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–+ servings

Sheet Pan Lemon Garlic Butter Salmon

Sheet Pan Lemon Garlic Butter Salmon features tender, flaky salmon coated in a rich butter sauce infused with garlic, lemon juice, and honey, all roasted to perfection on a single pan. Perfect for busy weeknights or meal prepping for the week, this elegant dinner comes together in just 30 minutes with minimal cleanup.
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Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 4 servings
Author: Emily Carter

Ingredients

  • 1.5 to 1.75 pounds skin-on salmon fillet look for wild-caught or quality farm-raised salmon
  • 1 lemon sliced into thin rounds, plus juice from another lemon
  • ½ cup unsalted butter melted, for a rich and silky sauce
  • 3 tablespoons lemon juice freshly squeezed for brightest flavor
  • 2 to 3 tablespoons honey balances the acidity with subtle sweetness
  • 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 fresh parsley finely chopped, optional for garnishing

Instructions

  • Preheat and line: Preheat your oven to 400°F (200°C) and line a large sheet pan with parchment paper or lightly grease it with butter.
  • Arrange the salmon: Place the salmon fillet skin-side down on the prepared pan, then season evenly with salt and pepper.
  • Make the butter sauce: In a small bowl, whisk together the melted butter, lemon juice, honey, and minced garlic until well combined, about 1 minute of stirring.
  • Assemble on the pan: Pour the butter sauce evenly over the salmon, then arrange the lemon slices on top and around the fillet.
  • Bake until done: Bake for 12 to 15 minutes, until the salmon is cooked through and flakes easily with a fork at the thickest part.
  • Remove from oven: Carefully take the sheet pan out of the oven and let it rest for 1 minute.
  • Transfer to plate: Slide a spatula under the salmon to separate it from the skin if desired, then transfer to a serving plate.
  • Drizzle sauce: Pour any pan juices and caramelized butter from the sheet pan over the salmon.
  • Garnish: Top with fresh parsley and extra lemon slices for a bright, finished presentation.