Sheet Pan Lemon Garlic Butter Salmon is a simple and tasty meal that brings together juicy salmon fillets, fresh lemon slices, garlic, and melted butter all baked on one pan. The lemon adds a bright, fresh flavor, while the garlic butter makes the salmon rich and satisfying without being heavy.
I love making this dish when I want something quick but still feel like I’m eating something special. The best part is that everything cooks together on one sheet pan, so clean-up is a breeze. I usually drizzle the salmon with extra lemon juice at the end for a little zing that really wakes up the flavors.
This recipe is great served with a side of roasted veggies or a simple salad. It’s one of those meals that feels fancy but is actually super easy to throw together, which makes it perfect for busy weeknights or when friends come over. Everyone always asks for seconds!
Key Ingredients & Substitutions
Salmon: Fresh salmon fillets give great flavor and tender texture. If salmon isn’t your favorite, try trout or cod, which also bake well on a sheet pan.
Butter & Garlic: Butter adds richness to this dish. You can swap with olive oil or ghee for a dairy-free option. Fresh garlic provides bright, aromatic notes; garlic powder works too if fresh isn’t handy.
Lemon: Lemon slices bake right on top of the salmon, giving a pleasant tang and subtle citrus aroma. Lime can be a zesty alternative if you want to mix it up.
Vegetables: Asparagus and baby potatoes roast quickly and add color. Feel free to swap in green beans, zucchini, or fingerling potatoes depending on what you have on hand.
How Do I Get the Salmon Perfectly Cooked and Juicy?
Salmon is easy to overcook, so follow these tips to get moist, flaky fillets:
- Start with room temperature salmon before baking—it cooks more evenly.
- Brush the fillets generously with garlic butter to keep them moist during baking.
- Bake at 400°F (200°C) for about 15-18 minutes. Check for doneness by gently pressing the thickest part; it should flake without looking raw.
- Rest the salmon a couple of minutes after baking to let juices settle.
Keeping an eye on cooking time and using the garlic butter for moisture helps prevent dryness and ensures the salmon stays tender and flavorful.
Equipment You’ll Need
- Large rimmed sheet pan – for cooking salmon and veggies all at once without spills.
- Parchment paper or foil – helps prevent sticking and makes cleanup easier.
- Small mixing bowl – to combine garlic butter sauce smoothly.
- Basting brush – for spreading garlic butter evenly over the salmon.
- Sharp knife – to slice lemon thinly and trim vegetables.
Flavor Variations & Add-Ins
- Swap salmon for cod or trout if you want a milder fish or to change things up.
- Add cherry tomatoes or bell peppers for a boost of color and natural sweetness.
- Use fresh dill or thyme instead of parsley for a different herb aroma you might prefer.
- Sprinkle red pepper flakes on top for a little heat and extra flavor punch.
Sheet Pan Lemon Garlic Butter Salmon with Asparagus and Baby Potatoes
Ingredients You’ll Need:
For the Salmon and Veggies:
- 4 salmon fillets (about 6 oz each), skin on or off as preferred
- 1 lb fresh asparagus, trimmed
- 1 cup baby potatoes, halved or whole if small
- Optional: cherry tomatoes for extra color and sweetness
For the Garlic Butter Sauce:
- 3 tbsp unsalted butter, melted
- 3 cloves garlic, minced
- 1 tbsp fresh parsley, chopped
- 1 tsp paprika
- Salt and pepper to taste
- 1 tbsp olive oil
- 1 lemon, thinly sliced
How Much Time Will You Need?
This recipe takes about 10 minutes to prep and 15-18 minutes to bake, making it a quick and easy meal option. Total time is roughly 25-30 minutes including prepping the ingredients and baking everything together.
Step-by-Step Instructions:
1. Prepare Your Oven and Veggies:
Preheat your oven to 400°F (200°C). On a large rimmed sheet pan, spread out the baby potatoes and asparagus. Drizzle with olive oil, sprinkle with salt and pepper, and toss to coat everything well. This helps your veggies roast nicely alongside the salmon.
2. Make the Garlic Butter Mixture:
In a small bowl, mix melted butter with minced garlic, paprika, chopped parsley, salt, and pepper. This flavorful mixture will keep your salmon juicy and add a lovely garlic richness to the dish.
3. Arrange Salmon and Add Lemon:
Place the salmon fillets on the sheet pan nestled among the veggies. Brush each fillet generously with the garlic butter mixture you prepared. Then top each salmon piece with one or two thin lemon slices for a fresh, citrusy touch.
4. Optional Touches and Bake:
If you like, scatter cherry tomatoes around the pan now for some sweetness and color. Bake everything in your preheated oven for 15-18 minutes, or until the salmon flakes easily with a fork and the vegetables are tender with a light caramelized color.
5. Serve and Enjoy:
Remove from oven and drizzle any leftover garlic butter that’s pooled on the pan over the salmon and veggies. Garnish with extra chopped parsley and lemon wedges if you want. Serve straight from the pan for minimal cleanup and maximum flavor.
Can I Use Frozen Salmon for This Recipe?
Yes, you can! Just make sure to fully thaw the salmon overnight in the fridge before cooking. Pat it dry with paper towels to reduce excess moisture and help it cook evenly.
Can I Make This Recipe Ahead of Time?
Absolutely! You can prep the vegetables and garlic butter mixture a day in advance. Store everything separately in the fridge and assemble the sheet pan right before baking. Cooked leftovers can be refrigerated for up to 2 days and reheated gently.
What Can I Substitute for Baby Potatoes?
If you don’t have baby potatoes, try fingerling potatoes, small new potatoes, or even diced sweet potatoes. Just be sure to cut them into similar-sized pieces for even roasting.
How Do I Know When the Salmon Is Done?
Salmon is perfectly cooked when it flakes easily with a fork and has an opaque color throughout. Baking at 400°F (200°C) for 15-18 minutes usually does the trick, but check near the shorter time to avoid overcooking.
