Sheet Pan Lemon Garlic Butter Salmon Recipe

If you’re looking for a meal that feels like a restaurant-quality showstopper but comes together with absolute ease, Sheet Pan Lemon Garlic Butter Salmon is about to become your new weeknight hero. Picture perfectly moist, flaky salmon drenched in a glossy lemon garlic butter sauce, all roasted to golden perfection in a single pan. This recipe is all about big, zesty flavor with minimal fuss—it’s one of those rare dishes that manages to be both effortlessly elegant and totally foolproof.

Ingredients You’ll Need

The beauty of Sheet Pan Lemon Garlic Butter Salmon lies in its simplicity—every ingredient serves a purpose. From buttery richness to citrusy sparkle, each element brings color, texture, and depth, so don’t skip a thing!

• Salmon Fillet: Look for a skin-on fillet that runs the length of your sheet pan for the best presentation and flavor.
• Lemon: Thin, bright slices nestle under the fish, bringing both juiciness and a pop of color.
• Unsalted Butter: Melts into a luscious sauce that keeps the salmon moist and infuses every bite.
• Lemon Juice: Freshly squeezed is best for that bold, tangy zip you want in this dish.
• Honey: Just a bit for subtle sweetness that balances the citrus and garlic.
• Garlic: Minced or pressed, it melts into the butter for savory goodness.
• Kosher Salt: Essential for seasoning the fish perfectly—taste and adjust as you like.
• Freshly Ground Black Pepper: Adds gentle heat and aromatic depth.
• Fresh Parsley (optional): A sprinkle on top for a burst of color and garden-fresh flavor.

How to Make Sheet Pan Lemon Garlic Butter Salmon

Step 1: Prep Your Pan and Salmon

Start by preheating your oven to 375°F. Line your sheet pan with a large piece of foil, laying the salmon fillet skin-side down, lengthwise on the foil. Raise the foil edges a couple of inches to create a “boat”—this guarantees every drop of buttery sauce stays put with your fish.

Step 2: Get Lemony

Tuck those thinly sliced lemon rounds underneath and around the salmon fillet. This not only infuses the fish with bright citrus but looks absolutely gorgeous when you serve it.

Step 3: Mix Up the Magic Sauce

In a microwave-safe measuring cup or bowl, melt the unsalted butter—just a minute should do it. Then, whisk in the fresh lemon juice, honey, and minced garlic. This fragrant mix is the secret behind the unmistakable flavor of Sheet Pan Lemon Garlic Butter Salmon.

Step 4: Sauce and Season

Pour or spoon about three-quarters of your lemon garlic butter sauce over the salmon, letting it run into every corner. Keep the rest aside for later. Sprinkle generously with kosher salt and black pepper for the best flavor.

Step 5: Seal and (Optional) Marinate

Fold the foil over the salmon, using a second piece if you need, and crimp the edges to create a mostly sealed packet. If you have a little extra time, let the salmon marinate for 10-15 minutes for even more depth.

Step 6: Bake to Tender Perfection

Set your foil packet on the sheet pan and bake for 17 minutes, or until just cooked through and opaque in the center. The steam inside the packet keeps your salmon juicy and tender every time.

Step 7: Finish Under the Broiler

Open the foil so the top of the salmon is exposed (careful of the steam!), but keep the sides up to corral all that sauce. Switch your oven to broil on high, spoon the reserved lemon garlic butter mixture over the fish (if you want extra sauciness), and broil for 5 to 10 minutes until the top is luscious and golden. Watch closely—this process goes quickly!

Step 8: Garnish and Serve

Scatter fresh chopped parsley over the top for a burst of green. Bring your Sheet Pan Lemon Garlic Butter Salmon right to the table, and watch everyone swoon over both the aroma and the presentation.

How to Serve Sheet Pan Lemon Garlic Butter Salmon

Garnishes

A flourish of fresh parsley is classic, but you can also try a light sprinkle of flaky sea salt or a few grinds of black pepper for extra sparkle. If you’re after restaurant-level drama, zest a bit more lemon right on top just before serving for a bright finish.

Side Dishes

This salmon absolutely shines alongside simple roasted vegetables, steamed baby potatoes, or a vibrant quinoa salad. For an ultra-fresh pairing, serve it with a crisp green salad tossed with a lemony vinaigrette—something light to let the Sheet Pan Lemon Garlic Butter Salmon take center stage.

Creative Ways to Present

Bring the whole foil packet right to your table on the sheet pan for a rustic, family-style effect—it lets everyone help themselves and makes for easy cleanup. Or, if you’re feeling fancy, portion the salmon onto individual plates, nestle with lemon slices, and drizzle with a touch of extra melted butter for a polished, dinner-party-worthy plate.

Make Ahead and Storage

Storing Leftovers

Leftover Sheet Pan Lemon Garlic Butter Salmon keeps beautifully for up to three days in the refrigerator. Store it in an airtight container, and make sure to spoon some of the sauce over the top to keep it moist and flavorful.

Freezing

This salmon also freezes surprisingly well. Once it’s completely cool, wrap the portions snugly in foil or plastic wrap, then place in a freezer bag. It will keep for up to two months. Thaw overnight in the fridge before reheating.

Reheating

To reheat, drizzle a little extra butter or a splash of lemon juice over the salmon, then cover with foil and warm gently in a 300°F oven until it’s heated through. This keeps the fish tender and ensures the sauce stays luscious and buttery.

FAQs

Can I use frozen salmon for Sheet Pan Lemon Garlic Butter Salmon?

Absolutely! Just make sure to thaw the salmon completely and pat it dry before assembling in the foil—you want it to roast not steam, for the best texture and flavor.

Is it possible to make this recipe dairy-free?

Yes, you can replace butter with a non-dairy alternative like vegan butter or even olive oil. It will taste a bit different but still deliver that bright, lemony goodness.

How do I know when the salmon is fully cooked?

Salmon is done when it flakes easily with a fork and looks opaque through the thickest part. If you have a thermometer, the internal temperature should reach 145°F. But don’t overbake—moisture is key!

Can I add vegetables to the pan?

Definitely! Thin green beans, asparagus, or even halved baby potatoes can go right on the pan, tucked around the foil packet. Just toss them with a bit of oil, salt, and pepper so they roast up golden.

Is this dish spicy?

Not as written—the garlic and black pepper add savory and gentle warmth, but there’s no heat. If you love a kick, add a pinch of red pepper flakes to the butter mixture before baking.

Final Thoughts

There’s nothing quite like a dinner that feels special but requires almost zero effort, and Sheet Pan Lemon Garlic Butter Salmon is exactly that. Whether you’re cooking for two or feeding a crowd, this recipe is sure to make the day brighter (and tastier). Give it a try and watch it become a menu favorite in your home too!

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