Let's Talk About Lemon Butter Salmon (And Why My Kitchen Smells Amazing Right Now)

So, not to brag or anything, but I—your friendly, occasionally distracted home cook—have absolutely mastered the art of making my kitchen smell like a cozy restaurant whenever I toss together this lemon butter salmon with crispy potatoes and roasted broccoli. First time I tried this out was on a dreary Tuesday when I needed an easy win after my kid painted the dog’s tail neon green (long story). I was skeptical the salmon would cooperate, but it came out golden and buttery—made me feel briefly like I knew what I was doing. If you can squeeze a lemon and forget to preheat the oven (like I always do), you’ll be just fine here.

Lemon Butter Salmon with Crispy Potatoes and Roasted Broccoli Recipe

Why You'll Love This (Or At Least Text Me for the Recipe Later)

I make this when I want something a bit fancy but don't have the bandwidth for more than two pans—because who has time for more? My family goes wild for it, mostly since the potatoes get all crispy and soak up the lemon butter (sometimes too crispy if I get talking on the phone and forget them, but hey—no one ever really complains). Actually, I stumbled on the broccoli addition by accident when I realized I didn’t have any green beans, but broccoli just seems to work perfectly. And it’s easy enough that even when I’m distracted by my favorite show (or, let’s be real, TikTok), it never turns into a disaster. Plus, it’s a sneaky way to get everyone to eat their veggies. That’s a win in my book!

What You'll Need (Or, How I Subbed Garlic Powder for the Real Deal Once and Survived)

2 salmon fillets (skin on, about 150-200g each—ish. I just get whatever looks fresh. My friend swears by wild caught but I honestly use whichever is on sale)
4-5 small potatoes (Yukon Golds are my go-to, but honestly any potato will do; baby reds work great if you can’t find Yukon)
1 medium head broccoli (cut into florets—a big handful, give or take; frozen works in a pinch, though it never gets quite as crispy)
3 tablespoons butter (salted is best, but use what you’ve got)
Juice of 1 lemon (sometimes I use the bottled stuff if I’ve run out—don’t tell anyone)
2 garlic cloves (minced; I have subbed garlic powder when in a hurry, about a heaped ½ teaspoon)
Olive oil (a good glug, let’s say 2 tablespoons)
Salt and pepper (to taste; my grandmother always insisted on freshly cracked, but I cheat with the pre-ground sometimes—it’s fine)
Optional: A sprinkle of smoked paprika or fresh dill if you’re feeling extra fancy. Sometimes I toss in a pinch of chili flakes for a little heat.

How I Throw This Together (With Only Minimal Interruptions)

Preheat your oven, probably to 220°C (425°F). If you forget, like I often do, things just take a little longer but it’s not the end of the world.
Roast the potatoes: Slice the potatoes into ½ inch rounds (or wedges if you prefer). Toss them with olive oil, a generous pinch of salt, and some pepper right on your baking tray. Spread out in a single layer—that’s the trick to getting them crispy. Roast for 15-20 minutes, then give them a shake so nothing sticks (sometimes I just use my hands—careful, they’re hot!).
Add the broccoli: After the 20-ish minute mark, move the potatoes around a bit and add broccoli florets. Drizzle with another glug of olive oil and toss with more salt and pepper. Back in it goes for 10-15 minutes, until everything looks golden and the kitchen smells, well, amazing.
Meanwhile, sear the salmon: Heat a nonstick pan (or your favorite cast iron) over medium-high heat. Add a splash of olive oil. Place salmon skin side down and don’t touch it for about 4 minutes—it needs that time for the skin to crisp (I always get impatient, but trust me, hands off!). Flip and cook for another 2-3 min, until it’s just opaque. Remove to a warm plate. Don’t worry if it flakes a bit; happens to me every time.
Lemon butter moment: In the still-hot pan (lower the heat), add the butter, minced garlic, and a big squeeze of lemon juice. Stir it all around until fragrant—if you’re feeling wild, toss in some dill or paprika here. Pour this all over your salmon. This is where I maybe swipe a finger through the sauce—it’s too good.
Assemble and eat: Pile those crispy potatoes and broccoli onto plates, top with the salmon, and drizzle all the lemony butter on top. Stand back and admire, then dig in.

What I Wish I'd Known (A Few Honest Notes)

If your potatoes stick, don’t panic—just scrape them off, they taste great with those extra crispy bits.
Broccoli stalks are totally fine to use—just slice them up!
Lemon zest in the butter is next level (but only if you’ve remembered to buy lemons that aren’t rock hard, unlike me half the time)
Don’t actually drown your salmon in butter (I’ve done this, it gets weirdly greasy and not in a good way)

Changes I’ve Tried (Some More Successful Than Others...)

Swapped in cod fillets instead of salmon one night—good, but a bit dry; needs more butter, probably
Added little tomatoes to the tray; they burst and add sweetness (kids liked this)
Once tried sweet potatoes instead of regular—oddly, they never crisp up the same, but taste okay if you lower your expectations
Next time I might try asparagus, but I’m a bit wary—last time I over-roasted it and it was more twig than veg

Gear List (And What I Use When I Can’t Find Mine...)

Baking tray—any will do; I’ve used a pizza pan when I can’t find the proper one
Sharp knife—potatoes are tough little things, watch your fingers
Nonstick or cast iron pan—but actually, I’ve used a plain old stainless one and just used extra oil (nothing stuck, surprisingly)
If you’re missing tongs, a spatula works; or, just go with your hands, carefully!

How Long Does It Last? (Asking for a Friend...)

Honestly, in my house it never lasts more than a day, but you can store leftovers in an airtight container in the fridge for up to 2 days. Reheat in the oven or a skillet if you want the potatoes to stay sort of crispy; microwave is fine if you’re not fussed about texture (my brother just eats it cold straight from the fridge, not sure I’d recommend but maybe that’s your thing?).

Serving It Up (Or, Why I Always Make Too Many Potatoes)

I like to pile everything family style in the middle of the table—let everyone fight (er, serve themselves) for the crispiest potato bits. Sometimes I add a squeeze of extra lemon right before eating, which I've heard is controversial? My cousin insists on ketchup with the potatoes; I just smile and let it go. Works well with a crisp white wine and slightly too-loud dinner music if you’re making a night of it.

One Last Lesson (Because I Learn the Hard Way...)

Don’t rush the salmon skin. I once tried speeding it up and ended up with something closer to sock than food—patience is your friend.
Potatoes really do need room to crisp. I crowded the pan once—ended up with more of a potato steamer situation. Still tasty but not the vibe I was after.
And, oddly, the leftovers taste even better the next day. Maybe it’s the lemon soaking in?

People Actually Ask Me This (And Here’s What I Say)

Can I use frozen salmon? Yep—just make sure to defrost and pat it dry really well. If not, you get that weird “steamed” texture instead of crispy.
What if I hate broccoli? Oh, I get it. Try green beans, cauliflower, or skip it altogether (I won’t tell). The potatoes and salmon can totally hold their own.
Potatoes never get crispy, help? Make sure they’re not crowded and the oven is properly hot. Actually, a little patience is the secret sauce here.
Is it okay to use margarine instead of butter? Technically, yes. It’s not quite as rich, but I’ve done it when the fridge is bare.
Can I double the recipe? Oh absolutely, just use two pans if you’re making a big batch. I once tried to do it all on one tray and… well, see above re: floppy potatoes.

So there you go. If you try it, let me know how it goes—and if you have a better way to get potatoes crispy, I'm all ears. Happy cooking, friend!

Lemon Butter Salmon with Crispy Potatoes and Roasted Broccoli Recipe