If you’re anything like me, you crave those easy-to-make meals that don’t skimp on flavor—and this Sheet Pan Dijon Salmon and Panko Potatoes checks every box. Think crispy, golden potatoes with that satisfying crunch, paired with tender, flaky salmon slathered in a zesty, garlicky Dijon glaze. All roasted on a single pan. One dish, minimal cleanup, major flavor pay-off.
This recipe has that cozy, bistro-style charm—like something you’d get at your favorite little French café, but without the price tag or the wait. The secret’s in the mustard: Dijon adds just the right punch of tang, while the panko breadcrumbs on the potatoes bring next-level texture. It’s light, nourishing, and still completely indulgent. Trust me, you’re going to love this.
Why You’ll Love Sheet Pan Dijon Salmon and Panko Potatoes
This recipe isn’t just about the ingredients—it’s about creating moments. Whether you’re cooking for a casual family dinner, hosting a get-together with friends, or simply indulging in some comforting flavors for yourself, this dish is versatile enough to fit the occasion.
Is this Sheet Pan Dijon Salmon and Panko Potatoes for you? Let’s see. Sheet Pan Dijon Salmon and Panko Potatoes are…
- Crunchy and creamy – crispy panko-crusted potatoes meet tender, flaky salmon.
- Bright and bold – Dijon and garlic add a zippy punch that wakes up your taste buds.
- Ridiculously easy – everything cooks on one sheet pan. Less mess, more magic.
- Healthy-ish – loaded with omega-3s, whole ingredients, and baked instead of fried.
- Totally customizable – swap veggies, tweak spices, make it your own.
A quick tip? Don’t skip the resting time after baking. Letting the salmon sit for a couple minutes keeps it moist and lets the flavors settle beautifully.
Ingredients in Sheet Pan Dijon Salmon and Panko Potatoes
Here’s the beauty of this recipe—it brings gourmet vibes to your weeknight dinner without requiring a culinary degree. Let’s break it down:
Salmon Fillets: Rich, buttery, and flaky. The perfect canvas for that punchy Dijon glaze.
Baby Potatoes: We’re slicing these into halves and coating them in olive oil and panko for the crispiest golden finish.
Dijon Mustard: The star of the glaze. It adds tang, depth, and a touch of sharpness.
Garlic: Because every great sheet pan recipe starts with a good hit of garlic.
Olive Oil: Helps everything crisp up while adding that signature Mediterranean flavor.
Panko Breadcrumbs: Adds irresistible crunch to the potatoes. Seriously, don’t skip it.
Paprika & Italian Herbs: A warming, earthy blend to bring everything together.
Lemon Juice & Zest: For that bright finish that cuts through the richness.
Parsley (optional): A fresh pop of green to garnish and elevate.
(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)
Instructions
Let’s dive into the steps to create this flavorful masterpiece:
Preheat Your Equipment: Preheat your oven to 425°F (220°C). A hot oven is key for crisp potatoes and perfectly roasted salmon.
Prepare the Potatoes: In a bowl, toss baby potatoes with olive oil, paprika, Italian herbs, salt, and panko breadcrumbs. Make sure they’re evenly coated for maximum crispiness.
Roast the Potatoes: Spread the coated potatoes onto a parchment-lined sheet pan in a single layer. Roast for 20 minutes while you prep the salmon.
Mix the Dijon Glaze: In a small bowl, mix Dijon mustard, olive oil, minced garlic, lemon juice, and zest. This will be your salmon’s flavor bomb.
Add the Salmon: After the potatoes have roasted for 20 minutes, push them to one side of the sheet pan. Place the salmon fillets on the other side and spoon the Dijon glaze over the top.
Bake to Perfection: Return the pan to the oven and bake for an additional 12–15 minutes, or until the salmon flakes easily with a fork and the potatoes are golden and crisp.
Rest and Serve: Let everything rest for a few minutes out of the oven. Garnish with fresh parsley, a drizzle of olive oil, or a squeeze of lemon if you like.
How to Make Sheet Pan Dijon Salmon and Panko Potatoes?
Fresh Salads: A peppery arugula or kale salad with lemon vinaigrette pairs beautifully.
Crusty Bread: Serve with a rustic sourdough or baguette to mop up any leftover glaze.
Roasted Veggies: Add asparagus, green beans, or carrots to the sheet pan for an easy veg boost.
Simple Rice Pilaf: If you want to bulk it up, a buttery rice pilaf or quinoa works great.
As a Standalone: Honestly, it’s hearty and satisfying all on its own—just add a glass of chilled white wine.
Nutrition Information (Per Serving)
- Serving Size: 1 portion
- Calories: 430
- Sugar: 2g
- Sodium: 390mg
- Fat: 26g
- Saturated Fat: 5g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 85mg
How to Serve Sheet Pan Dijon Salmon and Panko Potatoes?
Elevate your plate by adding:
- A dollop of lemon aioli or Greek yogurt dip.
- Microgreens or arugula for freshness.
- A chilled white wine like Sauvignon Blanc or Pinot Grigio.
- Family-style plating with garnishes for an effortless, elegant touch.
Additional Tips
Prep Ahead: Slice potatoes and mix the glaze in advance. Just assemble when you’re ready to bake.
Spice It Up: Add a pinch of chili flakes to the glaze for a gentle heat kick.
Dietary Adjustments: Use gluten-free panko or mustard substitutes if needed.
Storage Tips: Leftovers? Store in an airtight container in the fridge for up to 3 days. Reheat gently in the oven for the best texture.
Double the Batch: Feeding a crowd? Just double the ingredients and use two sheet pans.
Tips & Variations / Quick Tips:
- For ultra-crispy potatoes, give them space on the pan—don’t overcrowd!
- Swap Dijon with honey mustard for a sweeter twist.
- Add shaved Parmesan during the last 5 minutes of roasting.
- For extra veggies, toss in zucchini or cherry tomatoes during the last 10 minutes.
FAQ Section
Q1: Can I use frozen salmon?
A1: Absolutely! Just thaw it thoroughly and pat dry before glazing and roasting.
Q2: Can I substitute Dijon mustard?
A2: Yes, honey mustard or spicy brown mustard work great, though the flavor will shift slightly.
Q3: Can I make this ahead of time?
A3: You can prep the glaze and potatoes in advance. Bake fresh for best results.
Q4: How do I store leftovers?
A4: Store in an airtight container in the fridge for up to 3 days. Reheat in the oven for crispiness.
Q5: Can I freeze this dish?
A5: Cooked salmon and potatoes can be frozen for up to 2 months. Reheat in the oven after thawing overnight.
Q6: Can I double the recipe?
A6: Yes! Just use two sheet pans and rotate them halfway through cooking for even results.
Thanks for stopping by and cooking with me today! If you try this recipe, I’d love to hear how it turned out for you. Whether you’re serving it up for a quiet night in or showing off your sheet pan skills at a dinner party, Sheet Pan Dijon Salmon and Panko Potatoes is sure to impress. Happy cooking, friend!
Sheet Pan Dijon Salmon and Panko Potatoes
Ingredients
- 1 pound potatoes cut into 1/2-inch chunks
- 6 tablespoons salted butter
- Salt and black pepper to taste
- 2 tablespoons grainy Dijon mustard
- 1 tablespoon Dijon mustard
- 2 tablespoons lemon juice
- 1 small shallot chopped
- 2 tablespoons fresh chopped thyme
- ½ teaspoon cayenne pepper
- 2 pounds or 4 fillets wild-caught salmon
- ½ cup panko breadcrumbs
- 3 tablespoons sesame seeds
- 1 clove garlic chopped
- 2 –3 cups arugula or shaved asparagus
- ¼ cup fresh chopped dill
Instructions
- Preheat oven to 425°F (220°C). Line a sheet pan with parchment paper.
- Toss the potatoes with 3 tablespoons of melted butter, salt, and pepper. Spread them on one half of the sheet pan. Roast for 15 minutes.
- Meanwhile, in a small bowl, mix the grainy mustard, Dijon mustard, lemon juice, shallot, thyme, cayenne pepper, and remaining 3 tablespoons of butter.
- Place the salmon fillets on the other half of the sheet pan. Spread the mustard mixture over the salmon.
- In a separate bowl, combine panko, sesame seeds, garlic, and a pinch of salt. Press the mixture over the top of each salmon fillet.
- Return the pan to the oven and roast for another 12–15 minutes, or until the salmon is cooked through and the potatoes are golden.
- Serve hot, topped with arugula or shaved asparagus and fresh dill.
Notes
- Swap arugula for baby spinach or spring mix if preferred.
- Use skin-on salmon for extra flavor and moisture.
- This recipe is great for meal prep—store components separately and reheat gently.
- Add lemon wedges for serving.
