Smoky Sheet Pan Salmon with Gnocchi and Hot Honey Yogurt Sauce
Sheet pan gnocchi is my weeknight secret weapon. Add crispy salmon, roasted broccoli, and a drizzle of spicy-sweet hot honey yogurt and it’s absolute magic. This one-pan recipe hits all the right notes: smoky, tangy, creamy, a little kicky, and done in under 40 minutes.
What you’ll love about this recipe:
- One pan recipe. Everything roasts together (yes, even the gnocchi) for minimal cleanup and maximum flavor.
- Bold, smoky salmon. A paprika-cumin rub takes the fish from basic to “wait, who cooked this?!”
- Texture heaven: Tender-crisp gnocchi, charred broccoli, flaky salmon, and creamy yogurt sauce? Yes, please.
Sheet Pan Gnocchi Is My Love Language
I love one pan recipes and sheet pan gnocchi is kind of my signature move. It gets the best texture — crispy and browned outside but still tender and chewy inside, and there’s something fascinating about the fact that you don’t need to boil it.
It’s been a while since I’ve done a new recipe with it, so I thought I’d play around with vegetables and salmon. The result was this sheet pan salmon recipe and it’s a total winner with layer upon layer of flavor.
The salmon gets a delicious smoky spice rub that gives it the most beautiful crust, and the bed of potato gnocchi, red onion, and broccoli that it roasts over is so full of flavor. To really kick things up a notch, I finished it all off with a drizzle of hot honey and served it with a hot honey dipping sauce.
We couldn’t get enough! You’ll definitely want to add this one to your weekly rotation.
Ingredients You’ll Need
Gnocchi. Nothing fancy, just a pack of shelf stable gnocchi. Look for it in the pasta aisle!
Fresh Broccoli. A weeknight hero. Cut it into small-ish florets so it roasts evenly and gets those crispy edges.
Red Onion. Roasted wedges get caramelized and jammy, adding sweetness and depth to your plate.
Salmon fillets. Go for skin-on if you can. It helps protect the fish from overcooking and adds flavor, even if you don’t eat it. Aim for 6 oz portions. Frozen salmon is ok, but you’ll want to let it defrost in the fridge overnight before cooking.
Smoked Paprika + Cumin. For earth, smoky flavor that makes this recipe taste gourmet.
Hot Honey. For a little sweet heat and a whole lot of flavor. Mikes is classic, but in a pinch, you can make your own by warming honey with dried red pepper flakes.
Plain yogurt. I prefer nonfat Greek for the extra protein, but any plain yogurt will work.
You’ll also need a large sheet pan, big enough to roast everything in a single layer. If you’re doubling the recipe, use two sheet pans to make sure everythign has plenty of room. And overcrowded pan means the veggies will steam instead of crisp.
Pro tips
- Dry brining the salmon will improve the texture and help prevent it from releasing albumin (that watery white stuff that sometimes seeps out when you cook it). To do this, generously coat the salmon with kosher salt. A tablespoon or two is plenty. Let it sit for about 40 minutes at room temperature, then rinse the salt off and pat the salmon dry. I start this process when I first turn the oven on. By the time I’m ready to season the salmon and add it to the sheet pan, it’s good to go.
- Coat the vegetables and gnocchi with oil in a bowl. I’m always tempted to do this right in my sheet pan, but it’s a lot easier to get a good even coat if you mix everything in a bowl first.
- Don’t overcrowd the pan. Give everything room to breathe—especially the salmon. If it’s all packed too tightly, the gnocchi and veggies will steam instead of roast. Use two sheet pans if needed; your crisp factor will thank you.
- Watch the salmon closely at the end. Salmon can go from perfect to overcooked fast. I like to pull mine around 120–125°F for a medium, buttery center. If you’re using thinner fillets or farmed salmon, check a couple minutes early. Remember, you can always pop if back in the oven for a minute if you want to cook it more, but you can’t uncook it once the damage is done.
Commonly asked questions
How to store leftovers
Leftovers will keep in the fridge for up to 3 days. Reheat in the oven or air fryer for the best texture. I do not recommend freezing leftovers.
Will the gnocchi really get crispy without boiling?
Yes! That’s the beauty of sheet pan gnocchi. Toss it in oil and roast it right from dry. Once you try it this way, you’ll never want to go back to boiling.
Can I use frozen salmon?
Absolutely. In fact, most “fresh” fish you’l find at the grocery store has been previously frozen anyway. Just thaw it overnight in the fridge and pat it dry before roasting.
Do I have to use yogurt?
Nope! You could swap in sour cream, labneh, or even a tahini-lemon drizzle if you want something dairy-free.
More delicious sheet pan recipes
- Sheet Pan Chicken Fajitas
- Sheet Pan Chicken and Gnocchi with Broccoli Rabe
- Lemon-Parmesan Gnocchi with Mushrooms (Sheet Pan Dinner)
- Sheet Pan Mediterranean Chicken Thighs
- Sheet Pan Spanish Style Potatoes with Chorizo
- One Pan Orange Salmon with Sweet Potatoes
Smoky Sheet Pan Salmon with Gnocchi and Hot Honey Yogurt Sauce
Ingredients
- 1 pound shelf-stable or refrigerated gnocchi
- 4 cups broccoli florets about 1 medium head
- 1 small red onion cut into wedges
- 1½ pounds salmon or 3-4 fillets, preferably skin-on
- 3 Tablespoons olive oil divided
- 2 teaspoons smoked paprika
- 1 teaspoon ground cumin
- 2 cloves garlic grated or minced
- Kosher salt & freshly cracked black pepper
Hot Honey Yogurt Sauce
- ½ cup nonfat, plain Greek yogurt
- 1½ Tablespoons hot honey adjust to taste
- Pinch of salt
Instructions
- Preheat the oven to 425°F (220°C). Line a large sheet pan with parchment paper for easy cleanup.
- In a large bowl, combine gnocchi, broccoli florets, and red onion wedges. Add 2 Tbsp olive oil, 1 tsp smoked paprika, ½ tsp cumin, salt, and pepper. Toss until evenly coated. Spread in a single layer on the sheet pan.
- Roast for 15 minutes, tossing once halfway through, until gnocchi is golden and broccoli is starting to char.
- White the vegetables cook, pat the salmon dry. Rub with the remaining 1 Tbsp olive oil, 1 tsp smoked paprika, ½ tsp cumin, salt, and pepper.
- Nestle the salmon skin-side down into the center of the sheet pan. Return to the oven and roast for 10–12 minutes, or until the salmon is just opaque and flakes easily (internal temp should be 120–125°F for medium).
Make the hot honey yogurt sauce
- In a small bowl, whisk together Greek yogurt, 1 Tablespoon hot honey, and a pinch of salt until smooth.
- Drizzle the remaining ½ tablespoon of hot honey over the roasted salmon. Serve the salmon and vegetable with a generous spoonful of the hot honey yogurt sauce on the side.
