Citrusy Roasted Salmon and Potatoes
- Total Time
- 45 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:4 servings
- ½cup extra-virgin olive oil
- ⅓cup fresh clementine or mandarin juice, plus 1 clementine or mandarin, sliced into ¼-inch-thick rounds, for garnish
- ¼cup fresh lime juice
- ¼cup chopped cilantro leaves and tender stems
- 1shallot, chopped
- 2large garlic cloves, finely grated
- 2large Yukon Gold potatoes (about 1 pound)
- Kosher salt and black pepper
- Red-pepper flakes, to taste
- 1½pounds skin-on salmon fillet (preferably 1 single center-cut piece)
Preparation
- Step 1
Set a rack in the center of the oven and heat the oven to 425 degrees.
- Step 2
In a medium bowl, combine the olive oil, clementine or mandarin juice, lime juice, cilantro, shallot and garlic; set aside citrus sauce.
- Step 3
Scrub the potatoes and slice them into ¼-inch-thick rounds. In a large (12-inch) cast-iron skillet (or similar oven-safe pan), fan out the potato rounds, overlapping them a little, to cover the surface of the skillet. Season well with salt (about 1 to 1½ teaspoons) and black pepper to taste. Sprinkle on a few red-pepper flakes. Stir the oil and citrus juice mixture to combine again, and spoon half of the sauce over the potatoes. Place the skillet in the oven and roast for 20 minutes, until the edges start to turn golden.
- Step 4
Remove the skillet from the oven, season the salmon well with salt (about 1½ teaspoons) and pepper to taste and place the salmon on top of the potatoes, skin side down. Sprinkle with a few more red-pepper flakes. Spoon the rest of the citrus sauce over the salmon and top the fish with the citrus slices. Place the skillet back in the oven and roast until the salmon is cooked through to your liking, 10 to 20 minutes, depending on the thickness of the salmon.
Private Notes
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Cooking Notes
Barbara
Wondering if it might work to pour some of the sauce on the salmon to marinate for a few minutes while the potatoes are being sliced and cooking, then put the salmon on top of the potatoes with skin side up so that that lovely skin would crisp while cooking?
Michael
I'd add one more sliced potato as they were too good and I wanted more...and my cast iron skillet is closer to 13" so it could handle more. I also pre-portioned the salmon before cooking and marinated it in the citrus sauce while the potatoes were cooking. Awesome, awesome and easy to prepare meal!
Kathleen Florio
The potatoes were delicious, but for some reason, the salmon didn't absorb the citrusy flavors at all. I'll definitely make this again, but I'll finish it with a sprinkle of orange and lime zest on the salmon to kick up the flavor.
Rebecca
It was delicious, i used about half that much oil, and would use less next time!
Jennifer
I added a layer of broccoli flowerets around the outer rim on top of the potatoes, and then drizzled the sauce over them - which seeped down to the potatoes. Made a fabulous 1-dish meal. Used extra clementine juice, so it caramelized nicely.
Rolf
I prefer to roast the potatoes 25 minutes before adding the salmon ...
Zachary
Doubling the potatoes next time since they’re the best part. I’ll get to use my mandolin more, too, which always makes me feel so chefy and so alive.
Vivian
I'm trying this recipe tonight but subbing butternut squash for potatoes, which is better for my attempt to stay lower carb. Will probably add some red pepper flakes or chile powder to spice things up.
Elle
I agree. Even 30 minutes. More important to eye the potatoes so they’re truly starting to brown. Hard to believe that mine were still a tad toothy after 40 minutes at 425. They were thinly sliced, too! Overall tasty, though.
Becky
Any kind of orange or tangerine or related citrus fruit would be a good substitute.
M. Ulrich
I made this tonight with Steelhead Trout and it was great! There was quite a bit of citrus sauce left over so you could probably reduce the amount of olive oil.
JudyC
I used Trader Joe's frozen rainbow trout. Reduced fish cooking time to 7-8 min. Used orange juice and lime juice. All else as written. Excellent and will do again.
Laura
I doubled this for Easter, it was delicious- used a sweet potato and several russets instead of Yukon Golds, used dill instead of cilantro and oranges instead of clementines, added some crushed red peppercorns and coriander to the spices. I layered thin slices of orange and dill fronds over the top of the salmon -all the flavors blended nicely, having one sweet potato added some depth and sweetness. Festive and easy, everyone loved it, a new favorite for sure!
Deborah
To the potatoes I added small carrots and slices of a yellow bell pepper, just because I had them and they were a bit tired, and the colors were lovely with the salmon. Also easy and delicious. I also marinated the salmon as suggested by other commenters.
Tracey A.
I googled citrus and cast iron. Apparently it’s a myth and citrus or other acidic food doesn’t both a properly seasoned cast iron pan.
Emily
We used about half the oil and used sliced eggplant instead of potato to lower the carbs - took about 10 mins off the cooking time. Also added broccoli and a handful of cherry tomatoes on top - turned out amazing!
Raul C.
Delicious! If you have a good blender, I recommend tossing all of the sauce ingredients in there to get a nice emulsion. My immersion blender made quick work of it. Zest the citrus and throw that in for an extra kick!
Tatyana
For next time I will: add lime and orange zest, a couple more potatoes, place the salon skin side up, and use waaaaaay less oil. I used a ceramic dish to cook this. I added a side of steamed, fresh string beans and carrots.
notes
Add zest on top of fish when done
mabw
4/24: Delicious esp potatoes so double em in big cast iron tray. Potatoes in about 25 min, salmon 9. Added lime zest. Really pretty presentation too. Winner
tom
I agree with the less oil comments. Next time I’ll use 1/2 the oil but dot some butter on the potatoes. Be sure to enjoy the orange rind with your salmon.
Elena
At an Airbnb with sub-par pan, knives; STILL this recipe was positively delicious, epic, perfect. Excited to try at home with cast iron skillet, an oven I know, and also with tofu!
Aerotrekker
Reduce the amount of olive oil and add carrots and parsnips and other vegetables to the potatoes.
mamasledge
There are so many good salmon recipes on this site. This is not one of them. Too oily. Not enough taste. Potatoes nowhere near cooked at 40 minutes. I’ll not choose this one again.
jenn
1/4 C of olive oil is plenty!
CapeCod Cruiser
Did it last night. Loved it! Will add more time roasting the potatoes next time (? 30 minute instead of 20) and throw on some broccoli florets around the outside edge.
corywrites
Ohhhhh, mama. This one's a KEEPER (for the potatoes alone--but yum, the salmon too).
Brian
All of the suggestions I see below are useful. I agree with cooking the potatoes longer to get more crunch. I cooked the salmon for 20 minutes, which was too much. 15 would've been better. I also marinated the fish, which added nicely to the flavor. And more potatoes would have been called for, and using a larger pan. Other than that, perfect flavor.
Chloe
I concur in half the oil but potentially increase the juice, and add one more potato. We ended up with a bunch of leftover oil that the potatoes were swimming in. Like 3 T extra. Particularly if the salmon is the fattier Atlantic salmon as opposed to a wild Pacific, gotta reduce the fat in the recipe.
Laura G.
Really delicious and simple recipe. I had bottled fresh OJ and a single navel orange on hand, but it came out great. So much flavor! The potatoes were quite heavenly, but five more minutes might make them even better if you're not pressed for time. It seemed like an awful lot of oil, though, so next time I'll use less.
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