Crispy Lemon Dijon Sheet Pan Salmon and Potatoes
Crispy Lemon Dijon Sheet Pan Salmon and Potatoes — Better than takeout! After making this many times, I’ve discovered the trick to perfectly crispy salmon skin and tender potatoes every time. The golden, crispy salmon and creamy potatoes will make your whole family beg for this 20-minute restaurant version. If you love recipes like this, you’ll also enjoy Try our Sheet Pan Asian Salmon and Broccoli next! and Snack on these Honey Sesame Cashews while your dinner cooks!.
Why This Crispy Lemon Dijon Sheet Pan Salmon and Potatoes Is Pure Comfort
- Juicy salmon with crispy skin
- Tender, creamy potatoes
- Tangy lemon dijon sauce
- Ready in 20 minutes
- Better than takeout
What You'll Need for Crispy Lemon Dijon Sheet Pan Salmon and Potatoes
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- Salmon fillets
- Baby potatoes
- Lemon
- Dijon mustard
- Garlic powder
- Paprika
- Salt
- Pepper
- Olive oil
- Optional: Fresh parsley
- Optional: Lemon wedges
📝 Ingredient Notes
- Salmon fillets: Skin-on is best for crispy skin.
- Baby potatoes: Halve or quarter larger potatoes.
🛒 Tools & Equipment I Recommend
- Sheet pan — Even cooking and easy cleanup → See on Amazon
- Kitchen timer — Prevent overcooking → See on Amazon
How to Make Crispy Lemon Dijon Sheet Pan Salmon and Potatoes
- Preheat oven: Preheat oven to 425°F (220°C).
- Prepare potatoes: Toss potatoes with olive oil, garlic powder, paprika, salt, and pepper. Spread on half of the sheet pan.
- Prepare salmon: Pat salmon dry, season with salt and pepper. Place on the other half of the sheet pan, skin-side down.
- Bake: Bake for 12-15 minutes, or until salmon is cooked through and potatoes are tender.
- Make sauce: Whisk together lemon juice, Dijon mustard, olive oil, salt, and pepper. Drizzle over salmon and potatoes.
- Serve: Garnish with fresh parsley and lemon wedges. Serve immediately.
Cook's Tips for Perfect Crispy Lemon Dijon Sheet Pan Salmon and Potatoes
- Common mistake and fix: Don't overcook the salmon. It's done when it flakes easily with a fork. If it's still translucent in the middle, it needs more time.
- Pro tip: For extra crispy skin, start the salmon skin-side down and don't flip it.
- Pro tip: Toss the potatoes halfway through cooking to ensure even browning.
Storing & Reheating Crispy Lemon Dijon Sheet Pan Salmon and Potatoes
Short-Term Storage
Store in an airtight container in the fridge. Store leftovers in an airtight container in the fridge for up to 3 days. Make-ahead tip: Prepare the potatoes and salmon ahead of time. Store separately in the fridge until ready to bake.
Freezing Crispy Lemon Dijon Sheet Pan Salmon and Potatoes
Freeze cooked salmon and potatoes separately for up to 2 months. Thaw and reheat in the oven.
How to Reheat Without Drying It Out
Oven: Reheat in the oven at 350°F (180°C) for 10-15 minutes. Microwave: Reheat in the microwave for 1-2 minutes, then crisp in the oven for 5 minutes.
Recipe Notes
- Chef tip: For a spicy kick, add a pinch of red pepper flakes to the sauce.
- Best substitution: Substitute the salmon for chicken breasts or thighs for a variation on this recipe.
- Make-ahead: Prepare the potatoes and salmon ahead of time. Store separately in the fridge until ready to bake.
- Scaling: This recipe is easily scalable. Just adjust the quantities and cooking time accordingly.
- Troubleshooting: If your salmon isn't crispy, try increasing the oven temperature to 450°F (230°C) and cooking for less time.
Want to level up this recipe?
Digital meat thermometer — Ensures perfectly cooked salmon every time → Check price on Amazon
Crispy Lemon Dijon Sheet Pan Salmon and Potatoes
Ingredients
Main Ingredients
- Salmon fillets
- Baby potatoes
- Lemon
- Dijon mustard
Seasonings
- Garlic powder
- Paprika
- Salt
- Pepper
- Olive oil
Optional Toppings
- Fresh parsley
- Lemon wedges
Instructions
- Preheat oven: Preheat oven to 425°F (220°C).
- Prepare potatoes: Toss potatoes with olive oil, garlic powder, paprika, salt, and pepper. Spread on half of the sheet pan.
- Prepare salmon: Pat salmon dry, season with salt and pepper. Place on the other half of the sheet pan, skin-side down.
- Bake: Bake for 12-15 minutes, or until salmon is cooked through and potatoes are tender.
- Make sauce: Whisk together lemon juice, Dijon mustard, olive oil, salt, and pepper. Drizzle over salmon and potatoes.
- Serve: Garnish with fresh parsley and lemon wedges. Serve immediately.
Notes
- Chef tip: For a spicy kick, add a pinch of red pepper flakes to the sauce.
- Best substitution: Substitute the salmon for chicken breasts or thighs for a variation on this recipe.
- Make-ahead: Prepare the potatoes and salmon ahead of time. Store separately in the fridge until ready to bake.
- Scaling: This recipe is easily scalable. Just adjust the quantities and cooking time accordingly.
- Troubleshooting: If your salmon isn't crispy, try increasing the oven temperature to 450°F (230°C) and cooking for less time.
Storage
- Fridge: Store leftovers in an airtight container in the fridge for up to 3 days.
- Freezer: Freeze cooked salmon and potatoes separately for up to 2 months. Thaw and reheat in the oven.
- Oven reheat: Reheat in the oven at 350°F (180°C) for 10-15 minutes.
- Microwave reheat: Reheat in the microwave for 1-2 minutes, then crisp in the oven for 5 minutes.
- Make ahead: Prepare the potatoes and salmon ahead of time. Store separately in the fridge until ready to bake.
Nutrition Per Serving
- Calories: 450
- Protein: 35g
- Fat: 25g
- Carbs: 20g
- Fiber: 3g
- Sugar: 3g
- Sodium: 600mg
- Cholesterol: 100mg
- Sat. Fat: 4g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Crispy Lemon Dijon Sheet Pan Salmon and Potatoes FAQs
Yes, prepare the potatoes and salmon ahead of time. Store separately in the fridge until ready to bake.
Try increasing the oven temperature to 450°F (230°C) and cooking for less time.
Yes, but it may take longer to cook. Thaw it in the fridge overnight before using.
You can substitute yellow mustard or honey mustard, but the flavor will be slightly different.
Yes, cook the salmon at 400°F (200°C) for 10-12 minutes and the potatoes at 400°F (200°C) for 15-20 minutes.
A Warm Final Note
I can’t wait for you to try Crispy Lemon Dijon Sheet Pan Salmon and Potatoes and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!
