Easy Recipes

Salmon & Potato Skillet

While the potatoes cook, the salmon takes a quick bath in an easy marinade that will double as cooking fat in this simple dish. In just 45 minutes, you’ll have a delicious and filling meal that can be customized every time you make it.


  • 2 cloves garlic, grated or finely chopped
  • 1 tsp. crushed red pepper flakes
  • 1 tsp. finely grated lemon zest
  • 1 tsp. ground coriander
  • 1 tsp. ground cumin
  • 1/2 tsp. paprika
  • 1/3 c. plus 1 tbsp. extra-virgin olive oil
  • Kosher salt
  • 1 (1-lb.) skin-on salmon fillet
  • 1 1/2 lb. baby potatoes, halved
  • Freshly ground black pepper
  • 3/4 c. plain Greek yogurt
  • 2 tbsp. chopped fresh dill, divided
  • 2 tbsp. chopped fresh parsley, divided
  • 2 small shallots, sliced into 1/4" rings
  • Lemon wedges, for serving


  1. Step 1Arrange a rack in center of oven; preheat to 450°. Place a large cast-iron skillet on rack. 
  2. Step 2In a small bowl, combine garlic, red pepper flakes, lemon zest, coriander, cumin, paprika, 1/3 cup oil, and 1/2 teaspoon salt. Generously season salmon on both sides with salt and place in a shallow container. Pour half of marinade over salmon; set aside. 
  3. Step 3In a large bowl, toss potatoes with 2 teaspoons salt, a few grinds of black pepper, and remaining 1 tablespoon oil. Carefully remove skillet from oven. Arrange potatoes cut side down in skillet and roast 20 minutes. 
  4. Step 4Meanwhile, in a small bowl, combine remaining marinade, yogurt, 1 tablespoon dill, 1 tablespoon parsley, and a pinch of salt; set aside.
  5. Step 5Remove skillet from oven. Using a spatula, pile potatoes to one side or create a space in the center of skillet. Arrange salmon skin side up next to potatoes. Scatter shallots around salmon. Roast 6 to 7 minutes, flip salmon, and continue to roast until salmon flesh easily flakes and skin is crisp, 2 to 3 minutes more.
  6. Step 6Top with remaining 1 tablespoon dill and 1 tablespoon parsley. Serve with lemon wedges and reserved yogurt sauce alongside.