Sweet, sticky, and flaky salmon pairs with crispy roasted potatoes and veggies in this easy sheet-pan salmon and potatoes recipe. You'll need just 10 minutes of hands-on kitchen time to make this delicious and healthy weeknight dinner with easy clean up.
It's easy, effortless, customizable and oh-so-delicious!
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On rushed weekdays or busy weeknights, I almost always turn to sheet pan dinners or one-pot meals. They're efficient, filling, and come together in a jiffy with minimal kitchen effort, using simple ingredients, and I'm always down for that.
I tried a simple pan-seared skin-on salmon a few days ago when I had some salmon in my fridge, and the perfectly crispy potatoes and caramelized vegetables that accompanied it were an absolute hit.
Let's not forget- it's a complete, balanced meal when combined with this creamy tomato sauce. But if you like something spicy, try this firecracker salmon.
If you're looking for something simpler to pair with rice or a side of bread, try my pan-seared Cajun red snapper with Cajun butter sauce or pan-seared lemon pepper Tilapia.
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What I Love About this Recipe
This sheet pan salmon and potatoes dish has the perfect balance of textures and flavors.
It comes together quickly and just needs 10-12 minutes of hands-on kitchen time.
The dish is incredibly versatile and features a delightful blend of sweet, tangy, and savory flavors that everyone in the family will enjoy.
If you don't like the steaks, you can use the mackerel fillets instead, but the cooking time will differ. Any fish steak will work.
Recipe Ingredients
Salmon: You can use salmon filets or steaks. Feel free to use fresh or frozen salmon, but remember to thaw the frozen fish completely before using it.
Potatoes: I used baby gold potatoes, but you can use Yukon potatoes or even red potatoes.
Veggies: I used zucchini because that's what I had at hand. You can use other veggies.
Red wine vinegar: To add a bit of acidity.
Honey: To add a touch of sweetness and to make that perfectly sticky glaze. Use maple syrup if you don't want to use honey.
Lemon juice + zest: To add that bit of citrusy, tangy flavor. It also helps tenderize the fish.
Seasonings: I used a mix of garlic powder, Italian seasoning (mixed herbs), chili flakes, paprika, salt, and black pepper.
Olive oil: The base! This ensures that the veggies have crisped up nicely and the salmon is tender and moist.
Butter: Just a bit, to make a nice sauce from the marinade.
Oil: Any cooking oil of your choice. Choose an oil with a high smoke point for best results. Olive oil is a good option too.
See the recipe card for quantities.
Variations & Substitutions
- To lend the salmon filets an extra bit of earthy flavor, you can add a teaspoon of Dijon mustard into the marinade.
- Experiment with different seasonings of your choice to bring different variations to the recipe. I love using my homemade Suya spice sometimes or jerk marinade for the fish.
How to Make Sheet Pan Salmon and Potatoes
To make this sheet-pan salmon and potatoes recipe, start by preheating your oven to 400 degrees and lining the baking sheet with aluminum foil or parchment paper.
- In a large bowl, combine the baby potatoes with olive oil, lemon zest, a dash of Italian seasoning, garlic powder, salt, pepper, and lemon juice.
- Transfer the potatoes to the baking sheet and Bake for 30 minutes.
- Prepare the marinade for the salmon in a bowl by combining honey, lemon juice, lemon zest, chili flakes, paprika, Italian seasoning, salt, pepper and olive oil. Marinate the fish and set aside.
- Meanwhile, season the zucchini with some red wine vinegar, lemon zest, salt, pepper and oil.
- Once the potatoes are almost done cooking, remove the pan from the oven. Move the potatoes to one side of the pan and arrange the fish fillets in the center. Grease them with a bit of oil spray and bake them for about 10 minutes.
- Remove the zucchini from the oven, arrange it in the remaining space, and grease it with some oil spray. Ensure it's a single layer with no overlapping. Bake for an additional 5 minutes, until the potatoes are tender and the fish is flaky. Combine the leftover marinade with melted butter and use it to baste the fish (if needed) or to drizzle over the fish and vegetables right before serving.
Storing Leftovers
Store the leftover sheet pan salmon and potatoes in an airtight container in the refrigerator for up to 3 days. Make sure the salmon filets don't fall apart when you're transferring them.
You can then reheat them in a preheated oven for a few minutes to get them warm again.
Tips & Tricks to Make Sheet Pan Salmon and Potatoes
- Experiment with different veggies- not just zucchini. I love using green beans, bell peppers, carrots, mushroom, broccoli and asparagus. You can use almost any vegetable you have leftover in the fridge.
- If you're using other veggies, make sure you chop them evenly and pop them in the oven at the correct time. Some vegetables, such as potatoes, are harder and require longer cooking times, so you'll need to add them at an early stage to ensure they're perfectly cooked.
- Baste the fish in the butter marinade sauce once or twice during cooking to achieve that extra crispiness.
- You can also top the salmon with shredded cheese or Parmesan towards the final few minutes of cooking to add some extra deliciousness.
- Ensure the fish rests for 5-10 minutes before serving. This will help seal in the liquids and keep the fish moist.
- You can also roast them instead of baking.
Serving Ideas & Suggestions
Top the sheet pan with baked salmon and garnish with chopped fresh parsley just before serving.
If you want to add an extra layer of indulgence, consider incorporating elements from my pan seared salmon in coconut sauce, drizzling the finished dish with a light coconut sauce to elevate the flavors even further.
You can enjoy the dish as is or pair it with a simple salad, such as a Mediterranean tomato cucumber salad or a lettuce, tomato, and cucumber salad, or a bread side, like East African Chapati or Whole Wheat Dinner Rolls, to mop up all the delicious marinade sauce.
Recipe FAQs
Creamy, tangy and herb sauces, such as garlic herb butter, honey mustard, and creamy horseradish, are perfect options.
Both are good. Pan drying ensures crispy skin, while baking ensures even cooking, resulting in juicy and great flavor for glazing.
Line your shee pan with a parchment paper or nonstick foil. Rub the baking sheet with oil or nonstick spray. You can also rub oil on the bottom of the salmon for extra insurance.
Cut the potatoes into even-sized pieces, bake for 30 minutes, then add the fish and continue baking for an additional 15 minutes. So the potatoes will need 45 minutes to bake and fish 15 minutes, in total.
More One Pan/Pot Recipes to Try
Looking for other recipes like this? Try these:
If you tried this sheet pan salmon and potatoes recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!
Sheet Pan Salmon and Potatoes
Ingredients
To Season Potatoes
- 4 Large Potatoes
- 3 tbsp. Olive oil
- 1 tsp. Lemon zest
- 1 tsp. Italian seasoning
- 1 tsp. Garlic powder
- ½ tsp. Salt
- ½ teaspoon Blackpepper
To Season Fish
- 2 tbsp. maple syrup or honey
- 1 tsp. lemon zest
- 1 tbsp. lemon juice
- 1 teaspoon chili flakes
- ½ tsp. Italian seasoning
- 1 tsp. garlic powder
- 1 tsp. paprika
- 3 tbsp. olive oil
- ½ tsp. Salt
- Pinch of blackpepper
For Veggies
- 2 Medium zucchini cut into 1” cubes
- 1 tbsp. Red wine vinegar
- ½ tsp. Lemon zest
- Salt to taste
- Pinch Blackpepper
- Cooking oil
Instructions
- Prepare the oven and preheat it to 400 degrees F. Also, prepare a baking tray by lining it with parchment paper or aluminum foil , then grease the paper with oil spray
- Transfer the potatoes to a large bowl, drizzle olive oil, add lemon zest and sprinkle Italian seasoning, garlic powder, salt, and pepper; drizzle lemon juice and mix everything using hand until potatoes are evenly coated.
- Spread the coated potatoes on the prepared baking tray, place in the oven and bake for 30 minutes.
- Meanwhile, make 3 equal fish fillets and pat dry using a paper towel.
- To prepare the marinade, pour maple syrup into a small bowl, add lemon juice and zest, chili flakes, Italian seasoning, garlic powder, paprika, oil, salt and pepper, and mix well. Save some of the marinade for later.
- Apply the marinade to the fish fillet using a brush and leave it to rest for 5 to 10 minutes.
- Meanwhile, place the zucchini in a large bowl, season with pepper and salt, add lemon zest, drizzle red wine vinegar and oil, and toss gently to make an even coating.
- After 30 minutes, remove the potatoes from the oven, shift them to one half of the tray, add 3 salmon fillets in the center of the tray, and apply oil spray on the fish.
- Return to the oven and bake for another 10 minutes. Then remove from oven and spread coated zucchini in the remaining space of the baking tray and apply oil spray on them.
- Return to the oven and bake for 5 more minutes. Add butter to the remaining marinade and place in the microwave oven for 2 minutes until the butter melts.
- Take the baking tray out of the oven, apply the marinade on the fish and veggies using a brush and serve on the serving plate.
Bilikis
This is irresistible.Thanks for the recipe ma