Sheet Pan Lemon Garlic Butter Salmon is such a simple and tasty meal that’s perfect for busy nights. The salmon comes out juicy and full of flavor thanks to the lemon and garlic butter that seeps right in as it cooks. You get a nice balance of zesty lemon, rich butter, and a hint of garlic that makes each bite so satisfying.
I love how easy this recipe is—everything cooks on one pan, which means less mess and way less stress in the kitchen. I usually toss some veggies on the side like asparagus or green beans, and they roast right alongside the salmon, soaking up all the buttery lemony goodness. It’s one of those dinners I come back to again and again because it feels like a treat but doesn’t take forever to make.
One of my favorite tricks is to squeeze a little extra fresh lemon juice over the cooked salmon before serving—it really brightens up all the flavors and makes the dish feel fresh and light. Whether you’re cooking for yourself or having friends over, this sheet pan salmon always brings smiles and compliments around the table.
Key Ingredients & Substitutions
Salmon: Fresh salmon fillets are best for this recipe. Wild-caught has a richer flavor, but farmed salmon works well too. If you can’t find salmon, trout or cod are good substitutes.
Lemon: Fresh lemon slices add brightness and a subtle tartness. If lemons aren’t available, you can use a splash of bottled lemon juice. Adding lemon zest to the butter sauce boosts flavor too.
Butter & Garlic: Unsalted butter provides richness while garlic gives a lovely punch. For a dairy-free option, use olive oil. Fresh garlic is best, but garlic powder can be used in a pinch.
Asparagus: This veggie roasts quickly and pairs perfectly here. You could swap in green beans, broccoli, or even cherry tomatoes for variety.
How Can I Get Perfectly Cooked, Juicy Salmon Every Time?
Making salmon tender and moist on a sheet pan is simple if you watch the time and temperature.
- Preheat oven to 400°F (200°C) for even cooking.
- Pat salmon dry so the butter sauce clings nicely.
- Pour the butter-garlic mix over the fish to keep it moist and flavorful.
- Bake just 12-15 minutes depending on thickness—salmon should flake easily but not be dry.
- Use a quick broil at the end if you want a bit of a golden crust.
Rest the salmon 5 minutes before serving. This keeps the juices locked in and makes every bite tender and flavorful.
Equipment You’ll Need
- Sheet pan – big enough to hold salmon and veggies without crowding, so everything cooks evenly.
- Aluminum foil – great for lining the pan, making cleanup super easy and preventing sticking.
- Small mixing bowl – to whisk together the lemon garlic butter sauce smoothly.
- Pastry brush or spoon – helps you evenly spread the butter sauce over the salmon and veggies.
- Sharp knife – needed for slicing lemons thinly and trimming veggies.
Flavor Variations & Add-Ins
- Swap asparagus for broccoli florets or green beans for a different veggie crunch and color.
- Try adding a sprinkle of red pepper flakes or smoked paprika for a little heat and smoky depth.
- Stir fresh dill or basil into the lemon butter sauce for a fresh herbal twist.
- Use halved cherry tomatoes alongside the salmon for a pop of sweetness and juiciness.
Sheet Pan Lemon Garlic Butter Salmon
Ingredients You’ll Need:
For The Salmon and Sauce:
- 2 salmon fillets (about 6 oz each)
- 1 lemon, thinly sliced
- 3 tablespoons unsalted butter, melted
- 3 cloves garlic, minced
- 1 tablespoon fresh parsley, chopped (plus more for garnish)
- ½ teaspoon paprika
- Salt and black pepper, to taste
For The Veggies (optional):
- 1 bunch fresh asparagus, trimmed
Other:
- Aluminum foil (for lining the baking sheet)
How Much Time Will You Need?
This recipe takes about 10 minutes to prep and 12-15 minutes to bake, with an optional 1-2 minutes for broiling to finish. Overall, you’re looking at around 25 minutes from start to table — quick and easy!
Step-by-Step Instructions:
1. Prep Your Oven and Pan:
Preheat your oven to 400°F (200°C). Line a baking sheet with aluminum foil to make cleanup easier.
2. Mix The Lemon Garlic Butter Sauce:
In a small bowl, combine melted butter, minced garlic, chopped parsley, paprika, salt, and black pepper. Stir well to create the sauce.
3. Arrange Ingredients on The Sheet Pan:
Place the salmon fillets on the foil-lined sheet pan, skin-side down if your fillets still have skin. Lay lemon slices over and around the salmon. If you’re using asparagus, place the trimmed spears alongside the salmon.
4. Add The Sauce:
Drizzle the lemon garlic butter sauce evenly over the salmon and asparagus, coating everything nicely.
5. Bake and Optional Broil:
Bake in your preheated oven for 12-15 minutes until the salmon flakes easily with a fork and the asparagus is tender-crisp. For a golden touch on top of the salmon, broil for an extra 1-2 minutes.
6. Serve and Enjoy:
Remove from the oven, garnish with extra fresh parsley and a squeeze of fresh lemon juice. Serve immediately and enjoy your delicious, buttery, lemony salmon dinner!
Can I Use Frozen Salmon for This Recipe?
Yes! Just make sure to fully thaw the salmon in the fridge overnight before cooking. Pat it dry with paper towels to remove excess moisture for the best sear and flavor.
Can I Substitute the Butter?
Absolutely. You can use olive oil or a plant-based butter alternative if you want to make it dairy-free. The flavor will be slightly different but still delicious.
How Should I Store Leftovers?
Store any leftover salmon and veggies in an airtight container in the refrigerator for up to 2 days. Reheat gently in the oven or microwave to keep it moist.
Can I Add Other Vegetables?
Definitely! This recipe is very flexible. Try adding broccoli, green beans, or cherry tomatoes to the sheet pan for a colorful, tasty dinner.
