Sheet Pan Lemon Garlic Butter Salmon Recipe

If you’re craving a restaurant-worthy dinner that happens to be easy enough for a Tuesday night, look no further than Sheet Pan Lemon Garlic Butter Salmon. Imagine melt-in-your-mouth salmon, kissed with a lemony, buttery, garlicky glaze and ready in just about 30 minutes with minimal mess. This recipe is the definition of simple, spectacular, and seriously satisfying—all on one sheet pan!

this Recipe

Ingredients You’ll Need

The secret to knockout flavor lies in these handful of ingredients—each one bringing something special to the party. These fresh, vibrant staples make Sheet Pan Lemon Garlic Butter Salmon shine, delivering bold taste and gorgeous color in every bite.

• Salmon Fillet (1.5 to 1.75 pounds, skin-on): Choose a center-cut fillet for even cooking and rich, buttery texture—the skin helps keep everything moist and juicy.
• Lemon (1, thinly sliced + 3 tbsp juice): Bright lemon slices infuse the fish with citrusy fragrance, while fresh juice adds zing to the buttery sauce.
• Unsalted Butter (½ cup, melted): The base of our luscious sauce, it lends richness and helps the garlic and honey flavor the salmon deeply.
• Honey (2–3 tbsp): Just a little honey creates irresistible glaze and subtle sweetness—bumping this up makes for a saucier experience.
• Garlic (5 cloves, minced or pressed): Don’t hold back! Fresh garlic brings its lovely aroma and punch to every bite.
• Kosher Salt (about 1 tsp) & Freshly Ground Black Pepper (about ½ tsp): Season generously to balance the richness and highlight each layer of flavor.
• Fresh Parsley (2 tsp, finely chopped, optional): For a sprinkle of extra color and freshness right before serving.

Variations

Sheet Pan Lemon Garlic Butter Salmon is endlessly versatile. Feel free to make it your own—whether you need to work around ingredients you have on hand, a special diet, or just want to get playful with flavors, these easy swaps have you covered.

• Add Veggies: Arrange asparagus, thin green beans, broccolini, or cherry tomatoes right on the sheet pan alongside your salmon—the vegetables roast in that glorious lemon butter.
• Spice It Up: Try sprinkling the salmon with a pinch of red pepper flakes, smoked paprika, or za’atar before roasting for a new flavor spin.
• Maple Instead of Honey: Swap honey for pure maple syrup if you prefer, for a slightly different, deeper sweetness.
• Dairy Free: Use your favorite non-dairy butter substitute for the sauce—this is one recipe where flavor stays front and center, no matter your butter choice.

How to Make Sheet Pan Lemon Garlic Butter Salmon

Step 1: Prep the Salmon and Sheet Pan

Start by preheating your oven to 375°F. Grab a roomy sheet pan and lay down a large sheet of foil so it runs parallel to the pan—there should be enough overhang to fold up the sides and seal everything in. Place your salmon fillet skin-side down, and nestle those lemon slices underneath and around the edges, infusing the fish as it cooks. This foil “cradle” keeps every drop of flavor right where you want it.

Step 2: Whisk Together the Lemon Garlic Butter

Melt the butter in a microwave-safe bowl or measuring cup (about one minute). Stir in fresh-squeezed lemon juice, honey, and all that fragrant minced garlic. Three-quarters of this sauce gets drizzled generously over the salmon—save the rest for finishing later, or for dipping at the table!

Step 3: Season & Marinate (Optional)

Sprinkle the fillet with kosher salt and freshly ground black pepper, adjusting to your taste. For an even more flavorful Sheet Pan Lemon Garlic Butter Salmon, take a short pause here—let the salmon marinate in its foil wrap for 10–15 minutes while you prep the rest of dinner. That extra soak does wonders!

Step 4: Seal and Bake

Bring the foil up and around the salmon, crimping the edges together to create a snug (but not airtight) packet—add an extra sheet of foil on top if needed. Pop the sheet pan in the oven and bake for about 17 minutes, just until the salmon is almost cooked through and tender.

Step 5: Broil Until Gorgeous

Carefully open up the foil—watch out for hot steam!—and spoon the reserved lemon garlic butter over the top. Slide the pan under your oven’s broiler (second rack is safest), and broil for 5–10 minutes, until the salmon is deeply golden and the sauce is bubbling and fragrant. The broiler creates beautiful caramelization without drying out the fish.

Step 6: Garnish and Serve

Finish your Sheet Pan Lemon Garlic Butter Salmon with chopped fresh parsley for a vibrant green pop, and serve immediately. Don’t forget to spoon any extra buttery sauce from the pan over each serving—it’s too delicious to leave behind!

How to Serve Sheet Pan Lemon Garlic Butter Salmon

Garnishes

Fresh chopped parsley adds a burst of color and freshness, but don’t hesitate to add a few extra lemon wedges for squeezing, or even a fine dusting of lemon zest. For a fancier finish, scatter on toasted pine nuts or a pinch of flaky sea salt right before serving.

Side Dishes

Sheet Pan Lemon Garlic Butter Salmon is practically begging to be paired with fluffy rice, roasted baby potatoes, or a bowl of creamy mashed cauliflower. Steamed greens, blistered asparagus, or a bright arugula salad round out the meal and soak up every last bit of that luscious sauce.

Creative Ways to Present

Slice the salmon fillet into elegant serving portions right on the sheet pan, arrange atop a family-style platter layered with the roasted lemon slices, and let everyone dig in with big spoons for the sauce. For date night, pair with a glass of crisp white wine and candlelight for a restaurant-worthy table at home!

Make Ahead and Storage

Storing Leftovers

Leftover salmon keeps beautifully—simply cover tightly or store in an airtight container in the fridge for up to 3 days. The flavors actually deepen, so tomorrow’s lunch might be even more delicious straight from the fridge or gently reheated.

Freezing

To freeze, portion cooled Sheet Pan Lemon Garlic Butter Salmon into individual servings and wrap tightly in foil or plastic, then place in freezer bags. It will keep well for up to a month—just thaw overnight in the fridge before reheating for best texture.

Reheating

Reheat gently in a 300°F oven, tented with foil, until just warm. For a quick option, the microwave works too—use low power and short intervals, adding a splash of reserved sauce to keep things moist and flavorful.

FAQs

Final Thoughts

If you’ve made it this far, you’re probably already imagining that first, melt-in-your-mouth, sauce-drizzled forkful. I hope you give Sheet Pan Lemon Garlic Butter Salmon a try—it’s one of my all-time favorites for good reason. You’ll love the fresh flavor, the easy clean-up, and the way it brings everyone to the table with big smiles. Enjoy every bite!

Print