This 4-ingredient oven baked salmon planks recipe is the kind of easy dinner that saves a busy evening while still feeling hearty and homemade. Layering frozen salmon right over frozen shredded hashbrowns makes a simple all-in-one casserole-style meal, and the oven does most of the work. It is a practical family supper with a cozy Midwestern feel, using freezer staples and pantry basics to turn out a comforting dish with tender fish and crisp-edged potatoes.
Serve this salmon and hashbrown bake with a simple green salad, steamed broccoli, green beans, or roasted asparagus to add a fresh vegetable on the side. For a little extra brightness, lemon wedges are wonderful at the table, and a spoonful of sour cream or a light yogurt-dill sauce pairs nicely with the crispy potatoes and rich salmon.
4-Ingredient Oven Baked Salmon Planks
Servings: 4
Ingredients
4 large frozen raw salmon planks
1 (20 to 30 ounce) bag frozen raw shredded hashbrowns
4 tablespoons butter, melted
1 packet dry onion soup mix
Directions
1. Preheat the oven to 400°F and lightly grease a 9x13-inch oven-safe casserole dish.
2. Spread the frozen shredded hashbrowns evenly in the bottom of the casserole dish. Drizzle half of the melted butter over the potatoes, then sprinkle half of the dry onion soup mix across the top.
3. Place the frozen salmon planks on top of the hashbrowns in a single layer. Drizzle the remaining melted butter over the salmon and sprinkle the remaining onion soup mix over the top.
4. Cover the dish tightly with foil and bake for 35 minutes. Remove the foil and continue baking for 15 to 20 minutes more, or until the salmon flakes easily and the hashbrowns are cooked through and turning golden around the edges.
5. Let the dish rest for 5 minutes before serving, then use a spatula to lift out each salmon plank with a portion of the hashbrowns underneath.
Variations & Tips
For extra crisp potatoes: If you like the hashbrowns more deeply browned, bake the hashbrown layer by itself for 10 to 15 minutes before adding the salmon. That little head start helps the bottom and edges crisp up nicely.
For picky eaters: Try using a little less onion soup mix and serving lemon wedges or a mild creamy sauce on the side. Kids and cautious eaters sometimes enjoy being able to add their own flavor at the table.
Add a vegetable: A layer of thin green beans or asparagus spears around the salmon can cook right in the same dish. Just keep the vegetables in a single layer so everything roasts instead of steaming.
Check doneness carefully: Because salmon planks can vary in thickness, start checking the fish during the final 10 minutes uncovered. The salmon should flake easily with a fork, and the center should look fully opaque.
Make it richer: A sprinkle of shredded cheddar or Parmesan during the last few minutes of baking can add a cozy casserole touch. It is especially good if you want the hashbrown layer to feel a little more like a complete comfort-food bake.