Sheet Pan Garlic Butter Salmon
If you’re looking for a show-stopping dinner that’s quick to prepare and bursting with flavor, Sheet Pan Garlic Butter Salmon is the answer! This one-pan wonder combines tender, flaky salmon with a rich garlic butter sauce, all cooked alongside perfectly roasted vegetables for a complete meal.
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The beauty of this recipe lies in its simplicity. In just 30 minutes, you can have a wholesome, restaurant-quality dish on the table with minimal prep and cleanup. Whether you’re hosting a dinner party or whipping up a weeknight meal, this recipe will impress with its vibrant flavors and stunning presentation.
Packed with heart-healthy omega-3s and paired with your favorite seasonal veggies, this is a recipe you’ll turn to time and time again. Let’s dive into how you can make this easy and elegant dish!
What you need
Find the full, printable recipe with exact measurements at the bottom of this post. Read on for more details and tips!
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- Large Sheet Pan– I’m using a 15″x21″ size
- Foil
- 2 pounds salmon fillet, skin on
- 6 tablespoons unsalted butter
- 5 garlic cloves, minced
- 2 lemons
- Seasonings– Salt, pepper, Paprika, Mustard Powder
- Chopped fresh parsley for garnish (optional)
Tips for choosing salmon
- Freshness Matters:
- Look for fillets with a bright, vibrant color (deep pink or orange, depending on the variety). Dull or grayish hues can indicate that the fish isn’t fresh.
- The surface of the fillet should look moist but not overly wet or slimy.
- Check the Smell:
- Fresh salmon should have a mild, briny ocean scent. Avoid fillets with a strong “fishy” or sour odor, as this may indicate spoilage.
- Texture:
- Gently press the fillet with your finger. It should feel firm and spring back quickly. If it feels mushy or leaves an indentation, it’s not fresh.
- Skin-On:
- Skin-on fillets help lock in moisture and flavor during cooking. You can always remove the skin after cooking.
- Wild-Caught vs. Farm-Raised:
- Wild-caught salmon often has a richer flavor and firmer texture but may come at a higher price.
- Farm-raised salmon is more affordable and widely available, though it may be slightly milder in flavor and softer in texture.
- Salmon Varieties:
- Atlantic Salmon: Most commonly farm-raised, with a mild flavor and a slightly fattier texture.
- Sockeye Salmon: Wild-caught, vibrant in color, and rich in flavor.
- Coho Salmon: Milder in flavor and leaner than sockeye, but still a great choice for baking.
- Frozen Options:
- If fresh salmon isn’t available, frozen fillets can be a great alternative. Look for vacuum-sealed packages to preserve freshness and avoid freezer burn. Thaw the salmon completely before cooking.
- Look for Sustainable Options:
- Check for certifications like the Marine Stewardship Council (MSC) or Aquaculture Stewardship Council (ASC) to ensure the salmon is sourced responsibly.
- Ask the Fishmonger: If you’re unsure, ask the seafood counter staff for recommendations. They can guide you to the freshest options and may even cut a fillet to your preferred size.
How to make it
Preheat Oven: Preheat your oven to 375°F (190°C).
Prepare Lemons: Slice 1 1/2 lemons into thin rounds. Reserve the remaining 1/2 lemon for later.
Set Up Sheet Pan: Line a sheet pan with foil. Place the salmon fillet skin-side down in the center. Fold the edges of the foil up around the salmon to create a “boat” shape.
Make Garlic Butter: In a small saucepan, melt the butter over medium heat. Add minced garlic and the seasonings. Cook for 30 seconds, stirring occasionally.
Brush the Salmon: Brush 3/4 of the garlic butter mixture generously over the salmon fillet, reserving the rest for later.
Add Lemon Slices: Arrange the lemon slices evenly over the top of the salmon.
Seal the Foil Packet: Place another piece of foil over the salmon and pinch the edges together with the bottom foil to create a sealed packet.
Optional – Add Vegetables: If desired, add vegetables like zucchini, yellow squash, asparagus, or broccoli around the salmon on the sheet pan. Drizzle with olive oil and season with salt and pepper to taste.
Bake: Bake the salmon in the preheated oven for 17-20 minutes, depending on the thickness of the fillet.
Broil for Browning: Turn on the broiler. Remove the top piece of foil from the salmon and broil for an additional 3-4 minutes to lightly brown the top.
Finish and Garnish: Remove the lemon slices from the salmon. Squeeze the reserved 1/2 lemon over the fillet and drizzle with the remaining garlic butter, if desired. Garnish with freshly chopped parsley.
Serve: Serve the salmon with the roasted vegetables and rice for a complete meal. Enjoy!
Did you enjoy this recipe? Take a picture and tag me @StephGigliotti on social media and #StephRealLife. I would absolutely love to see your finished dish! Please leave a 5-star rating in the recipe card below and/or a review in the comment section.
Tips
- Dry the Salmon: Pat the salmon fillets dry with a paper towel before seasoning. This helps the garlic butter stick better and ensures a crispy top.
- Pair the salmon with quick-roasting veggies like zucchini, asparagus, broccoli, cherry tomatoes, or green beans. Root vegetables like potatoes or carrots can work too, but give them a head start in the oven before adding the salmon
- Don’t Overcook the Salmon: Salmon cooks quickly, so keep an eye on it. Bake until the fish is just opaque and flakes easily with a fork. Overcooking can dry it out. Use a meat thermometer; For perfect results, cook the salmon to an internal temperature of 145°F (63°C).
- Finish with Fresh Herbs: Garnish the dish with fresh parsley, dill, or chives after baking to brighten the flavors.
- Use frozen salmon? Thaw the salmon completely and pat it dry before using to prevent excess moisture.
- Substitute butter with olive oil or a plant-based butter to make this dairy-free.
- Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in the oven or enjoy the salmon cold over a salad.
What to serve with salmon
- Roasted Veggies– try this delicious Roasted Veggie Salad or Balsamic Glazed Carrots
- Salad– try a refreshing Cucumber Tomato Salad or this famous 1905 Columbia Restaurant Salad
- Rice: Lemon herb rice, wild rice pilaf, or a simple steamed jasmine rice.
- Potatoes: Mashed potatoes, roasted potatoes, or a baked potato topped with sour cream and chives.
- Quinoa or Couscous: Flavored with herbs, lemon, and olive oil.
- Pasta: A buttered noodled side, linguine tossed with olive oil, garlic, and Parmesan, or a creamy Alfredo sauce for a richer pairing.
- Slaws: A fresh cabbage or kale slaw with a citrus or apple cider vinegar dressing.
- Fruit Salsa: Mango, watermelon salsa, pineapple, or peach salsa adds a sweet and tangy flavor.
- Bread– garlic bread, a baguette, or dinner rolls.
More Sheet Pan Recipes
- Pineapple BBQ Chicken
- Greek Meatballs
- Honey Mustard Chicken
- Italian Chicken
- Mini Meatloaves
- Shrimp Fajitas
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Sheet Pan Garlic Butter Salmon
Equipment
Ingredients
- 2 pounds salmon fillet skin on
- 6 tablespoons unsalted butter
- 5 garlic cloves minced
- 2 lemons
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 tsp paprika
- 1/2 tsp mustard powder
- Chopped fresh parsley for garnish optional
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C).
- Prepare Lemons: Slice 1 1/2 lemons into thin rounds. Reserve the remaining 1/2 lemon for later.
- Set Up Sheet Pan: Line a sheet pan with foil. Place the salmon fillet skin-side down in the center. Fold the edges of the foil up around the salmon to create a “boat” shape.
- Make Garlic Butter: In a small saucepan, melt the butter over medium heat. Add minced garlic and the seasonings. Cook for 30 seconds, stirring occasionally.
- Brush the Salmon: Brush 3/4 of the garlic butter mixture generously over the salmon fillet, reserving the rest for later.
- Add Lemon Slices: Arrange the lemon slices evenly over the top of the salmon.
- Seal the Foil Packet: Place another piece of foil over the salmon and pinch the edges together with the bottom foil to create a sealed packet.
- Optional – Add Vegetables: If desired, add vegetables like zucchini, yellow squash, asparagus, or broccoli around the salmon on the sheet pan. Drizzle with olive oil and season with salt and pepper to taste.
- Bake: Bake the salmon in the preheated oven for 17-20 minutes, depending on the thickness of the fillet.
- Broil for Browning: Turn on the broiler. Remove the top piece of foil from the salmon and broil for an additional 3-4 minutes to lightly brown the top.
- Finish and Garnish: Remove the lemon slices from the salmon. Squeeze the reserved 1/2 lemon over the fillet and drizzle with the remaining garlic butter, if desired. Garnish with freshly chopped parsley.
- Serve: Serve the salmon with the roasted vegetables and rice for a complete meal. Enjoy!
