Crispy Salmon with Chili Oil Potatoes
Ingredients
- 1½ poundssalmon fillet (skin-on)
- 1½ poundsbaby potatoes
- 4 tablespoonolive oil
- ½ teaspoonred pepper flakes
- 4 clovegarlic
- 1lemon
- 1 teaspoonsmoked paprika
- ·kosher salt
- ·black pepper
Prep
- 01
Halve baby potatoes if any are larger than a walnut.
- 02
Mince 4 cloves garlic.
Method
- 01
Heat oven to 425°F. On a large rimmed baking sheet, toss baby potatoes with 2 tablespoons olive oil, 1/4 teaspoon red pepper flakes, 1/2 teaspoon smoked paprika, 1/2 teaspoon salt, and a pinch of black pepper. Spread in a single layer and roast for 15 minutes.
- 02
While potatoes roast, warm 2 tablespoons olive oil in a small saucepan over medium heat. Add minced garlic and remaining 1/4 teaspoon red pepper flakes. Toast for 1 minute until fragrant, then set aside.
- 03
Pat salmon skin dry with paper towels. Season flesh side with 1/2 teaspoon salt, 1/4 teaspoon black pepper, and remaining 1/2 teaspoon smoked paprika.
- 04
Push potatoes to the edges of the baking sheet. Place salmon skin-side down in the center. Drizzle the chili oil over potatoes and around the salmon. Roast for 12 to 14 minutes until salmon is cooked through and flakes easily.
- 05
Squeeze lemon juice over everything. Divide salmon and potatoes between plates and drizzle with any pan juices.
Spice Tips
For deeper heat, use 3/4 teaspoon red pepper flakes total or add a pinch of cayenne pepper to the chili oil. For smokier warmth, increase smoked paprika to 1 1/2 teaspoons. If you prefer milder spice, reduce red pepper flakes to 1/4 teaspoon and finish with fresh dill or parsley.
Serve with a simple green salad or steamed broccoli. Leftovers reheat well in a 350°F oven for 8–10 minutes.