Baked Salmon and Potatoes with Patatas Bravas Sauce
This is the sheet pan salmon dinner that actually earns a place at a dinner party table. Crispy par-boiled potatoes roasted at 450°F, salmon caramelized under the broiler, a smoky homemade patatas bravas sauce, and a swoosh of garlicky Dijon aioli. One pan, two sauces, and a Spanish-inspired combination that tastes like considerably more effort than it is.
Equipment
- Large pot
- Colander
- Large rimmed baking sheet
- Small bowl
- whisk
- Small saucepan
- cutting board
- Knife
Ingredients
For the potatoes
- 2 pounds Yukon Gold potatoes cut into 1.5-inch chunks
- 3 tablespoons olive oil
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon flaky sea salt for finishing
- 1/4 teaspoon smoked paprika for finishing
For the aioli
- 3/4 cup good quality mayonnaise
- 3 garlic cloves finely grated or minced
- 1 tablespoon fresh lemon juice about 1/2 lemon
- 1/2 teaspoon Dijon mustard
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon kosher salt
For the bravas sauce
- 3 tablespoons olive oil
- 4 garlic cloves finely grated or minced
- 3 teaspoons smoked paprika
- 1/4 teaspoon cayenne pepper
- 1/2 teaspoon ground cumin
- 3/4 cup crushed tomatoes
- 1 1/2 tablespoons sherry vinegar
- 1/2 teaspoon sugar
- 1/2 teaspoon kosher salt
For the salmon
- 4 skinless salmon fillets about 6 ounces each
- 1 tablespoon olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper coarsely ground
- 1/4 teaspoon smoked paprika
To finish
- 3 tablespoons flat-leaf parsley roughly chopped
- 2 tablespoons chives finely sliced
- 2 tablespoons good extra virgin olive oil
- 2 lemons cut into wedges
Instructions
- Place the potatoes in a large pot of generously salted cold water. Bring to a boil and cook for 10 minutes, until just fork-tender but still holding their shape. Drain, return the potatoes to the pot, and shake firmly to rough up the edges — those ragged bits are what make the potatoes extra crispy.2 pounds Yukon Gold potatoes
- Preheat the oven to 450 degrees Fahrenheit (230°C). Pour the olive oil onto a large rimmed baking sheet and heat in the oven for 5 minutes until shimmering. Add the potatoes, toss to coat in the hot oil, and season with kosher salt. Roast for 25 minutes, flipping once halfway through, until deep golden and beginning to crisp. Use this time to make both sauces.2 pounds Yukon Gold potatoes, 3 tablespoons olive oil, 1 1/2 teaspoons kosher salt
- Whisk together the mayonnaise, grated garlic, lemon juice, Dijon, smoked paprika, and salt until smooth. Refrigerate until ready to plate.3/4 cup good quality mayonnaise, 3 garlic cloves, 1 tablespoon fresh lemon juice, 1/2 teaspoon Dijon mustard, 1/4 teaspoon smoked paprika, 1/4 teaspoon kosher salt
- Heat the olive oil in a small saucepan over medium heat. Add the garlic and cook for 1 to 2 minutes until fragrant. Add the smoked paprika, cayenne, and cumin and stir for 30 seconds to bloom the spices — the oil will turn a deep rust color. Add the crushed tomatoes, sherry vinegar, sugar, and salt. Simmer for 12 minutes, stirring occasionally, until thick and glossy. Keep warm on low.3 tablespoons olive oil, 4 garlic cloves, 3 teaspoons smoked paprika, 1/4 teaspoon cayenne pepper, 1/2 teaspoon ground cumin, 3/4 cup crushed tomatoes, 1 1/2 tablespoons sherry vinegar, 1/2 teaspoon sugar, 1/2 teaspoon kosher salt
- Pat the salmon fillets dry. Drizzle with olive oil and season all over with salt, pepper, and smoked paprika.4 skinless salmon fillets, 1 tablespoon olive oil, 1 teaspoon kosher salt, 1/2 teaspoon black pepper, 1/4 teaspoon smoked paprika
- Pull the potato tray from the oven at the 25-minute mark. Push the potatoes apart to make four gaps and nestle the salmon snugly among them. Return to the oven for 10 to 12 minutes, until just cooked through with a slight blush at the center. Switch to broil for the final 2 to 3 minutes to caramelize the top — keep a close eye on it, as it can burn quickly.
- Dust the hot potatoes with flaky salt and smoked paprika. Spoon the bravas sauce generously across the base of a large serving platter, then lift the potatoes and salmon on top. Spoon more bravas over everything, swoop the aioli across in loose strokes, and scatter the parsley and chives. Finish with a drizzle of extra virgin olive oil and lemon wedges tucked around the edges. Serve immediately.1/2 teaspoon flaky sea salt, 1/4 teaspoon smoked paprika, 3 tablespoons flat-leaf parsley, 2 tablespoons chives, 2 lemons
Notes
- Par-boil the potatoes and rough up the edges. Skipping this step is the difference between a crispy, craggy potato and a dense one that never fully crisps. Shake them in the colander while still hot to create those ragged edges that go extra golden in the oven.
- Heat the oil on the baking sheet first. Five minutes in a 450°F oven before the potatoes go in means they hit hot fat immediately and start crisping from the first second rather than steaming in cold oil.
- Bloom the spices before the tomatoes go in. Thirty seconds of smoked paprika, cayenne, and cumin stirred in hot oil is what gives the bravas sauce its deep, rounded flavor. Add the tomatoes too early and you lose that depth entirely.
- Watch the broiler closely. The final 2-3 minutes under the broiler caramelizes the top of the salmon fast. It can go from perfect to overdone in under a minute so do not walk away from the oven.
- Storage: The bravas sauce keeps in an airtight container in the fridge for up to 5 days and freezes well for up to 3 months. The potatoes are best eaten fresh; they lose their crispiness as they sit. The salmon is best eaten the day it is made.
Nutrition Facts
Calories: 684kcalCarbohydrates: 52gProtein: 41gFat: 36gSaturated Fat: 5gPolyunsaturated Fat: 7gMonounsaturated Fat: 22gCholesterol: 94mgSodium: 2051mgPotassium: 2098mgFiber: 8gSugar: 6gVitamin A: 1481IUVitamin C: 86mgCalcium: 102mgIron: 5mg
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