Lemon-Baked Salmon with Roasted Potatoes

by Heather on September 7, 2011

Once upon a time I ate some salmon that had been pre-frozen.

And after said incident I got very very very sick and didn’t eat salmon again for months.  We won’t go into the details of said sickness, but let’s just say it was NOT pretty.


Not pretty at all.

The thing is I don’t blame the pre-frozen state of the salmon.  I blame the actual salmon itself for being “bad” and treating my gastrointestinal tract like, well, like crap.  But the saddest part of the whole ordeal is that we went from enjoying salmon 1-2 times a week to not at all for a long time.  I craved it, but couldn’t bring myself to eat it.  I wanted to buy some, but couldn’t find any that weren’t pre-frozen and that didn’t make my stomach churn.

Y’all, last week that all changed.  I received some AMAZING salmon from Door to Door Organics, along with our weekly box of goodies, and resolved to create a salmon masterpiece.  Guys, this is IT.


Think crispy potatoes, perfectly cooked salmon, and just enough lemon to make it light and refreshing.  That’s right, I said salmon masterpiece.  What of it? :)


  • 2 4-6 oz cuts of salmon, with skin on
  • 1 large russet potato
  • 1 lemon
  • seasoned salt of your choice
  • pepper
  • 1 Tbsp vegetable oil

Here’s the deal:  I really believe you need a cast iron skillet for this.  There are some recipes that call for one when you don’t really need one, but I would say this is required unless you absolutely positively cannot get your hands on one – then just make sure your skillet is oven-proof!  Preheat oven to 400.  Heat the oil over medium-low heat until very hot.  Meanwhile clean, skin, and cube the potato.  When the oil is hot add the potato cubes to it and immediately sprinkle with seasoned salt.  Saute for a few minutes to let the exterior get nice and brown, then lower the heat and let it cook for about 5-10 minutes until the potatoes are tender.  While they are cooking season the salmon very lightly with salt and pepper.  Slice the lemon in half and cut 1-2 slices from each half.  Place on the salmon.  When the potatoes are tender move them to the outside of the pan and place the salmon filets in the middle.  Slide the whole thing into the oven at 400 degrees for about 8-10 minutes.  Remove from oven when the fish is flaky and tender.  Squeeze the remaining lemon juice on top of the salmon and potatoes.  Serve while hot.

I’m so thankful the salmon episode is over.  And even more excited that we’ll be eating this dish at least once a week from now on!

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{ 19 comments… read them below or add one }

1 KC Quaretti September 7, 2011

Well Heather, you have returned to salmon with gusto! What an incredibly simple but beautiful recipe! Definately going to be making this soon; its the perfect excuse to buy a cast iron pan! Thanks!


2 Gina @ Running to the Kitchen September 7, 2011

We eat salmon at least once per week because I have this awesome place near me that sells Wild Alaskan King salmon for a pretty good price so I feel compelled to take advantage of it :) I love how you put the potatoes with it. Lemon + salmon is a must. Such a good combo.


3 Anna @ Newlywed, Newly Veg September 7, 2011

I HATE it when a bad meal ruins a food that I previously loved. I had that issue with vegetable enchiladas for a while…yikes.

Glad you’re back on the salmon train!


4 Jessica @ How Sweet September 7, 2011

I hate when good food gets ruined! So glad you are eating some delicious salmon again.


5 Laura @ SweetSavoryPlanet September 7, 2011

Love roasted herb salmon with a side of mashed potatoes! Yum. I love this one skillet dish too. Great idea.


6 Estela @ Weekly Bite September 7, 2011

Fresh salmon is the best! This looks delicious :)


7 Lele September 7, 2011

Cast iron skillets are just the best thing ever.


8 Lindsay @ biking before bed September 7, 2011

I hate when you have a bad food experience. I got sick from coconut when I was 5 and didn’t eat it again for 15 years! Now I am trying to make up for lost time. The salmon looks delish… Three ingredients only? I’m in!


9 Kristina @ spabettie September 7, 2011

well THIS looks very pretty! glad you could get past that issue… I know what that’s like, and it’s difficult to eat the offending food again!

this looks perfect – simply prepared salmon with lemon is the best!


10 janetha September 7, 2011

perfect! i need to get my butt to the fish market.


11 Tichina September 7, 2011

SCORE :) I was racking my brain for recipes to use up the boatload of salmon my boyfriend purchased at costco this weekend!


12 stacy September 7, 2011

Oh. My. I’ve been dying to use my new cast iron skillet in the oven. And we have some salmon in the freezer. Can’t wait!


13 John September 8, 2011

Salmon recipe looks great. Thanks for sharing.


14 Sea Cuisine September 20, 2011

So sorry to hear that frozen salmon made you so sick! This dish does look delicious, and we are happy to hear that it didn’t disagree with you. Thanks for sharing this tasty creation!


15 stacy September 21, 2011

So, it took me 2 weeks, but here I am reaching around my now empty plate to write this comment. I will make this again and again. Thanks so much for sharing!


16 Christina June 12, 2012

I made this last night, it was so good! Thanks for the recipe :)


17 Heather June 12, 2012

great, i’m so glad you liked it! it’s one of our go-to dishes :)


18 CJ August 24, 2014

Could I do this with parsnips and turnips instead of potatoes? Potatoes have a lot of sugar and I try to cut back on them.


19 Heather August 24, 2014

I would think so! I’ve never actually cooked turnips before, but I know it would work well with parsnips!


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