Sheet Pan Salmon with Dill Potatoes

The One Where All 4 Family Members Went Back For Seconds.

Let me start by saying this salmon has no business being this good. It’s just plopped on that sheet pan – no cutting, prepping, etc. Then it gets topped with mayo and Dijon and baked for, like, all of 7 minutes. Shake of red pepper flake, sprinkle of dill, squeeze of lemon. So simple, and yet. Holy smokes.

May I, though, also direct your attention to those dill potatoes!! Double exclamation!!

They get steam-roasted to perfection and then tossed in garlic butter with borderline too much dill (which is always the right amount of dill).

I made them and immediately texted multiple friends: “you have to make these!!”

You can bring the whole sheet pan out to the table (as we often do), or transfer to a big platter to serve:

It’s so gorgeous, and THE FLAVORS. Amazing.

If you’re looking for more easy dinners, come check out this page of all my favorites!

Hope you love this!

Watch How To Make This Sheet Pan Salmon

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Sheet Pan Salmon with Dill Potatoes

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• Author: Lindsay
• Total Time: 45 minutes
• Yield: 4 servings

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Description

Simple and delicious salmon and potatoes roasted on a sheet pan, and covered in a garlic dill butter sauce! One of my family’s favorite dinners.

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Ingredients

Units

Dill Potatoes:

• 24 ounces yukon baby gold potatoes
• 1 1/2 tablespoons olive oil
• 1 1/2 teaspoon kosher salt
• 1/2 cup water
• 3 tablespoons butter, melted
• 1 clove garlic, grated
• 1 tablespoon freeze dried dill, or 3 tablespoons fresh dill

Sheet Pan Salmon:

• 1.5 pounds salmon filet (I use skin-on)
• 3 tablespoons Dijon
• 2 tablespoons mayo
• red pepper flakes, more dill, lemon wedge for serving

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Instructions

1. Prep the Potatoes: Preheat the oven to 450 degrees. Toss potatoes, oil, and salt on a sheet pan. Add water directly to the pan.

   

2. Roast the Potatoes: Roast potatoes for 30 minutes. I recommend stirring every 10-15 minutes to prevent sticking. During this time the water will evaporate / steam the potatoes, and they will get beautifully golden at the same time. (Some sticking is normal and okay – just use a good spatula to firmly get under the potatoes and lift them to keep them all moving around and roasty toasty.)

   

3. Prep the Salmon: Move potatoes to the side. Add the salmon filet in one piece to the center of the sheet pan, skin side down. Season with 1/2 teaspoon salt. Mix the mayo and Dijon in a small dish; spread over the top to cover. Bake for another 6 minutes; broil for 2-3 more minutes, watching closely, to get browning on the salmon.

   

4. Garlic Butter: Mix the melted butter, grated garlic, and dill; spoon over the hot potatoes. Sprinkle the salmon with dill and red pepper flakes.

   

5. You’re Done! Squeeze lemon over the whole thing. Flake big chunks of salmon off to serve with the potatoes. Unreal.

• Prep Time: 5 minutes
• Cook Time: 40 min
• Category: Dinner
• Method: Roast
• Cuisine: American

Keywords: sheet pan salmon, salmon recipe, dill salmon, sheet pan dinner

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More Salmon Recipes My Whole Family Loves

Bang Bang Salmon

Air Fryer Salmon Bites

Salmon with Basil Sauce

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The Best Carrot Cake Cupcakes with Cream Cheese Frosting

In This Post

• Jump To Recipe
• Video
• Why I Love This Recipe

• Frequently Asked Questions
• Ratings

Video To Make These Cupcakes

The Carrot Cake Cupcakes That Won My Heart

OOH BABY these are so good! My husband’s favorite dessert is carrot cake, so the bar is high for us to have a really solid house-favorite carrot cake cupcake recipe.

(I’m also very attached to this carrot cake coffee cake, which is a bit more brunchy, so we now have options.)

They are fluffy and plush with a nice little domed top, but they are also dense and buttery-ish enough to feel like a proper carrot cake!

I am not much of a decorator, but my sister made these little cute carrot toppers a few years ago and I’ve been thinking about them ever since – they will get you some ooh’s and ahh’s at Easter brunch. (Instructions for making them is in the notes section of the recipe.)

Moist, tender, not overly cluttered, and crowned with cream cheese frosting. It’s a thing of beauty. Hope you love them!

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The Best Carrot Cake Cupcakes with Cream Cheese Frosting

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• Author: Lindsay
• Total Time: 40 minutes
• Yield: 12 cupcakes

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Description

Carrot Cake Cupcakes with Cream Cheese Frosting! Plush and springy, but also dense and moist, with a generous layer of cream cheese frosting all over top.

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Ingredients

Units

Carrot Cake Cupcakes

• 3/4 cup canola oil
• 1 cup packed brown sugar (190 grams)
• 1 1/2 teaspoons vanilla
• 2 eggs
• 2 medium carrots, peeled, grated, and chopped (180 grams – about 1 1/2 cups)
• 1 cup + 2 tablespoons flour (160 grams)
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger (optional)
• 3/4 teaspoon salt (I use table salt)

Cream Cheese Frosting

• 5 ounces cream cheese
• 5 tablespoons butter (I prefer salted butter)
• 2 1/4 cups powdered sugar (plus additional as needed)
• 1 teaspoon vanilla extract

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Instructions

1. Prep: Preheat the oven to 350 degrees. Grease a muffin tin with nonstick spray. (I like these without paper liners – they get a perfect ridged edge and nice little domed top, plus a chewier edge!)

    

2. Carrots: Grate the carrots, and then roughly chop them into smaller, papery bits. You can also do this in the food processor, but when compared side by side I liked the grated and chopped version better.

   

3. Cupcake Batter: Whisk the oil, brown sugar, eggs, and vanilla together until combined. Fold in the carrots. Mix in the dry ingredients until just combined.

   

4. Bake: Fill each muffin tin about two thirds of the way full with batter. Bake for 16-17 minutes. Gently press on the centers – if they spring back, they’re done. If not, give them another 2-3 minutes. (Using paper liners will require closer to 19 minutes.)

   

5. Cream Cheese Frosting: Using an electric mixer, beat the softened butter and cream cheese together until smooth. Add the powdered sugar and vanilla; mix until smooth and delicious.

   

6. Frost and Enjoy: Pipe the frosting on top of the cooled cupcakes; serve immediately or store in the fridge. (They’re also great a day later!)

   

Notes

What Type Of Oil: We tested this with avocado oil, vegetable oil, canola oil, and coconut oil. (!!) I loved the coconut oil – it gave a supremely delicious, buttery texture when warm, but they became firm and dry as they cooled. Since I’m guessing most of us would be making these ahead of time to take to a gathering, I wanted these to be baked with an oil that would stay soft and moist even when cooled. With that in mind, canola oil is a good choice because it stays soft and moist for several days.

Carrot Amounts: You can get a lot of variation with carrot sizes! I made this many times, and I highly recommend weighing the carrots if you can – I use this scale (super easy to use). I weigh them after I peel them and cut tops off, so I know exactly how much carrot (and flour, and sugar) I’m adding to the recipe.

Making Carrot Toppers: Optional, but my sister did this years ago (idea from Sally’s Baking Addiction) and it’s the cutest. Here’s my method for it: melt 3 squares of almond bark in the microwave for 90 seconds, checking it at 30 second increments. (Almond bark is much easier to use than white chocolate, in my experience.) Divide it between two bowls and use gel food coloring to make a light orange (a few drops of red + a few drops of yellow) and a green. Transfer the orange to a baggie, snip the corner, and pipe out small triangle-shaped squiggles onto parchment or wax paper. Then, do the same for green. I placed a small green dot at the top of the carrot and using a toothpick to fan it out into a 3-pronged carrot top. They’ll cool in about 20 minutes and be ready to pop onto your cupcakes!

Sweetness of the Frosting: If you find the cream cheese frosting to be too sweet for your liking, you can make some whipped cream and fold it into the cream cheese frosting to make it more fluffy and butter rather than more sweet. Great idea from a commenter recently!

Liners vs. no liners: I prefer to bake these without paper liners – they get a nice little crispy ridge, and the contrast of the chewy, slightly caramelized exterior is the perfect contrast with the fluffy insides! Like so!

• Prep Time: 25 minutes
• Cook Time: 15 minutes
• Category: Dessert
• Method: Bake
• Cuisine: American

Keywords: carrot cake cupcakes, cream cheese frosting, carrot cake

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Frequently Asked Questions For This Recipe

Can you add nuts and raisins to these cupcakes?

Sure can! Just mix them into the batter at the end before baking.

Can I use liners in the pan?

Baking directly in the muffin tin without the liners is my favorite way to bake these! They bake up perfectly, they get a nice edge that contrasts the rest of the muffin, and they should look very beautiful without the paper! Downsides of paper liners: they take longer to bake, and these are very moist muffins, so if you’re making them a day ahead, the oil may saturate the paper liners.

Can I make these in a mini muffin tin?

Love that idea! Just reduce the bake time to 10 minutes and check on them from there.

Can I made these cupcakes dairy-free?

The carrot cake cupcakes, as written, are dairy free. For the frosting – I’ve never tried it, but I would imagine using dairy-free butter and vegan cream cheese would work for the frosting (like this recipe).

Can I use a different oil for this recipe?

I prefer a neutral-tasting oil for this, so canola oil or vegetable oil. I also loved coconut oil in these, but they didn’t stay as soft once they cooled. (See the notes of the recipe for my full comments on our experiences testing other oils!)

More Spring Baking Recipes I Love

Pistachio Loaf

Carrot Cake Coffee Cake

Lemon Zucchini Bread

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