Lemon Butter Salmon with Crispy Potatoes
A comforting yet elegant dish featuring flaky salmon drizzled with a zesty lemon butter sauce, paired with golden, crispy potatoes. Perfect for weeknight dinners or special occasions.
Ingredients
For the Potatoes:
- 1 lb baby potatoes halved or quartered
- 2 tbsp olive oil
- 1 tsp kosher salt
- ½ tsp black pepper
- ½ tsp smoked paprika optional
For the Lemon Butter Sauce:
- 4 tbsp unsalted butter
- 2 garlic cloves minced
- Zest of 1 lemon
- Juice of ½ lemon about 1–2 tbsp
For the Salmon:
- 4 salmon fillets about 6 oz each, skin-on
- 1 tbsp olive oil
- Salt and pepper to taste
Optional Garnish:
- Fresh parsley or dill chopped
- Additional lemon wedges
Instructions
Prepare the Potatoes:
- Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
- In a large bowl, toss the halved or quartered baby potatoes with olive oil, kosher salt, black pepper, and smoked paprika if using.
- Spread the potatoes in a single layer on the prepared baking sheet, cut side down.
- Roast for 25–30 minutes, flipping halfway through, until golden brown and crispy on the outside, tender on the inside.
Make the Lemon Butter Sauce:
- In a small saucepan over medium heat, melt the unsalted butter.
- Add the minced garlic and sauté for about 1 minute until fragrant, being careful not to brown the garlic.
- Stir in the lemon zest and lemon juice. Let it simmer for another minute.
- Remove from heat and set aside. Rewarm slightly before serving if needed.
Sear and Bake the Salmon:
- Pat the salmon fillets dry with paper towels and season both sides with salt and pepper.
- Heat olive oil in an oven-safe skillet over medium-high heat.
- Place the salmon fillets skin-side down in the skillet. Press gently to prevent curling.
- Sear for 3–4 minutes until the skin is crispy and releases easily from the pan.
- Flip the salmon, brush with the prepared lemon butter sauce, and transfer the skillet to the oven.
- Bake for 5–7 minutes at 425°F (220°C), or until the salmon flakes easily with a fork.
Assemble and Serve:
- Plate the crispy roasted potatoes and top with the seared salmon fillets.
- Spoon additional lemon butter sauce over the salmon and potatoes.
- Garnish with chopped fresh parsley or dill and serve with extra lemon wedges if desired.
Notes
- Salmon Selection: Choose skin-on, center-cut salmon fillets for the best texture and flavor. Wild salmon offers a deeper flavor, while farmed salmon is milder and fattier.
- Potato Tips: For extra crispiness, ensure the potatoes are cut uniformly and not overcrowded on the baking sheet.
- Sauce Variations: For a deeper flavor, allow the butter to brown slightly before adding the garlic. Be cautious to prevent burning.
- Make Ahead: The lemon butter sauce can be prepared in advance and reheated gently before serving.
Calories: 520
Protein: 35g
Carbohydrates: 20g
Fat: 35g
Saturated Fat: 12g
Cholesterol: 120mg
Sodium: 450mg
Fiber: 2g
Sugar: 1g