This One Pan Smoky Salmon and Crispy Potatoes is the kind of effortless weeknight dinner I turn to again and again. Everything cooks together on one sheet pan: baby potatoes roast up golden and crispy while salmon fillets bake tender and flaky with a bold, smoky-sweet crust from my go-to homemade salmon seasoning. It’s simple, satisfying, and feels restaurant-quality with minimal effort.
If you like easy salmon dinners like this, you should also try my Sheet Pan Lemon Salmon and Potatoes. It’s the same simple one-pan method, just with a bright, fresh lemon flavor instead.
Ingredients & Substitutions
- Salmon fillets: Fresh or thawed salmon works best for even cooking. Skinless fillets are used here, but skin-on can also work if you prefer a slightly crisp bottom.
- Baby potatoes: These roast up golden and crispy. You can also use Yukon gold or red potatoes, cut into bite-sized pieces.
- Olive oil: Helps the potatoes crisp up and keeps the salmon moist. You can substitute with avocado oil if needed.
- Salmon seasoning: This is the main flavor for the dish. You can use store-bought seasoning or my Homemade Salmon Seasoning for the best smoky-sweet flavor.
- Fresh parsley: Adds a fresh finish right before serving. You can swap with dill or chives if you prefer.
- Lemon wedges: A squeeze of lemon brightens everything and balances the smoky seasoning.
FAQs
Can I use frozen salmon? Yes! Thaw it completely and pat very dry before seasoning so it gets a nice crust instead of steaming.
How do I know when the salmon is done? It should flake easily with a fork and reach an internal temperature of 145°F. For more tender, medium salmon, pull it at 130-135°F and let it rest. I always recommend a quick-read thermometer for perfect results.
Why aren’t my potatoes crispy? Cut them evenly, spread in a single layer without crowding, and give them that head-start roast. Overcrowding causes steaming instead of crisping.
Can I make this ahead? It’s best fresh, but you can prep the potatoes and seasoning mix earlier in the day for faster assembly.
Can I use skin-on salmon? Absolutely. Place skin-side down on the pan for extra flavor and texture.
What to Serve With One Pan Smoky Salmon and Crispy Potatoes
This one-pan salmon and potatoes is a full meal on its own, but it also pairs well with simple sides:
- Roasted Brussels sprouts, asparagus, or roasted parmesan green beans for something fresh and green
- A simple side salad with lemon or vinaigrette
- Warm breadsticks or easy dinner rolls to round out the meal
How to Store & Reheat One Pan Smoky Salmon and Crispy Potatoes
Store leftover salmon and potatoes in an airtight container in the refrigerator for up to 3 days. For best results, keep the salmon and potatoes together or separate if you prefer different reheating times.
To reheat, warm in the oven at 350°F until heated through, or use an air fryer for a few minutes to help bring back some crispiness in the potatoes. The microwave works too, but the potatoes will be softer.
One Pan Smoky Salmon and Crispy Potatoes
Ingredients
- 4 salmon fillets, (6 to 8 ounces each), skinless
- 2 pounds baby potatoes, halved
- 2 tablespoons olive oil, divided
- 3 tablespoons salmon seasoning, divided
- Fresh parsley, chopped (for serving)
- Lemon wedges, for serving
Instructions
- Preheat oven to 425°F (220°C). Line a large rimmed sheet pan with parchment paper for easy cleanup.
- In a large bowl, toss the halved baby potatoes with 1 tablespoon olive oil and 1 tablespoon of the salmon seasoning. Spread in a single layer on the sheet pan and roast for 15 minutes.
- While the potatoes roast, pat the salmon fillets very dry with paper towels. Brush both sides lightly with the remaining 1 tablespoon olive oil, then generously coat the tops and sides with 2 tablespoons of the salmon seasoning.
- Remove the sheet pan from the oven. Push the potatoes to the sides and nestle the seasoned salmon fillets in the center.
- Return to the oven and bake for 18 to 22 minutes, until the salmon reaches an internal temperature of 145°F (or 130 to 135°F for medium) and the potatoes are golden and crispy. For extra caramelization, broil for the last 1 to 2 minutes, watching closely.
- Remove from the oven and let rest for 3 to 5 minutes. Finish with fresh lemon juice and sprinkle with chopped parsley before serving.
Did you make this recipe?
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