This post may contain affiliate links. Read our disclosure policy here.
Cooking salmon and potatoes together in the same pan makes dinner easier, cleanup faster, and somehow the meal tastes even better.
Salmon and Potatoes on a Sheet Pan
Sheet pan dinners are my favorite when I want a true "one and done" meal, and this baked salmon and potatoes recipe is one I keep coming back to. Everything cooks together in one pan, the potatoes get perfectly tender, and the salmon stays flaky and delicious. And unlike cooking salmon in a pan, there's zero splatter to clean up afterward. You’re going to love it!
Ingredients
Salmon fillets are the star of this meal, seasoned with a little Cajun seasoning (or salmon seasoning) and a little butter for richness. Baby potatoes, or another potato cut into pieces, are seasoned with olive oil, salt, pepper, garlic powder, and Italian seasoning. You can add broccoli to the pan for an added side (directions in the recipe) and finish everything with fresh lemon juice for added flavor.
Best Potatoes to Bake in a Pan with Salmon
I love baby potatoes because all you have to do is cut them in half, and they roast up tender and crisp without peeling them (their skin is thin). Plus, they roast quickly, especially when halved.
How to Bake Salmon and Potatoes on a Sheet Pan
If this is your first time making this recipe, watch the quick video in the recipe card to see how it’s made. Here are the highlights you need to know:
- Prep
Preheat the oven, halve the baby potatoes so they’re all about the same size for even cooking, and season the salmon. Set the salmon aside. The potatoes go in first. - Assemble the sheet pan
Toss the potatoes with the olive oil and seasonings, then spread them on one side of a parchment-lined sheet pan. - Bake the potatoes first, then add the salmon
The potatoes bake first because they need extra time. Then remove the sheet pan from the oven, add the salmon, and finish cooking everything at once. - Serve
Finish the salmon by spreading a little butter over the top and squeezing a fresh lemon for extra flavor.
Laura’s Tips for The Best Baked Salmon
For flaky, juicy salmon, bake the fillets at 425F for about 10 minutes. You can also check out my full guide to the best times and temperatures for baking salmon here.
I often add broccoli to this recipe to make it a full meal. Since broccoli takes about as long to cook as the baby potatoes, I add the florets to the pan first and leave space in the center for the salmon.
At 425F, the salmon should be done after about 10 minutes. It's ready when it flakes easily with a fork, and the center is no longer translucent or glossy. The flesh should look opaque and light pink throughout.
First, the potatoes bake on their own for about 15 minutes to start getting tender and golden. Then, the salmon is added to the pan, and everything bakes together for another 10 to 12 minutes until the salmon is flaky and the potatoes are perfectly cooked. Total cooking time is about 25 to 27 minutes.
There's always room for an extra side with this baked salmon. Some easy favorites are spicy green beans, cheesy cauliflower rice, or a simple everyday side salad.
Sheet Pan Baked Salmon and Potatoes
Watch how it’s made:
Ingredients
- 1 lb baby potatoes
- 2 tablespoons olive oil, divided
- ¼ teaspoon salt
- 1 ½ teaspoons garlic powder, divided
- 1 teaspoon Italian seasoning
- 4 salmon fillets
- 1 tablespoon olive oil
- Salt and pepper, for seasoning
- 2 to 3 teaspoons Cajun seasoning, or salmon seasoning
- 2 tablespoons butter, for serving
- 1 lemon, for serving
Instructions
- Line a baking sheet with parchment paper (or foil) and preheat the oven to 425F.
- Wash the potatoes thoroughly and dry them with a kitchen towel. Half them lengthwise, and quarter them, so they’re approximately the same size.
- In a large bowl, place 3 tablespoons of olive oil, salt, 1 teaspoon of garlic powder, and Italian seasoning. Dump the quartered potatoes in the bowl and toss to coat them with olive oil and seasonings. Transfer the potatoes to the lined baking sheet and spread them out evenly.
- Bake the potatoes for 15 minutes in the preheated oven. If adding broccoli, add it to the sheet pan after the potatoes have baked for 10 minutes so the broccoli doesn't overcook.
- Meanwhile, pat the salmon dry with a paper towel. Then season the tops with Cajun seasoning (or salmon seasoning).
- Remove the pan from the oven (after 15 minutes), move the potatoes to the sides, and place the salmon in the middle of the pan. Return the sheet pan to the oven and bake for an additional 10 to 12 minutes, until the salmon separates easily with a fork. When the salmon is ready, remove the sheet pan from the oven.
- Plate the salmon, top each piece with ½ tablespoon of butter, allow it to melt over the top, and squeeze some fresh lemon over the salmon. Add the roasted potatoes on the side.
Notes
- Salmon fillets vary in thickness, so start checking for doneness around 9 minutes. Thinner fillets cook faster, while thicker pieces can take closer to 12 minutes.
- If your salmon has skin, place it skin-side down on the sheet pan while baking.
Marta says
This sheet pan salmon came out so good! Thanks for the tips!
Ramona says
I love a good potato and salmon dish and this sheet pan dish looks to die for! the potatoes and salmon look super nice and crispy and i cant wait to make this!
Katie says
Obsessed with this baked salmon recipe. Going in the weekly rotation.