Oven-Baked Salmon with Potatoes
Ingredients
- 500 g salmon fillet with skin
- 4 waxy potatoes, large
- 4 tsp olive oil
- 3 cloves garlic
- 4 sprigs thyme
- sea salt, pepper
Nutrition per serving, approx.: 805 kcal56 g protein47 g carbs42 g fat6 g fiber
Estimates, calculated from the ingredients.
Instructions
- Preheat the oven to 190 °C (375 °F) conventional oven (top and bottom heat).
- Scrub the 4 waxy potatoes well and slice them, skin on, into paper-thin slices.
- Line a baking sheet with parchment paper and lay the potato slices on it.
- Halve 3 cloves garlic lengthwise, skin on, and add them to the potatoes.
- Add 2 tsp olive oil, salt and a little pepper to the potatoes and spread everything thoroughly with your fingers.
- Spread the potatoes out on the sheet as thinly as possible and drizzle with the remaining 2 tsp olive oil.
- Put the sheet in the oven and pre-bake for about 5 min.
- Meanwhile, pat 500 g salmon fillet with skin dry and remove any remaining bones if necessary.
- Salt the salmon and, after the 5 minutes, place it skin side up on the potatoes. Lay 3 sprigs of thyme on the skin and let the salmon finish cooking in about 15 – 20 min. (see Tips & Tricks)
- Take out the salmon and, if you like, brown the potatoes a little more under the oven broiler until extra crispy.
- Before serving, remove the skin from the salmon if you like.
- To serve, either arrange the salmon and potatoes on a large platter or divide them into 2 portions. Sprinkle with a little salt & pepper and fresh thyme leaves and enjoy.
Tips
- The salmon is done when the skin comes off easily. Toward the end of the cooking time, it’s best to check now and then at a thicker spot.
- If you make this dish for more servings, it becomes difficult for the potatoes to cook through. In that case, spread the potatoes over two baking sheets if needed and bake at 170 °C (340 °F).
- The quickest and easiest way to slice the potatoes thinly is with a good mandoline. I use the Rösle mandoline with V-blade (ad), because you can adjust the slice thickness individually and the slices get even thinner.
Find more kitchen tips from A to Z in our Kitchen A–Z.
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Frequently Asked Questions about Baked Salmon with Potatoes
What goes well with salmon and potatoes?
A fresh salad rounds out the meal, for example a tomato salad with fresh mint. A glass of wine goes nicely with it.
How long does oven-baked salmon with potatoes keep?
Transfer leftovers to a sealed container and refrigerate them right away. They keep for 1–2 days there. Reheat everything covered in the oven at 150 °C (300 °F) so the salmon doesn’t dry out. Cold salmon is also great on bread or in a salad.
Can I freeze oven-baked salmon with potatoes?
I wouldn’t recommend it. Cooked salmon dries out quickly and the potatoes turn mealy. Buy the salmon raw and frozen instead. Thaw it overnight in the fridge and then make the dish fresh.
