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This salmon recipe is super quick to put together and even faster on the clean-up duty, thanks to our one-sheet pan method.
Feel free to double or triple this recipe to fit your family size…just use 2 large sheet pans instead, so there isn’t any overcrowding because those potatoes need space to crisp up!Â
In a very small bowl add melted butter with minced garlic, chili flakes a pinch of sea salt and pepper. Whisk vigorously to emulsify.
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One Sheet-Pan Garlic Butter Salmon + Red Potatoes
This salmon recipe is super quick to put together and even faster on the clean-up duty, thanks to our one-sheet pan method. 
We love serving this salmon for a quick dinner, but it’s equally as great for prepping ahead a few lunches to take with you as your food prep throughout the week.
Feel free to double or triple this recipe to fit your family size…just use 2 large sheet pans instead, so there isn’t any overcrowding because those potatoes need space to crisp up! 
Makes 2 servings
Ingredients:
- 2, 6-7 ounce skinless wild salmon fillets
- 2-3 medium red potatoes, diced into small 0.5″ bite-sized pieces
- sea salt and fresh ground black pepper, to taste
- 2 Tbsps clarified butter, or ghee melted
- 3 fresh garlic cloves, minced or pressed
- 1 tsp chili flakes, or to taste
- 2 Tbsps chopped fresh parsley leaves, to garnish
Instructions:
Preheat your oven to 400 degrees f. and line a baking sheet with parchment paper.
In a very small bowl add melted butter with minced garlic, chili flakes a pinch of sea salt and pepper. Whisk vigorously to emulsify.
On a baking sheet, arrange potatoes in a single layer.
Drizzle with half of the garlic butter mixture and toss to get them all coated. Roast in your preheated oven for 8 minutes.
Remove the pan from the oven and arrange the salmon in between the potatoes.
Brush with the remaining garlic butter mixture.
Bake for 10-12 minutes or until salmon is cooked through and flaky.
Garnish with fresh chopped parsley and enjoy!
Keep refrigerated in airtight glass containers for up to 3 days.
Enjoy!
â¤Rachel
Preheat your oven to 400 degrees f. and line a baking sheet with parchment paper.
In a very small bowl add melted butter with minced garlic, chili flakes a pinch of sea salt and pepper. Whisk vigorously to emulsify.
On a baking sheet, arrange potatoes in a single layer. Drizzle with half of the garlic butter mixture and toss to get them all coated. Roast in your preheated oven for 8 minutes.
Remove the pan from the oven and arrange the salmon in between the potatoes. Brush with the remaining garlic butter mixture. Bake for 10-12 minutes or until salmon is cooked through and flaky.
Garnish with fresh chopped parsley and enjoy! Keep refrigerated in airtight glass containers for up to 3 days.
Ingredients
- 2, 6-7 ounce skinless wild salmon fillets
- 2-3 medium red potatoes, diced into small 0.5" bite-sized pieces
- sea salt and fresh ground black pepper, to taste
- 2 Tbsps clarified butter, or ghee melted
- 3 fresh garlic cloves, minced or pressed
- 1 tsp chili flakes, or to taste
- 2 Tbsps chopped fresh parsley leaves, to garnish
Instructions
- Preheat your oven to 400 degrees f. and line a baking sheet with parchment paper.
- In a very small bowl add melted butter with minced garlic, chili flakes a pinch of sea salt and pepper. Whisk vigorously to emulsify.
- On a baking sheet, arrange potatoes in a single layer.
- Drizzle with half of the garlic butter mixture and toss to get them all coated. Roast in your preheated oven for 8 minutes.
- Remove the pan from the oven and arrange the salmon in between the potatoes.
- Brush with the remaining garlic butter mixture.
- Bake for 10-12 minutes or until salmon is cooked through and flaky.
- Garnish with fresh chopped parsley and enjoy!
- Keep refrigerated in airtight glass containers for up to 3 days.
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