One Sheet-Pan Garlic Butter Salmon + Red Potatoes

This one-sheet pan garlic butter salmon with red potatoes is the perfect clean-eating recipe for busy nights. With minimal prep and just one pan, you’ll have a nourishing, flavorful meal that’s ready in under 30 minutes. Tender wild salmon pairs beautifully with crispy roasted potatoes, all coated in a garlicky butter sauce with a hint of spice.

Why You’ll Love This Recipe

• Quick and easy—on the table in less than 30 minutes.

• Made with wholesome, simple ingredients.

• Sheet-pan method keeps cleanup to a minimum.

• Perfect for meal prep—stays fresh for days.

• Delicious balance of protein, carbs, and healthy fats.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

2 wild salmon fillets (6–7 ounces each, skinless)
2–3 medium red potatoes, diced into 0.5-inch bite-sized pieces
Sea salt, to taste
Freshly ground black pepper, to taste
2 tablespoons clarified butter or ghee, melted
3 garlic cloves, minced or pressed
1 teaspoon chili flakes, or to taste
2 tablespoons fresh parsley leaves, chopped (for garnish)

Directions

1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.

2. In a small bowl, whisk together melted butter, garlic, chili flakes, salt, and pepper until emulsified.

3. Spread the diced potatoes on the baking sheet. Drizzle with half of the garlic butter mixture and toss well. Roast for 8 minutes.

4. Remove the pan from the oven. Nestle the salmon fillets among the potatoes. Brush the salmon with the remaining garlic butter.

5. Return to the oven and bake for 10–12 minutes, until the salmon is cooked through and flakes easily with a fork.

6. Garnish with fresh parsley before serving.

Servings and timing

• Servings: 2

• Prep time: 10 minutes

• Cook time: 20 minutes

• Total time: 30 minutes

Variations

• Swap red potatoes for sweet potatoes or baby golds.

• Use olive oil instead of butter for a lighter version.

• Add broccoli, asparagus, or green beans to the sheet pan for a full one-pan dinner.

• Replace chili flakes with smoked paprika for a smoky twist.

• Make it dairy-free by substituting ghee with avocado oil.

Storage/Reheating

• Store leftovers in airtight glass containers in the refrigerator for up to 3 days.

• Reheat in the oven at 350°F for 8–10 minutes, or microwave in short intervals until warm.

• Avoid freezing, as the salmon may lose texture.

FAQs

Can I use frozen salmon?

Yes, thaw completely before cooking for best results.

Can I use regular butter instead of ghee?

Yes, unsalted butter works perfectly if you’re not avoiding dairy.

How do I know when salmon is done?

It should flake easily with a fork and reach an internal temperature of 145°F.

Can I make this with skin-on salmon?

Yes, skin-on fillets will crisp nicely in the oven—just place skin side down.

Can I double this recipe?

Yes, use 2 sheet pans to avoid overcrowding so the potatoes crisp properly.

What’s the best potato variety for this dish?

Red potatoes work best, but Yukon golds or baby potatoes also roast beautifully.

How can I make it less spicy?

Reduce or omit the chili flakes.

Can I meal prep this?

Yes, portion into containers with vegetables for quick grab-and-go meals.

Can I substitute another protein?

Yes, chicken thighs or shrimp work well—adjust cooking time as needed.

Do I need to peel the potatoes?

No, just scrub them well—the skins add texture and nutrients.

Conclusion

This one-sheet pan garlic butter salmon with red potatoes is a simple, nourishing, and flavorful recipe perfect for both weeknight dinners and meal prep. With minimal cleanup and maximum taste, it’s a go-to dish that will keep you full, fueled, and satisfied

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