Name: Sheet Pan Dijon Salmon and Sesame Panko Potatoes Recipe
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: American
Ingredients: 1 pound potatoes, cut into 1/2 inch chunks; 6 tablespoons salted butter, divided; 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; 1/2 teaspoon cayenne pepper; Salt and black pepper, to taste; 4 tablespoons melted salted butter (from the 6 tablespoons total); 2 pounds (4 fillets) wild-caught salmon; 1/2 cup panko breadcrumbs; 3 tablespoons sesame seeds; 1 clove garlic, chopped; 2-3 cups arugula or shaved asparagus; 1/4 cup fresh chopped dill

Jump to Recipe· 4.1 from 55 reviews

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If you’re craving a dinner that brings together tangy, crispy, and comforting flavors all on one easy-to-clean sheet pan, you’ve hit the jackpot with this Sheet Pan Dijon Salmon and Sesame Panko Potatoes Recipe. This dish shines by marrying the vibrant zest of grainy Dijon mustard with perfectly roasted salmon and crispy, nutty sesame panko potatoes. It’s one of those recipes that feels effortlessly elegant yet is incredibly simple to prepare, making it a dazzling weeknight meal or a special weekend treat that never fails to impress.

Ingredients You’ll Need

A bright orange fillet of salmon is placed on a piece of crinkled light brown parchment paper, showing its smooth and slightly glossy texture with visible lines running lengthwise. On top of the salmon, there are several green sprigs of fresh thyme spread across the middle. To the left, there is a cluster of green dill and a few light purple shallot slices arranged on a white plate. In the background, two jars of mustard with white lids labeled

Gathering the right ingredients is key to nailing this vibrant dish. Each one plays an essential role—from the creamy, tender texture of the butter to the earthy brightness of fresh thyme and dill—building layers of flavor and pleasing textures that come together beautifully on your plate.

1 pound potatoes, cut into 1/2 inch chunks: These create a crunchy, golden base that soaks up all the buttery, savory goodness perfectly.

6 tablespoons salted butter: Butter adds richness and helps everything roast to a gorgeous caramelized finish.
Salt and black pepper: Essential seasonings to elevate every bite without overpowering the other flavors.
2 tablespoons grainy Dijon mustard: Adds a punchy tang and subtle texture that wakes up the salmon and potatoes alike.

1 tablespoon Dijon mustard: Smooth, sharp, and creamy for balance in the mustard dressing.
2 tablespoons lemon juice: Brightens the dish with just the right acidic zing to cut through the richness.
1 small shallot, chopped: Brings a mild sweetness and gentle bite, melding seamlessly into the dressing.

2 tablespoons fresh chopped thyme: Offers herby earthiness, grounding the zesty flavors beautifully.
1/2 teaspoon cayenne pepper: A hint of heat to keep things interesting and lively.
2 pounds (or 4 fillets) wild-caught salmon: The star protein, flaky and tender with a slightly smoky edge from broiling.

1/2 cup panko breadcrumbs: For that irresistible crisp coating on the potatoes, delivering crunch and texture contrast.
3 tablespoons sesame seeds: Toasty and nutty, they elevate the potatoes with an extra layer of flavor and crunch.
1 clove garlic, chopped: Aromatic and savory, garlic infuses warmth throughout the entire dish.

2-3 cups arugula or shaved asparagus: Fresh greens for a peppery, crisp contrast with bright herbaceousness.
1/4 cup fresh chopped dill: Adds an herbaceous pop that pairs beautifully with salmon’s natural flavors.

How to Make Sheet Pan Dijon Salmon and Sesame Panko Potatoes Recipe

The image shows small roasted potatoes on a metal baking tray with a shiny, slightly oily surface. The potatoes are whole and some are cut in half, revealing a soft, golden-yellow inside. The outer skin is light brown with specks of black pepper and other seasonings scattered on the potatoes and tray. The tray has burnt spots and a textured look from roasting. The close-up view captures the crisp skin and moist, tender inside of the potatoes. photo taken with an iphone --ar 4:5 --v 7

Step 1: Roast the Potatoes

Start by preheating your oven to 450°F, the perfect temperature to get those potatoes golden and tender. Toss the potato chunks with 2 tablespoons of melted butter, then generously season with salt and pepper. Spread them out on your baking sheet and roast for 15 minutes. This creates that delightful crisp on the outside while keeping the inside creamy—such an important texture base for the dish.

Step 2: Prepare the Dijon Dressing

While the potatoes are roasting, whisk together both the grainy and smooth Dijon mustard, lemon juice, chopped shallot, cayenne pepper, fresh thyme, salt, black pepper, and 4 tablespoons of melted butter in a bowl. This mighty dressing packs a bright, tangy punch that perfectly complements the rich salmon and savory potatoes. It’s the flavor powerhouse that pulls the whole recipe together.

Step 3: Add the Crunch and Salmon

Once the potatoes are tender, remove the baking sheet from the oven. Toss the roasted potatoes with panko breadcrumbs, sesame seeds, and garlic. These ingredients add that signature crunch and an irresistible nutty aroma. Next, arrange your salmon fillets right on the sheet pan with the potatoes. Pour half of your Dijon dressing over the salmon to infuse it with vibrant flavor.

Step 4: Bake and Broil for Perfection

Bake everything at 450°F for about 10 minutes, or until the salmon is cooked just how you like it. Then, for a final flourish, switch your oven to broil for the last minute. This step gives the salmon a lightly charred finish that adds beautiful color and a hint of smoky crispness. Just be sure to watch carefully here to avoid burning!

Step 5: Toss the Greens

Meanwhile, toss your arugula or shaved asparagus with fresh dill and 1 to 2 tablespoons of the Dijon dressing, seasoning with a little salt and pepper. The freshness and peppery bite from the greens balance the richness of the salmon and potatoes wonderfully, bringing everything to life on your plate.

Step 6: Serve and Enjoy

Spoon the remaining Dijon dressing over the baked salmon, then plate up the salmon and sesame panko potatoes topped with those vibrant greens. Each bite delivers a perfect harmony of textures and flavors, guaranteed to become a staple in your dinner rotation.

How to Serve Sheet Pan Dijon Salmon and Sesame Panko Potatoes Recipe

Garnishes

Consider finishing your dish with a sprinkle of extra fresh dill or thyme to lift the flavors even more. A light drizzle of good quality olive oil or a squeeze of lemon juice over the top just before serving adds brightness and moisture that make this dish sing.

Side Dishes

This sheet pan meal is quite complete on its own, but if you want to expand your plate, a simple cucumber salad or a crisp green bean almondine would complement the flavors beautifully. The key is to keep sides fresh and light to contrast the buttery salmon and potatoes.

Creative Ways to Present

For a stunning presentation, serve the salmon fillets on wooden boards with the crispy potatoes piled alongside, garnished with sprigs of fresh herbs and vibrant greens. You can even arrange the salmon on individual plates atop a bed of the dressed arugula or shaved asparagus for a restaurant-worthy finish that feels extra special.

Make Ahead and Storage

Storing Leftovers

Store any leftover salmon and potatoes in an airtight container in the refrigerator for up to 3 days. The flavors will deepen, but keep in mind that the panko crust might lose a little crispness as it sits.

Freezing

While you can freeze the potatoes and salmon separately, it’s best to do so without the fresh greens since they don’t freeze well. Wrap portions tightly in freezer-safe bags or containers and freeze for up to 1 month for convenient future meals.

Reheating

To reheat, gently warm the salmon and potatoes in a 350°F oven for 10-15 minutes. This method helps maintain a nice texture without drying out the fish. If you want to revive crispness, pop the potatoes under the broiler for a minute or two, but watch carefully to prevent burning.

FAQs

Can I use frozen salmon fillets for this recipe?

Absolutely! Just be sure to thaw them fully in the refrigerator overnight. This ensures even cooking and prevents the salmon from becoming rubbery or unevenly done.

Is it possible to make this dish gluten-free?

Yes! Swap the regular panko breadcrumbs out for a gluten-free panko or crushed gluten-free crackers to keep that satisfying crunch without gluten.

How spicy is the cayenne pepper in this recipe?

The cayenne is added simply for a subtle, gentle heat that lifts the flavors without overwhelming the dish. If you prefer no heat at all, you can easily omit it or reduce the amount to suit your taste.

Can I use another type of fish instead of salmon?

Definitely! Firm white fish like cod or halibut would work well, though cooking times may vary slightly. Just keep an eye on the fish to prevent overcooking.

What can I substitute if I don’t have fresh herbs?

While fresh herbs like thyme and dill add a wonderful brightness, dried herbs can work in a pinch—just use about one-third of the quantity since dried herbs are more concentrated.

Final Thoughts

This Sheet Pan Dijon Salmon and Sesame Panko Potatoes Recipe is truly one of those special dishes that makes dinner feel effortless and delicious at the same time. It’s easy enough to whip up any night but elegant enough to dazzle guests. Once you make it, I promise you’ll keep coming back for that irresistible combo of tangy mustard, crispy potatoes, and perfectly cooked salmon. Give it a try and get ready to fall in love with a new weeknight favorite!

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