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Overhead close-up of Sheet Pan Lemon Garlic Butter Salmon: tender salmon steaks baked to perfection with bright lemon wedges, melted garlic butter drizzle, fresh veggies, and parsley garnish—simple 20-minute sheet pan magic.

Sheet Pan Lemon Garlic Butter Salmon

This juicy, flavor-packed Sheet Pan Lemon Garlic Butter Salmon comes together in just 30 minutes with minimal cleanup. Tender, broiled salmon is infused with lemon, honey, garlic, and melted butter—all baked in a foil pouch for ultimate ease.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 pieces
Course: Main Course
Cuisine: American, Mediterranean
Calories: 675
Ingredients Equipment Method Notes

Ingredients
  

Salmon and Marinade
  • 1.5 to 1.75 lbs skin-on salmon fillet center cut if possible
  • 1 lemon sliced into thin rounds
  • 3 tbsp lemon juice freshly squeezed
  • 0.5 cup unsalted butter melted
  • 2 to 3 tbsp honey
  • 5 cloves garlic minced or pressed
  • 1 tsp kosher salt or to taste
  • 0.5 tsp black pepper freshly ground, or to taste
  • 2 tsp fresh parsley optional, for garnish

Equipment

  • Sheet Pan
  • Aluminum Foil
  • Microwave-Safe Bowl
  • Oven

Method
 

  1. Preheat oven to 375°F (190°C). Line a sheet pan with foil and place salmon skin-side down. Raise the foil edges to contain sauce.
  2. Slip lemon slices underneath the salmon. Set aside while preparing the sauce.
  3. In a microwave-safe bowl, melt butter. Stir in lemon juice, honey, and garlic.
  4. Pour about three-quarters of the butter mixture over salmon. Reserve the rest for later. Season fish with salt and pepper.
  5. Seal the foil tightly over the salmon. Let marinate for 10–15 minutes if time allows.
  6. Bake sealed packet for 17 minutes. Then carefully open foil to expose salmon while keeping edges raised.
  7. Switch oven to Hi broil. Spoon reserved butter over exposed fish and broil for 5–10 minutes or until golden and crisp on top. Watch closely to avoid burning.
  8. Garnish with fresh parsley if using. Serve immediately with desired sides.

Notes

To avoid overcooking, remove salmon once it flakes easily and reaches 125–130°F in the thickest part. Leftovers can be stored in an airtight container for up to 3 days. Reheat gently to preserve texture.