Citrusy Roasted Salmon with Crispy Potatoes

Updated April 15, 2022 | Total Time: 45 minutes | A vibrant, one-skillet dish featuring tender, citrus-glazed salmon paired with crispy, herb-infused Yukon Gold potatoes. This recipe balances bright acidity, savory depth, and ease of preparation, perfect for weeknight dinners or weekend meals.

Ingredients (Serves 2–4, Adjust as Needed)

• Liquids: ½ cup extra-virgin olive oil (for richness and sauce base)

• Citrus: ⅓ cup fresh clementine or mandarin juice (plus 1 clementine/mandarin, sliced thinly for garnish), ¼ cup fresh lime juice

• Herbs: ¼ cup chopped cilantro leaves and tender stems

• Aromatics: 1 shallot, finely chopped; 2 large garlic cloves, finely grated

• Starchy Vegetable: 2 large Yukon Gold potatoes (about 1 pound), scrubbed and sliced into ¼-inch-thick rounds

• Seasonings: Kosher salt, freshly ground black pepper, red-pepper flakes (to taste)

• Protein: 1½ pounds skin-on salmon fillet (preferably a single center-cut piece for even cooking)

Step-by-Step Preparation

Step 1: Preheat Oven & Prep Work

Position an oven rack in the center and preheat the oven to 425°F (218°C). This ensures uniform heat distribution for the potatoes and salmon. Scrub the Yukon Gold potatoes thoroughly under cold water, then slice them into 1/4-inch-thick rounds (use a sharp chef’s knife for even slicing).

Step 2: Prepare the Citrus Sauce

In a medium mixing bowl, combine the olive oil, clementine/mandarin juice, lime juice, chopped cilantro, shallot, and grated garlic. Whisk vigorously until fully incorporated and smooth. Set aside half the sauce for the potatoes and reserve the remaining half for the salmon.

Step 3: Roast the Potatoes

Heat a 12-inch oven-safe cast-iron skillet (or similar heavy-bottomed pan) in the preheated oven for 5 minutes to ensure even heating. Remove the skillet and arrange the potato rounds in a single layer, overlapping slightly to cover the pan surface. Season generously with 1–1½ teaspoons of kosher salt (adjust to taste) and a few grinds of black pepper. Sprinkle with red-pepper flakes (to your heat preference). Pour half the citrus sauce over the potatoes, ensuring even coating.

Return the skillet to the oven and roast for 20 minutes, until the potato edges begin to turn golden and the top surface develops a slight crispness.

Step 4: Add and Roast the Salmon

Remove the skillet from the oven. Season the salmon fillet generously with 1½ teaspoons of kosher salt and black pepper on both sides. Carefully place the salmon on top of the potatoes, skin-side down (the skin will crisp during roasting). Sprinkle with a few more red-pepper flakes.

Spoon the remaining citrus sauce over the salmon, then top with the sliced clementine/mandarin rounds. Return the skillet to the oven and roast for 10–20 minutes, depending on the salmon’s thickness (e.g., 10 minutes for 1-inch thickness, 15–20 minutes for 1.5–2 inches). The salmon is done when it flakes easily with a fork and reaches an internal temperature of 145°F (63°C) for medium doneness.

Step 5: Rest & Serve

Remove the skillet from the oven and let the dish rest for 2–3 minutes to allow flavors to meld. Serve hot, with any remaining citrus sauce drizzled over the top and extra cilantro or sliced citrus for garnish.

Pro Tips & Community Variations

Enhancements from Reader Feedback

• Marinate the Salmon: For deeper flavor, marinate the salmon in the citrus sauce for 15–20 minutes before placing it on the potatoes.

• Potato Adjustments: If potatoes are too thin, increase to ½-inch slices or add an extra potato round. For low-FODMAP diets, omit shallots/garlic and use mandarins, limes, and lemon (with zest) paired with dill.

• Oil Reduction: Cut olive oil by ¼ cup and replace with additional citrus juice or vegetable stock; adjust salt/pepper accordingly.

• Crispy Skin Technique: For crispy skin, place the salmon skin-side up for the final 5–10 minutes of cooking, then flip it to finish.

Common Adjustments

• Larger Skillets: Use a 13-inch skillet to accommodate more potatoes; thin-sliced potatoes may cook faster, so reduce roasting time by 3–5 minutes.

• Citrus Variations: Substitute clementines with tangerines or oranges if unavailable; add 1 teaspoon of orange zest for extra brightness.

• Seasonal Swaps: Use dill or parsley instead of cilantro for herb variety; replace lime juice with lemon for a more tart profile.

Community Highlights:

• “Marinated the salmon in the sauce while potatoes roasted—flavor absorption was perfect!”

• “Crispy on the outside, creamy on the inside—added an extra potato for seconds!”

• “Lowered oil by ¼ cup; thinner slices required 5–10 minutes less roasting time.”

Enjoy this bright, balanced meal that delivers restaurant-quality results with minimal effort!