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Sheet Pan Lemon Garlic Butter Salmon baked on a sheet pan is the star of this easy and delicious recipe.

Easy Sheet Pan Lemon Garlic Butter Salmon

This Easy Sheet Pan Lemon Garlic Butter Salmon recipe delivers a flavorful and effortless dinner option. Ready in under 30 minutes, it combines succulent salmon with a zesty lemon garlic butter sauce, all cooked on a single sheet pan for easy cleanup.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs Salmon fillet, skin on or off
  • 2 tablespoons Olive oil
  • 4 cloves Garlic, minced
  • 1/4 cup Butter, melted
  • 2 Lemons, one juiced and one sliced
  • 1/4 cup Fresh parsley, chopped
  • 1/4 teaspoon Red pepper flakes optional
  • Salt to taste
  • Pepper to taste
  • 1 lb Asparagus, trimmed optional
  • 1 Red bell pepper, sliced optional
  • 1 Zucchini, sliced optional
  • 1 tablespoon Olive oil for vegetables, optional
  • Salt to taste for vegetables, optional
  • Pepper to taste for vegetables, optional

Equipment

  • Large sheet pan (12x18 inches)
  • Parchment paper or aluminum foil
  • Cutting board
  • Sharp knife
  • Lemon juicer
  • Mixing bowl
  • Measuring spoons
  • Measuring cups
  • Whisk
  • Fork

Method
 

  1. Preheat your oven to 400°F (200°C). Line a large sheet pan with parchment paper or aluminum foil.
  2. If using vegetables, toss them in a bowl with 1 tablespoon of olive oil, salt, and pepper. Spread them evenly on one side of the prepared sheet pan.
  3. In a small bowl, whisk together the melted butter, minced garlic, lemon juice, chopped parsley, red pepper flakes (if using), salt, and pepper. Set aside.
  4. Place the salmon fillet on the other side of the sheet pan, next to the vegetables. Pat the salmon dry with a paper towel.
  5. Brush the lemon garlic butter sauce generously over the salmon fillet.
  6. Arrange lemon slices over the salmon.
  7. Bake for 12-15 minutes, or until the salmon is cooked through and flakes easily with a fork. The cooking time will depend on the thickness of your fillet.
  8. If you want to add a little crispness, broil for the last 1-2 minutes, but keep a close eye on it to prevent burning!
  9. Remove the sheet pan from the oven and let the salmon rest for a few minutes.
  10. Garnish with extra fresh parsley and lemon wedges.
  11. Serve immediately.

Notes

For best results, use wild-caught salmon. Farmed salmon is also acceptable. Ensure the salmon is fresh and doesn't have an overly fishy smell. To avoid dry salmon, use a meat thermometer to ensure the internal temperature reaches 145°F (63°C). Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave to avoid drying out. Variations include adding herbs like dill, thyme, or rosemary, or increasing the amount of red pepper flakes for a spicier dish. A honey-garlic glaze can be brushed on during the last few minutes of cooking. Parmesan cheese can also be sprinkled over the salmon. Serve with quinoa, rice, roasted potatoes, salad, or steamed green beans.