This easy sheet pan salmon is one of those go-to dinners you’ll find yourself making again and again. Simple enough for a busy weeknight, yet flavorful enough to feel special.
The salmon bakes up perfectly tender and flaky every time, coated in a rich lemon garlic butter sauce that adds so much flavor with very little effort.
If you’re looking for a reliable, no-fuss way to make salmon that tastes like it came from a restaurant, this is the recipe you’ll keep coming back to.
For Lemon Garlic Butter Salmon
- Salmon – Use a skin-on salmon fillet for the best texture and moisture. The skin helps protect the fish while baking and keeps it tender and flaky.
- Lemon Slices – These sit underneath the salmon and gently infuse it with fresh citrus flavor as it bakes.
- Unsalted Butter – Melted butter forms the base of the sauce and keeps the salmon rich, juicy, and flavorful.
- Lemon Juice – Adds brightness and balances the richness of the butter.
- Honey – Provides a subtle sweetness that pairs perfectly with the lemon and garlic without overpowering the dish.
- Garlic – Freshly minced or pressed garlic brings bold, savory flavor to the butter sauce.
- Kosher Salt – Enhances all the flavors and seasons the salmon evenly.
- Black Pepper – Adds a mild kick and rounds out the seasoning.
- Fresh Parsley – Optional, but great for adding a pop of color and a fresh finish right before serving.
Simple Easy Sheet Pan Lemon Garlic Butter Salmon
This simple oven-baked salmon comes together quickly and delivers rich flavor with minimal effort. A buttery sauce made with lemon, honey, and garlic keeps the fish moist while baking, then finishes under the broiler for a lightly golden top. Dinner is ready in about half an hour with very little cleanup.
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Servings: 4
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Ingredients
- about 1.5 to 1.75 pounds skin-on salmon fillet
- 1 lemon, sliced into thin rounds
- ½ cup unsalted butter, melted
- 3 tablespoons lemon juice, from about 1 lemon
- 2 to 3 tablespoons honey
- 5 cloves garlic, finely pressed or minced; or to taste
- 1 teaspoon kosher salt, or to taste
- ½ teaspoon freshly ground black pepper, or to taste
- 2 teaspoons finely chopped fresh parsley, optional for garnishing
Instructions
- Preheat the oven to 375°F. Lay a large sheet of foil on a rimmed baking sheet, positioning it so the longer side runs parallel to the pan. Place the salmon on the foil with the skin facing down. Fold the foil edges upward about 2 inches to form a shallow packet that will hold the sauce.
- Slide the lemon slices underneath the salmon, spacing them evenly beneath the fillet. Set aside.
- Add the butter to a microwave-safe glass measuring cup or bowl and heat on high until fully melted, about 1 minute.
- Stir the lemon juice, honey, and garlic into the melted butter. Spoon or pour roughly three-quarters of the mixture over the salmon, reserving the rest for later.
- Sprinkle the salmon evenly with salt and black pepper.
- Close the foil over the salmon. You may need a second sheet of foil to fully enclose it. Crimp the edges together to seal, keeping it as tight as possible. If time allows, let the salmon rest for 10 to 15 minutes to marinate.
- Place the foil packet on the baking sheet and bake for about 17 minutes.
- Remove the pan from the oven and carefully open or remove the top layer of foil so the salmon is exposed, leaving the edges folded up to prevent the sauce from spilling.
- Switch the oven to the high broil setting.
- Spoon the reserved butter mixture over the salmon if desired. If the packet already contains plenty of liquid, use less to avoid overflow. Any extra sauce can be served over the finished salmon.
- Broil for 5 to 10 minutes, or until the salmon reaches your preferred level of golden color.
- Garnish with chopped parsley if using, and serve immediately.
Notes
- Broiling tip: You don’t need to place the salmon directly under the broiler. Using the second rack from the top reduces the risk of burning, though it may take slightly longer. Watch closely, as broilers vary and cook times depend on salmon thickness and personal preference.
- Storage: Salmon is best enjoyed right away, but leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Can I use frozen salmon?
Yes, just make sure it’s fully thawed before cooking. Pat it dry so the butter sauce sticks and the salmon cooks evenly. - Do I need to marinate the salmon first?
No, it’s not required. The salmon is flavorful as-is, but letting it sit in the sauce for 10–15 minutes will enhance the flavor if you have the time. - Do I have to broil the salmon at the end?
No, but broiling adds a lightly golden finish. If you skip it, the salmon will still be fully cooked and delicious. - How do I know when the salmon is done?
The salmon should flake easily with a fork and look opaque throughout. Thicker pieces may need a few extra minutes. - How do I keep the butter sauce from leaking in the oven?
Make sure the foil edges are folded up tightly. If needed, use a second sheet of foil to help seal in the juices.
