Sheet Pan Lemon Garlic Butter Salmon Recipe
This Sheet Pan Lemon Garlic Butter Salmon recipe features tender, flaky salmon fillets baked to perfection with a luscious mixture of melted butter, fresh lemon juice, honey, and garlic. The salmon is cooked in a foil packet alongside thinly sliced lemons, infusing the fish with bright citrus flavors and a hint of sweetness. Finished under the broiler for a golden, caramelized top, this simple yet elegant dish is perfect for a quick weeknight dinner or a special occasion meal.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Low Fat
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)
Butter Mixture
- ½ cup unsalted butter, melted
- 3 tablespoons lemon juice (from about 1 lemon)
- 2 to 3 tablespoons honey
- 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
Instructions
- Preheat Oven and Prepare Foil: Preheat your oven to 375°F (190°C). Place the salmon fillet skin-side down on a large sheet of foil positioned parallel to the longer side of your baking sheet. Fold the foil edges up about 2 inches to create a shallow tray capable of holding the butter sauce.
- Add Lemon Slices: Evenly tuck thin lemon rounds underneath the salmon, ensuring the slices are spaced around the fillet. Set aside for flavor infusion during baking.
- Melt Butter and Mix Sauce: Melt the butter in a microwave-safe bowl or glass measuring cup, heating on high for about 1 minute. Stir in freshly squeezed lemon juice, honey, and finely minced garlic until well combined.
- Apply Butter Mixture and Season: Pour or spoon about three-quarters of the butter mixture evenly over the salmon, reserving the remainder for later use. Sprinkle the fillet with kosher salt and freshly ground black pepper according to taste.
- Seal Foil Packet: Seal the foil over the salmon, potentially using a second sheet of foil if needed to ensure a tight seal. Crimp the edges to create an air-tight packet. If time allows, let the salmon marinate in the foil packet for 10 to 15 minutes to deepen the flavors.
- Bake Salmon: Place the foil packet on a baking sheet and bake in the preheated oven for approximately 17 minutes, until the salmon is cooked through.
- Broil for Finishing: Carefully remove the baking sheet from the oven and open or remove the top foil layer, leaving the sides raised to hold any juices. Switch the oven setting to high broil.
- Add Reserved Butter Sauce and Broil: Spoon the reserved butter mixture over the exposed salmon if desired, judging based on how much liquid is present to avoid excessive leaking. Broil the salmon for 5 to 10 minutes, or until the surface reaches a golden brown color and caramelization to your liking.
- Garnish and Serve: Optionally sprinkle the salmon with fresh chopped parsley for color and freshness. Serve immediately for the best taste and texture.
Notes
- Marinating the salmon in the foil packet before baking enhances flavor but is optional if pressed for time.
- Be mindful during broiling to avoid overcooking; salmon can quickly go from tender to dry.
- Using skin-on salmon helps keep the fillet moist during cooking and makes it easier to handle.
- If you don’t have fresh parsley, fresh dill or chives can be good garnish alternatives.
- This recipe works well with wild or farmed salmon, adjust baking time slightly if fillets are thinner or thicker.
- Leftovers can be stored in the refrigerator for up to 2 days and reheated gently in a skillet or microwave.
