I only take the time to make a true seafood boil once a year, because even though it’s fun to eat, the preparation is a bit of a heavy lift. But the truth is, I crave the flavor of buttery, Old Bay–spiced corn, potatoes, and fresh seafood often. This weeknight-friendly version, featuring quick-cooking salmon filets, taps into the spirit of a seafood boil without as much effort. Instead of throwing everything into a pot, you’ll build the dish on a sheet pan, where the components are tossed with Old Bay and garlic-heavy butter before baking and then get finished with a fresh, punchy herb and red onion garnish. Don’t even worry about plating it: You can transfer the sheet pan directly from the oven to the table to keep the convivial seafood boil feel of serving yourself.
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Ingredients
4 servings
12
Tbsp. unsalted butter, melted
⅓
cup finely chopped garlic
3
Tbsp. Old Bay seasoning
2
Tbsp. garlic powder
1
Tbsp. onion powder
1
Tbsp. paprika
1
tsp. sugar
1
lb. baby potatoes, halved
2
tsp. extra-virgin olive oil
3
ears of corn, husked
1½
lb. skin-on salmon fillet, cut into 4″-wide pieces
1
lemon, halved, divided
½
medium red onion, thinly sliced
1
bunch chives, cut into 3″ pieces
½
cup (packed) parsley leaves
Kosher salt
Preparation
Step 1
Place a rack in middle of oven; preheat to 400°. Whisk 12 Tbsp. unsalted butter, melted, ⅓ cup finely chopped garlic, 3 Tbsp. Old Bay seasoning, 2 Tbsp. garlic powder, 1 Tbsp. onion powder, 1 Tbsp. paprika, and 1 tsp. sugar in a medium bowl to combine. Set spiced butter aside.
Step 2
Place 1 lb. baby potatoes, halved, on a large rimmed baking sheet; drizzle with 2 tsp. extra-virgin olive oil and toss to coat. Arrange in a single layer and roast until slightly tender, 15–18 minutes.
Step 3
Cut 3 ears of corn, husked, into 3″ lengths. Remove potatoes from oven; add corn to baking sheet and drizzle with 3 Tbsp. water and half of reserved spiced butter. Carefully toss with a large spoon until corn and potatoes are well coated. Nestle 1½ lb. skin-on salmon fillet, cut into 4″-wide pieces, skin side down, into vegetables. Drizzle remaining spiced butter over salmon, corn, and potatoes. Return baking sheet to oven and roast until potatoes and corn are tender and salmon is flaky and just cooked through, 18–22 minutes. Remove from oven and squeeze juice of 1 lemon half over.
Step 4
Toss ½ medium red onion, thinly sliced, 1 bunch chives, cut into 3″ pieces, and ½ cup (packed) parsley leaves in a medium bowl to combine. Squeeze juice from remaining 1 lemon half over, add a pinch of kosher salt, and toss again.
Step 5
Top salmon and vegetables with red onion and herb salad.
