Sheet Pan Lemon Salmon with Crispy Potato Chips

This quarter sheet pan meal features tender, flavorful salmon and perfectly crispy potatoes that taste just like potato chips. You’ll love how everything cooks on a quarter sheet pan, making clean-up super easy. It’s a delicious, hassle-free dinner that’s perfect for any night of the week, combining the best of crispy potatoes and luscious, fatty salmon in every bite. That is so cool!

For this recipe, I’m using a quarter sheet pan. A quarter sheet pan measures 13″x9″x3/4″, which is perfect for a smaller household. I usually use a half sheet pan, which measures 13″x18″x3/4″, for most of my sheet pan dinners. If you have a sturdy, rimmed cookie sheet that’s close in size, you can certainly use that instead. You can also double this recipe and put it on a half sheet pan.

The trick with this recipe is to get the layer of potatoes cooked through and starting to crisp up (but not too golden) before you add the salmon pieces to the pan. The salmon won’t take long to cook through in a 425-degree oven—just 10 to 15 minutes. This is just about the right amount of time for the potatoes to finish browning and give you the perfect crisp-tender layer.

Take care not to overbrown the potatoes before you add the salmon, but also don’t worry if some of the potato slices brown darker. They’ll be extra crispy and taste just like potato chips! Yum! This recipe is designed to serve two or three people, and you can use anywhere from 3/4 lb. to 1.25 lbs of salmon, cut into either two or three pieces. Enjoy this delicious and easy meal that brings together the best of flavors and convenience.

Serve this dinner with this vibrant mixed greens salad or this Quick & Easy Weeknight Asparagus for a complete meal.

I love this dinner because salmon is my favorite. I often order fresh Alaskan salmon whenever I dine out during salmon season, which runs from late spring through the end of September. The combination of fatty, silky, perfectly seasoned salmon with crispy potatoes that taste like potato chips is simply divine. A sprinkling of cheese for garnish adds the perfect touch. Every bite is pure heaven for this salmon lover.

My husband buys fresh wild salmon from Alaska for me every year as a special gift, and I treasure every bite. We’ve even considered taking an extensive salmon fishing trip just for fun, but it usually doesn’t work out with our schedules and the salmon season. For now, I’ll stick to purchasing wild-caught salmon in season and enjoy it to the fullest.

Recipe originated from: Susie Middleton‘s on Substack.

Robin Ward

Sheet Pan Lemon Salmon with Crispy Potato Chips

This quarter sheet pan meal features tender, flavorful salmon and perfectly crispy potatoes that taste just like potato chips. It's a delicious, hassle-free dinner that's perfect for any night of the week, combining the best of crispy potatoes and luscious, fatty salmon in every bite. That is so cool!

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Course: Dinner, Main Course

Ingredients Equipment Method

Ingredients

  

• 13 to 14 oz small red potatoes (About 7 or 8 small or baby red potatoes.)
• 2 Tbsp olive oil
• kosher salt
• ¼ cup grated Parmigiano Reggiano +2 Tbsp for garnish
• 2 Tbsp mayonnaise
• 1 Tbsp Dijon mustard
• 2 tsp lemon zest
• 2 tsp fresh lemon juice
• 4 tsp roughly chopped parsley, separated, plus more parsley leaves or chopped parsley for garnish
• ¾-1¼ lbs salmon filet
• lemon slices for garnish

Equipment

• 1 Quarter-sheet pan Or a sturdy rimmed cookie sheet. Use a half sheet pan if doubling the recipe.

Method

 

1. Preheat the oven to 425°F. Cover a quarter sheet pan or a heavy-duty 13"x9" baking pan with aluminum foil. Place a piece of parchment paper on top of the foil. Lightly rub 1/2 teaspoon or less of olive oil over the parchment paper.
2. Slice the red potatoes thinly, but not paper-thin to avoid sticking and burning. Discard the ends. In a mixing bowl, combine the potatoes, olive oil, ½ teaspoon of salt, and the Parmigiano, tossing until well-mixed. Transfer the seasoned potatoes onto the baking sheet, scraping any residual oil from the bowl. Arrange the potatoes in a single layer, slightly overlapping the slices. Aim for one layer of overlapping slices without needing to make neat rows or be overly precise.
3. Bake the potatoes until tender and turning a light golden brown (they will be somewhat shrunken), about 20-25 minutes. Remove the baking sheet from the oven.
4. In a small bowl, whisk together the mayonnaise, the mustard, one teaspoon of the lemon zest, the lemon juice, and two teaspoons of the chopped parsley. In a separate small bowl, combine the remaining teaspoon of lemon zest with the remaining two teaspoons of parsley and reserve for garnish.
5. Cut the salmon into two or three equal-sized pieces. (I prefer squares over strips.) Season them all over with salt and pepper.
6. Arrange the salmon pieces, spaced equally apart, on top of the potatoes. Using a spoon or brush, coat the tops and sides of each piece of salmon with the mayonnaise mixture.
7. To serve, garnish each salmon piece with a lemon slice and sprinkle the reserved zest, cheese, and parsley mixture over the fish and potatoes. Use a metal spatula to transfer a portion of the potatoes (cutting through some if necessary) and a piece of salmon to each plate. Serve right away.

Did you make this simple salmon dinner? If so, let me know how it went for you in the comment section below. This is a versatile recipe, so let me know if you customized it. I’m sure others would like to read about it!