Crispy Lemon Dijon Salmon and Potatoes
Crispy Lemon Dijon Salmon and Potatoes is a one-pan wonder that’s ready in just 20 minutes. After making this many times, I’ve discovered the trick to perfectly crispy salmon and potatoes every time. The tangy, golden salmon and crispy, tender potatoes will make your whole family beg for seconds. If you love recipes like this, you’ll also enjoy Try my Sheet Pan Asian Salmon and Broccoli next! and For a sweet treat, try my Honey Sesame Cashews!.
Why This Crispy Lemon Dijon Salmon and Potatoes Is Pure Comfort
- Crispy salmon skin with tender, flaky flesh
- Tangy lemon dijon sauce that's better than takeout
- Crispy, tender potatoes that cook perfectly on the sheet pan
- Easy cleanup with just one pan to wash
What You'll Need for Crispy Lemon Dijon 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
- Olive oil
- Salt
- Pepper
- Lemon
- Dijon mustard
- Garlic
- Salt
- Pepper
- Optional: Fresh parsley
- Optional: Capers
- Optional: Red pepper flakes
📝 Ingredient Notes
- Salmon fillets: Skin-on fillets work best for crispy skin.
- Baby potatoes: Cut larger potatoes in half to ensure even cooking.
🛒 Tools & Equipment I Recommend
- Stainless Steel Sheet Pan — Even heat distribution for perfectly cooked salmon and potatoes. → See on Amazon
- Lemon Squeezer — Effortlessly extract every last drop of juice for maximum lemon flavor. → See on Amazon
How to Make Crispy Lemon Dijon Salmon and Potatoes
- Prepare the potatoes: Toss potatoes with olive oil, salt, and pepper. Spread them on a sheet pan and roast at 425°F (220°C) for 10 minutes.
- Prepare the salmon: In a small bowl, mix together lemon juice, Dijon mustard, garlic, olive oil, salt, and pepper. Place salmon fillets on the sheet pan with the potatoes. Spoon the lemon dijon mixture over the salmon.
- Bake: Return the sheet pan to the oven and bake for an additional 10-12 minutes, or until the salmon is cooked through and the potatoes are tender.
Cook's Tips for Perfect Crispy Lemon Dijon Salmon and Potatoes
- : For extra crispy potatoes, toss them with a little cornstarch before roasting.
- Common mistake and fix: If your salmon isn't crispy, make sure your sheet pan is hot before adding the salmon. Also, don't overcrowd the pan.
- : For a spicy kick, add a pinch of red pepper flakes to the lemon dijon mixture.
- : To make this dish even faster, use pre-cut baby potatoes.
Storing & Reheating Crispy Lemon Dijon 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: You can prepare the potatoes and salmon ahead of time, but don't mix them until ready to bake.
Freezing Crispy Lemon Dijon Salmon and Potatoes
Freeze cooked salmon and potatoes separately for up to 2 months. Reheat in the oven or microwave.
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 up in the oven or toaster oven.
Recipe Notes
- Chef tip: For a creamy sauce, stir in a tablespoon of cold butter into the lemon dijon mixture after removing from the oven.
- Best substitution: If you don't have Dijon mustard, you can substitute with yellow mustard or omit it altogether.
- Make-ahead: You can prepare the potatoes and salmon ahead of time, but don't mix them until ready to bake.
- Scaling: This recipe can easily be doubled or tripled to serve more people.
- Troubleshooting: If your salmon is sticking to the pan, make sure you've used enough oil and that your pan is hot before adding the salmon.
Want to level up this recipe?
Digital Meat Thermometer — Ensure your salmon is cooked to perfection every time with an accurate, instant read thermometer. → Check price on Amazon
Crispy Lemon Dijon Salmon and Potatoes
Ingredients
Main Ingredients
- Salmon fillets
- Baby potatoes
- Lemon
- Dijon mustard
- Garlic
- Olive oil
- Salt
- Pepper
Seasonings
- Lemon
- Dijon mustard
- Garlic
- Salt
- Pepper
Optional Toppings
- Fresh parsley
- Capers
- Red pepper flakes
Instructions
- Prepare the potatoes: Toss potatoes with olive oil, salt, and pepper. Spread them on a sheet pan and roast at 425°F (220°C) for 10 minutes.
- Prepare the salmon: In a small bowl, mix together lemon juice, Dijon mustard, garlic, olive oil, salt, and pepper. Place salmon fillets on the sheet pan with the potatoes. Spoon the lemon dijon mixture over the salmon.
- Bake: Return the sheet pan to the oven and bake for an additional 10-12 minutes, or until the salmon is cooked through and the potatoes are tender.
Notes
- Chef tip: For a creamy sauce, stir in a tablespoon of cold butter into the lemon dijon mixture after removing from the oven.
- Best substitution: If you don't have Dijon mustard, you can substitute with yellow mustard or omit it altogether.
- Make-ahead: You can prepare the potatoes and salmon ahead of time, but don't mix them until ready to bake.
- Scaling: This recipe can easily be doubled or tripled to serve more people.
- Troubleshooting: If your salmon is sticking to the pan, make sure you've used enough oil and that your pan is hot before adding the salmon.
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. Reheat in the oven or microwave.
- 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 up in the oven or toaster oven.
- Make ahead: You can prepare the potatoes and salmon ahead of time, but don't mix them until ready to bake.
Nutrition Per Serving
- Calories: 450
- Protein: 35g
- Fat: 20g
- Carbs: 35g
- Fiber: 4g
- Sugar: 3g
- Sodium: 700mg
- Cholesterol: 95mg
- Sat. Fat: 3g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Crispy Lemon Dijon Salmon and Potatoes FAQs
Yes, you can prepare the potatoes and salmon ahead of time, but don't mix them until ready to bake. The dish is best served fresh from the oven.
Make sure your sheet pan is hot before adding the salmon. Also, don't overcrowd the pan. If your salmon is still not crispy, try adding a bit more oil to the pan.
Yes, you can use frozen salmon for this recipe. Thaw it in the refrigerator overnight before using.
This dish pairs well with a simple green salad or steamed vegetables.
Yes, you can make this in the air fryer. Cook the potatoes at 400°F (200°C) for 15-20 minutes, then add the salmon and cook for an additional 8-10 minutes.
A Warm Final Note
I can’t wait for you to try Crispy Lemon Dijon 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!
