Tender salmon and fluffy potatoes, coated in a honey-mustard marinade with lemon and garlic, roast together on one baking tray. Minimal washing up, maximum aroma: juicy fish, golden lemon slices, and an elegant family supper.
Ingredients
- Salmon fillet — 2.2 lb | 1 kg (whole side or individual steaks)
- Potatoes — small whole potatoes or large potatoes, cut into wedges
- Lemon — 1, sliced
- Salt and black pepper — to taste
For the marinade:
- Wholegrain Dijon mustard — 1 tbsp | 15 ml
- Smoked paprika — 1 tbsp | 15 ml
- Honey — 2 tbsp | 30 ml
- Garlic — 4–5 cloves, minced
- Lemon juice — 1/2 cup | 120 ml (about 2 lemons)
- Olive oil — 1/2 cup | 120 ml
Step-by-step recipe
- Prepare the potatoes: boil in salted water for 7–10 minutes, just until partly cooked, then drain and let dry.
- Make the marinade: whisk together the Dijon mustard, smoked paprika, honey, minced garlic, lemon juice, and olive oil. Season with salt and pepper to taste.
- Assemble: line the bottom of a baking dish with lemon slices. Pat the salmon dry with paper towels, place it on top, and brush generously with the marinade. Toss the potatoes with some of the remaining marinade separately.
- Bake: arrange the potatoes around the fish and bake uncovered at 200°F | 93°C for 40–50 minutes, until the potatoes are tender and the salmon is juicy.
- Serve: remove from the oven, rest for 5 minutes, then serve hot with lemon wedges and the pan juices.
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Tips and variations
- For more golden potatoes, switch on the broiler for the last 2–3 minutes, keeping a close eye so the salmon does not dry out.
- Salmon is best baked skin-side down: the skin helps protect the fillet and keeps it succulent.
- Smoked paprika can be replaced with sweet paprika and a pinch of ground chili for a light kick.
- No Dijon? Use regular yellow mustard, but slightly less of it, and add a pinch of mustard seeds for texture.
- Vary the side vegetables: add shallots, broccoli, or green beans to the potatoes, tossing them with the remaining marinade.
Nutrition per serving
| Calories | 680 kcal |
| Protein | 45 g |
| Fat | 42 g |
| Carbohydrates | 34 g |
| Fiber | 4 g |
| Sugars | 7 g |
| Sodium | 600 mg |
Frequently asked questions
Can I bake it without parboiling the potatoes first?
Yes, but then you should increase the baking time and use a higher temperature, or cut the potatoes thinner. In this recipe, parboiling speeds things up and ensures they turn tender.
What can I use instead of Dijon mustard in the marinade?
Regular mustard will work, but use a little less so it does not overpower the flavor, about 2/3 of the amount listed, and add a pinch of mustard seeds or a little honey to balance it.
How do I know when the salmon is done?
The flesh should flake easily with a fork while still staying moist inside. If you use a thermometer, the internal temperature in the thickest part should be about 122–126°F | 50–52°C for medium doneness.