Sheet Pan Horseradish Salmon and Potatoes

Potatoes and salmon are cooked on the same pan in this sheet pan horseradish salmon and potatoes recipe. A dill-y horseradish sauce coats the salmon beautifully with no marinating required!

Holy smokes. Where have sheet pan dinners been all my life??

I’m sure I’ve inadvertently cooked dinner on the same pan before, but setting out with that intention in the first place is relatively new. It takes a little finagling as you’ll have to figure out the cook time and temperature required for all that you’re cooking, but once you determine what starts cooking first and what gets added on partway through, you’re golden.

Besides cooking all on the same pan, this recipe uses the same bowl to mix up the oil and the flavorings for both the potatoes and the salmon. Bonus points for dish washing efficiency.

Recipe ingredients

One of my favorite flavors that I hardly ever cook with is horseradish. Growing up we’d eat a creamy horseradish sauce with roasts, which is probably why horseradish is relegated to special occasion food in my mind. But really there’s no reason why it can’t be worked into everyday eats, like this sheet pan horseradish salmon and potatoes.

Instead of preparing a traditional type of horseradish sauce, I incorporated creamy style horseradish (from a jar) into the liquid that the salmon fillets are dipped in and cooked with. That plus olive oil, white wine vinegar, a little maple syrup for a touch of sweetness, and dried dill?

INCREDIBLE. What a combo!

I love the heat that horseradish brings, but don’t worry about this horseradish salmon being too over the top. You’ll definitely taste the flavor of horseradish, without the slow burn that develops if you’ve eaten too much in one bite…or if you’ve ever take a spoonful of it by itself.

Not that I’ve ever done that on purpose or anything. 😉 That’ll clear out your sinuses!

Easy steps

While everything cooks on one sheet pan, the potatoes will require more time to become tender, so they start cooking by themselves. Just give them a quick toss with olive oil, garlic, and seasonings before pouring everything out onto the pan.

After the potatoes have gotten their head start, flip each one over and make some space on the pan for the salmon fillets. Dip each fillet into the horseradish mixture, then place them skin side down on the pan. Pour the excess sauce over top and bake until the salmon is fully cooked.

Salmon is fully cooked when an instant read kitchen thermometer registers 140°F in the center of the thickest part. At this temperature they are completely opaque and so, so juicy.

And there you have it. Since the potatoes are seasoned and the horseradish salmon has a flavorful sauce, I like to keep the accompaniments simple and serve this meal with a basic side salad. Nothing with a bold, competing flavor.

P.S. If you’re looking for more ways to use your cream style horseradish, check out this easy honey mustard vinaigrette recipe! It brings the “kick” I’m referring to.

And if you’re after more baked salmon recipes, coconut macadamia crusted salmon is also one of our family favorites. It’s quick and weeknight-approved.

Recipe notes

• You’ll want to cut the potatoes into pieces that are as equally-sized as you can get them so they cook at the same rate. I peeled the potatoes that I used, but you don’t have to.
• Same with the salmon fillets. You’ll want them to be as close to the same thickness as possible. The cook time listed in the recipe is what it took for my salmon fillets to reach 140°F.
• Use a large sheet pan so that there’s space between the potatoes. Crowding the pan leads to them steaming instead of roasting with that amazing golden brown crust. And don’t forget to the flip them when you add the salmon!
• When adding the salmon, feel free to add additional vegetables that you’d like roasted that will cook in about 20-ish minutes.

Sheet Pan Horseradish Salmon and Potatoes

Potatoes and salmon are cooked on the same pan in this sheet pan horseradish salmon and potatoes recipe. A horseradish dill sauce coats the salmon beautifully with no marinating required!

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Course: Main Dish

Cuisine: American

Prep Time: 12 minutes

Cook Time: 45 minutes

Total Time: 57 minutes

Servings: 4

Calories: 525kcal

Author: Alyssa

Ingredients

For the potatoes:

• ▢ 1 1/2 lbs Russet potatoes, cut into 1" to 1 1/2" pieces
• ▢ 2 tbsp olive oil
• ▢ 2 cloves garlic, minced or pressed
• ▢ 1/2 tsp salt
• ▢ 1/4 tsp ground black pepper
• ▢ 1/4 tsp dried dill

For the salmon:

• ▢ 1 lb salmon, skin on and cut into two equal fillets
• ▢ 2 tbsp olive oil
• ▢ 1 1/2 tbsp maple syrup
• ▢ 1 1/2 tbsp white wine vinegar
• ▢ 1 tbsp plus 1 tsp cream-style horseradish
• ▢ 3/4 tsp dried dill
• ▢ 2 cloves garlic, minced or pressed
• ▢ 1/2 tsp salt
• ▢ 1/4 tsp ground black pepper

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Instructions

• Preheat oven to 425°F. Line a rimmed baking sheet with foil and spray with cooking spray.
• Peel potatoes (if you prefer) and cut them into roughly equally-sized 1-1 1/2" pieces. In a mixing medium bowl, whisk together 2 tablespoons of olive oil, 2 cloves of minced garlic, 1/2 teaspoon salt, 1/4 teaspoon ground pepper, and 1/4 teaspoon dried dill. Add the potatoes and toss to coat.
• Place potatoes in a single layer on the prepared baking sheet, and drizzle any remaining oil mixture over top. Bake for 22 minutes, then remove baking sheet from the oven. Using tongs or a spatula, flip each potato piece over and make space in the center of the pan for the salmon.
• In the same mixing bowl as before, add 2 tablespoons of olive oil, 1 1/2 tablespoons of maple syrup, 1 1/2 teaspoons white wine vinegar, 1 tablespoon plus 1 teaspoon cream-style horseradish, 3/4 teaspoon dried dill, 2 cloves of minced garlic, 1/2 teaspoon salt, and 1/4 teaspoon ground pepper and whisk to combine.
• Dip the front and back of each salmon fillet into the oil mixture and place skin side down in the open space on the baking sheet. Pour remaining sauce over top of the salmon fillets.
• Place baking sheet back in the oven for 21-23 minutes, or until the center of the thickest piece of the salmon fillet reaches 140-145°F. Serve warm.

Nutrition

Calories: 525kcal | Carbohydrates: 36g | Protein: 24g | Fat: 32g | Saturated Fat: 6g | Cholesterol: 63mg | Sodium: 666mg | Potassium: 1138mg | Fiber: 5g | Sugar: 6.6g | Calcium: 30mg | Iron: 1.4mg

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Nutritional information is provided as an estimate. As it can vary due to many factors (brands used, quantities, etc.), we cannot guarantee its accuracy.