1. Can I make this recipe without foil?

Yes, you can use parchment paper or a baking dish instead, but foil helps lock in moisture and makes cleanup easier. If you skip it, be sure to baste the salmon halfway through cooking to keep it moist.

2. How do I know when the salmon is done cooking?

The salmon is ready when it flakes easily with a fork and is opaque in the center. If you’re using a thermometer, aim for an internal temperature of 125°F to 130°F for perfect doneness.

3. Can I use frozen salmon fillets?

Absolutely! Just make sure to thaw them completely in the fridge and pat them dry before baking to avoid excess moisture in the foil packet.

Sheet Pan Lemon Garlic Butter Salmon

Name: Sheet Pan Lemon Garlic Butter Salmon
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 1.5 to 1.75 pounds skin-on salmon fillet; 1 lemon, sliced into thin rounds; 1/2 cup unsalted butter, melted; 3 tablespoons lemon juice (freshly squeezed); 2 to 3 tablespoons honey; 5 cloves garlic, minced; 1 teaspoon kosher salt; 1/2 teaspoon freshly ground black pepper; 2 teaspoons chopped fresh parsley (optional, for garnish)

Description

A quick and healthy sheet pan lemon herb butter salmon that’s perfect for beginner cooks. Ready in 30 minutes with minimal cleanup and maximum flavor.

Ingredients

Scale

1.5 to 1.75 pounds skin-on salmon fillet
1 lemon, sliced into thin rounds
1/2 cup unsalted butter, melted
3 tablespoons lemon juice (freshly squeezed)
2 to 3 tablespoons honey
5 cloves garlic, minced
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 teaspoons chopped fresh parsley (optional, for garnish)

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Instructions

Preheat the oven to 375°F. Line a sheet pan with foil and fold up the edges to create a shallow “bowl.”
Place the salmon fillet skin-side down on the foil. Nestle lemon slices underneath and around the salmon.
Melt the butter in a small bowl and stir in the lemon juice, honey, and minced garlic.
Pour about three-quarters of the butter mixture over the salmon, spreading it evenly. Reserve the rest for later.
Season the salmon with salt and pepper, then fold the foil over the salmon to seal it. Let it marinate for 10–15 minutes if time allows.
Place the foil packet on a baking sheet and bake for 17 minutes.
Open the foil to expose the salmon and spoon over the remaining butter mixture if needed.
Broil the salmon on high for 5–7 minutes until the edges are golden and slightly crisp.
Remove from the oven, garnish with fresh parsley if desired, and serve immediately.

Notes

Use a food thermometer to ensure salmon reaches 125°F–130°F internally.
If broiling, monitor closely to avoid burning—move the rack lower if needed.
Fresh lemon juice is best, but bottled can be used in a pinch.
Olive oil can replace butter for a dairy-free version.
Leftover salmon is great in salads, pasta, or wraps.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Main Dish
Method: Baking, Broiling
Cuisine: American

Nutrition

Serving Size: 1
Calories: 675
Sugar: 14g
Sodium: 444mg
Fat: 48g
Saturated Fat: 19g
Unsaturated Fat: 25g
Trans Fat: 0g
Carbohydrates: 17g
Fiber: 1g
Protein: 45g
Cholesterol: 186mg