Sheet Pan Lemon Garlic Butter Salmon Recipe

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Warm & Familiar Sheet Pan Lemon Garlic Butter Salmon Recipe

If you’re anything like me, there’s something incredibly comforting about a sheet pan meal that feels like it was made just for you—simple, flavorful, and fuss-free. This Sheet Pan Lemon Garlic Butter Salmon Recipe hits all those marks with its perfect marriage of buttery richness, bright lemon notes, and that savory garlic punch we all crave. It’s the kind of dish you’ll reach for when you want dinner on the table fast but don’t want to skimp on that cozy, restaurant-worthy touch. I love when a recipe feels like a small gift to myself—clean-up is minimal, and the salmon turns out flaky and tender, with a crisp-edged finish from a quick broil. You’ll notice how the lemon slices gently perfume the salmon as it bakes, infusing every bite with a fresh vibrancy. It’s the kind of meal that feels both indulgent and wholesome, perfect for weeknights or easy entertaining. Let’s dive into this Sheet Pan Lemon Garlic Butter Salmon Recipe together—step by step, and with all the little tips that make it come out just right, every single time.

Ingredient Breakdown

• Salmon fillet (1.5 to 1.75 pounds, skin-on): The star of the show—skin-on helps lock in moisture and gives you that wonderful crisp texture after broiling.
• Lemon slices: Nestled beneath the salmon, they gently infuse bright citrus aromatics into each bite.
• Unsalted butter (½ cup, melted): Creates that luscious, velvety sauce; you can swap with olive oil if you want a lighter option, but butter gives classic richness.
• Fresh lemon juice (3 tbsp): Adds tart brightness to balance the richness of butter and salmon.
• Honey (2 to 3 tbsp): Brings a touch of natural sweetness that softens the garlic’s edge and deepens flavors.
• Garlic (5 cloves, minced or pressed): The fragrant punch-maker—you can adjust amount based on your love for garlic’s boldness.
• Kosher salt (1 tsp): Essential seasoning to enhance all the flavors; feel free to adjust based on your taste.
• Freshly ground black pepper (½ tsp): Adds subtle warming spice and complexity.
• Fresh parsley (2 tsp, finely chopped, optional): A fresh, herbal garnish to brighten the finished dish visually and in flavor.

Before You Start

Before jumping into the cooking, I always recommend setting up your mise en place—the French fancy way of saying “everything in its place.” Cut your lemon rounds, mince garlic, measure out butter and honey, and have your foil ready. Preheating the oven to 375°F helps the salmon cook evenly and develop that tender, flaky texture we’re aiming for without drying out.

How to Make Sheet Pan Lemon Garlic Butter Salmon Recipe

1. Preheat your oven to 375°F. This moderate temperature ensures gentle cooking, allowing the fish to stay moist and flaky rather than drying out as it bakes. Set your sheet pan aside ready for your foil packet.
2. Prepare the salmon on a large sheet of foil. Arrange it with the longer side of the fillet parallel to the foil’s length, skin-side down. I like to gently raise the foil edges about 2 inches around the salmon to create a little bowl—this keeps all the buttery lemon juices contained. It’s your secret to a saucy, luscious finish.
3. Nestle thin lemon rounds underneath the fillet. Space the slices evenly—they’ll steam the salmon from below, infusing a fragrant, citrusy aroma that’s subtle but unmistakable. This also keeps the salmon from sticking to the foil.
4. Melt the butter. I usually zap it in the microwave for about a minute, but stovetop works just as well. The goal is a melted, velvety base for the sauce that will soak into the fish.
5. Whisk in lemon juice, honey, and pressed garlic. This mixture is your flavor powerhouse. You’ll notice the honey’s sweetness perfectly balances the zesty lemon and pungent garlic. Pour about three-quarters of this over the salmon, reserving the rest for later to baste during broiling.
6. Season the salmon evenly with kosher salt and freshly ground black pepper. These basic seasonings bring out the fish’s natural flavor and balance the buttery sauce beautifully. I always recommend tasting the sauce before pouring it on to make sure the balance is right for your palate.
7. Seal the foil packet. Add a second sheet of foil on top if needed, crimping edges to keep it as airtight as possible. If you have time, let the salmon marinate for 10-15 minutes—it really deepens the flavors and lets them meld deliciously.
8. Bake the foil packet on a baking sheet for about 17 minutes. During baking, the salmon will gently poach in the buttery sauce, turning tender and moist.
9. Remove from oven and carefully open the top of the foil packet. Keep the edges raised to hold in the juices. Set your oven to high broil—this final step is what gives the salmon that irresistible golden finish and just a hint of crispness on top.
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Cook Like a Pro
Keep an eye on your broil—5 to 10 minutes usually does the trick, but ovens vary. You want a golden, lightly crisped top; the butter should bubble slightly without burning. Use this final step to develop complex flavors and eye-catching color without overcooking. If your salmon is particularly thick, err on the longer side of cooking time, but always check for that gentle flake with a fork. Overdoing it means dry fish, which no one wants.
10. Optional: Spoon reserved buttery mixture over the salmon. Use your judgment—if the salmon is already swimming in juices, you might skip this to avoid it getting too soggy. But a little extra sauce on top adds a luxurious, glossy finish and a flavor boost.
11. Garnish with finely chopped fresh parsley, then serve immediately. The bright green pop of herb adds freshness and color that lifts the whole dish, inviting you to dive in. Serve alongside your favorite side—whether a crisp salad, roasted veggies, or fluffy rice—the buttery lemon garlic sauce ties it all together beautifully.

Flavor Variations for Sheet Pan Lemon Garlic Butter Salmon Recipe

• Spicy Kick: Add a pinch of red pepper flakes to the butter mixture for a gentle heat that tempers the butter’s richness.
• Herb Boost: Toss in some fresh thyme or dill alongside the parsley for an earthy, aromatic finish.
• Sweet & Smoky: Swap honey for maple syrup and sprinkle a dash of smoked paprika to introduce warm, smoky undertones.
• Asian-Inspired: Mix soy sauce and a splash of sesame oil into the buttery sauce, and garnish with toasted sesame seeds and sliced scallions.
• Crunch Topping: Sprinkle panko breadcrumbs mixed with grated Parmesan on top before broiling for a crisp crust.
• Seasonal Citrus: Try using blood orange or lime slices instead of lemon to add a seasonal twist and different citrus aroma.

Storage, Freezer & Reheat Tips

• Refrigerate leftovers in an airtight container for up to 3 days. The salmon retains moisture well thanks to the butter sauce, so it shouldn’t dry out too much.
• Freeze cooked salmon wrapped tightly in foil or freezer-safe containers for up to 1 month. Thaw overnight in the fridge before reheating gently.
• Reheat gently in a low oven (around 275°F) covered with foil to maintain moisture, or microwave on medium-low power to avoid overcooking.
• Texture note: Broiled edges won’t stay crisp after reheating, but the fish inside will still be tender and flavorful.

Sheet Pan Lemon Garlic Butter Salmon Recipe FAQs

• Can I use frozen salmon for this recipe? Yes, but be sure to fully thaw and pat dry the salmon before cooking to avoid excess moisture and ensure even cooking.
• Why do you put lemon slices under the salmon? The lemon slices add subtle citrus aroma and flavor from below and help keep the fish from sticking to the foil, making for better texture and easier serving.
• What if I don’t have fresh garlic? You can substitute with garlic powder—about ½ to 1 teaspoon—but fresh garlic offers the best pungent, lively flavor.
• Can I make this recipe without foil? I recommend foil to trap moisture and keep the buttery sauce in place. You could use parchment paper (foil en papillote style), but be sure to seal it tightly.
• Is this recipe suitable for meal prep? Absolutely! This Sheet Pan Lemon Garlic Butter Salmon Recipe stores well and tastes just as good reheated, making it perfect for lunches or quick dinners.

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Sheet Pan Lemon Garlic Butter Salmon Recipe

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This Sheet Pan Lemon Garlic Butter Salmon is a flavorful, easy-to-make dish featuring tender salmon fillets baked in a buttery lemon-garlic sauce. The salmon is roasted in foil to lock in moisture, then broiled to achieve a golden finish, making it perfect for a quick yet elegant weeknight meal.

• Author: Sophie
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 4 servings
• Category: Main Course
• Method: Baking
• Cuisine: American

Ingredients

Salmon and Garnish

• 1.5 to 1.75 pounds skin-on salmon fillet
• 1 lemon, sliced into thin rounds
• 2 teaspoons finely chopped fresh parsley, optional for garnishing

Lemon Garlic Butter Mixture

• ½ cup unsalted butter, melted
• 3 tablespoons lemon juice (about 1 lemon)
• 2 to 3 tablespoons honey
• 5 cloves garlic, finely pressed or minced
• 1 teaspoon kosher salt, or to taste
• ½ teaspoon freshly ground black pepper, or to taste

Instructions

1. Preheat and Prepare Foil: Preheat your oven to 375°F. Place the salmon skin-side down on a large sheet of foil laid out with the longer side parallel to the baking sheet. Crimp up the edges of the foil about 2 inches to create a shallow vessel that will hold the buttery mixture during baking.
2. Add Lemon Slices: Nestle thin lemon slices evenly beneath the salmon fillet to infuse citrus flavor as it cooks. Set aside.
3. Melt Butter Mixture: In a microwave-safe cup or bowl, melt the butter by heating on high for about 1 minute. Stir in the fresh lemon juice, honey, and minced garlic until well combined.
4. Coat Salmon: Pour approximately three-quarters of the lemon garlic butter mixture over the salmon, reserving the remainder for later. This ensures the salmon is well seasoned and moist.
5. Season and Seal: Sprinkle kosher salt and freshly ground black pepper evenly over the salmon. Seal the foil packet tightly by adding another sheet if necessary, pinching edges to create an airtight seal. For enhanced flavor, let the salmon marinate in the foil for 10 to 15 minutes.
6. Bake: Place the foil packet on a baking sheet and bake in the oven for about 17 minutes, allowing the salmon to cook gently in the lemony buttery juices.
7. Broil for Finish: Remove the baking sheet from the oven and carefully open the top foil or fold back the edges while keeping the buttery mixture contained. Set the oven to high broil.
8. Add Reserved Butter and Broil: Spoon the reserved lemon garlic butter over the salmon if desired, avoiding adding too much liquid to prevent leakage. Broil the salmon for 5 to 10 minutes, or until the top turns a beautiful golden brown to your preference.
9. Garnish and Serve: Optionally sprinkle fresh chopped parsley over the salmon before serving. Serve immediately to enjoy the rich, buttery flavors at their best.

Notes

• Marinating the salmon in the lemon garlic butter mixture before baking enhances the flavor but is optional if short on time.
• Be cautious while broiling to avoid burning; keep a close eye during the last few minutes.
• The foil packet method keeps the salmon moist and flavorful, but you can also bake the salmon uncovered if you prefer a slightly crispier texture on top.
• Serve with steamed vegetables, rice, or a fresh salad for a complete meal.
• Leftover buttery mixture makes a great sauce for drizzling over vegetables or potatoes.