Lemon Butter Salmon with Crispy Potatoes and Broccoli Recipe

Lemon butter salmon with crispy potatoes and broccoli recipe is the kind of meal that feels like a warm hug after a long day. It’s wholesome, flavorful, and comes together in a way that makes you look like a kitchen rockstar without actually working too hard. The best part? It’s all made in one pan—less mess, more magic.

This recipe was actually inspired by a simple request from my child: “Can we have something buttery with lemon and crispy potatoes?” Challenge accepted. What came out of the oven was a beautiful harmony of flaky salmon, golden roasted potatoes, and broccoli that was slightly crisp on the edges and tender in the middle. Add a generous drizzle of garlic lemon butter over everything, and it was game over. Clean plates all around.

Whether you’re trying to eat healthier, impress your guests, or just make a dinner that won’t cause a mountain of dishes, this lemon butter salmon with crispy potatoes and broccoli ticks all the boxes. It’s rich in omega-3s, naturally gluten-free, and loaded with flavor. Plus, it’s a hit with both adults and kids—which makes it a rare gem in the weeknight dinner world.

Want even more inspiration? Don’t miss our lemon butter salmon with crispy potatoes variation for a slightly simpler take!

Lemon Butter Salmon with Crispy Potatoes and Broccoli Recipe: Essential Ingredients You’ll Need

When it comes to making lemon butter salmon with crispy potatoes and broccoli, having the right ingredients makes all the difference. You’re not just throwing things together—you’re building layers of flavor that come together in one perfectly balanced, deeply satisfying dish.

Here’s everything you’ll need to bring this recipe to life:

For the Salmon

• 4 salmon fillets (about 6 oz each) – Skin-on or skinless, your choice. Opt for wild-caught if possible for better flavor and sustainability.
• Salt and black pepper – Just a pinch enhances all the other flavors.
• Paprika or smoked paprika – Adds a warm depth to the salmon.

Pro tip: Look for salmon that’s vibrant pink with minimal grayish or brown areas—this means it’s fresh and flavorful.

For the Lemon Butter Sauce

• 1/3 cup unsalted butter – The base of the sauce. Use high-quality butter for the richest flavor.
• 2–3 garlic cloves, minced – For that irresistible aroma and kick.
• Juice and zest of 1 large lemon – The zest is your secret weapon. It intensifies that citrusy brightness without making the sauce too tart.
• 1 tablespoon honey or maple syrup – Balances the acidity of the lemon.
• 1 teaspoon Dijon mustard – Adds a subtle tang and brings everything together.

Shortcut: Don’t have fresh lemons? Use bottled lemon juice and a dash of lemon pepper seasoning to boost flavor.

F. the Crispy Potatoes

• 1 lb baby potatoes (Yukon Gold or red potatoes) – Slice them in halves or quarters for faster cooking.
• Olive oil – Helps them crisp up beautifully in the oven.
• Salt, pepper, and garlic powder – Simple, but essential seasoning.
• Optional: Fresh rosemary or thyme – For that herby edge.

F. the Roasted Broccoli

• 1 large head of broccoli, cut into florets – You want medium-sized florets for even roasting.
• Olive oil – Helps the broccoli get those crispy tips.
• Salt and red pepper flakes – A little heat lifts the flavor.

Budget-friendly swap: Frozen broccoli works in a pinch. Just thaw and pat dry before roasting.

Pantry Staples & Tools

• Sheet pan or baking tray
• Parchment paper (optional, for easier cleanup)
• Small saucepan (for lemon butter)
• Zester or microplane (for lemon zest)

Lemon Butter Salmon with Crispy Potatoes and Broccoli: Step-by-Step Instructions

Making lemon butter salmon with crispy potatoes and broccoli is a lot easier than it looks. The beauty of this dish lies in its simplicity—you get bold, bright flavors with very little fuss. Whether you’re cooking for family, meal prepping, or hosting a casual dinner, this method keeps things stress-free and seriously tasty.

Let’s walk through the process, step by step, just like we’re cooking together in your kitchen.

Step 1: Prep the Potatoes

Start with the potatoes, since they take the longest to roast. Preheat your oven to 425°F (220°C).

1. Wash and dry 1 lb of baby potatoes. Cut them into halves or quarters so they roast evenly.
2. Toss the potatoes in a bowl with olive oil, salt, black pepper, and garlic powder. Add some chopped fresh rosemary or thyme if you like a herby touch.
3. Spread them out on a parchment-lined sheet pan in a single layer. Roast for 20 minutes until they begin to brown.

Pro tip: Don’t overcrowd the pan. Give the potatoes space so they get crispy instead of steaming.

Step 2: Add the Broccoli

After the potatoes have had a 20-minute head start, it’s time to bring in the broccoli.

1. Cut 1 large head of broccoli into medium-sized florets. Rinse and dry them well.
2. Toss the broccoli with olive oil, a pinch of salt, and optional red pepper flakes for a subtle heat.
3. Push the potatoes to one side of the pan and add the broccoli. Return to the oven for another 10–12 minutes.

Troubleshooting tip: If your broccoli looks too soft or steamy, it may be overcrowded or not dry enough. Pat it dry before roasting next time.

Step 3: Prepare the Lemon Butter Sauce

While the veggies are roasting, get started on the star of the show—the lemon butter sauce.

1. In a small saucepan, melt 1/3 cup of unsalted butter over low heat.
2. Add 2–3 cloves of minced garlic. Let it sizzle gently for about 30 seconds—don’t let it brown.
3. Stir in the juice and zest of one large lemon, 1 tablespoon of honey or maple syrup, and 1 teaspoon of Dijon mustard.
4. Whisk well and let the sauce simmer for 1–2 minutes to blend the flavors. Set aside.

Expert tip: Keep the heat low to prevent the butter from separating. A little patience makes a silky, flavorful sauce.

Step 4: Season and Add the Salmon

With the veggies nearly done, it’s time to nestle in the salmon.

1. Lightly pat dry your salmon fillets with a paper towel.
2. Season both sides with salt, pepper, and a sprinkle of paprika or smoked paprika.
3. Remove the sheet pan from the oven, make space among the veggies, and place the salmon fillets skin-side down directly on the pan.
4. Spoon about half of the lemon butter sauce over the salmon.

Return the pan to the oven and roast everything together for about 12–15 minutes, depending on the thickness of your salmon. The fish should flake easily with a fork when it’s done.

Step 5: Final Drizzle and Serve

Once the salmon is cooked through and the potatoes are golden and crisp, remove the pan from the oven.

1. Drizzle the remaining lemon butter sauce over the salmon and vegetables.
2. Add a final touch of lemon zest or fresh herbs, if you like.
3. Serve immediately while everything is hot and vibrant.

Common mistake to avoid: Overcooking the salmon. Start checking it around the 12-minute mark to make sure it stays juicy and tender.

Lemon Butter Salmon with Crispy Potatoes and Broccoli Recipe: Helpful Tips and Pro-Level Insights

Cooking lemon butter salmon with crispy potatoes and broccoli doesn’t require chef-level skills, but a few expert tricks can elevate your dish from good to unforgettable. These tips will help you avoid common pitfalls and ensure everything comes out perfectly every time.

First, always let your salmon come to room temperature before cooking—about 15 to 20 minutes out of the fridge is enough. This helps it cook evenly and prevents the outer layer from drying out before the inside is done. Another essential? Dry those veggies and potatoes well before roasting. Moisture is the enemy of crispiness, especially with potatoes and broccoli.

For the sauce, zest your lemon before you juice it. It’s way easier that way. And if you want an extra velvety finish, whisk a splash of cream into the butter sauce just before serving. It’s not traditional, but it gives the dish a lush, restaurant-quality feel.

Lastly, keep an eye on timing. Salmon can go from juicy to dry fast, so always check it a couple of minutes early. And if your potatoes or broccoli need a little more browning, just remove the salmon and give the veggies a few extra minutes under the broiler.

Small moves, big flavor. That’s the secret.

Frequently Asked Questions (FAQ)

Lemon Butter Salmon with Crispy Potatoes and Broccoli: Storage and Preservation Tips

Storing lemon butter salmon with crispy potatoes and broccoli properly can make your leftovers just as enjoyable as the original meal. Whether you’re planning meals ahead or saving leftovers from dinner, a few simple tricks will help you keep everything fresh and flavorful.

How to Store Leftovers

First, let everything cool completely before packing it up. This prevents condensation, which can make potatoes soggy and fish rubbery.

• Salmon: Store in an airtight container and keep in the fridge for up to 3 days. Keep the lemon butter sauce separate, if possible.
• Potatoes and broccoli: Store in a separate airtight container for best texture. These will also last up to 3 days.

Don’t stack the items tightly together—airflow helps preserve texture, especially for those crispy potatoes.

Best Way to Reheat

To maintain texture, skip the microwave if you can.

• Oven or toaster oven: Preheat to 350°F. Place salmon and vegetables on a baking tray and cover loosely with foil. Heat for 10–12 minutes.
• Air fryer: A quick 3–5 minutes at 350°F can revive the crispiness of the potatoes and broccoli.
• Microwave (only if needed): Reheat on medium power for 1–2 minutes. Add a splash of water or extra lemon butter sauce to prevent the salmon from drying out.

Can You Freeze It?

Yes—though some parts freeze better than others.

• Salmon freezes well. Wrap each piece tightly in plastic wrap, then in foil, and freeze up to 2 months. Thaw in the fridge overnight.
• Potatoes and broccoli tend to lose their texture after freezing. It’s possible, but expect them to be softer when reheated.

For best results, freeze only the salmon and remake the sides when you’re ready to enjoy the meal again.

Proper storage makes this meal even more convenient—and lets you enjoy it more than once without sacrificing flavor.

Why Lemon Butter Salmon with Crispy Potatoes and Broccoli Recipe Belongs in Your Weekly Lineup

Lemon butter salmon with crispy potatoes and broccoli isn’t just another dinner—it’s a recipe you’ll keep coming back to. Why? Because it strikes that perfect balance between flavor, nutrition, and ease. You get the bright, zesty punch of lemon, the richness of velvety butter, the crisp texture of golden potatoes, and the earthy, slightly charred taste of roasted broccoli—all in one tray. It’s a crowd-pleaser that doesn’t require fancy tools, hard-to-find ingredients, or a lot of time.

It’s also versatile. You can tweak the veggies based on what’s in your fridge, adjust the seasoning to your liking, and even prep parts of the meal ahead of time. Whether you’re a beginner cook or just someone who wants a break from complicated dinners, this recipe checks all the right boxes. Plus, it tastes like something you’d order at a cozy bistro—but it’s made right in your kitchen, with your own hands.

So next time you’re standing in front of the fridge, wondering what to make, remember this: lemon, butter, salmon, and a hot oven can turn any day into a great one.

👉 Want to pin this recipe for later? Head over to our Pinterest board and save it to your favorites!

Lemon Butter Salmon with Crispy Potatoes and Broccoli Recipe

Kathleen ron

This one-pan lemon butter salmon with crispy potatoes and broccoli is a wholesome, flavor-packed dinner that comes together effortlessly. With flaky roasted salmon, golden potatoes, and tender-crisp broccoli all coated in a garlic lemon butter sauce, it's the perfect stress-free meal for weeknights or guests.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 35 minutes mins

Total Time 45 minutes mins

Course Main Course, Dinner

Cuisine American, Mediterranean

Servings 4 people

Calories 480 kcal

Equipment

• 1 Sheet pan For roasting salmon, potatoes, and broccoli together
• 1 Small saucepan For preparing lemon butter sauce
• 1 Zester or microplane For zesting lemon
• 1 Parchment paper Optional, for easier cleanup

Ingredients

  

For the Salmon

• Amount Unit Ingredient Notes
• 4 Salmon fillets 6 oz each Skin-on or skinless, wild-caught if possible
• 1 tsp Salt To taste
• ½ tsp Black pepper
• ½ tsp Paprika Or smoked paprika for extra depth

For the Lemon Butter Sauce

• Amount Unit Ingredient Notes
• ⅓ cup Unsalted butter High-quality for best flavor
• 2 cloves Garlic Minced
• 1 Lemon Juice and zest
• 1 tbsp Honey or maple syrup
• 1 tsp Dijon mustard Adds a tangy balance

For the Crispy Potatoes

• Amount Unit Ingredient Notes
• 1 lb Baby potatoes Halved or quartered
• 1 tbsp Olive oil
• ½ tsp Salt
• ½ tsp Garlic powder
• ¼ tsp Black pepper
• 1 tsp Fresh rosemary or thyme Optional chopped

For the Broccoli

• Amount Unit Ingredient Notes
• 1 Large head of broccoli Cut into florets
• 1 tbsp Olive oil
• ½ tsp Salt
• ¼ tsp Red pepper flakes Optional

Instructions

 

• Prep the Potatoes
• Preheat oven to 425°F (220°C). Toss halved baby potatoes with olive oil, salt, pepper, and garlic powder. Spread on a parchment-lined baking sheet. Roast for 20 minutes.
• Add the Broccoli
• Toss broccoli florets with olive oil, salt, and optional red pepper flakes. Add to the same sheet pan after 20 minutes. Roast both for another 10–12 minutes.
• Make the Lemon Butter Sauce
• In a small saucepan over low heat, melt the butter. Add minced garlic and cook 30 seconds. Stir in lemon juice, zest, honey/maple syrup, and Dijon mustard. Whisk and simmer 1–2 minutes. Set aside.
• Add the Salmon
• Season salmon fillets with salt, pepper, and paprika. Make space on the pan and place salmon skin-side down. Spoon half the sauce over the top. Roast for 12–15 minutes, until the salmon flakes easily.
• Final Drizzle and Serve
• Remove from oven and drizzle remaining lemon butter sauce over salmon and veggies. Garnish with fresh herbs or extra lemon zest if desired. Serve immediately.

Nutrition (per serving)

• (Estimates only — based on average ingredient values)
• Calories: 480 kcal
• Protein: 35g
• Carbohydrates: 22g
• Fat: 30g
• Fiber: 4g

Notes

• To make this dish dairy-free, substitute the butter with olive oil or a vegan butter alternative.
• For a creamy sauce variation, whisk in a splash of cream before removing the butter sauce from heat.
• This dish is great for meal prep. Store components separately in the fridge and reheat in an oven or air fryer for best texture.
• For more recipe inspiration, follow us on Pinterest.

Keyword salmon, sheet pan, lemon butter, healthy dinner, easy weeknight meal