The simple meat and potatoes combo in this salmon recipe was inspired by my grandpa’s favorite meal of canned salmon and russet potatoes, both fried in a huge cast-iron skillet. To give it my own twist, I went for a fresh skin-on fillet of salmon instead of canned, and waxy baby mixed potatoes instead of starchy russets. The result is a simple, hands-off dinner that will be ready to serve in just 45 minutes. Easy, delicious, and filling, this salmon and potato skillet is the answer to your dinner needs, whether you’re searching for a date night star or a weeknight dinner savior.
A large cast-iron skillet is the perfect cooking vessel for this recipe—we highly recommend using one. Make sure to heat your skillet in the oven while it preheats to create a searing hot surface to crisp the potatoes before adding the salmon. While the potatoes cook, the salmon takes a quick bath in an easy marinade of garlic, red pepper flakes, lemon zest, coriander, cumin, paprika, oil, and salt. Not only will this help flavor our salmon as a marinade, but it also doubles as a cooking fat.
The salmon and potatoes are plenty filling on their own, but if you need some greens, pair this with a simple arugula salad or swap half of the potatoes for Brussels sprouts or sweet potatoes. To finish off your dish, we highly recommend making the creamy Greek yogurt dip to top your entire meal with. It’s the perfect finishing touch to this filling, satisfying meal.
If you have any leftovers, store them in the refrigerator in an airtight container for up to 3 days.
Did you make this recipe? Let us know how it went in the comments below!
Ingredients
- 2cloves garlic, grated or finely chopped
- 1 tsp.crushed red pepper flakes
- 1 tsp.finely grated lemon zest
- 1 tsp.ground coriander
- 1 tsp.ground cumin
- 1/2 tsp.paprika
- 1/3 c.plus 1 tbsp. extra-virgin olive oil
- Kosher salt
- 1(1-lb.) skin-on salmon fillet
- 1 1/2 lb.baby potatoes, halved
- Freshly ground black pepper
- 3/4 c.plain Greek yogurt
- 2 Tbsp.chopped fresh dill, divided
- 2 Tbsp.chopped fresh parsley, divided
- 2small shallots, sliced into 1/4″ rings
- Lemon wedges, for serving
Directions
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- Step 1Arrange a rack in center of oven; preheat to 450°. Place a large cast-iron skillet on rack.
- Step 2In a small bowl, combine garlic, red pepper flakes, lemon zest, coriander, cumin, paprika, 1/3 cup oil, and 1/2 teaspoon salt. Generously season salmon on both sides with salt and place in a shallow container. Pour half of marinade over salmon; set aside.
- Step 3In a large bowl, toss potatoes with 2 teaspoons salt, a few grinds of black pepper, and remaining 1 tablespoon oil. Carefully remove skillet from oven. Arrange potatoes cut side down in skillet and roast 20 minutes.
- Step 4Meanwhile, in a small bowl, combine remaining marinade, yogurt, 1 tablespoon dill, 1 tablespoon parsley, and a pinch of salt; set aside.
- Step 5Remove skillet from oven. Using a spatula, pile potatoes to one side or create a space in the center of skillet. Arrange salmon skin side up next to potatoes. Scatter shallots around salmon. Roast 6 to 7 minutes, flip salmon, and continue to roast until salmon flesh easily flakes and skin is crisp, 2 to 3 minutes more.
- Step 6Top with remaining 1 tablespoon dill and 1 tablespoon parsley. Serve with lemon wedges and reserved yogurt sauce alongside.
