Sheet-Pan Butter-Roasted Sockeye Salmon with Crispy Potatoes

Sheet-Pan Butter-Roasted Sockeye Salmon with Crispy Potatoes

We believe the best salmon needs very little—just high heat, good butter, and respect for the fish. Wild Bristol Bay sockeye is naturally lean and deeply flavorful, which makes quick roasting the ideal method. This sheet-pan recipe delivers crisp potatoes, tender salmon, and a simple herb butter that lets the quality of the fish shine.

Ingredients

• 1½ pounds small Yukon Gold or fingerling potatoes, halved
• 3 tablespoons olive oil
• Kosher salt and freshly ground black pepper
• 3 tablespoons unsalted butter
• 1 fillet or several portions of salmon, skin on
• 2–3 tablespoons chopped fresh herbs (dill, parsley, chives, or a mix)
• Lemon wedges, for serving

Instructions

1. Roast the potatoes:
Preheat oven to 450°F. Toss potatoes with olive oil, salt, and pepper. Spread on a large sheet pan, cut-side down. Roast for 25–30 minutes, until golden and nearly tender.

2. Prepare the salmon:
Push potatoes to the sides of the pan. Place the butter in the center and return the pan to the oven for 2–3 minutes, just until the butter melts.

3. Finish cooking:
Lay the sockeye skin-side down in the melted butter. Season with salt and pepper and scatter half the herbs over the fish. Roast for 5–7 minutes, until the salmon is just opaque and flakes easily. Do not overcook, with sockeye, less is more!

4. Serve:
Spoon the herb butter over the salmon, sprinkle with remaining herbs, and serve with lemon wedges.

Cooking Tip

Wild sockeye cooks faster than farmed salmon. Remove it from the oven when the center is slightly translucent—it will finish cooking from residual heat and stay moist.