This easy Traeger Sheet Pan Salmon recipe is a simple, flavorful way to get a complete meal on the table with minimal cleanup. Crispy baby potatoes paired with tender, flaky salmon create a satisfying dish that’s easy enough for a weeknight and impressive enough for guests. Seasoned with our custom OWYD Fish Rub and topped with butter, the salmon develops a rich crust as it cooks. A squeeze of fresh lemon brightens the plate and balances the fish’s richness.
Sheet Pan Salmon with Baby Potatoes
I love fishing, and salmon is one of my favorite catches. It tends to be a more relaxed outing—there’s time to enjoy the scenery as you wait for action. When you bring a fresh salmon home, this sheet-pan method is one of my go-to preparations. It celebrates a hard-won fish while staying simple and delicious.
Roasting the potatoes first ensures they become crisp on the outside and tender inside. If you don’t have a prepared fish rub on hand, a mixture of kosher salt, black pepper, garlic powder, and smoked paprika works well. Lemon pepper is also a great option for salmon.
Salmon is best when cooked to medium-rare or medium so it stays moist and flavorful. An instant-read thermometer is the easiest way to hit the temperature you prefer. This recipe is flexible—swap the potatoes for asparagus, green beans, or roasted carrots for a different vegetable profile.
Why You’ll Love This Dish
- One-pan simplicity — everything cooks together for easy cleanup.
- Quick and satisfying — ready in about 35–45 minutes.
- Customizable — change the seasoning or veggies to match your tastes.
- Healthy and flavorful — a balanced meal with protein, healthy fats, and fiber.
Sheet Pan Salmon Shopping List
Below are the main items you’ll need. For exact quantities and step-by-step instructions, follow the recipe card further down.
Ingredients
- Baby potatoes — small red or yellow potatoes roast quickly. If yours are large, cut into quarters and par-cook before adding the salmon.
- Olive oil — avocado oil is a fine substitute.
- Kosher salt — flaky salt is ideal for finishing.
- Salmon fillet — fresh, wild-caught Pacific varieties are preferred when available. Choose a single fillet large enough for your servings.
- OWYD Fish Rub or a simple homemade blend — see notes below for alternatives like lemon pepper, salt, black pepper, garlic powder, and paprika.
- Salted butter — small pats on the fish add richness. If using unsalted butter, adjust seasoning accordingly.
- Lemon wedges — fresh lemon for finishing.
How to Make Sheet Pan Salmon on a Traeger (Overview)
The overview below summarizes the method. Use the full instructions in the recipe card for timing and exact amounts.
- Roast the potatoes: Preheat the Traeger or oven to 375°F. Toss baby potatoes in olive oil and kosher salt, spread on a large sheet pan, and roast for about 20 minutes or until starting to brown and soften.
- Prep the salmon: Remove any pin bones, pat the fillet dry, and coat evenly with fish rub. Place small pats of butter on top.
- Add the salmon to the pan: Move the potatoes to the sides and place the salmon in the center of the sheet pan.
- Cook until done: Return the pan to the Traeger or oven and bake for 12–15 minutes, depending on thickness. Pull at about 120–125°F for medium-rare, or cook to your preferred temperature.
- Finish and serve: Remove from heat, squeeze fresh lemon over the salmon, and serve with roasted vegetables or a crisp salad.
FAQ
How should I store leftovers?
Store cooked salmon and potatoes in an airtight container in the refrigerator for up to 2 days.
How do I reheat this dish?
Reheat gently in a 300°F oven for about 8–10 minutes, or warm in a skillet over low heat. The microwave will work in a pinch but can dry the salmon.
Can I make this in advance?
You can par-cook or roast the potatoes ahead of time and season the salmon in the fridge. Assemble and bake when you’re ready to eat for the best texture.
What can I use instead of a prepared fish rub?
A simple mix of salt, black pepper, garlic powder, paprika, and a touch of brown sugar makes a great substitute. Lemon pepper or your favorite seafood seasoning also work well.
Serve this with…
- Grilled asparagus — bright and slightly smoky.
- Caesar salad — crisp greens with a creamy dressing.
- Roasted Brussels sprouts — hearty and caramelized.
This sheet pan salmon is a reliable go-to for easy, flavorful meals. With minimal prep and cleanup, it’s perfect for weeknight dinners or casual gatherings. Keep a jar of your favorite fish seasoning on hand and this recipe will serve you well on busy nights or when you want a fuss-free special meal.
Sheet Pan Salmon Recipe
Yield: 4 servings | Prep Time: 10 minutes | Cook Time: 35 minutes | Total Time: 45 minutes
Ingredients
- 1 pound baby potatoes
- 1/3 cup olive oil
- 2 teaspoons kosher salt
- 16-ounce salmon fillet
- 1 tablespoon fish rub or seasoning blend (see note)
- 2 tablespoons salted butter
- Lemon wedges, for serving
Instructions
- Preheat your Traeger or oven to 375°F (190°C).
- Toss the potatoes with olive oil and spread in a single layer on a large baking sheet. Sprinkle with kosher salt.
- Roast the potatoes for about 20 minutes, until they begin to brown and soften.
- Meanwhile, remove any pin bones from the salmon and pat dry. Coat the fillet evenly with the fish rub and place small pats of butter on top.
- Move the potatoes to the edges of the pan and place the salmon in the center. Return the pan to the oven or Traeger.
- Bake for 12–15 minutes, or until the salmon reaches your desired doneness (120–125°F for medium-rare). Cooking time will vary with fillet thickness.
- Remove from the oven, squeeze fresh lemon over the salmon, and serve with vegetables or a salad.
Notes
If outdoor grilling isn’t an option, this recipe works just as well in a conventional oven. Adjust cooking time as needed based on equipment and fillet thickness.
Nutrition (per serving)
- Calories: 461
- Total Fat: 31g (Saturated Fat: 7g)
- Cholesterol: 77mg
- Sodium: 1265mg
- Carbohydrates: 20g (Fiber: 3g, Sugar: 1g)
- Protein: 25g