Sheet Pan Lemon Garlic Butter Salmon
This sheet pan lemon garlic butter salmon is the weeknight dinner you've been waiting for — tender, buttery fillets with caramelized lemon and asparagus, all on one pan in just 30 minutes. The brown butter garlic sauce makes it taste like you spent hours, but you only washed one pan.
Equipment
- Rimmed baking sheet (18x13 inch)
- Parchment Paper
- Small saucepan
- Pastry brush (or spoon)
- Instant-read thermometer (optional)
Ingredients
- 4 fillets (6 oz each) salmon fillets, center-cut
- 4 tbsp unsalted butter
- 3-4 cloves garlic, minced
- 2 lemons (1 thinly sliced, 1 juiced)
- 1 lb asparagus, trimmed
- Salt and black pepper to taste
- 1/4 tsp red pepper flakes (optional)
For the asparagus:
- drizzle olive oil
- pinch salt
Instructions
- Preheat your oven to 400°F. Line a rimmed baking sheet with parchment paper. Spread trimmed asparagus in a single layer on the sheet. Drizzle with olive oil, a pinch of salt, and a few cracks of black pepper. Toss to coat.
- Pat the salmon fillets dry with paper towels (this is crucial for getting golden edges). Place them skin-side down among the asparagus. Season tops generously with salt and pepper.
- In a small saucepan, melt the butter over medium heat. Add the minced garlic, juice of 1 lemon, and red pepper flakes. Swirl and let bubble gently for 1 minute, until fragrant but not browned. Remove from heat.
- Brush about half of the lemon garlic butter over the salmon fillets. Lay the lemon slices from the second lemon over each fillet. Drizzle any remaining butter from the bowl over the asparagus.
- Roast the pan for 10 minutes. The edges of the salmon will start turning opaque and the lemon slices will look slightly translucent at the center.
- Remove the pan from the oven and brush the remaining lemon garlic butter over the salmon. Return to the oven and roast until the salmon is just cooked through and flakes easily, another 4 to 6 minutes (total time 14-16 minutes).
- Check for doneness: internal temperature should read 125-130°F at the thickest part. Or press the back of a fork into the thickest part — if the flesh separates into clean flakes, it's done.
- Serve immediately over rice, quinoa, or a simple green salad. Remove the lemon slices or leave them to eat (they're delicious roasted).
Notes
Make ahead: Store leftovers airtight in the fridge for up to 3 days. Reheat in a 275°F oven, loosely covered, for about 10 minutes. Not recommended for freezing.
Swaps: Dairy-free — use good extra-virgin olive oil instead of butter. Different vegetables — broccoli, green beans, cherry tomatoes, thinly sliced fennel all work well (adjust time as needed). Herby — add fresh dill or chopped parsley at the end.
Tips: Always pat salmon dry. Don't overcrowd the pan. Trust the fork test over the timer. The brown butter flavor comes from brushing butter on after the pan is hot — don't skip that.