Prep 15m Cook 30m Additional - Ready In 45m
Servings 2 servings Calories 830.9

Grilled Cajun salmon with roasted fingerling potatoes is a quick and easy dinner to prepare for date night that looks very elegant and fresh. This recipe was prepared in a Panasonic CIO and appears on an episode of the Dinner Spinner TV Show on The CW!

Recipe Ingredients

  • 2 tablespoons olive oil, divided, or as needed
  • 1 pound fingerling potatoes
  • 2 teaspoons garlic powder, divided
  • salt and ground black pepper to taste
  • 2 (6 ounce) skin-on salmon fillets
  • 2 teaspoons seafood seasoning (such as Old Bay®), or to taste
  • ¼ cup butter, at room temperature
  • 1 tablespoon chopped fresh thyme
  • 1 tablespoon chopped fresh sage
  • 1 tablespoon olive oil, or to taste
  • ½ lemon, juiced, or to taste
  • 1 package microgreens

Cooking Directions

  1. 1 Preheat oven to 450 degrees F (230 degrees C). (If using a countertop induction oven, use "Auto-Cook" option 2. Choose setting and enter fish weight.)
  2. 2 Pour 1 tablespoon olive oil over fingerling potatoes in the bowl. Season with 1 teaspoon garlic powder, salt, and pepper; toss to combine.
  3. 3 Rub 1 1/2 teaspoon olive oil over each salmon fillet. Season each with 1 teaspoon seafood seasoning. Arrange salmon, skin-side up, in center of a cast iron skillet or baking dish. (Place salmon on the grill pan if using countertop induction oven.)
  4. 4 Bake in the preheated oven until bottom of salmon is lightly browned, 4 to 5 minutes. Flip salmon and continue cooking until fish flakes easily with a fork, 10 to 15 minutes. (For countertop induction oven, cook on medium-high grill setting for 1 1/2 minutes with skin side up. Flip and grill salmon until fish flakes easily with a fork, 2 1/2 to 3 minutes more.)
  5. 5 Heat cast iron skillet over medium-high heat; cook and stir potatoes until browned and cooked through, 15 to 20 minutes.
  6. 6 Combine remaining 1 teaspoon garlic powder, butter, thyme, and sage in a small microwave-safe bowl. Heat in the microwave until butter is melted, 20 to 30 seconds. Mix well. Pour over cooked potatoes.
  7. 7 Whisk 1 tablespoon olive oil and lemon juice together in a bowl until dressing is well mixed. Toss microgreens and dressing together in a bowl.
  8. 8 Place salmon on serving plates; garnish with micro greens. Serve potatoes alongside.

Nutrition Facts

  • Calories 830.9
  • Carbohydrate 46.4 g
  • Cholesterol 154 mg
  • Fat 54.6 g
  • Fiber 8.5 g
  • Protein 41 g
  • Saturated Fat 19.2 g
  • Sodium 868.4 mg
  • Sugar 1.7 g


  1. I did not make the salmon only the potatoes. I did not like the herbs on the potatoes it was too much to me. I would not make them with those herbs again (esp the sage) but I did like the technique used to cook them. I also don t like when the amount of - Read more ...
  2. This recipe (without the potato part) was featured in AllRecipes Dec/Jan 2017 magazine. I made that version. Absolutely delicious!!! And truly easy to make -- 4 ingredients. Hubs loved it too! Thanks!
  3. This was very good. Made exact to the recipe but used tri-color potatoes. Will make again!
  4. This review is for the potato part of the recipe. Absolutely fabulous. The potatoes turned out crisp and tasty. My husband said it was one of the best potato dishes he's had.
  5. This is awesome! Almost too easy I can appreciate time consuming meals since I feel cooking is an art. I love how the herbs and seasonings compliment the flavor of the salmon and don't overpower it. And the potatoes came out perfect. Thank you:-)
  6. Wow this recipe is super easy to make and at the same time looks really fancy. The potatoes have a nice crispy coating before biting into a tender center. This is a perfect date night dinner!