If you favor a simple, satisfying meal, try this Salmon Potato Bake Dinner featuring savory Yukon Gold and sweet potatoes alongside herb-butter salmon. It’s a hearty, family-friendly dinner you’ll want to make again and again.
Salmon Potato Bake Dinner Recipe
Salmon is a go-to dinner in the Worthey household because it cooks quickly and adapts to lots of flavors. This version pairs a buttery herb salmon with creamy, herb-studded mashed potatoes for a comforting, balanced plate.
I brush the salmon with a homemade herb butter and bake it until tender, while the potatoes—one large sweet potato and several Yukon Golds—are peeled, boiled, and mashed with butter, cream, fresh herbs, and Parmesan for extra richness.
What You Will Need
Salmon: One large salmon fillet, baked whole and cut to serve. Marinade of melted butter, extra virgin olive oil, sea salt, Old Bay, and freshly cracked black pepper with a mix of chopped fresh herbs.
Potatoes: One pound sweet potatoes and about two pounds Yukon Gold potatoes for creamy mashed potatoes. Butter, half-and-half or cream (or plant-based milk if you prefer), and fresh herbs such as thyme, oregano, basil, and savory.
Butter, Dairy & Herbs: This recipe uses butter in both the salmon and potatoes. Substitute ghee or a vegan butter if desired. For a dairy-free mashed potato, use unsweetened almond or other plant milk. Fresh herbs are preferred but dried will work in a pinch.
How To Make the Salmon Potato Bake
How to Cook the Salmon
Ingredients:
- 1 large fillet of salmon (skin on or off)
- 1 tablespoon extra virgin olive oil
- 1 1/2 sticks melted butter
- 1 teaspoon sea salt or kosher salt
- 1 teaspoon freshly ground black pepper
- 1/2 tablespoon granulated garlic powder
- 1 tablespoon Old Bay seasoning
- 1 cup fresh herb mix (rosemary, thyme, oregano, savory), roughly chopped
Directions:
- Preheat the oven to 400°F (205°C).
- Melt a stick of butter in a small saucepan and bring it to a gentle simmer. Add the chopped herbs, stir, then remove from heat and cover. Let the butter steep for about 10 minutes to infuse the flavors.
- Pat the salmon dry with paper towels and season both sides with sea salt, freshly cracked black pepper, Old Bay, and garlic powder.
- Line a high-walled baking sheet with foil, place the salmon skin-side down, and brush generously with the herb butter.
- Bake on the center rack for 45–60 minutes, depending on thickness, until the salmon flakes easily with a fork.
- Remove from the oven and let rest briefly before serving.
How To Make Savory Mashed Potatoes
Ingredients:
- 1 pound sweet potatoes, cut into 1-inch cubes
- 2 pounds Yukon Gold potatoes, cut into 1-inch cubes
- 1/2 cup whole milk
- 1/2 cup heavy cream
- 1 stick unsalted butter
- 1/3 cup flat-leaf parsley, chopped
- 2 tablespoons minced rosemary
- 1 1/2 cups grated Parmesan
- Sea salt and freshly cracked black pepper, to taste
Directions:
- Place the cut potatoes in a large stockpot and cover with cold water, about 1½–2 inches above the potatoes.
- Bring to a boil over medium-high heat, add a heaping tablespoon of kosher salt, then reduce to medium and cook until tender, about 15–20 minutes.
- Drain the potatoes in a colander, then return them to the pot. Add the whole milk, heavy cream, butter, parsley, rosemary, sea salt, and black pepper.
- Mash thoroughly with a potato masher until smooth and well combined. Stir in the Parmesan and add more milk for a creamier texture if desired. Adjust seasoning to taste.
- Serve alongside the baked salmon.
Notes
This recipe yields a rich, herb-forward salmon and creamy mashed potatoes. For a lighter option, reduce the butter and swap heavy cream for half-and-half or a plant-based milk. If you prefer firmer salmon, shorten the bake time; for very flaky salmon, allow closer to the longer end of the baking window.
With your ingredients ready, this meal can be on the table in under an hour. Enjoy this cozy, satisfying dinner—and feel free to adjust herbs and dairy to suit your tastes.
Be safe, be kind, and spread love.
Salmon Potato Bake Dinner Recipe
Ingredients
- 1 large fillet of salmon (skin on or off)
- 1 tablespoon extra virgin olive oil
- 1 1/2 sticks melted butter
- 1 teaspoon sea salt or kosher salt
- 1 teaspoon freshly ground black pepper
- 1/2 tablespoon granulated garlic powder
- 1 tablespoon Old Bay seasoning
- 1 cup fresh herb mix (rosemary, thyme, oregano, savory), roughly chopped
Instructions
-
Preheat oven to 400°F (205°C).
-
Melt a stick of butter in a saucepan, bring to a gentle simmer, add fresh herbs, remove from heat, cover, and steep for 10 minutes.
-
Pat the salmon dry and season both sides with salt, pepper, Old Bay, and garlic powder.
-
Line a baking sheet with foil, place salmon skin-side down, and brush with the herb butter.
-
Bake on the center rack for 45–60 minutes, until salmon flakes easily.
-
Remove from oven, let rest, and serve with the mashed potatoes.
Notes
Savory Potato Recipe
Ingredients:
- 1 pound sweet potatoes, cut into 1-inch cubes
- 2 pounds Yukon Gold potatoes, cut into 1-inch cubes
- 1/2 cup whole milk
- 1/2 cup heavy cream
- 1 stick unsalted butter
- 1/3 cup flat-leaf parsley, chopped
- 2 tablespoons minced rosemary
- 1 1/2 cups grated Parmesan
- Sea salt and freshly cracked black pepper, to taste
Directions:
- Place potatoes in a stockpot, cover with cold water 1½–2 inches above the potatoes, and add a heaping tablespoon of kosher salt.
- Bring to a boil, then simmer until potatoes are fork-tender, about 15–20 minutes. Drain.
- Return potatoes to the pot and add milk, cream, butter, parsley, rosemary, salt, and pepper. Mash until smooth and well combined.
- Stir in Parmesan and more milk for extra creaminess if desired. Adjust seasoning and serve with baked salmon.