Sheet Pan Lemon Garlic Butter Salmon Recipe

This sheet pan salmon exists because some nights I want dinner that feels impressive without requiring more than one pan and a reasonable amount of focus.

I think I first made this on a weeknight when I was tired, hungry, and fully prepared to mess something up. Lemon, butter, garlic, honey. Hard to argue with that lineup.

This is the kind of meal I make when I want to take care of someone. Or myself. Or both. It’s cozy but still feels like you tried.

The oven does most of the work, the kitchen smells incredible, and if you forget to garnish it with parsley, literally no one will call the food police.

Why I Keep Making This Dish (The Real Reasons)

1. One Pan Life: Less cleanup equals more happiness.
2. Hard to Ruin: Butter forgives mistakes. Salmon appreciates that.
3. Weeknight Fancy: Looks like effort. Requires very little.
4. Comfort With a Little Shine: Cozy, but still dinner-party worthy.
5. Sauce Is the Star: I would drink it. I don’t. But I could.
6. Fast Enough: Thirty minutes feels like cheating.
7. Everyone Likes It: This one never gets complaints.

Tips I Learned the Hard Way

• Use Foil With Edges: Flat foil means buttery chaos in the oven.
• Don’t Skip the Lemon Underneath: It flavors the fish gently and keeps it from sticking.
• Garlic to Taste: Five cloves sounds aggressive. It’s correct.
• Watch the Broil: Broilers go from golden to disaster fast.
• Honey Balance: Start lighter if you don’t love sweet-savory.
• Marinate If You Can: Ten minutes really does help.
• Second Rack Is Safer: Slower browning, fewer regrets.

Variations You Can Mess Around With

1. Spicy Mood: Add red pepper flakes to the butter.
2. Herb Swap: Dill or thyme instead of parsley.
3. Maple Instead of Honey: Slightly deeper sweetness.
4. Extra Citrus: Orange slices with the lemon.
5. Garlic Lover: Roast a few cloves and add them at the end.
6. Veggie Add-On: Toss asparagus or green beans in the foil.

How To Make Sheet Pan Lemon Garlic Butter Salmon?

Ingredients

• About 1.5 to 1.75 pounds skin-on salmon fillet
• 1 lemon, sliced into thin rounds
• 1/2 cup unsalted butter, melted
• 3 tablespoons lemon juice
• 2 to 3 tablespoons honey
• 5 cloves garlic, finely minced
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 2 teaspoons fresh parsley, optional

Instructions

Step 1:
Preheat the oven to 375°F. Place the salmon skin-side down on a large sheet of foil set on a baking sheet, with the long side of the fish matching the long side of the foil. Fold the edges of the foil up about 2 inches so the sauce stays contained.

Step 2:
Slide the lemon slices underneath the salmon, spacing them out evenly.

Step 3:
In a microwave-safe bowl, melt the butter until just liquid. Stir in the lemon juice, honey, and garlic. Spoon about three-quarters of the mixture over the salmon and reserve the rest.

Step 4:
Season the salmon evenly with salt and pepper. Seal the foil packet tightly, adding a second sheet of foil on top if needed. If you have time, let it sit for 10 to 15 minutes to soak up flavor.

Step 5:
Bake for about 17 minutes. Remove from the oven and carefully open the foil so the salmon is exposed but the edges stay folded up.

Step 6:
Turn the oven to high broil. Spoon some or all of the reserved butter mixture over the salmon, depending on how saucy it already is. Broil for 5 to 10 minutes until the top is golden and slightly caramelized.

Step 7:
Garnish with parsley if you’re feeling responsible and serve immediately.

Sheet Pan Lemon Garlic Butter Salmon

Sheet Pan Lemon Garlic Butter Salmon is a fast, flavorful dinner made with salmon baked in foil with lemon, garlic, honey, and butter, then broiled until golden.

It’s easy, comforting, and perfect for weeknights or effortless entertaining, ready in just 30 minutes and made in one pan.

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 4

Calories: 675

Ingredients Method Notes

Ingredients

  

• About 1.5 to 1.75 pounds skin-on salmon fillet
• 1 lemon sliced into thin rounds
• 1/2 cup unsalted butter melted
• 3 tablespoons lemon juice
• 2 to 3 tablespoons honey
• 5 cloves garlic finely minced
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 2 teaspoons fresh parsley optional

Method

 

1. Preheat the oven to 375°F. Place the salmon skin-side down on a large sheet of foil set on a baking sheet, with the long side of the fish matching the long side of the foil. Fold the edges of the foil up about 2 inches so the sauce stays contained.
2. Slide the lemon slices underneath the salmon, spacing them out evenly.
3. In a microwave-safe bowl, melt the butter until just liquid. Stir in the lemon juice, honey, and garlic. Spoon about three-quarters of the mixture over the salmon and reserve the rest.
4. Season the salmon evenly with salt and pepper. Seal the foil packet tightly, adding a second sheet of foil on top if needed. If you have time, let it sit for 10 to 15 minutes to soak up flavor.
5. Bake for about 17 minutes. Remove from the oven and carefully open the foil so the salmon is exposed but the edges stay folded up.
6. Turn the oven to high broil. Spoon some or all of the reserved butter mixture over the salmon, depending on how saucy it already is. Broil for 5 to 10 minutes until the top is golden and slightly caramelized.
7. Garnish with parsley if you’re feeling responsible and serve immediately.

Notes

This is the kind of recipe that makes dinner feel calm and successful. It’s buttery, lemony, and comforting without trying too hard.

If it gets a little messy, that’s part of the charm. Good food doesn’t need perfection. It just needs to taste good and make people happy.

Nutritional Information

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

How I Like to Serve This

1. Straight off the sheet pan with a fork.
2. With rice that soaks up all the sauce.
3. Next to roasted potatoes or asparagus.
4. For date night when I want easy wins.
5. With crusty bread because sauce happens.

Storage, Leftovers, and Next-Day Thoughts

• Best Fresh: Salmon shines right out of the oven.
• Fridge Friendly: Keeps up to 3 days airtight.
• Reheat Gently: Low heat or microwave in short bursts.
• Cold Is Fine: I’ve eaten it straight from the fridge.
• Sauce Bonus: Spoon leftovers over veggies or rice.

FAQs (Real Questions People Actually Ask)

Can I use skinless salmon?
Yes. Just be extra gentle when moving it.

Do I have to broil?
No, but it adds great color and flavor.

Is it very sweet?
Balanced. Use less honey if you prefer more savory.

Can I prep this ahead?
Yes, assemble and refrigerate a few hours before baking.

What if my salmon is thick?
Add a few extra minutes before broiling.

Can I use salted butter?
You can. Just ease up on the added salt.

Does this work with individual fillets?
Absolutely. Same method, slightly shorter cook time.