This easy Traeger Sheet Pan Salmon recipe is a simple, flavorful way to get a complete meal on the table with minimal cleanup. The combination of crispy baby potatoes and tender, flaky salmon makes a satisfying dish easy enough for a weeknight dinner but impressive enough for guests. Seasoned with our custom OWYD Fish Rub and topped with butter, the salmon develops a rich, delicious crust as it bakes. A squeeze of fresh lemon adds the perfect bright finish, balancing the richness of the fish.
Sheet Pan Salmon with Baby Potatoes
We love to fish, and salmon is my all-time favorite fish to catch. I call it “lazy fishing” because it tends to be a little less intense than some of our other trips, and the action isn’t constant. There’s some time to kick back, enjoy the scenery, and maybe even a beverage between bites.
We’re always looking for more ways to Bubba Gump our salmon, and this one is definitely one of my new favorites, and the perfect way to celebrate a fresh, hard-won fish harvested right from the ocean.
Roasting the potatoes first ensures they’re crispy on the outside and soft inside. If you don’t have our fish rub yet, you can use a mix of salt, pepper, garlic powder, and paprika for a similar effect. We also really like using a high-quality lemon pepper on our salmon.
Salmon is best cooked until it reaches a medium-rare or medium temperature, keeping it moist and flavorful. Using an instant-read thermometer helps you get perfect results every time. You can easily adapt this recipe by swapping in different vegetables like asparagus or green beans for a fresh twist.
Why You’ll Love This Dish
- One-Pan Simplicity – Everything cooks together, making cleanup effortless.
- Quick and Easy – Ready in about 35 minutes, making it perfect for busy nights.
- Customizable – Swap out the seasoning or veggies to match your taste.
- Healthy & Delicious – Packed with omega-3s, protein, and fiber for a well-rounded meal.
Get all of our Traeger Salmon Recipes here!
Sheet Pan Salmon Shopping List
Wondering if you have to hit the store? Here’s the list of items you’ll need to make this recipe. For specific amounts, please refer to the printable recipe card at the bottom of the post.
Ingredients
- Baby Potatoes – Red or yellow work just fine here! The smaller the better, though. They cook quickly. If you use larger potatoes, cut them up into quarters and make sure they are mostly cooked before you add the salmon.
- Olive Oil – Avocado oil also works if that’s what you have. I love the flavor that olive oil adds, though!
- Kosher Salt – Flaky kosher salt is best. Measure with your heart!
- Salmon Fillet – Not everyone is able to get out there and catch their own fish, so if you are using store-bought fish just try and stay away from farmed salmon. Ocean-caught Pacific salmon is the best salmon in the world! We prefer Coho Salmon for this recipe. It is also called Silver salmon. Chinook, aka King Salmon, also works well. Sockeye is another great option.
- OWYD Fish Rub – If you are a fish eater this rub is a MUST TRY. We developed it here in the OWYD kitchens and partnered with our favorite rub company, Spiva Cooking, for the blend. Pick up a jar and let us know what you think!
- Salted Butter – If you use unsalted butter, just sprinkle a little extra salt on the fish.
- Lemon Wedges – Fresh is best! Put away that bottled lemon juice for fish this good!
OWYD Fish Rub– available now!
This Marry Me Salmon is one of the best recipes on the site!
How To Make Sheet Pan Salmon On The Traeger
This is just the overview so you can see what you’re actually getting into here. When you are cooking, you’ll want to use the full recipe at the bottom of the page.
- Roast the Potatoes – Preheat the oven to 375°F. Toss the baby potatoes with olive oil and kosher salt, then spread them onto a large baking sheet. Bake for 20 minutes.
- Prep the Salmon – While the potatoes cook, check the salmon for pin bones and coat it evenly with fish rub. Top with small pats of butter.
- Add the Salmon to the Pan – Move the potatoes aside and place the salmon fillet in the center of the pan.
- Bake Until Perfect – Return the sheet pan to the oven and cook for 12-15 minutes, or until the salmon reaches 120-125°F for medium-rare.
- Serve & Enjoy – Remove from the oven, squeeze fresh lemon juice over the salmon, and serve with a side of vegetables or salad.
You’ll love this Air Fryer Hot Honey Salmon Bites recipe!
FAQ
How should I store leftovers?
Store leftover salmon and potatoes in an airtight container in the refrigerator for up to 2 days.
How do I reheat this dish?
Reheat in a 300°F oven for about 10 minutes or in a skillet over low heat until warmed through. The microwave works too, but it may dry out the salmon.
Can I make this in advance?
You can prep the potatoes and season the salmon ahead of time. Store them separately in the fridge and bake when ready to eat.
What can I use instead of OWYD Fish Rub?
A mix of salt, black pepper, garlic powder, paprika, and a touch of brown sugar makes a great substitute. Lemon Pepper is also a good option!
Easy recipe for Grilled King Salmon!
Serve This With…
- Grilled Asparagus – A fresh and flavorful side.
- Caesar Salad – Crisp greens with a creamy dressing.
- Grilled Brussels Sprouts – A hearty veggie complement.
This sheet pan salmon is a go-to meal for easy, delicious meals. With just a handful of ingredients and minimal effort, you’ll have a satisfying dish packed with flavor. Serve this for a weeknight dinner or a casual get-together. It’s a recipe worth keeping in rotation.
Sheet Pan Salmon Recipe
Ingredients
- 1 pound baby potatoes
- 1/3 cup olive oil
- 2 teaspoons kosher salt
- 16- ounce salmon fillet
- 1 tablespoon OWYD Fish Rub see alternatives in the post
- 2 tablespoons salted butter
- lemon wedges for serving
Instructions
- Preheat your Traeger to 375°F.
- In a bowl, add the potatoes and the olive oil.
- Put the potatoes onto a large baking sheet. Sprinkle with the kosher salt.
- Place the potatoes in the Traeger and let cook for 20 minutes.
- While the potatoes cook, prep your salmon by removing any pin bones and coating in the OWYD Fish rub. Top with the pats of butter.
- Make room on the pan and place the salmon into the middle of the sheet pan.
- Grill the salmon for 12-15 minutes, or until it reaches your desired internal temperature. We prefer our salmon to be medium-rare, so usually pull it out at 120-125°F.
- Remove and serve hot with a squeeze of lemon and some fresh vegetables or a salad.
