One-Pan Lemon Butter Salmon with Crispy Potatoes & Broccoli
So you want a fancy-looking dinner… but you also want minimal effort and maximum “wow”? Same. This One-Pan Lemon Butter Salmon with Crispy Potatoes & Broccoli is basically a cheat code: one sheet pan, crispy edges, buttery lemon vibes, and a whole dinner that tastes as if you tried way harder than you did.
And yes—your kitchen stays mostly clean. That’s the real romance here.
Why This Recipe is Awesome
First: it’s one pan. That means fewer dishes, fewer regrets, and more time to scroll, relax, or dramatically announce, “Dinner is served.”
Second: you get crispy potatoes + tender salmon + roasted broccoli all at once, like a perfectly timed group project where everyone actually does their part.
Third: the lemon butter sauce is the kind of flavor that makes people go quiet for a second… You know, the good kind of quiet. Bright, buttery, garlicky, and just a little dramatic.
Key tip: Roast the potatoes first so they crisp up properly. Salmon cooks fast—potatoes do not care about your schedule.
Ingredients You’ll Need
- Salmon fillets (4 pieces) — skin-on if you want extra crisp, IMO
- Baby potatoes (1.5–2 lbs), halved — small = crispier, faster, smarter
- Broccoli florets (3–4 cups) — the green hero nobody thanks enough
- Butter (4 tbsp), melted — yes, real butter, be brave
- Olive oil (2–3 tbsp) — helps everything roast like it means it
- Lemon (1 large) — zest + juice (don’t skip the zest… it’s the glow-up)
- Garlic (3–4 cloves), minced — measure with your heart
- Salt & black pepper — basic, but essential
- Paprika (1 tsp) — adds cozy flavor without being “spicy”
- Optional: red pepper flakes — if you like a tiny kick
- Optional: fresh parsley or dill — for that “I’m a food blogger now” finish
Step-by-Step Instructions
- Preheat your oven to 425°F (220°C).
Yes, actually preheat it. Hot oven = crispy potatoes. Cold oven = sadness. - Toss the potatoes first.
On a sheet pan, mix halved potatoes with olive oil, salt, pepper, and paprika. Spread them out in a single layer.
Don’t pile them up like laundry. Give them space to crisp. - Roast the potatoes for 20 minutes.
Let them start getting golden and crispy. They need a head start because salmon is basically a speedrunner. - Make the lemon butter magic.
In a small bowl, mix melted butter, garlic, lemon zest, and lemon juice. Add a pinch of salt and pepper.
Smell that? That’s your dinner getting upgraded. - Add broccoli to the pan.
Push potatoes to one side and add broccoli. Drizzle with a bit of olive oil and sprinkle salt and pepper.
Toss it around a little so it doesn’t feel left out. - Add salmon and sauce it up.
Nestle salmon fillets into the pan. Brush or spoon lemon butter sauce over the salmon (and a little over the potatoes too, because why not?).
Keep some sauce for after baking if you want extra drips. - Bake everything for 10–12 minutes.
Salmon should flake easily and look opaque. If your fillets are thick, you might need 13–14 minutes.
Don’t overcook it unless you enjoy dry fish and disappointment. - Broil for 1–2 minutes for extra crisp (optional but amazing).
Want crispier tops? Broil briefly. Watch it like a hawk—broilers go from “perfect” to “oops” fast. - Finish and serve.
Squeeze extra lemon on top and sprinkle herbs if you’re feeling fancy. Serve straight from the pan like the efficient legend you are.
Common Mistakes to Avoid
- Skipping the potato head start.
Salmon cooks quickly. Potatoes do not. Roast them first or accept your fate: soft potato sadness. - Crowding the pan.
If everything touches, it steams instead of roasting. Spread it out like you’re giving ingredients personal space in a healthy relationship. - Overcooking the salmon.
Salmon isn’t chicken. It doesn’t need to be blasted into dryness. Pull it when it flakes easily. - Forgetting to pat the salmon dry.
Wet salmon = less browning. Pat it dry so it roasts instead of… sweating. - Thinking broccoli needs 25 minutes.
It doesn’t. Add it later, or it turns into crispy green confetti. Unless you like that, then hey—live your truth.
Alternatives & Substitutions
- No salmon? Use trout, cod, or even shrimp (add shrimp near the end—they cook fast).
- No broccoli? Try asparagus, green beans, zucchini, or Brussels sprouts. Brussels take longer, so slice them in half and add them earlier.
- No baby potatoes? Chop regular potatoes into small chunks. Keep them a similar size so they cook evenly.
- Dairy-free? Swap butter for plant-based butter or olive oil + extra lemon. It won’t taste identical, but it’ll still slap.
- Want it spicier? Add chili flakes or a tiny drizzle of hot honey at the end. Sounds weird. Tastes incredible.
- Want more sauce? Double the lemon butter mixture. Nobody has ever cried because they had “too much lemon butter,” FYI.
FAQ’s
Q1. Can I use frozen salmon instead of fresh?
Yep! Just thaw it first and pat it dry. If you bake it from frozen, it’ll release water and mess with that nice roasting vibe.
Q2. How do I know the salmon is done without overthinking it?
When it flakes easily with a fork and looks opaque, you’re good. If it still looks translucent in the center, give it another minute or two.
Q3. Can I prep this ahead of time?
You can chop potatoes and broccoli, and mix the sauce ahead. But cook it fresh so the salmon stays juicy and the potatoes stay crispy.
Q4. What if my potatoes aren’t getting crispy?
Two fixes: use a hotter oven (425°F/220°C) and don’t overcrowd the pan. Also, cut potatoes into smaller pieces. Big chunks love staying soft out of spite.
Q5. Can I swap lemon for lime?
Technically, yes… but it changes the whole vibe. Lemon feels classic and cozy. Lime makes it more zesty and bold. Do it if you’re feeling rebellious.
Q6. What should I serve with this?
Honestly, it’s a full meal. But if you want extra: rice, quinoa, or a simple salad works great. Or just eat it straight off the pan. No judgment.
Q7. Can I make this in an air fryer?
Sort of. Roast potatoes first in the air fryer, then add salmon for the last chunk of time. But the sheet-pan version is easier and feeds more people.
Final Thoughts on Lemon Butter Salmon
This One-Pan Lemon Butter Salmon with Crispy Potatoes & Broccoli is the kind of dinner that looks impressive, tastes fancy, and still lets you keep your evening chill. You get crispy, buttery, bright, and healthy-ish all in one pan—like the universe actually wants you to win.
Now go impress someone… or just impress yourself while wearing pajamas. Either way, you’ve earned it.
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Lemon Butter Salmon with Crispy Potatoes Recipe
Ingredients
Method
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Toss halved potatoes with 2 tbsp olive oil, half the salt, and half the pepper, then spread evenly on the pan.
- Roast potatoes 15 minutes until starting to turn golden.
- In a bowl, mix melted butter, garlic, lemon juice, lemon zest, oregano, remaining salt, and pepper.
- Push potatoes slightly aside and place salmon fillets on the same pan.
- Brush salmon generously with lemon butter mixture.
- Roast 12–15 minutes more until salmon flakes easily and potatoes are crispy.
- Garnish with parsley and serve immediately.
Notes
- Cut potatoes evenly for uniform crisping.
- Do not overcook salmon—remove when internal temperature reaches 125–130°F for moist results.
- Broil 1–2 minutes at the end for extra crispy potato edges.
- Store leftovers in the refrigerator for up to 2 days and reheat gently.
