Pan-Roasted Salmon with Crispy Fingerling Potatoes and Lemon Butter
Ingredients
- 4 fillets (6 ounces each)salmon fillets (skin-on)
- 1½ poundsfingerling potatoes
- 3 tablespoonolive oil
- 4 clovesgarlic
- 2 tablespoonbutter
- 1lemon
- 1 teaspoonkosher salt
- ½ teaspoonblack pepper
- 2 teaspoonfresh thyme (or dried)
Prep
- 01
Cut potatoes in half lengthwise if large, or leave whole if small.
- 02
Mince 4 cloves garlic.
- 03
Cut lemon in half.
Method
- 01
Pat salmon fillets dry with paper towels and season both sides with 1/2 teaspoon salt and 1/4 teaspoon pepper. Let sit at room temperature for 5 minutes.
- 02
Toss potatoes with 2 tablespoons olive oil, remaining 1/2 teaspoon salt, remaining 1/4 teaspoon pepper, and thyme. Spread in a single layer on a large sheet pan.
- 03
Roast potatoes at 425°F for 18 minutes, stirring halfway through, until they begin to brown and soften.
- 04
Push potatoes to the sides of the pan, creating space in the center. Add remaining 1 tablespoon olive oil to the cleared area.
- 05
Place salmon fillets skin-side down on the empty space. Return pan to oven for 10–12 minutes, until salmon is opaque and flakes easily with a fork.
- 06
Remove pan from oven. Scatter minced garlic around the pan, dot with butter, and squeeze lemon juice over the salmon and potatoes. Toss gently to combine, and serve immediately.
Spice Tips
For subtle heat, finish with a pinch of red pepper flakes just before serving. Swap thyme for fresh dill if you prefer a lighter, more delicate herb profile. A dash of smoked paprika adds warmth without spice.
This recipe cooks entirely on one sheet pan, making cleanup minimal. Fingerling potatoes are ideal because they cook quickly and stay intact; if you can't find them, use small waxy potatoes like red or yellow, halved. The salmon skin crisps as it roasts and seals in moisture, so don't skip the skin-on fillets.