use about 3 tablespoons, finely chopped, in the butter mixture.
What if I don’t have Yukon Gold potatoes?
No problem! Other waxy potatoes like red potatoes or fingerling potatoes will also work beautifully. Just cut them into similar bite-sized pieces.
Is it okay to bake the salmon and potatoes together the whole time?
For this specific recipe, it’s best to give the potatoes a head start. This ensures they are tender and golden before the salmon is added, allowing both to cook perfectly.
Can I grill this recipe?
You could certainly grill the salmon! For the potatoes, you might want to parboil them first or use a grill basket to ensure they cook evenly without falling through the grates.
Sheet Pan Salmon with Dill Potatoes
Equipment
- Baking Sheet
- Medium bowl
- Small bowl for dill butter
- Small bowl for dijon-mayo topping
- paper towels
Ingredients
Dill Potatoes
- 24 ounces Yukon baby gold potatoes bite-sized
- 1.5 tablespoons olive oil for roasting
- 1.5 teaspoons kosher salt
- 0.5 cup water for steaming
- 3 tablespoons butter melted
- 1 clove garlic grated
- 1 tablespoon freeze-dried dill or 3 tablespoons fresh dill, finely chopped
Sheet Pan Salmon
- 1.5 pounds salmon filet skin-on recommended
- 3 tablespoons Dijon mustard
- 2 tablespoons mayonnaise
- to taste red pepper flakes
- fresh dill for garnish
- lemon wedge for serving
Instructions
- Preheat oven to 400°F (200°C).
- Toss baby potatoes with olive oil and kosher salt in a medium bowl.24 ounces Yukon baby gold potatoes
- Spread potatoes in a single layer on a baking sheet. Pour water over potatoes.24 ounces Yukon baby gold potatoes
- Bake for 20 minutes.
- While potatoes bake, whisk together melted butter, grated garlic, and dill in a small bowl.24 ounces Yukon baby gold potatoes
- Remove baking sheet from oven. Drizzle dill butter over potatoes and toss to coat.
- Bake for another 15-20 minutes, until potatoes are fork-tender and golden.
- Pat salmon filet dry with paper towels.24 ounces Yukon baby gold potatoes
- Combine Dijon mustard and mayonnaise in another small bowl until smooth.24 ounces Yukon baby gold potatoes
- Spread the Dijon-mayo mixture over the salmon and sprinkle with red pepper flakes.24 ounces Yukon baby gold potatoes
- Push roasted potatoes to one side of the baking sheet and place the salmon on the empty side.
- Bake for 12-15 minutes, or until salmon is cooked through and flakes easily.
- Garnish with fresh dill and serve with lemon wedges.24 ounces Yukon baby gold potatoes