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Oven-roasted Salmon Steaks with Red Potatoes

Oven-roasted Salmon Steaks with Red Potatoes

"'I'm always experimenting with new ways to prepare seafood,' says Betty Jean Nichols. Here's a quick way with salmon - creatively seasoned and paired with little potatoes - ideal for a winter dinner."
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40 m servings 428 cals
Serving size has been adjusted!
Original recipe yields 4 servings


  • Calories:
  • 428 kcal
  • 21%
  • Fat:
  • 21.5 g
  • 33%
  • Carbs:
  • 25.9g
  • 8%
  • Protein:
  • 32 g
  • 64%
  • Cholesterol:
  • 83 mg
  • 28%
  • Sodium:
  • 242 mg
  • 10%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Ready In

  1. Scrub potatoes and cut each in half. In a 9- by 13-inch pan, mix potatoes with 2 teaspoons oil, then turn potatoes cut side up.
  2. Bake in a 425 degree oven for 10 minutes. Turn potatoes cut side down and bake until barely tender when pierced, about 10 minutes longer.
  3. Meanwhile, with a vegetable peeler, pare peel (orange part only) from orange. Mince peel. In a small bowl, combine peel, remaining 2 teaspoons oil, oregano, cumin, chili powder, chopped cilantro, and pepper.
  4. Rinse salmon and pat dry. Rub seasoning mixture on cut sides of fish.
  5. Push potatoes to sides of pan. Set salmon steaks in a single layer in the center of the pan. Bake until salmon is opaque but still moist-looking in the center of the thickest part (cut to test), 8 to 10 minutes.
  6. As salmon bakes, use a small, sharp knife to cut membrane from orange; discard. Cut between membranes to release fruit segments; discard any seeds.
  7. Transfer salmon steaks to warm plates, and add equal portions of potatoes. Garnish with orange segments and cilantro sprigs. Add salt to taste.


  • Reprinted with permission of Sunset® magazine. All rights reserved.

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Read all reviews 5
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Easy to make and verrrry tasty! I would only recommend if potatoes are medium to big size to slice to smaller pieces, than they'll be evenly baked. I also added some onions (sprinkled them with ...

Overall a great recipe. The potatoes neeeded a little more time in the oven before adding the salmon. Next time I will reduce the chili pepper by half.

I really like the spice combination for the fish, would have never come up with that on my own!! It was alot of trouble, had to go in and out of the oven way too many times. Too time consuming...

I liked the recipe fairly well, though I changed it quite a bit. I loved the potatoes, but instead of cutting them up into slices, I cut them into chunks. I also changed the fish topping to 1 ...

I was disappointed in the flavor of this. I think next time I'll do a different topping/rub for the salmon. You definitely need the oranges on top -otherwise the flavor is dry. I like the idea o...

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