Crispy Creole Mustard Salmon and Potatoes is a complete seafood dinner recipe that everyone will love.
I adore one dish or sheet pan meals that are easy, delicious, and at least semi-healthy.
This one is perfect for a busy weeknight meal because it’s only about 5 to 10 minutes of work, and then pop it in the oven to cook.
And if you line your baking sheet it makes for easy clean up.
So we went to Texas Roadhouse a few weeks ago when we moved my daughter back into her dorm (not a squirrel moment, stay with me).
I ordered the catfish and it came with a creole mustard sauce.
This is my attempt at re-creating that sauce, and I think I came pretty darn close.
How to make Creole Mustard Salmon and Potatoes
Light mayo, whole grain mustard, creole seasoning, and horseradish sauce for a little kick.
If you don’t like horseradish, just leave it out.
Spread diced red potatoes on a lined baking sheet and season with olive oil, salt, pepper, and some more creole seasoning.
The potatoes will take longer to cook than the salmon, so pop those into a 400 degree oven for 20-25 minutes.
Toss them around halfway through.
After the potatoes have cooked for 20-25 minutes, put 2 Tbsps of the creole mustard right on the pan and mix them around until evenly coated.
Then create a place for the salmon in the center.
Next step is to spread another 2 Tbsps of the mustard on the salmon and top with panko breadcrumbs.
I grow fresh thyme so I did throw some of that on top 🙂
Then the pan will go back into the 400 degree oven for an additional 10-12 minutes.
I like the top extra crispy, so I turn the broiler on high for another minute or two.
Serve Creole Mustard Salmon with some extra sauce on the side.
If you like this Creole Mustard Salmon recipe you may also like…
Another super easy weeknight dinner idea is Buttermilk Ranch Chicken
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Crispy Creole Mustard Salmon and Potatoes
One pan salmon and potatoes cooked to yummy perfection
- 1/2 cup light mayo
- 1/2 cup whole grain mustard
- 1 Tbsp creole seasoning
- 1 Tbsp horseradish sauce (optional)
- 1 pound redskin potatoes
- olive oil, creole seasoning, kosher salt, pepper
- 1 pound salmon
- 1/2 cup panko breadcrumbs
- 1 Tbsp fresh thyme leaves (optional)
In a bowl, mix together the mayo, mustard, creole seasoning, and horseradish sauce (if using) and set aside.
Dice the potatoes and spread evenly on a lined baking sheet, drizzle with olive oil and sprinkle with creole seasoning, kosher salt, and pepper. Toss to coat evenly. Place the baking sheet in a 400 degree oven for 20-25 minutes, toss them halfway through cooking time.
Remove baking sheet from the oven. Add 2 Tbsps of the creole mustard to the potatoes, toss until evenly coated and make room in the center of the pan for the salmon. Place the salmon in the center of the pan. Spread another 2 Tbsps of the creole mustard on the salmon. Press the panko bread crumbs on top of the salmon. Sprinkle with fresh thyme if using.
Place the baking sheet back into the 400 degree oven for 10-12 minutes. Turn the broiler on high for an additional 2 minutes to crisp the panko bread crumbs.
Serve with extra creole mustard on the side.