Salmon baked with lemon butter is one of those dishes that feels both simple and special. When I think about baked salmon recipes, I picture a tray sliding out of the oven with golden potatoes on one side, bright green broccoli on the other, and salmon fillets right in the middle, glistening with butter and citrus. This isn’t just food—it’s a little piece of comfort with a touch of elegance. I’ve made this recipe more times than I can count, and every single time it reminds me of why I love salmon recipes. The fish stays tender, the broccoli takes on just enough of that roasted flavor, and the potatoes? They turn into these irresistible little bites that are crispy outside and soft inside. It’s a recipe for baked salmon that doesn’t ask for much from you, yet it delivers in a way that feels like you planned the whole day around dinner. If you’ve ever wondered how recipes baked in one pan manage to taste this good, the answer is balance. The lemon cuts through the richness of the butter, the salmon plays so well with both the greens and the carbs, and the whole thing feels like more than the sum of its parts. Whether you’re cooking from fresh fillets or trying out frozen salmon recipes baked straight from the freezer, this dish has your back.

1) Key Takeaways
2) Easy Lemon Butter Salmon with Crispy Potatoes and Broccoli Recipe
3) Ingredients for Lemon Butter Salmon with Crispy Potatoes and Broccoli
4) How to Make Lemon Butter Salmon with Crispy Potatoes and Broccoli
5) Tips for Making Lemon Butter Salmon with Crispy Potatoes and Broccoli
6) Making Lemon Butter Salmon with Crispy Potatoes and Broccoli Ahead of Time
7) Storing Leftover Lemon Butter Salmon with Crispy Potatoes and Broccoli
8) Try these Main Course next!
9) Lemon Butter Salmon with Crispy Potatoes and Broccoli
10) Nutrition

1) Key Takeaways

Baked salmon recipes don’t need to be complicated to taste incredible.
This dish uses one sheet pan for salmon, potatoes, and broccoli which saves cleanup time.
Lemon butter brings brightness and balance to the rich salmon.
The potatoes crisp up beautifully while the salmon stays tender and flaky.
Broccoli roasts into a slightly nutty side that works well with the fish.

2) Easy Lemon Butter Salmon with Crispy Potatoes and Broccoli Recipe

When I talk about baked salmon recipes, this one sits near the top of the list for me. It feels like a little trick to get such a fancy-looking meal with so little effort. The oven takes care of most of the work, while you just sit back and maybe sip a glass of wine.

The balance here is what keeps me coming back. The lemon lifts the butter so it doesn’t feel heavy, the salmon cooks into tender flakes, and the potatoes and broccoli turn golden and rich. It’s the kind of dinner that looks like you fussed over it, but you really didn’t. That’s the best kind of recipe in my book.

I’ve tried a lot of salmon recipes, but the ones that bake all on one sheet are the ones that save me on busy nights. The salmon sits right next to the vegetables, so all the flavors mingle, and when you pull the tray from the oven, the kitchen smells like you’ve been cooking all day.

3) Ingredients for Lemon Butter Salmon with Crispy Potatoes and Broccoli

Salmon Fillets: Four fillets, skin on, about six ounces each. The skin helps keep the flesh moist during baking, and it’s easy to peel off after cooking if you prefer not to eat it.

Baby Potatoes: About a pound, halved. These small potatoes roast quickly and get that crispy edge we all love. They’re hearty enough to stand beside salmon without being boring.

Broccoli Florets: Two cups worth. The broccoli roasts up with a little crunch, turning nutty at the edges. It adds freshness and color on the plate.

Unsalted Butter: Four tablespoons melted. The butter carries the lemon flavor and keeps the salmon rich without being too heavy.

Olive Oil: Three tablespoons. Some for tossing the potatoes, some for mixing with butter. It helps everything roast instead of steam.

Garlic: Two cloves, minced. Garlic deepens the flavor and adds a little punch against the mild salmon.

Lemon: One sliced, plus a tablespoon of juice. The slices rest on the fish, and the juice mixes into the butter for a sauce that runs through the whole dish.

Salt and Pepper: To taste. Simple seasoning that makes every bite pop.

Fresh Parsley: Chopped, for garnish. It freshens the whole dish and makes it look inviting on the plate.

4) How to Make Lemon Butter Salmon with Crispy Potatoes and Broccoli

Step 1. Preheat the oven to 400°F and line a baking sheet with parchment. That way cleanup later is quick and painless.

Step 2. Toss the halved potatoes with olive oil, salt, and pepper. Spread them on the baking sheet and roast for about fifteen minutes. They need that head start to crisp up properly.

Step 3. While the potatoes cook, mix the melted butter, the rest of the oil, minced garlic, and lemon juice in a small bowl. This mixture will coat everything and tie the dish together.

Step 4. After the potatoes have roasted, push them to one side of the sheet pan. Add the broccoli florets and salmon fillets in the space you’ve made.

Step 5. Brush the salmon with the butter mixture generously, then drizzle the rest over the broccoli and potatoes. Place the lemon slices on top of the fish.

Step 6. Return the tray to the oven and roast for another twelve to fifteen minutes. The salmon should flake with a fork, and the broccoli should be tender with browned edges.

Step 7. Pull the pan out, scatter parsley over everything, and serve while hot. The salmon stays tender, the potatoes crisp, and the broccoli full of flavor.

5) Tips for Making Lemon Butter Salmon with Crispy Potatoes and Broccoli

Roasting everything together works beautifully, but I’ve learned a few tricks. Give the potatoes their head start so they crisp, don’t crowd the pan or the vegetables steam instead of roast, and don’t forget the garlic. Without it, the butter and lemon can feel flat.

If your salmon fillets are on the thicker side, you might need a few extra minutes. Keep an eye on them after twelve minutes, and check if they flake easily with a fork. That’s the best way to know when they’re ready.

I’ve even made this with frozen salmon before. Just add about five minutes to the cooking time, and it still turns out tender. Recipes baked straight from the freezer don’t always work, but this one does, which is part of its charm.

6) Making Lemon Butter Salmon with Crispy Potatoes and Broccoli Ahead of Time

I’ve prepped this dish ahead when I knew dinner needed to be quick. You can chop the broccoli, slice the lemon, and even toss the potatoes in oil earlier in the day. Keep them covered in the fridge, then pull everything out when it’s time to cook.

If you want, you can mix the butter, garlic, and lemon juice ahead too. Store it in a small jar, then warm it up just before using. That way, when you’re ready, it all comes together in minutes.

The salmon itself is best baked fresh. I wouldn’t cook it all the way through earlier, but having the parts ready makes this one of those recipes salmon lovers appreciate when time feels tight.

7) Storing Leftover Lemon Butter Salmon with Crispy Potatoes and Broccoli

Leftovers never last long at my house, but when they do, I keep them in an airtight container in the fridge. They’ll stay good for about two days. Any longer, and the broccoli softens too much.

To warm it back up, I like using the oven at 300°F for about ten minutes. The salmon stays moist, and the potatoes regain a little of their crispness. Microwaving works too, though it softens the edges more.

I’ve even flaked leftover salmon into a salad the next day. It’s a way to stretch one meal into another, and it still carries that lemon butter flavor that makes baked recipes feel so comforting.

8) Try these Main Course next!

9) Lemon Butter Salmon with Crispy Potatoes and Broccoli