Easy Lemon Butter Salmon with Crispy Potatoes and Broccoli
Easy Lemon Butter Salmon with crispy potatoes and broccoli is a quick, healthier takeout alternative that’s packed with fresh flavors. After making this many times, I’ve discovered the trick to getting perfectly crispy potatoes every time. Keep reading for my best tips. If you love recipes like this, you’ll also enjoy Try this with my Burnt Honey Pie with Flaky Oat Crust and For another quick dinner idea, check out my Mexican Street Corn Avocado Toast.
Why This Easy Lemon Butter Salmon with Crispy Potatoes and Broccoli Is Pure Comfort
- Perfectly crispy potatoes
- Juicy, flaky salmon
- Fresh, tangy lemon butter sauce
- One-pan, 20-minute dinner
What You'll Need for Easy Lemon Butter Salmon with Crispy Potatoes and Broccoli
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- Salmon fillets
- Baby potatoes
- Broccoli florets
- Lemon
- Butter
- Garlic
- Salt
- Pepper
- Paprika
- Red pepper flakes
- Optional: Fresh parsley
- Optional: Lemon wedges
📝 Ingredient Notes
- Salmon: Skin-on salmon fillets work best for crispy skin.
- Potatoes: Halve or quarter larger potatoes to ensure even cooking.
🛒 Tools & Equipment I Recommend
- Cast iron skillet — Even heat distribution for crispy skin and potatoes. → See on Amazon
- Instant-read meat thermometer — Ensures perfectly cooked salmon every time. → See on Amazon
How to Make Easy Lemon Butter Salmon with Crispy Potatoes and Broccoli
- Prepare potatoes and broccoli: Toss potatoes with olive oil, salt, pepper, and paprika. Spread on a baking sheet and roast at 425°F (220°C) for 15 minutes. Add broccoli, toss, and roast for another 5-7 minutes.
- Cook salmon: Season salmon with salt, pepper, and red pepper flakes. Heat a cast iron skillet over medium-high heat, add salmon skin-side down, and cook for 5-7 minutes. Flip and cook for another 2-4 minutes or until salmon reaches 145°F (63°C).
- Make lemon butter sauce: Melt butter in the skillet with salmon, add minced garlic, and cook for 1 minute. Stir in lemon juice, salt, and pepper. Remove from heat and let it rest for 2 minutes.
- Serve: Plate salmon with crispy potatoes and broccoli. Drizzle lemon butter sauce over the top. Garnish with fresh parsley and serve with lemon wedges.
Cook's Tips for Perfect Easy Lemon Butter Salmon with Crispy Potatoes and Broccoli
- Pro tip: To prevent overcooking, use an instant-read meat thermometer to check the salmon's internal temperature.
- Common mistake and fix: If your salmon has a thin layer of white fat (albumin) cooking out, don't worry – it's normal and safe to eat.
- Pro tip: For extra crispy potatoes, toss them with a little cornstarch before roasting.
- Pro tip: To make this dish even faster, prep your ingredients ahead of time and have them ready to go.
Storing & Reheating Easy Lemon Butter Salmon with Crispy Potatoes and Broccoli
Short-Term Storage
Store in an airtight container in the fridge. Store leftovers in an airtight container for up to 3 days. Make-ahead tip: You can prep the potatoes and broccoli ahead of time and store them in the fridge for up to 1 day.
Freezing Easy Lemon Butter Salmon with Crispy Potatoes and Broccoli
Freeze cooked salmon for up to 2 months. Thaw overnight in the fridge before reheating.
How to Reheat Without Drying It Out
Oven: Reheat in the oven at 350°F (180°C) for 10-15 minutes or until heated through. Microwave: Reheat in the microwave for 1-2 minutes or until heated through. Microwaving can make the salmon soggy, so I recommend using the oven.
Recipe Notes
- Chef tip: For a one-pan version, cook the potatoes and broccoli first, then push them to one side of the skillet and cook the salmon on the other side.
- Best substitution: If you don't have broccoli, you can substitute it with green beans or asparagus.
- Make-ahead: You can cook the salmon and potatoes ahead of time and reheat them in the oven before serving.
- Scaling: This recipe serves 4. To serve more, simply increase the ingredients proportionally.
- Troubleshooting: If your salmon is sticking to the skillet, it's not hot enough. Make sure your skillet is hot and well-oiled before adding the salmon.
Want to level up this recipe?
High-quality olive oil — Enhances the flavor of your potatoes and broccoli. → Check price on Amazon
Easy Lemon Butter Salmon with Crispy Potatoes and Broccoli
Ingredients
Main Ingredients
- Salmon fillets
- Baby potatoes
- Broccoli florets
- Lemon
- Butter
Seasonings
- Garlic
- Salt
- Pepper
- Paprika
- Red pepper flakes
Optional Toppings
- Fresh parsley
- Lemon wedges
Instructions
- Prepare potatoes and broccoli: Toss potatoes with olive oil, salt, pepper, and paprika. Spread on a baking sheet and roast at 425°F (220°C) for 15 minutes. Add broccoli, toss, and roast for another 5-7 minutes.
- Cook salmon: Season salmon with salt, pepper, and red pepper flakes. Heat a cast iron skillet over medium-high heat, add salmon skin-side down, and cook for 5-7 minutes. Flip and cook for another 2-4 minutes or until salmon reaches 145°F (63°C).
- Make lemon butter sauce: Melt butter in the skillet with salmon, add minced garlic, and cook for 1 minute. Stir in lemon juice, salt, and pepper. Remove from heat and let it rest for 2 minutes.
- Serve: Plate salmon with crispy potatoes and broccoli. Drizzle lemon butter sauce over the top. Garnish with fresh parsley and serve with lemon wedges.
Notes
- Chef tip: For a one-pan version, cook the potatoes and broccoli first, then push them to one side of the skillet and cook the salmon on the other side.
- Best substitution: If you don't have broccoli, you can substitute it with green beans or asparagus.
- Make-ahead: You can cook the salmon and potatoes ahead of time and reheat them in the oven before serving.
- Scaling: This recipe serves 4. To serve more, simply increase the ingredients proportionally.
- Troubleshooting: If your salmon is sticking to the skillet, it's not hot enough. Make sure your skillet is hot and well-oiled before adding the salmon.
Storage
- Fridge: Store leftovers in an airtight container for up to 3 days.
- Freezer: Freeze cooked salmon for up to 2 months. Thaw overnight in the fridge before reheating.
- Oven reheat: Reheat in the oven at 350°F (180°C) for 10-15 minutes or until heated through.
- Microwave reheat: Reheat in the microwave for 1-2 minutes or until heated through. Microwaving can make the salmon soggy, so I recommend using the oven.
- Make ahead: You can prep the potatoes and broccoli ahead of time and store them in the fridge for up to 1 day.
Nutrition Per Serving
- Calories: 470
- Protein: 39g
- Fat: 24g
- Carbs: 26g
- Fiber: 4g
- Sugar: 3g
- Sodium: 720mg
- Cholesterol: 105mg
- Sat. Fat: 9g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Easy Lemon Butter Salmon with Crispy Potatoes and Broccoli FAQs
Yes, you can prep the potatoes and broccoli ahead of time and store them in the fridge for up to 1 day. Cook the salmon just before serving.
If your salmon is sticking to the skillet, it's not hot enough. Make sure your skillet is hot and well-oiled before adding the salmon. You can also try using a non-stick skillet or adding a little more oil.
Yes, you can use frozen salmon. Thaw it overnight in the fridge before cooking. Keep in mind that frozen salmon may take a little longer to cook.
This dish is perfect on its own, but you can also serve it with a side of garlic bread or a simple green salad.
To serve more, simply increase the ingredients proportionally. You can also cook the salmon and potatoes in batches if your skillet isn't large enough.
A Warm Final Note
I can’t wait for you to try Easy Lemon Butter Salmon with Crispy Potatoes and Broccoli and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!
