Lemon Butter Salmon Potatoes: A Delicious & Easy Recipe

Lemon Butter Salmon Potatoes: Prepare to be amazed by this incredibly flavorful and surprisingly simple dish that will elevate your weeknight dinner game! Imagine flaky, perfectly cooked salmon, bathed in a luscious lemon butter sauce, nestled alongside tender, golden potatoes. This isn’t just a meal; it’s an experience.

While the exact origins of combining salmon with lemon butter sauce are somewhat debated, the concept itself is rooted in classic French cuisine, where butter sauces reign supreme. The addition of potatoes makes it a complete and satisfying meal, perfect for busy families or anyone who appreciates a well-rounded dish. Salmon, historically a prized catch in many cultures, has always been celebrated for its rich flavor and nutritional benefits. The bright, zesty lemon butter sauce complements the salmon beautifully, cutting through its richness and adding a touch of elegance.

People adore Lemon Butter Salmon Potatoes for several reasons. First, the taste is simply divine – the creamy, tangy sauce, the delicate salmon, and the comforting potatoes create a symphony of flavors that dance on your palate. Second, it’s incredibly easy to make! With minimal prep time and straightforward cooking instructions, you can have a restaurant-quality meal on the table in under an hour. Finally, it’s a healthy and satisfying option that everyone will love. What’s not to love about this delightful combination?

Ingredients:

• For the Salmon:
• 4 (6-ounce) salmon fillets, skin on or off
• 2 tablespoons olive oil
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon lemon zest, finely grated
• 1 tablespoon fresh thyme leaves, chopped
• For the Lemon Butter Sauce:
• 6 tablespoons unsalted butter
• 3 cloves garlic, minced
• 1/4 cup dry white wine (such as Sauvignon Blanc or Pinot Grigio)
• 1/4 cup lemon juice, freshly squeezed
• 2 tablespoons heavy cream
• 1 tablespoon fresh parsley, chopped
• 1/4 teaspoon red pepper flakes (optional)
• Salt and pepper to taste
• For the Potatoes:
• 1.5 pounds baby potatoes, halved or quartered if large
• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• 1 teaspoon dried oregano
• 1/2 teaspoon paprika
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup grated Parmesan cheese (optional)

Preparing the Potatoes:

Okay, let’s start with the potatoes. These take the longest, so we want to get them going first. I like using baby potatoes because they cook quickly and evenly, but you can use any kind you prefer. Just adjust the cooking time accordingly.

1. Preheat your oven to 400°F (200°C). This is crucial for getting those potatoes nice and crispy.
2. Prepare the potatoes: Wash the baby potatoes thoroughly. If they’re small, just halve them. If they’re larger, quarter them so they’re roughly the same size. This ensures even cooking.
3. Season the potatoes: In a large bowl, toss the potatoes with 2 tablespoons of olive oil, 1 teaspoon of garlic powder, 1 teaspoon of dried oregano, 1/2 teaspoon of paprika, 1/4 teaspoon of salt, and 1/4 teaspoon of black pepper. Make sure the potatoes are evenly coated with the oil and spices. I sometimes use my hands to really get in there and make sure everything is well distributed.
4. Roast the potatoes: Spread the seasoned potatoes in a single layer on a baking sheet. Avoid overcrowding the pan, as this will steam the potatoes instead of roasting them. If necessary, use two baking sheets.
5. Bake for 25-30 minutes, or until the potatoes are tender and golden brown. Flip the potatoes halfway through the cooking time to ensure even browning. You’ll know they’re done when you can easily pierce them with a fork.
6. Add Parmesan (optional): If you’re using Parmesan cheese, sprinkle it over the potatoes during the last 5 minutes of baking. This will give them a nice cheesy crust.
7. Remove from oven and set aside. Keep them warm while you prepare the salmon.

Preparing the Salmon:

Now, let’s move on to the star of the show: the salmon! This part is super quick and easy, so don’t worry if you’re short on time.

1. Prepare the salmon fillets: Pat the salmon fillets dry with paper towels. This helps them get a nice sear.
2. Season the salmon: In a small bowl, combine the 1/4 teaspoon of salt, 1/4 teaspoon of black pepper, 1 tablespoon of lemon zest, and 1 tablespoon of fresh thyme leaves. Sprinkle this mixture evenly over both sides of the salmon fillets.
3. Heat the olive oil: Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Make sure the skillet is hot before adding the salmon.
4. Sear the salmon: Carefully place the salmon fillets in the hot skillet, skin-side down if using skin-on fillets. Sear for 4-5 minutes, or until the skin is crispy and golden brown. If using skinless fillets, sear for 3-4 minutes per side.
5. Flip the salmon: Flip the salmon fillets and cook for another 3-4 minutes, or until the salmon is cooked through and flakes easily with a fork. The internal temperature should reach 145°F (63°C). Be careful not to overcook the salmon, as it will become dry.
6. Remove the salmon from the skillet and set aside. Cover loosely with foil to keep warm.

Making the Lemon Butter Sauce:

This lemon butter sauce is what really brings everything together. It’s tangy, rich, and incredibly flavorful. You’ll want to drizzle it on everything!

1. Melt the butter: In the same skillet you used to cook the salmon (don’t worry about cleaning it – those salmon bits add flavor!), melt 6 tablespoons of unsalted butter over medium heat.
2. Sauté the garlic: Add 3 cloves of minced garlic to the melted butter and sauté for 1-2 minutes, or until fragrant. Be careful not to burn the garlic, as it will become bitter.
3. Deglaze with white wine: Pour in 1/4 cup of dry white wine and scrape up any browned bits from the bottom of the skillet. This adds a ton of flavor to the sauce. Let the wine simmer for 2-3 minutes, or until it has reduced slightly.
4. Add lemon juice and cream: Stir in 1/4 cup of freshly squeezed lemon juice and 2 tablespoons of heavy cream. Bring the sauce to a simmer and cook for another 1-2 minutes, or until it has thickened slightly.
5. Season the sauce: Stir in 1 tablespoon of fresh parsley, 1/4 teaspoon of red pepper flakes (if using), salt, and pepper to taste. Adjust the seasoning as needed.
6. Remove from heat.

Assembling the Dish:

Now for the best part: putting everything together! This is where all your hard work pays off.

1. Plate the potatoes: Divide the roasted potatoes among four plates.
2. Top with salmon: Place a salmon fillet on top of the potatoes on each plate.
3. Drizzle with lemon butter sauce: Generously drizzle the lemon butter sauce over the salmon and potatoes. Make sure everything is well coated in that delicious sauce!
4. Garnish (optional): Garnish with extra fresh parsley or lemon wedges, if desired.
5. Serve immediately and enjoy! This dish is best served hot, so don’t wait too long to dig in.

Tips and Variations:

• Salmon Skin: If you prefer crispy salmon skin, make sure to start cooking the salmon skin-side down and press down gently on the fillet with a spatula to ensure even contact with the pan.
• Potato Variations: Feel free to experiment with different potato varieties, such as Yukon Gold or red potatoes. You can also add other vegetables to the roasting pan, such as broccoli, asparagus, or bell peppers.
• Wine Pairing: A crisp Sauvignon Blanc or Pinot Grigio pairs perfectly with this dish.
• Spice Level: Adjust the amount of red pepper flakes to your liking. If you don’t like spice, you can omit them altogether.
• Herb Variations: Feel free to use other herbs in the lemon butter sauce, such as dill, chives, or tarragon.
• Make Ahead: You can roast the potatoes ahead of time and reheat them before serving. The lemon butter sauce can also be made ahead of time and reheated gently. However, the salmon is best cooked fresh.

Enjoy your delicious Lemon Butter Salmon with Roasted Potatoes!

Conclusion:

This Lemon Butter Salmon and Potatoes recipe isn’t just another weeknight dinner; it’s a flavor explosion waiting to happen! The combination of flaky, perfectly cooked salmon, tender potatoes infused with that luscious lemon butter sauce, and the ease of preparation makes it a true winner. I truly believe this will become a staple in your kitchen. Why is this a must-try? Because it delivers restaurant-quality taste without the restaurant price tag or the hours spent slaving away in the kitchen. The bright, zesty lemon cuts through the richness of the butter and salmon, creating a balanced and utterly satisfying meal. Plus, it’s a complete meal in one pan, minimizing cleanup – a huge bonus in my book! The simplicity of the ingredients also means you likely have most of them on hand already. It’s a quick, healthy, and delicious way to get dinner on the table, even on the busiest of evenings. But the best part? It’s incredibly versatile!

Serving Suggestions and Variations:

* Herb Power: Experiment with different herbs! Fresh dill, parsley, or even a touch of thyme would complement the lemon and salmon beautifully. Sprinkle them generously over the finished dish for an extra burst of flavor. * Veggie Boost: Add some extra vegetables to the pan! Asparagus, green beans, or broccoli florets would roast perfectly alongside the potatoes and salmon. Just toss them with a little olive oil, salt, and pepper before adding them to the pan. * Spice it Up: If you like a little heat, add a pinch of red pepper flakes to the lemon butter sauce. It will add a subtle kick that balances the richness of the dish. * Creamy Dreamy: For an even richer sauce, stir in a tablespoon or two of heavy cream or crème fraîche at the end of cooking. This will create a velvety smooth sauce that’s simply divine. * Potato Power: While I love using Yukon Gold potatoes for their creamy texture, you can easily substitute them with red potatoes or even sweet potatoes for a different flavor profile. * Salmon Swap: While salmon is the star, you could also try this recipe with other types of fish, such as cod or halibut. Just adjust the cooking time accordingly. * Lemon Zest: Don’t be shy with the lemon zest! It adds a wonderful aroma and intensifies the lemon flavor. Use a microplane to zest the lemon finely. * Wine Pairing: A crisp Sauvignon Blanc or Pinot Grigio would be the perfect accompaniment to this dish. The acidity of the wine will cut through the richness of the salmon and complement the lemon flavors. I’m so excited for you to try this Lemon Butter Salmon Potatoes recipe! I know you’ll love it as much as I do. It’s a guaranteed crowd-pleaser that’s perfect for a weeknight dinner or a special occasion. Don’t be afraid to get creative and adapt the recipe to your own tastes. Cooking should be fun and experimental! Once you’ve given it a try, I’d absolutely love to hear about your experience. Did you make any variations? What did you think of the flavor? Share your photos and comments below! Your feedback helps me create even better recipes in the future. Happy cooking! I can’t wait to see what you create. Print