Garlic Herb Marinated Salmon with Roasted Potatoes and Broccolini

This marinated salmon recipe uses a garlic-herb mixture I've relied on for years as a seafood recipe developer. It's my go-to for salmon, but I also use it on everything from grilled swordfish to weekend chicken thighs.

The marinade's classic combination of fresh garlic, rosemary, and lemon zest creates layers of flavor that make our fish sing, and add zingy citrus and garlic to our sheet-pan veggies, too.

Using the sheet pan method here means dinner comes together in one pan with minimal cleanup. Golden potatoes get a head start, then the salmon and broccolini join for the final roast.

The marinade also works beautifully on grilled fish, too! I have a Cedar Plank Grilled Salmon that uses the same flavor profile with different cooking technique.

Why This Marinated Salmon Recipe Works

The timing here is strategic. While your oven preheats and the potatoes cook, the salmon sits in that garlic-herb mixture - even 30 minutes makes a real difference in flavor. Once your baby potatoes are browned, the salmon and veggies join for just 10-12 minutes. Everything finishes perfectly cooked at the same time.

It scales up and down easily, too - works just as well for 2 fillets or 6, as long as you give everything enough room on the sheet pan.

Ingredients You'll Need

Salmon: Center-cut pieces are ideal and about 1-inch thick. Wild or farmed both work, though wild may require a few minutes less cooking time. If using frozen salmon, thaw completely and pat very dry before marinating.

Baby potatoes: Red or gold, halved for maximum caramelization. Keep sizes uniform.

Garlic and herbs: Fresh cloves for the garlic and be sure your rosemary is minced finely so it's not woody (nobody likes a woody salmon!) Substitute thyme if you prefer.

Lemon: Zest for the marinade and wedges for serving.

Broccolini: Regular broccoli cut into long spears works too.

Full ingredient list and measurements included in the printable recipe card below.

How to Make Marinated Salmon for Dinner

Step 1: Marinate the salmon. Combine olive oil, garlic, rosemary, lemon zest, salt, pepper, and chili flakes. Coat salmon and leave flesh-side down in marinade while you prep vegetables.

Step 2: Start the potatoes. Toss halved potatoes in olive oil, arrange cut-side down on sheet pan. Roast until golden.

Step 3: Add salmon and broccolini. Flip potatoes, add salmon (skin-side down) and broccolini. Drizzle remaining marinade over vegetables, season with salt. Roast 10-12 minutes (or until your preferred salmon doneness).

Storage and Reheating

Leftover salmon keeps for 2-3 days refrigerated. I prefer eating it cold in salads or grain bowls rather than reheating, which can dry it out. The potatoes and broccolini reheat well in a 350°F oven for 10 minutes, or in your air fryer for about 5 minutes.

You can marinate the salmon up to 4 hours ahead - this oil-based marinade with lemon zest won't break down the texture like citrus juice would. Prep the potatoes and broccolini in advance, but don't roast until you're ready to eat.

Can You Marinate Salmon Too Long?

Yes - especially if you're using a marinade with citrus juice (this recipe only uses zest in the marinade, to avoid this problem). Marinades with citrus juice can break down the fish's texture. The acid essentially "cooks" the exterior, making it mushy.

Can You Use Frozen Salmon for This Recipe?

Absolutely. Thaw completely in the refrigerator overnight, then pat the fillets very dry with paper towels before marinating so the extra moisture doesn't dilute the flavorful marinade.

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