Introduction

This Lemon Butter Salmon with Crispy Potatoes is a simple yet elegant meal perfect for any night of the week. The tender salmon is enhanced by a rich lemon butter sauce, paired beautifully with golden, crispy potatoes. It’s a flavorful dish that’s quick to prepare and sure to impress.

The image shows a white rectangular plate with three main layers of food. At the center is a thick, grilled salmon fillet with a golden-brown crust and green herb specks on top, garnished with two thin yellow lemon slices, one at each end. To the left of the salmon, there are many small roasted baby potatoes in yellow and red colors with crispy, slightly browned skins and herb seasoning. On the right side, there is a generous portion of roasted green broccolini with some charred edges, giving a fresh and textured look. The plate rests on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 salmon fillets (wild-caught recommended for best flavor)
2 tablespoons fresh lemon juice (about 1 medium lemon)
4 tablespoons unsalted butter
3 cloves garlic, minced
2 tablespoons fresh parsley, chopped
Salt and pepper, to taste
4 medium potatoes, peeled and cut into 1-inch cubes (for crispy potatoes)
2 tablespoons olive oil (for potatoes)

Instructions

Step 1: Preheat your oven to 425°F (220°C). Toss the potato cubes with olive oil, salt, and pepper. Spread them evenly on a baking sheet and roast for 25-30 minutes, turning halfway, until golden and crispy.
Step 2: While potatoes roast, season salmon fillets with salt and pepper on both sides.
Step 3: In a large skillet over medium heat, melt 2 tablespoons of butter. Add minced garlic and cook for 1-2 minutes until fragrant.
Step 4: Add the salmon fillets skin-side down and cook for about 4-5 minutes. Carefully flip each fillet and cook another 3-4 minutes until salmon is cooked through and flakes easily.
Step 5: Remove salmon from skillet and set aside. Lower the heat, add remaining butter and lemon juice to the skillet. Stir to combine and let the sauce simmer for 1-2 minutes.
Step 6: Return salmon to the skillet to coat with the lemon butter sauce. Sprinkle chopped parsley over the salmon.
Step 7: Serve salmon alongside crispy roasted potatoes. Spoon any extra lemon butter sauce over the top.

Tips & Variations

For extra crispiness, soak potato cubes in cold water for 30 minutes before roasting to remove excess starch.
Use fresh dill instead of parsley for a different herb flavor.
Try adding a pinch of red pepper flakes to the lemon butter sauce for a mild kick.

Storage

Store leftover salmon and potatoes in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat or in the oven at 300°F (150°C) to preserve texture. Avoid microwaving as it may dry out the salmon.

How to Serve

The dish shows a white rectangular plate with three parts: in the center, a thick grilled salmon fillet with a golden-brown crust, sprinkled with green herbs, and topped with two thin lemon slices, one near the middle and one at the edge; on the left side, a pile of small roasted potatoes, some cut in half, showing a yellow inside and browned outside with herb bits; on the right side, a serving of roasted broccolini with dark green charred tips and stems. The plate rests on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen salmon for this recipe?

Yes, you can use frozen salmon fillets. Be sure to thaw them completely and pat dry before cooking to ensure even cooking and proper searing.

What type of potatoes work best for crispy roasting?

Starchy potatoes like Russet or Yukon Gold are ideal for roasting crispy potatoes as they develop a nice crust while staying tender inside.

Lemon Butter Salmon with Crispy Potatoes Recipe

Print Recipe

★★★★★

4.8 from 150 reviews

This Lemon Butter Salmon with Crispy Potatoes is a delicious and quick seafood dish featuring tender wild-caught salmon fillets cooked in a zesty lemon butter sauce, paired perfectly with golden, crispy roasted potatoes. The garlic and fresh parsley add layers of flavor, making this recipe a perfect weeknight dinner that’s both elegant and easy to prepare.

Author: Zane
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Yield: 4 servings 1x
Category: Main Course
Method: Roasting
Cuisine: American

Ingredients

Scale

For the Salmon

4 wild-caught salmon fillets
2 tablespoons fresh lemon juice (about 1 medium lemon)
4 tablespoons unsalted butter
3 cloves garlic, minced
2 tablespoons fresh parsley, chopped
Salt and pepper, to taste

For the Crispy Potatoes

1.5 pounds small potatoes, halved or quartered
2 tablespoons olive oil
1 teaspoon garlic powder
Salt and pepper, to taste
Fresh parsley, chopped (optional, for garnish)

Instructions

Prepare the Potatoes: Preheat your oven to 425°F (220°C). Toss the halved or quartered potatoes with olive oil, garlic powder, salt, and pepper until well coated. Spread them out evenly on a baking sheet in a single layer to ensure crispiness.
Roast the Potatoes: Place the baking sheet in the oven and roast for about 25-30 minutes, turning once halfway through, until the potatoes are golden brown and crispy on the outside and tender on the inside.
Cook the Salmon: While the potatoes roast, heat a large skillet over medium heat. Season the salmon fillets with salt and pepper. Add butter to the skillet and let it melt, then add the minced garlic and sauté for about 30 seconds until fragrant.
Sauté the Salmon: Place the salmon fillets skin-side down in the skillet. Cook for about 4-5 minutes per side, depending on thickness, until the salmon is cooked through and flakes easily with a fork.
Add Lemon Juice and Parsley: Once the salmon is cooked, pour the fresh lemon juice over the fillets and sprinkle with chopped parsley. Let it simmer for an additional minute to blend the flavors.
Serve: Plate the crispy roasted potatoes alongside the lemon butter salmon. Garnish with extra parsley if desired and serve immediately for a warm, flavorful meal.