Brown Sugar and Chili-Rubbed Salmon Sheet Pan Dinner 4.000

Tom McCorkle for The Washington Post; food styling by Lisa Cherkasky for The Washington Post

Dinner in Minutes Mar 12, 2019

Here are the three top reasons to love this weeknight meal: minimal prep and cleanup; the sweet and spicy rub for the fish; the potatoes become crisped on the outside and stay tender on the inside.

Sometimes, a center-cut piece of salmon will have about 2 inches of thin belly on one side; for even cooking, we like to tuck that bit under the fillet.


Servings:
4

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 4 servings

Ingredients
  • 1 pound small Yukon Gold potatoes
  • 3 tablespoons extra-virgin olive oil
  • Kosher salt
  • 12 ounces young/thin spring onions or fat scallions
  • 1 lime
  • Four 6-ounce skin-on salmon fillets, center-cut (see headnote)
  • 2 tablespoons light brown sugar
  • 1 tablespoon chili powder

Directions

Preheat the oven to 425 degrees. Line a rimmed baking sheet with parchment paper.

Rinse the potatoes; if they are 2 inches or more across, cut them in half. Place them on the baking sheet; drizzle with 1 tablespoon of the oil and season lightly with salt. Toss to coat, then spread out evenly, with cut sides facing down. Roast (upper rack) for 10 minutes; they will not be cooked through.

Meanwhile, trim and discard the root ends of the spring onions or scallions, then peel and discard any thin outer layers. Drizzle with another tablespoon of the oil and toss lightly to coat. Zest the lime, then cut it in half.

Take the baking sheet out of the oven. Push the potatoes to one side to clear room for the salmon. Add the spring onions or scallions to the pan, either around the edges or in a separate cleared space. Season them lightly with salt. Sprinkle them with the lime zest.

Use a fork to stir together the brown sugar, chili powder and 1/2 teaspoon salt in a small bowl. Brush the tops of each salmon fillet with the remaining tablespoon of oil, then rub the brown sugar mixture evenly over each one.

Return the pan to the oven; roast (upper rack) for about 12 minutes; there will still be some slightly translucent flesh at the center of the fish), or you can keep roasting the salmon until it is done to your liking. The onions or scallions and potatoes should be cooked through.

Squeeze the lime’s juice over everything in the pan. Serve hot.

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Recipe Source

Adapted from “Oven to Table: Over 100 One-Pot and One-Pan Recipes for Your Sheet Pan, Skillet, Dutch Oven and More,” by Jan Scott (Penguin/Random House, 2019).

Tested by Bonnie S. Benwick.

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