Joanna Gaines Weeknight Salmon

This buttery, flaky Joanna Gaines Weeknight Salmon is made with skin-on fillets, fresh lemons, and baby new potatoes, and ready in 40 minutes. Slitting the fish allows the melted butter and spices to seep deep into the flesh for maximum flavor. I love how simple and foolproof this sheet pan dinner turns out every single time.

The Secret To Getting It Right

I used to just sprinkle my seasonings directly onto the surface of the fish, hoping they would stick. The big surprise with this method is taking the time to score the flesh first.

Those shallow cuts allow the melted butter and dry spices to penetrate deeper into the meat as it bakes. I learned quickly that skipping this small detail means missing out on the best part of the dish.

Joanna Gaines Weeknight Salmon Ingredients

For the Potatoes

• 1 pound baby new potatoes, quartered
• 2 tablespoons olive oil
• 1/2 teaspoon garlic salt
• 1/2 teaspoon kosher salt

For the Salmon

• 4 skin-on salmon fillets (about 8 ounces each)
• 3 tablespoons unsalted butter, melted
• 1/2 teaspoon garlic salt
• 1/2 teaspoon kosher salt
• 1 teaspoon freshly ground black pepper
• 1 teaspoon paprika
• 1 teaspoon onion powder
• 2 lemons (Meyer or regular)
• 1 tablespoon chopped fresh dill
• 1 tablespoon chopped fresh parsley

How To Make Joanna Gaines Weeknight Salmon

1. Prep the oven and potatoes: Preheat your oven to 425°F. Toss the quartered potatoes with olive oil, half the garlic salt, and half the kosher salt, then spread them on one half of a baking sheet.
2. Roast the potatoes: Bake the potatoes until they are tender and golden on the bottom, which takes about 13 to 15 minutes.
3. Mix the seasonings: While the potatoes cook, combine the black pepper, paprika, onion powder, remaining garlic salt, and remaining kosher salt in a small bowl.
4. Score and season the fish: Cut two 1-inch-long, 1/4-inch-deep slits into the fleshy side of each salmon fillet. Place the fillets on the empty half of the pan, drizzle with melted butter, and sprinkle evenly with the spice mixture.
5. Bake everything together: Squeeze half a lemon over the entire sheet pan. Bake until the salmon easily flakes with a fork, about 10 to 12 minutes.
6. Garnish and serve: Sprinkle the hot salmon and potatoes with fresh dill and parsley, and serve immediately with the remaining lemon cut into wedges.

Recipe Tips

• Check the thickness: If your salmon fillets are thicker than an inch and a half, they might need an extra minute or two in the oven to cook through completely.
• Don’t skip the skin: Leaving the skin on protects the bottom of the fish from drying out and helps it hold together on the baking sheet.
• Watch the seeds: When squeezing the lemon directly over the pan, cup your hand underneath to catch any falling seeds so you don’t bite into them later.
• Use fresh herbs: Dried dill and parsley just don’t pack the same bright, vibrant punch that fresh herbs bring to the rich buttery fish.

What To Serve With Weeknight Salmon

A crisp, green vegetable pairs perfectly with the rich butter and roasted potatoes already on the pan. I recommend serving this alongside quick steamed asparagus or a simple arugula salad tossed with a light vinaigrette. The sharp, peppery greens help cut through the richness of the fish and butter.

How To Store

Keep any leftover salmon and potatoes in an airtight container in the refrigerator for up to 3 days. Reheat the fish gently in a skillet or a low oven to prevent it from drying out or becoming rubbery. I don’t recommend freezing this dish, as the cooked potatoes can take on a grainy texture when thawed.

FAQs

• Can I use a different type of potato? Yes, you can swap the baby new potatoes for diced Yukon gold or red potatoes. Just make sure to cut them small enough so they roast quickly and evenly.
• Do I have to use melted butter? While the butter adds an incredible richness that complements the lemon, you can substitute it with olive oil if you prefer a lighter option. The spices will still seep into the scored flesh nicely.
• How do I know when the fish is done? The thickest part of the fillet should turn opaque and flake apart easily when gently pressed with a fork. If you have a meat thermometer, aim for an internal temperature of 145°F.
• Can I line the pan with foil? Absolutely, lining the sheet pan with aluminum foil or parchment paper makes the cleanup even faster. Just be sure to lightly oil the foil so the potato skins don’t stick.

Nutrition

• Calories: 490
• Total Fat: 28g
• Saturated Fat: 9g
• Cholesterol: 125mg
• Sodium: 680mg
• Total Carbohydrate: 22g
• Protein: 38g

Try More Recipes:

• Joanna Gaines Salsa
• Joanna Gaines Focaccia Bread
• Joanna Gaines Tomato Soup

Joanna Gaines Weeknight Salmon

Recipe by Imen Dridi

Servings

4

servings

Prep time

15

minutes

Cooking time

25

minutes

Total time

40

minutes

Joanna Gaines Weeknight Salmon is a buttery, flaky dinner packed with fresh lemons, dill, and baby new potatoes. Ready in just 40 minutes, this easy sheet pan meal is the ideal choice for a busy evening when you crave something special.

Ingredients

• 1 pound baby new potatoes, quartered

• 2 tablespoons olive oil

• 1/2 teaspoon garlic salt

• 1/2 teaspoon kosher salt

• 4 skin-on salmon fillets (about 8 ounces each)

• 3 tablespoons unsalted butter, melted

• 1/2 teaspoon garlic salt

• 1/2 teaspoon kosher salt

• 1 teaspoon freshly ground black pepper

• 1 teaspoon paprika

• 1 teaspoon onion powder

• 2 lemons (Meyer or regular)

• 1 tablespoon chopped fresh dill

• 1 tablespoon chopped fresh parsley

Directions

• 1. Prep the oven and potatoes: Preheat your oven to 425°F. Toss the quartered potatoes with olive oil, half the garlic salt, and half the kosher salt, then spread them on one half of a baking sheet.
• 2. Roast the potatoes: Bake the potatoes until they are tender and golden on the bottom, which takes about 13 to 15 minutes.
• 3. Mix the seasonings: While the potatoes cook, combine the black pepper, paprika, onion powder, remaining garlic salt, and remaining kosher salt in a small bowl.
• 4. Score and season the fish: Cut two 1-inch-long, 1/4-inch-deep slits into the fleshy side of each salmon fillet. Place the fillets on the empty half of the pan, drizzle with melted butter, and sprinkle evenly with the spice mixture.
• 5. Bake everything together: Squeeze half a lemon over the entire sheet pan. Bake until the salmon easily flakes with a fork, about 10 to 12 minutes.
• 6. Garnish and serve: Sprinkle the hot salmon and potatoes with fresh dill and parsley, and serve immediately with the remaining lemon cut into wedges.