Skillet Citrus Roasted Salmon Over Layered Potatoes
This one-skillet dinner features tender salmon fillets roasted over layers of thinly sliced potatoes in a bright citrus marinade made with lime and tangerine juice. The potatoes cook first to develop a golden base, then the salmon and Brussels sprouts are added for the final roasting. The blackened seasoning adds a subtle smoky heat that complements the fresh citrus flavors. Perfect for a weeknight dinner that looks impressive enough for entertaining, this recipe delivers restaurant-quality results with minimal cleanup.
Ingredients
- 1 Yukon gold potato
- 2 red potatoes, medium-sized
- ¼ cup lime juice
- ⅓ cup tangerine juice, freshorange juice1:1citrus
slightly sweeter flavor
- ¼ cup olive oil
- ½ cup cilantro, fresh, chopped
- 3 garlic cloves, minced
- 1 shallot, minced
- 1 Tbsp blackened seasoningcajun seasoning1:1spice
similar heat and flavor profile
- 1 lb salmon fillet, fresh
- 1 large handful Brussels sprouts, halved
- 1 tangerine, slicedorange juice1:1citrus
slightly sweeter flavor
Instructions
- 1
Preheat oven to 425°F
- 2
Combine lime juice, tangerine juice, olive oil, cilantro, garlic, shallot and blackened seasoning in a bowl and whisk
- 3
Slice potatoes thinly, 1/8 inch thick
- 4
Layer potatoes in three layers in cast iron skillet or baking dish
- 5
Season potatoes with salt and pepper
- 6
Pour half of citrus marinade over potatoes and bake for 30 minutes
- 7
With 10 minutes remaining, marinate salmon in remaining half of citrus marinade
- 8
Season salmon with additional blackened seasoning
- 9
Remove skillet from oven and place salmon in center on top of potatoes
- 10
Arrange Brussels sprouts around salmon
- 11
Top salmon with tangerine slices
- 12
Drizzle remaining marinade over skillet
- 13
Return to oven for 10-15 minutes until salmon reaches desired doneness
Tips
Use a mandoline or sharp knife to get consistent 1/8-inch potato slices for even cooking.
Let the potatoes get a head start in the oven to ensure they're tender when the salmon is done.
Check salmon doneness with a thermometer - 125°F for medium, 145°F for well done.
Good to Know
Refrigerate leftovers for up to 3 days. Reheat gently in oven to maintain texture.
Potatoes can be sliced and citrus marinade prepared up to 4 hours ahead. Keep refrigerated separately.
Serve directly from the cast iron skillet while hot. Garnish with extra fresh cilantro if desired.
Common Mistakes
Don't skip the potato pre-cooking or they'll be undercooked when salmon is done
Avoid overcrowding Brussels sprouts or they'll steam instead of roast
Substitutions
FAQ
Can I use frozen salmon for this recipe?
Yes, but thaw completely first and pat dry. Frozen salmon may release excess moisture affecting the final texture.
What if I don't have a cast iron skillet?
Any oven-safe baking dish works, though you may lose some of the crispy bottom potato texture that cast iron provides.
How long will leftovers keep in the refrigerator?
Store covered for up to 3 days. The salmon is best reheated gently in a low oven to prevent overcooking.